THE FOOD OF THE EAST

AMAZING THAILAND

The Thai Cuisine is one of the most renowned in Southeast Asia. Only reluctantly and with most care has it adopted foreign ideas of its neighboring countries. Contrary to western cuisines, once refined Thai recipes will remain their originality for decades and are handed down to generations of talented chefs.

Thai food is generally spicy, but there are plenty of tasty dishes suited to the western palate. Chillies have been used in Thai kitchens for the past 400 years. It was in the late 1600s when Portuguese missionaries introduced the chilli plant to the kingdom of Siam. Spices and herbs such as garlic, ginger, lemongrass, basil and a vast variety of curry pastes are used in this cuisine.

When preparing Thai food, it is one’s goal to compose a harmonious whole, using very basic, but essential ingredients such as fish sauce, sugar, lime and chilli.

A traditional Thai meal consists of appetizer, salad, soup or curry, main dish, rice and dessert.

Essential Ingredients of Thailand:

Basil (Sweet & Spicy), Beansprouts, Celery, Chilli, Chive, Cinnamon, Coconut Milk, Coriander, Dried Prawns, Eggplant, Fishsauce, Galangal, Garlic, Kaffirlime Leaves, Lemongrass, Mint, Noodles, Oyster Sauce, Palm Sugar, Pepper Corn, Plum Sauce, Rice, Shallots, Shrimp Paste, Soy Sauce (Black & Light which is sometimes referred to as white), Spring Onions, Star Anise, Straw Mushrooms, Tamarind, Tofu, Vinegar

FRUIT SPECIAL

Visit our picture gallery of stunning fruit and vegetable carvings made by leading Thai Artists in a recent carving competition.