Thai Cuisine

The chance to sample some authentic Thai cuisine is one of the best resaons to visit (and linger in) Bangkok. Its astinishing variety of flavours and textures, which cones from a marriage of centuries-old Western (namely Protuguese, Dutch and French) and Eastern (think Indian, Chinese, and Japanese) influences, ranks Thai as one of the best cuisins in the world.

The traditional Thai way of living unified people with their encironment. Meals were communal eventes uniting families with the seasons. Rice is the mail staple, accompanied by amyraid of curries and side dished made from local ingredients. The preindustria custom of wrapping foods in natural materials persists today, labour intensive desserts or savoury mousses are wrapped in banana leaves and the tops of coconuts are chopped off for a quick and refreshing elixer. Eating is a communal and social affair in Thailand. Once Thais sit together, they automatically take care of one another. No Thai dish is an independent one, they are all meant to be shared.

Popular Thai Dish
Here's a sample of great local dishes to look for and it's just the tip of the iceburg.
Tom Yan Gung - spicy shrimp soup (most favourite)
Tom Kha Gai - chicken in coconut soup
Phad Thai - Thai style fried noodles (most popular)
Mu/Gai sa-te - pork/chicken skewers
Som tam - spicy green papaya salad (my love)
Yam Nua - spicy beef salad (my favourite)
Gai Yarng - grilled chicken
Phanange - curry coconut cream
Kaeng Phet Pet Yang - roast duck curry
Kaeng Khiao Wan Gai - green curry chicken
Phad Kaphrao - stir-fried meat with sweet basil
Gai Phat Met Mamuang Himmaphan - stir-fried chicken with cashew nuts

Drink & Beverage
Most street vendors offer a ranfe of normal drinks but there are always some surprises available. Try any of these liquid specialist when eating on the strees.
Nam Ma Prao - coconut juice
Nam Krajeab - resella flower juice
Nam Matoom - bael fruit juice
Nam Ta-krai - lemongrass juice
Nam Tao Hoo - Hot soy bean milk
Cha Yen - Thai iced tea with condensed milk
Cha Dum Yen - Thai iced tea

"Polamai" Thai Fruits
It's often a strange land for foreign eyes but weirdness is all relative. To you those fuzzy, furry, spiky, hairy, sometimes humongous obscure items are just downright bizarre. But to the locals well, it's just good ol' healthy nutritious fruit. Having unfamiliar names like rambutan, mangosteen and durain only lends to the mysterious, perhaps even scary, stigma surrouding Thai fruits. Fruits are often eaten as a snacj or transformed into a dessert or featured in meals. Particularly coconuts. Street carts pastrol the sidewalks with ice chilled offerings of seasonal fruits. However these vendors don't exactly uphold hygiene standards, so procedd at your own discretion. All Fruits are almost always available year round in supermarkets but some are better at certain times of year. Here's a look at wht and when to eat.

January is best for :
Watermelon (Taeng-Mo) the unlimited refreshment, this slushly fruit is perfect to help you combat the Bangkok heat and keep you hydrated. It's popular among fruit carvers for its texture and as a large canvas. Sweet and of course watery, it's excellent on its' own but try a local favourite and order a watermelon smoothie (Thaeng Mo Pun) for an icy

Try also : Coconut (Ma-Praow), Pomelo( Som O), Guava (Farang), Banang (Kluay), Papaya (Malakor), Mangosteen (Mong-koot), Durian (Tu-Rian), Mango (Ma muang), Rambutan (Ngoh), Lychee ( Lyn-Chee)

Thai Sweet : "Kanom Thai"
The world kanom is much too schizophrenic to be summed up as Thai desserts. Although most anything that's sweet will be categorized as a Kanom, anything that you would normally snack on would be considered one as well; a pack of chips or crackers would qualify.
You may not be too familiar with Tradition Thai desserts as you'd often have to fo to spectialty stores or stalls to find them, Restaurants often omit them from the menu, partly due to the specific ingredients and preparation time required and also because it isn't customary to have a dessert to end your meal.
To the uninitiated the sights of shocking green foods of any kinf may scare tou off but this is only a reflection of the age old traditions of using ingredients, like pandan and coconut, which are ingigenous to this region and provide to its intense colors.

Try This!
Kanom Bueng - A crispy paper-thing Thai crape, these tiny little discs are smeared with a sweet coconut and egg white whip (meringue anyone?) and sprinkled with carious toppings such as shredded coconut and black sesame seeds, They are served folded over like mini tacos.
Kanom krok - Mini coconut cream hotcakes
Kanom Chun - Layered Pandan Jelly
Thong Yip / Thong Yod / Foi Thoung - Golden Egg Pinches (Yip), Drops (Yod)/ Shreds (Foi)