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Thai Cooking School In Phuket

There are many diverse and culturally significant-type cuisines around the world which introduces a whole new world of flavor once it is bitten into. Many cuisines are defined by its honey-laced sweetness, tingling spiciness and outright bone-shaking sourness. A lot of cultural cuisines exude a rainbow of flavor which is immensely difficult to replicate at home. Thai food is a type of cuisine that spread worldwide and is beloved by many. Restaurants have benefitted from opening Thai cuisine in many regions of the world and for restaurants in Thailand; many choose to refine their craft; to adapt to the taste buds of modern-age food critics. Cooking classes offer a rare glimpse into the kitchen, the science behind creating many drool-worthy dishes to help people to relive the exotic taste of traditional Thai food.

One of the most important points about Thai cooking is the use of fresh ingredients. Fresh ingredients are, the ‘heart and soul’ of Thai cuisine. Fortunately, Thai markets are open early in the morning therefore; it allows would-be cooks to hunt down the best ingredients for their dishes. After you’ve got all the ingredients, now what do you do? Well, let’s start cooking!

The Phuket Thai Cooking School is renowned to be one of the best cooking classes to date in Phuket. The classes hosted at the cooking school are small, roughly catering to 1 – 9 people. Classes are usually in the morning to take advantage of Phuket’s bustling early markets and pleasant breeze. The school teaches a variety of well-known Thai dishes which are offered through their range of courses. Each course is defined by appetizers, main courses and desserts. For those interested in a crash course, the school does offer an intensive course, which lasts 1 – 7 days. Included in the crash course is market tours, certificate and recipes book.

The recipes book will include top Thai favorites such as: Tom Yum Kung, Gaeng Khew Waan Kai, Pad Thai, Masaman Curry Paste, Phanang Curry with Beef or Chicken and much more!

Ultimately, students gain an in-depth insight in how to shop, prepare and create Thai food, taught by professionals and cuisine enthusiasts. For those looking for more cooking classes to attend to, there are a myriad of other locations of interest as well. More of classes can be found here.

Read more: Learn to Make The Best Thai Food in Bangkok
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Thai Food – All of the Tastes in the World

Thai food has become well-known worldwide known as the best gourmets in the world. Actually Thai cuisine is the national food of Thailand mixed with the several elements such as southern Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. Thai food was traditionally eaten with the right hand with seated on mats or carpet, generally eaten with a fork, spoon and chopstick also. Thai food is often served with a variety of sauces and condiments which include the phrik nam plalnam pla phrik ( consisting of fish sauce, lime juice, chopped chilles and garlic)dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, sriracha sauce, or a spicy chili sauce or paste called nam phrik. Therefore, Thai foods is widely known for being hot and spicy which is cooked with the basic ingredients such as garlic, chilllies, lime juice, lemon grass and fresh coriander leaf and fermented fish sauce (nam pla) or shimp paste (kapi)to make it salty. Thai foods has been popular worldwide and has been famous in many cities where they offer the delicious Thai foods for visitors with the balance of five flavors which are spicy, salty, sweet, sour and bitter.

Now you can find the typical taste of Thai foods from the “land of smiles” where you should not miss Thai food while traveling in anywhere in the U.S.. You can find many Thai restaurants which are known for the diversity of ingredient and outstanding spiciness foods. Americans are foodies at heart and you can enjoy Thai food many places with the popular dishes which include green curry, somtam, tom kha and tom yam. Since rice is the main food in Thailand and usually eaten at every meal with soups, curries, fried vegetables and nam phrik. Nam phrik is a hot sauce prepared in a variety of ways and differs from region to region. Nam phrik pal pon is a ground drain fish and chilli sauce, nam phrik pla raa is a fermented fish and chilli sauc, nam phrik kapi is a shrimp paste and chilli sauce, nam phrik oong is a crumble pork, tomato and chilli sauce. In general the basic ingredients of nam phrik include shrimp paste, garlic, chilli, fermented fish sauce and lemon juice. In some rural areas, Thai people even eat the insects such as crickets, silk worm, larvae, red ant larva and at the same time, Thai people have desserts which are often made from sticky rice or coconut milk, flour, egg and coconut sugar while a variety of fruit is available all the year around. Thai foods are described as being spiced and chilli hot, people currently enjoys worldwide especially the eotic Tom Yam Kung, a uniquely piquant prawn soup that is renowned for its simplicity, creativity, artistic flair and delicious taste.


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Sydney Loves Thai Food!

From a Pad Thai to a Green Papaya Salad, and from Seafood Salad with Thai Herbs and Dressing to Red Curry with Vegetables, all dishes leave one breathless with anticipation! Thai food is recognized as one of the top cuisine in the world.

People in Thailand are deeply cultured and seldom eat alone. Their combination of dishes revolves around eating in company. If you want to enjoy Thai food like they do in its native land then eat in pleasant company, even a cosy twosome would be awesome, and keep the conversation flowing. The food will be so sublime as to transport you into a different plane altogether and it is an experience, enhanced by sharing.

Thai cuisine involves the use of herbs and spices that give the dishes a unique flavour while being good for health as well. For example a Pad Thai, which are typically stir-fried noodles with egg, leave you completely satisfied without making you feel heavy; so does a Tom Yum, a soup with prawn that has a delicious hot and sour taste. Steamed rice is a staple Thai dish that enhances the experience of tasting Thai Red Curry or Green Curry!

Rice is usually a must to order while eating Thai food and especially popular is the Thai Jasmine rice which is also called the fragrant rice. Most Thai people are fit and credit that to the special ingredients that go into Thai food. The mouth-watering cuisine is nutritious and tasty while being easy to digest. The extensive use of fish oil and coconut water makes Thai food really healthy.

Coconut water and milk are high in mineral content, potassium and anti-oxidants. They provide natural energy and have a great effect on skin health and also replace electrolytes post exercise. Apart from Fish Sauce and Coconut Milk, there are many other essential ingredients in Thai cooking such as Lemon Grass that smells minty and has a lemony taste, and Kaffir lime leaves that have a strong citrus fragrance.

Garlic is another favourite ingredient which is sliced and fried in oil for so many sumptuous dishes. Thai chili peppers such as the Phrik Khee Noo are a hot ingredient in Thai sauce! A milder variant of the usual ginger, Galangal, is a popular ingredient that is really beneficial to health. It is especially renowned for aiding digestion. It has a distinctive acid taste that reduces the smell in meat.

Basil and Palm sugar add key distinctive flavours of their own to Thai cuisine. These incredible ingredients and so many more that form a part of secret Thai recipes add that distinctive sweet, salty, spicy and sour taste to Thai dishes. Eating Thai food is not just an amazing journey for your taste buds but an experience in enjoying the company of others, remaining healthy and having a soul-stirring insight into Thailand through the remarkable food.

The best restaurants in Sydney serve delectable Thai food but choose one that also offers you an authentic Thai culinary experience with original ingredients. Ideally the Thai ways to eat is in large groups; but while in Sydney do as Sydney does! Do not hesitate to uncover the delight of distinctive Thai flavours just because you can’t assemble a gathering tonight! Make a solo reservation and let the food be your partner in culinary delight.

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Best Thai Food

Thai food – as exotic as it is – needs no introduction. Nowadays you can find at least one Thai restaurant in most western towns but Thai food in Thailand itself is a whole new experience.

The juxtaposition of sweet, sour, hot and salty flavours is what makes Thai cuisine so distinct and nowhere is it more noticeable than in the Thai national soup tom yam. Thai chefs are extremely talented in appropriating foreign dishes and making them their own – such as in a typical noodle dish. Forget green salad for a while – enjoy a hearty papaya salad, otherwise known as som tam, while Thai green curry is as distinct a dish as they ever get. Enhance your stay in Thailand with its delicious food.

1 Tom Yam Goong
This is the national aroma of Thailand, thanks to the generous use of fragrant herbs. Lemongrass, lime leaves, galangal, and shallots provide the memorable smells, with chilis and fish sauce providing the kick. Substance comes in the form of jumbo shrimp (goong) and mushrooms. The flavour is a unique combination of spicy hot and sour and makes for an ideal start to a meal, or – when paired with rice – a worthy main dish.

2. Pad Thai
Thailand’s calling card to the rest of the culinary world, pad Thai doesn’t need an introduction. There are an infinite number of variations on this timeless tradition, but usually noodles are dressed up with tofu, bean sprouts, onion, and the brilliant final touch: peanuts ground to near dust. Pad Thai is a diner-participation meal; you put on the finishing touches of fish sauce, sugar, chili powder, and crushed peanuts to suit your taste.

3. Kuay Tiew (Noodle Soup)
Brush up on your chopstick skills and get your slurping muscles ready, noodle soup is a quick-and-easy staple of the Thai eating experience. Variations in ingredients mean ten different vendors could serve it ten different ways ‘ making it nearly deserving of its own top ten list. Noodles ‘ usually thin, occasionally broad ‘ are served up in a broth with just about any edible meat: pork, chicken, beef, duck, and seafood being the most popular. One sample and you may not stop until you’ve tried them all.

4. Som Tam
Som tam ‘ spicy papaya salad ‘ comes from northeast Thailand, but it’s reached near-cult status throughout the rest of the country. Slight regional differences in ingredients means placement on the sweet-or-sour scale may vary greatly between restaurants. Common to all recipes is shredded green papaya and a healthy dose of heat. Barbequed chicken and lumps of sticky rice are the perfect companions.

5. Gai Med Ma Moung (Chicken Cashew Nuts)
Roasted cashew nuts. Sweet soy sauce. Honey. Garlic. And, of course, chilis ‘ it would be Thai food without a little enjoyable pain. Three cheers for the clever soul that figured out nuts and chicken were a good mix. A dish this popular must be more than a little good. Phuket raises the standard with a vast supply of some of the world’s best cashew nuts, and they’re grown locally.

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The History of 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. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizable 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 “Siameseising” foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy 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 diners to enjoy complementary combinations of different tasters. 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 a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal. Eating & Ordering Thai Food (as Thais do)  Thai food is eaten with a fork and spoon. Even single dish meals such as fried rice with pork, or steamed rice topped with roasted duck, are served in bite-sized slices or chunks obviating the need for a knife. The spoon is used to convey food to the mouth. Ideally, eating Thai food is a communal affair involving two or more people, principally because the greater the number of diners the greater the number of dishes ordered. Generally speaking, two diners order three dishes in addition to their own individual plates of steamed rice, three diners four dishes, and so on. Diners choose whatever they require from shared dishes and generally add it to their own rice. Soups are enjoyed concurrently with rice. Soups are enjoyed concurrently with other dishes, not independently. Spicy dishes, not independently. Spicy dishes are “balanced” by bland dishes to avoid discomfort. The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate. A typical meal might include a clear soup (perhaps bitter melons stuffed with minced pork), a steamed dish (mussels in curry sauce), a fried dish (fish with ginger), a hot salad (beef slices on a bed of lettuce, onions, chillies, mint and lemon juice) and a variety of sauces into which food is dipped. This would be followed by sweet desserts and/or fresh fruits such as mangoes, durian, jackfruit, papaya, grapes or melon.

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Does Eating Thai Food Make You Worry About Coconut And Cholesterol

Thai food is delicious and very tempting but there is also a concern among those who love this kind of food that there is much to worry about on account of the connection between Thai food and coconut and cholesterol. A widely held view is that coconut milk contains excess of cholesterol. However, it has yet to be scientifically established whether this is true or not.
Those who study and know nutrition caution us against the misinformation that is being spread about coconut and cholesterol. In this regard, ordinary persons as well as medical fraternities and also the media are all clueless about the truth of the matter. A lot of the disinformation being spread can be ascribed to the motives of the American oil industry that frowns on the consumption of tropical oils such as coconut oil.

Thais tend to consume plenty of coconut oil in large amounts but when these people underwent tests to find out the effect of coconut oil on their cholesterol levels, no alarming facts came to light. The reason why nothing was found was because almost fifty percent of fatty acids contained in coconut fat are nothing but lauric acid which is something that is also present in the milk from mothers.
This lauric acid has beneficial properties most notably that of transforming itself into monolaurin which is an antiviral and antibacterial as well as antiprotozoal monoglyceride that help in destroying viruses such as herpes, HIV and influenza.
Many studies are being conducted to establish the effects of coconut consumption on cholesterol levels. Not even one study has been able to find anything seriously wrong with those who consume coconut oil in significant amounts. On the contrary, studies have shown that nothing goes wrong with the serum cholesterol levels even after consuming a lot of coconut oil.
Many wrongly believe that coconut oil is nothing but saturated fat which is extremely dangerous as far as cholesterol levels go. However, not all saturated fats are bad and in the case of coconut oil, its saturated fat is actually loaded with good cholesterol and so is beneficial to a persons health.
It is heartening to note that almost two thirds of fats in coconut oil are considered to be quite safe and are nothing worse than medium chain fatty acids. These are fatty acids that the body readily assimilates and so will not prove to be detrimental to a persons health.
On the contrary, there are many benefits that people that consume coconut oil will get to enjoy. Coconut oil that contains plenty of lauric acid and capric acid will provide a number of benefits including not causing heart problems. According to studies on coconut and cholesterol, it was found that coconut was in fact beneficial as it did not give rise to heart diseases and this is because it is a functional food that provides benefits that are greater than simply being nutritious.

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How Thai Food Can Make You Healthier

It is already a well-known fact that Thai cuisine is one of the most well-liked types of foods almost everywhere on the planet. The number of individuals who call this their favorite food is raising every day. Clearly, the main reason the largest percentage of these people adore Thai food is really because of the tremendous flavors and the way they’re merged. But, what many people do not know is that Thai food can be one of the healthiest kinds of foods you can eat too.
The emphasis of the remainder of the article is about a lot of the most common ingredients that are being used to cook Thai food along with the health advantages that they supply. It is important that if you would like to gain the most benefits from these ingredients, you should always make use of the freshest ingredients.
Curcumin is among the elements in tumeric and it is really well-known for the volume of anti-oxidants it has. If you want to be healthy in the future, antioxidants are the key. They can strengthen your general health and lower inflammation. Scientists are studying anti-oxidants in great depth today because they are beginning to discover the link between them and reduced cases of cancer and heart problems. Curcumin also guards the platelets in your blood, which improves your blood flow and defends your heart.
The most effective method to add curcumin will be to add more yellow curries for your diet. It is suggested that you use this as part of your diet plan no less than once weekly.
Galangal is an additional ingredient regularly used in Thai food that can supply tremendous health advantages. Much of these benefits are related to your intestinal track and digestive function, even though that is not inclusive. Galangal has been used for a long time by traditional Chinese medicine providers for the following reasons: lower abdominal pain and suffering, reduce queasiness and motion sickness, lessen symptoms associated with diarrhea, improve your blood circulation, lessen inflammation and treat ulcers. A number of people even use it to properly cure the hiccups.
Yet another staple of Thai food that can provide you with health benefits is lemongrass. It has been often used to lower the indicators of the flu and colds as it helps with headaches and fevers. It’s going to also reduce stomach suffering and it helps reduce the symptoms associated with arthritis.
We have mentioned many of the Thai food staples that can benefit your overall health, however those usually are not the only real ingredients that are healthy. Items like coriander, chiles and coconut milk are also staples of the food that may make you healthier.

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Thai Food: Guilt Free Healthy Eating

Thai food is very delicious, healthy, and easily available almost in every country and region. You can enjoy Thai delicacies without regretting about hampering your health.
While nowadays most of us want to eat tasty food every day, we also concentrate on healthy eating. We don’t want to feel guilty after having a platter full of scrumptious dishes. So what do we do?! Well, we can choose our cuisine carefully. And, one of the healthier cuisines is the Thai cuisine. Not only does Thai food taste delicious, but it is also quite healthy and can help you add to your health in the right way. In fact, it is also one of the most common cuisines loved by natives of every place. Its selection of various aromatic spices and attractive appearance makes it a great cuisine to eat frequently without any regrets after eating, or sometimes even overeating! Here is a quick peep into the healthier side of Thai food:
Galangal – A common by taste, yet uncommon by name ingredient in Thai dishes is the Galangal. Very similar in taste and appearance to ginger, Galangal has a very fresh and refreshing taste and aroma. It is very commonly and extensively used in Thai food. It has medicinal properties and is known to improve digestion, treat ulcers, and remove various other stomach ailments like inflammation, pain, etc.
Lemongrass – Very fresh, lemony and citrus herb, it is used in Thai soups, curries and dry items alike. Like Galangal, it is also used in a large number of Thai dishes. Very effective in relieving flu, cold, fever, etc., this herb is also useful in alleviating arthritis and fungal conditions.
Basil – Basil is a very aromatic herb with a sweet and cool smell. Used in a number of cuisines, this herb is also used frequently in Thai food. Basil leaves have tremendous healing powers, from curing cough, cold, throat infections, respiratory disorders, mouth infections to heart, eye and teeth disorders. It is also an effective antioxidant and helps the body get rid of toxins.
Coconut Milk – Used as a base for the most common Thai green and red curries, coconut milk was earlier treated as a fattening ingredient, it is actually great in boosting immunity, lowering cholesterol levels, and improving metabolic functions.
Veggies – Known to use a lot of green leafy vegetables, Thai cuisine is a combination of common and exotic vegetables. Vegetables of all types are anyway good for the health and when used with various herbs and spices, these vegetables are sure to benefit you with their nutrition and fibre value.
Eating your regular cuisine and food every day at home can become seriously boring at times. All of us need a change of taste and style of cooking to ensure that we can instill some fun into the mundane eating. And, to do that, eating out at a good restaurant is the easiest way. You can just step out of your house and find a good restaurant that serves your favourite (non-regular) cuisine, no matter which place you are living in. Thanks to the globalisation of almost everything under the sun! Now you can find a Thai restaurant in Dubai [], Lebanese restaurant in India, Indian restaurant in France, Italian restaurant in Japan, and what not! So enjoy eating.

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You’ll Find Lots Of Things That Make Thai Food Unique

If you eat Thai food, it’s easy to see exactly why people call it a food that is the perfect blend of tastes and cultures. You’ll find the blending together of Mexican and Chinese food found in the Thai cuisine. It takes the best components of both. You will also see a blend of different tastes in Thai food – sweet, salty, sour, hot and bitter.
Versatility is among the key points of the Thai cuisine. The climate in Thailand has a major influence on the versatility of the Thai cuisine we all know. You’ll find 2 separate growing seasons (sometimes three) in Thailand so the particular ingredients in a lot of dishes is determined by what the freshest available food is. If it’s your desire to start preparing Thai food, it’s going to be crucial for you to have a lot of the basics stocked up in your pantry. Items which are considered staples will be the core of Thai food preparation. Additional ingredients from the recipe are sometimes adjusted according to flavor. Rice, limes, chili pepper, lemongrass, coconuts, coriander, galangal and garlic are all considered Thai food staples.
Rice is certainly part of several Thai dishes, in a lot of respects it’s a “super food”. This is because of the variety of ways that it might be utilized. Rice can play the primary role of a salad, or it can be a main dish. In other recipes, rice is used like it was a dessert.
Many Thai dishes can be broken up into 4 principal different kinds of dishes. 1 – Vegetable salads or salads that include meats. These salads could be hot, sweet or sour. 2 – Hot dishes that can be found in the form of salads or light fried foods.
3 – Dishes which are mostly structured around fresh veggies. 4 – Special dishes that are not hot and spicy or steamed.
Generally, Thai soup is regarded as part of the meal and it’s served along with the main course. The general routine is you will switch back and forth in between parts of the primary dish and the soup to make use of it as a bit of a palate cleanser. If you are at a restaurant and want your soup before the principal course, you’ll need to order it that way.
A number of people are surprised to learn that Thai food is not normally eaten with chopsticks just like they would expect. If setting the table, knives are generally not included with the silverware. You will not need a knife to cut the food because it’s chopped so much before it is even cooked.

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Royal Thai Food

Though the food of Thailand features literally hundreds of dishes, the very highest quality of Thai food is termed Royal Thai Cuisine, or Chaowang food in Thai, a phrase that describes not only the individual dishes, but to all aspects of each dishes preparation and the final presentations.

Royal Thai Cuisine refers to the food eaten in in the royal court and traces its history back to the palace cuisine of the Ayutthaya kingdom, a period of Thai history that existed between 1351 and 1767.

Originally only served in Thailand’s royal palaces, the recipes and preparation methods for Royal Thai Cuisine were closely guarded secrets, with the non-royal classes forbidden from cooking or eating the dishes.

Though there no longer remains laws in Thailand today preventing the non-royal classes from eating whatever food they wish, the term Royal Thai Cuisine is still used today by restaurants that wish to position themselves at the high end of the Thai food hospitality sector.

Just as in the past, the term applies to Thai culinary dishes that use the choicest, freshest ingredients available, dishes that require painstaking preparation – often employing several people working on the one dish, and meals served with lavish garnishes and table decorations.

Visitors to a restaurant anywhere that labels itself as offering Royal Thai Cuisine should find themselves in traditionally outfitted establishments, often featuring the traditional low tables and cushions common in the Ayutthaya period, while the meals should be served on fine quality porcelain and the staff dressed in formal attire. Tables will usually be decorated with Thai flowers and local decorations.

In addition to traditional music, often performed by a live band, the tables where diners are seated should be contain elaborate decorations, with tradition dictating major and minor table settings made from intricately carved fruit and vegetables.

Amongst the favoured fruits and vegetables used for these table decorations are watermelons, radishes, cucumbers, pineapples, tomatoes and carrots, all of which are intricately carved as decorative table pieces, as well as colourful garnishes to accompany each meal.

While most people who dine at a Thai or Asian-style restaurant generally follow the Asian practice of ordering several dishes and sharing portions of each amongst the entire table, Royal Thai Cuisine has its own set of rules.

Generally a Royal Thai Cuisine meal will be offered as a set, comprising predefined meals chosen for their balance of taste and texture, with the order of delivery strictly regulated ‚All mildly spiced and seasoned meals are served first, followed by stir-fry dishes, salads, curries and then deep fried foods, which are all offered with the finest quality Jasmine rice available.

In following the original principles of combining the highest quality ingredients, careful preparation, the delicate balancing of flavours and pleasing decorations, Royal Thai Cuisine is also said to contain health benefiting properties, making extensive use of herbs and natural extracts, such as screw pine leaves, fruit juices, wild funguses, and roselle juice, in its preparation.

Examples of Royal Thai Cuisine dishes include: de-boned honey roasted duck; crispy deep fried boneless duck cooked with spicy basil sauce; sliced marinated eye fillet beef with sesame oil, grilled shrimp and topped with spicy ground chicken sauce and crab meat; fresh crispy tilapia fish fillet topped with stir-fried fresh chilli, garlic, bell peppers, fresh basil leaves and cashew nuts in a mango sauce and many more.

No Royal Thai Cuisine meal is complete without a final serving of perfectly ripe fresh fruit, with such items as mangosteen, lychees, jackfruit, longan and pomelo being typical, accompanied by elaborate fruit and floral decorations, as well as small bowls of condiments comprising salt/sugar and ground chilli, or made from a base of palm sugar or coconut milk.

Wherever the term Royal Thai Cuisine is used, diners should expect to experience he various finest food and service possible, with diners feeling like royalty by the time the meal has even commenced.

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