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 Thailand’s
varied culinary heritage
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 Thai
cuisine has over a decade taken its place in the international culinary
scene. The sheer number of restaurants sprung up in major international
capitals of the world stand attest to its phenomenal popularity.
Nevertheless, there is more to Thai food than what you can taste
in restaurants overseas.
Offering a variety of fl avours and tastes, with enthusiastic use
of herbs, spices and market-fresh ingredients, Thai food is famed
for its balance and harmony. An exciting combination of fi ve fundamental
tastes-hot, sweet, sour, salty and bitter-brings contrasting yet
complementing fl avours and textures to each dish. Coconut milk,
seafood and fruit also play a key part in Thai cuisine.
 Although
considered as a single cuisine, Thai food is better described according
to the country’s four main regions: Northern, Northeastern,
Central and Southern. With cultural and ethnic infusions over centuries,
regional cuisines have absorbed some Eastern and Western infl uences
while maintaining their own unique fl avours and characters.
The fertile plain along the Chao Phraya River, Thailand’s
traditional heartland, is home to diversifi ed dishes of foreign
infl uences. For over centuries, inspirations from the Middle East,
Europe, China, Japan, India, Persia and Portugal had contributed
to making distinctive dishes that later were transformed to suit
Thai tastes.
 Their
signatures are now evident in several dishes such as Phat Phak Bung
Fai Daeng (stir-fried water spinach), Kaeng Khiao Wan (green curry),
or even the famous Phat Thai. Unlike the North and Northeast, Thais
living in the Central prefer fragrant steamed rice. Additionally,
Sino-Thai food has by far become popular in major cities like Bangkok,
especially in the form of numerous noodle dishes.
As unique as its culture is the food from the North, where steamed
glutinous rice is preferred to fragrant rice. Traditionally, glutinous
rice is kneaded into small balls with the fingers. Refl ecting Burmese
infl uences, Northern curries are generally milder than those of
central and Southern regions. Popular dishes under such infl uences
include Kaeng Hang Le (traditional pork curry), Khao Soi (a curry
broth with egg noodles and meat, topped with shallots and slices
of lime), Sai-Ua (spicy local pork sausage), to name but a few.
Visitors to the North should not miss Khantok dinner, the traditional
form of meal during which diners sit around a small low table.
 Northeastern
region, locally referred to as I-San, is perhaps the least known
region to travellers. But this only serves to enhance its allure.
I-San food is highly seasoned, often cooked with herbs and spices.
Infl uences of neighbouring Laos are evident in a number of dishes
including Som Tam (green papaya salad), Lap (spicy minced meat or
chicken salad) and Kai Yang (barbecued chicken). Freshwater fi sh
and shrimp are also popular and are usually fermented. Like residents
of the Northern region, glutinous rice is preferred and sometimes
is used as a sweet.
 The
Southern region houses not only well-known destinations, but also
hidden treasures in its renowned culinary treasure chest. Local
ingredients play an important role in developing distinct fragrant
aromas and fl avours of Southern cuisine. As fresh seafood from
the surrounding waters is abudant, fi sh, prawns, lobsters, crab,
squid, scallops, calms and mussels are commonly used in main dishes.
In addition to cashew nuts stir-fried with chicken and dried chilies,
a pungent fl at bean called sator adds an exotic fl avour to many
of Southern dishes.
Coconut also plays a prominent role in many dishes and various
local sweets. Other foreign infl uences namely Malaysian, Indonesian
and Chinese can be found in such dishes as Kaeng Mussaman (a mild
curry seasoned with cardamom), Khao Yam Nam Badu (rice salad with
southern fi sh), Kaeng Lueang (yellow curry), Kaeng Tai Pla (spicy
curry of fi sh viscera) and Sa Te (skewered barbecued meat with
spicy peanut sauce).
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Thailand
is labeled “paradise” not only for its breathtaking beauty
and inspiring culture, but also for its culinary brilliance. From
adrenaline-rush Bangkok to serene seaside towns in the South and
tranquil villages located along the Mekong River, Thai cuisine is
as rich and diverse as its culture. Uniquely crafted to appeal to
all tastes, Thai food combines best of fl avours, textures, colours
and presentations. Adding this to the country’s liberal supply
of ancient cooking secrets and the Thai hospitality and you fi nd
a culinary treasure trove that offers enriching and memorable dining
experience.
For
Thais, meals are informal affairs involving circles of families
or friends sitting around the table sharing variety of dishes. Residents
of regional cities or rural towns adhere to the same philosophy:
eating is pleasure. There is even a saying “when eating or
drinking, politics or business matters should not be discussed over
the table”.
Reputedly
the soul of Thai cooking, Thai rice is life for Thais and is the
centre of the meal. The fact that rice is always the centerpiece
is evident in Thai culture. The phrase “kin khao” can
translates as “eat rice”, which litera lly means “to
eat food”. Moreover, all the other foods on the table are regarded
as accompaniments since they are usually being referred to as “kab
khao”, which means “things eaten with rice”.
