This chef has an incredible way of serving vegetables - by hurling them through the air.

The cook named Chef K works at the aptly named 'Flying Vegetable Restaurant' that sells meat, seafood, and vegetable meals in Pattaya, eastern Thailand.

Footage shows how Chef K stir-fries a bundle of green morning glory shoots, or water spinach in a wok, over searing high heat with flames reaching to the ceiling.

After the leaves have wilted, he walks into the car park where staff are waiting with plates at the ready. Chef K then tosses the vegetables behind his back to the waiters who are standing around 30ft away.

Chef K says throwing the morning glory through the air removes excess oil, cools the dish and adds to the flavour. He only does the technique with morning glory, which is notoriously difficult to cook perfectly and only needs around 10 seconds in a red-hot pan.

Impressively, the would-be Gordon Ramsay has perfected his technique and the waiters have to learned how to catch them without fail each time.

Chef K said: 'The stir-fried vegetables are cooked with toasted garlic, chili, and other spices. They are usually served as a side dish. But they are the signature dish of the restaurant. People come here to see them flying through the air before they are served.

'The taste is amazing. They are the best in town.'

Restaurant customers can order the dish for around 80 Baht (2.40 USD) with the added entertainment of the vegetable-tossing spectacle thrown in for free.