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 flavours, textures, colours and presentations. Adding this to the country’s liberal supply of ancient cooking secrets and the Thai hospitality and you find a culinary treasure trove that offers enriching and memorable dining experience.
Thailand’s varied culinary heritage :
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 flavours 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 five fundamental tastes-hot, sweet, sour, salty and bitter-brings contrasting yet complementing flavours 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 influences while maintaining their own unique flavours and characters.
The fertile plain along the Chao Phraya River, Thailand’s traditional heartland, is home to diversified dishes of foreign influences. 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. Reflecting Burmese influences, Northern curries are generally milder than those of central and Southern regions. Popular dishes under such influences 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. Influences 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 fish 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 flavours of Southern cuisine. As fresh seafood from the surrounding waters is abudant, fish, 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 flat bean called sator adds an exotic flavour to many of Southern dishes.
Coconut also plays a prominent role in many dishes and various local sweets. Other foreign influences 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 fish), Kaeng Lueang (yellow curry), Kaeng Tai Pla (spicy curry of fish viscera) and Sa Te (skewered barbecued meat with spicy peanut sauce).
