Thai Food is probably the most recognizable Southeast Asian cuisine in the whole world. People all over have developed a gastronomic passion for “Pad Thai,” “Tom Yum Goong” and Coconut Sticky Rice with Sweet Mango.
My first taste of Thai food was at a dinner hosted by my friend, Chito Recto. I went crazy. The green mango salad blew my mind.
I really admoire the Thais for their dedication in promoting tourism to their country. Lately, the Tourism Authority of Thailand (TAT) has been whipping up an activity almost every month to promote various aspects of Thai trade and tourism.
The first time I tried Thai food was at a dinner given by a friend, Chito Recto. The invitation was...
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.
In Bangkok, a humble street food vendor that serves crab omelettes, curries and dry congee has been honored with a Michelin star.
I took us a ride on the SkyTrain, then a hop on the ferry on the Chao Phraya river of Bangkok, to get to our destination. It was necessary, we were told, because of the protest marches on the main roads and was faster than a van negotiating to get to the market that we were to explore.
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.
The verdict is out and newspapers worldwide have carried the headline: Nahm, a traditional Thai restaurant in Bangkok serving historical and heritage recipes, is Asia’s Best Restaurant for 2014.
INGREDIENTS 200 g green curry paste 500 g chicken (sliced into bite sizes) 1 kg grated coconut, makes 2 ½...
