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Thai Food

Thai food is internationally famous. Whether chilli-hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.

With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.

Thais were very adapt at 'Siamese-ising' foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other daily products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes.

A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by non spiced items. There must be a harmony of tastes and textures within individual dishes and the entire meal.

Dining in Koh Chang

Dan Mai Seafood 19/1Mu 2, Amphoe Ko Chang, Trat Tel : 039-586098

Salak Phet Seafood and Resort 43 Mu 2 Tambon Ko Chang Tai, Amphoe Ko Chang, Trat *Seafood Tel : 039-521751, 01-6508955,01-4299938, 01-4449259

Dining in Laem Ngop

Kung Luang 133/2 Moo 1, Soi Sukhaphiban 2, Amphur Laem Ngop, Trat *Seafood Tel : 039-597025, 039-597185   Rim Saphan 99/2 Moo 1, Sukhumvit Road, Tambon Laem Ngop, Amphur Laem Ngop, Trat *Seafood Tel : 039-597194, 01-8623514   Rim Tha-le 199/9 Soi Krom Luang Chumphon, Tambon Laem Ngop, Amphur Laem Ngop, Trat *Seafood Tel : 039-597084, 01-6368137

Ruean Tha-le 148/2 Soi Sukhaphiban 2, Amphur Laem Ngop, Trat *Seafood Tel : 039-538211, 039-597092   Saeng Chan 99/3 Mu 1, Tambon Laem Ngop, Amphur Laem Ngop, Trat *Seafood Tel : 039-59719899, 039-597299

Dining around Trat

Jiraporn Breakfast 36 Wichit Chanya Road, Amphur Mueang, Trat *Thai and European breakfast Tel : 039-511335   Khrua Dan Kao 400/5 Moo 8, Amphur Mueang, Trat *at the end of the Noen Ta Maeo-Tha Ruea Dan Kao Tel : 039-522955, 039-522956   Rabiang Mai 60/1 Moo 5 Tambon Nong Samet, Amphur Mueang, Trat *Thai, Seafood Tel : 039-531449   Ratchani Bakery 40/1 Chonlaprathan Road, Tambon Wang Krachae, Amphur Mueang, Trat *a la carte Tel : 039-530719

Saeng Fa 157-159 Sukhumvit Road, Tambon Wang Krachae, Amphur Mueang, Trat *a la carte Tel : 039-511222, 039-523373, 039-523374   Suan Pu 199 Moo 1, Tambon Nong Khan Song, Amphur Mueang, Trat *Thai, Seafood Tel : 039-512400, 039-542355   Suki Kwang Tung 45/12 13 Thetsaban 5 Road, Amphur Mueang, Trat *Cantonese Suki Tel : 039-532334

Source: Information by Tourism Authority of Thailand

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