Duck in red curry, prawns carpaccio, ‘tom kah gai’–authentic Thai comfort food
Barely a month old, Nara Thai has become one of the busiest restaurants at the SM Megamall Fashion Hall.
Barely a month old, Nara Thai has become one of the busiest restaurants at the SM Megamall Fashion Hall.
Wearing her trademark ski goggles for protection from flying sparks, Thai cook Jay Fai hunches over two sizzling woks as tourists from around the world line up in three-hour-long queues
The past few days, photos of 2015 Miss Universe Pia Wurtzbach in Thailand graced various social media sites to the delight of her followers. Wurtzbach, who visited various sites in
If it’s not spicy, it’s not Thai food!” declares Peninsula Manila’s Spices Thai specialty chef Phaithoon Atthasarn. In his country, he says, at least 12 to 15 chili peppers are blended into a Thai dish to ensure its savory goodness.
Sometime in the late 1980s, I was invited to a restaurant called Flavors and Spices. Sampling green mango salad was love at first bite. It started my love affair with Thai food.
“IF YOU want to eat healthy, you can’t go wrong with Thai food,” said Thai chef Chariya Thaikupt, who recently demonstrated a medley of Thai fare before a bunch of food enthusiasts at Happy Garden Café, Sunshine Place, Jupiter Street, Makati City.
“I would have to pick you up, throw you to the ground, and rip your throat out,” David Thompson told me. “I shall have to set you quite straight.”
A few weeks ago I was lucky enough to attend a culinary demonstration arranged by the Royal Thai Embassy and the Philippine Thai Cultural Organization. Because Thai cuisine is one of my favorites, I was delighted to learn how to prepare some dishes, from no less than the embassy chefs.
Cecille Chang has spent over a decade mastering Thai cuisine. Asked why Thai food, she replied, “I love the marriage of four flavors—salty, sweet, sour and spicy. Thai cooking is so balanced in flavor even without butter.”
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