Thai food is frequently likened to both Chinese and Indian because of its geographical location. But the cuisine has more subtle flavours inspired by Laos and Malaysia. There are 4 main regions.
Central – This area is largely influenced by Chinese. They enjoy steamed rice served with side dishes of curry, paste dips, fresh vegetables, stir fry and soup.
Southern – Here you will encounter fabulous fish dishes with sour, salty and hot spices, particularly turmeric. The main influence is Malaysian cuisine.
Northern – In the north they prefer sticky rice. The most famous dinner is ‘khantok’ – sticky rice with curries. These dishes were traditionally eaten with your bare hands.
Northeastern – Also known as Isaan, dishes are generally stronger, saltier and hotter than anywhere else in the country. For those of you who can’t handle spice, don’t let that deter you. Ask for a milder versions using our useful phrases below.
Ingredients
Thai dishes will have at least one of the following ingredients. Sometimes they are blended together to form curry pastes and play a similar role to stocks but obviously much fresher. They also have many medicinal benefits.
Chilli, shrimp paste, fish sauce (also called ‘Nam pla’, it has a strong smell but is a vital ingredient in nearly all dishes), sour tamarind, garlic, lemongrass, lime, ginger, shallots, spring onions and coconut milk (this gives soup a creamy consistency and softens the spicy blow).
Bugs
Multi-legged creepy crawlies are the nation’s favourite snack. They are fascinating to spot in the markets and you will certainly be opening yourself up to new experiences if you get your gnashers into a fried tarantula, crickets and bamboo caterpillars. Be on the look out for ‘goong ten’ (dancing shrimps) which are fried alive and frantically jump about in the frying pan. The party doesn’t stop there – once sprinkled with a squeeze of lime and ground roasted rice and chilli, they are still bouncing when you pop them in your mouth – fresh!
If you don’t fancy nutricious and tasty snacks, don’t let these little delicacies put you off. They are easy to spot in markets and you will not find them in soups, curries and noodle dishes.
Good Dishes
Pad Thai (Thai style Fried Noodles) Probably Thailand’s most well-traveled dish. Fistfuls of small, thin or wide (you choose) noodles mixed with beansprouts, onion and egg. The flavour lies in the condiments it is served with – fish sauce, sugar, chilli powed and ground peanuts.
Gaeng Daeng (Red Curry) Meat with red curry paste, coconut milk and spinkled with kaffir lime leaves create a mild and sweet and fragrant dish.
Kai Med Ma Muang (Chicken with Cashew Nuts) Chicken with roasted cashews, sweet soy sauce, onions, chilies, pepper, carrot and mushrooms. A dash of honey gives it a sweet kick but it’s definitely for those who with a mild palate.
Khao Pad (Fried Rice) Fried rice, egg, onion and a few herbs, this is a popular lunch dish served with a wedge of lime and slices of cucumber. Sound simple? Well it’s left for you to dress up a bit. Try prawns, crab, chicken, basil, chili or vegetables.
Tom Yum Goong (Spicy Shrimp Soup)This is a classic in Thailand. A wholesome and refresing blend of fragrant lemongrass, chilli, galangal, limes leaves, shallots, lime juice and fish sauce. Next they add a few fresh prawns and mushrooms to complete this sour, spicy and hot staple dish.
Tom Kha Kai (Chicken in Coconut Soup) A mild alternative to tom yum. Chilies, sliced galangal, crushed shallots, stalks of lemongrass, strips of chicken and coconut milk.
Gaeng Keow Wan Kai (Green Chicken Curry) Another dish that has travelled the world but you will taste it as though for the first time in Thailand. Chicken, mini eggplant, bamboo shoots, coriander and sweet basil give this dish body but the green curry paste provides colour. Creamy coconut milk is added at the end then served with fragrant Thai rice.
This is a classic in Thailand. A wholesome and refresing blend of fragrant lemongrass, chilli, galangal, limes leaves, shallots, lime juice and fish sauce. Next they add a few fresh prawns and mushrooms to complete this sour, spicy and hot staple dish.
Tom Kha Kai (Chicken in Coconut Soup) A mild alternative to tom yum. Chilies, sliced galangal, crushed shallots, stalks of lemongrass, strips of chicken and coconut milk.
Gaeng Keow Wan Kai (Green Chicken Curry) Another dish that has travelled the world but you will taste it as though for the first time in Thailand. Chicken, mini eggplant, bamboo shoots, coriander and sweet basil give this dish body but the green curry paste provides colour. Creamy coconut milk is added at the end then served with fragrant Thai rice.
Restaurants
You are spoilt for budget choices in Bangkok. Not only are there handy street vendors and markets everywhere but the currency often favours foreigners so you can eat like a king. However, for the experience and some of the best views of Bangkok try the more upmarket joints. You could just stay for a cocktail or have a meal as a special treat.
Phranakorn Bar
Budget
A place to hangout with young creatives chilling out on the roof terrace with floodlit views of the Golden Mount. There is a pool table on the third floor where indie and 80s music blares out from the speakers, art exhibitions on the 2nd and live music on the ground floor. If you are peckish feast on spicy Thai staple dishes. A good all-rounder.
58/2 Soi Damnoen Klang Tai
Telephone 2 622 0282
Open 6pm-1am daily
Ban Nam Pueng Floating Market
Budget
A revived talad nam (floating market) selling all manner of local specialities including elephant ear curry as well as fresh fruit and veg. Combine your trip with a bike or boat tour or catch a taxi from nearby Wat Ban Nam Pueng.
Thanon Phetchachueng,
Bang Kra Jao
Open 7am-3pm Sat, Sun
Chote Chitr
Budget
The nearest thing to honest home cooking, this place is a must on any trip to Bangkok. Three sisters cook seasonal dishes including smoky grilled aubergine salad with banana flower, succulent tiger prawns in a wonderful red curry and mee krob, crunchy noddles with balanced sweet and sour sauce. All served in an open-air shophouse with just 6 tables. The friendly owners will do their best to explain dishes to customers. This place could be the culinary highlight of your trip.
146 Thanon Praeng Phuthon
Telephone 2 221 4082
Open 10.30am-9pm Mon-Sat
Baan Klang Nam
Mid-Range
This is our pick of Yannawa’s waterfront seafood restaurants. A simple atmosphere in an old stilt house on the pier but with wonderful views of ships entering the harour.
3792/160 Rama III Soi 14
Telephone 2 292 2037-8
Open 11am-10pm daily
Bars
Banyan Tree Hotel – Vertigo Bar
Expensive
One of Bangkok’s most expensive hotels but any smartly dress so-and-so can pootle up to the 61st floor to visit the Vertigo Restaurant or Moon Bar. It’s one of the highest open-air restaurants in the world so along with the Bangkok skyline you get fantastic cocktails, music and a fashionable crowd. But watch out for conditions in the rainy season.
61st floor,
21/100 Thanon Sathorn Tai
Telephone 2 679 1200
Open 5.30pm-1am daily
Hemlock
Mid-Range
Lots of competition along stretch of restaurants and bars but Hemlock is a cut above the rest with exhibitions and performances upstairs. They have a good selection of wines, teas and Thai food.
56 Thanon Phra Arthit
Telephone 2 282 7507
Open 4pm-midnight Mon-Fri; 5pm-midnight Sat
Tags : Hotel, Cheap, Restaurant, Bangkok