Description
Centuries ago, Thai meals were simple dishes made up of rice, vegetables and river fish.
The rice was accompanies by two or three main dishes, with the food lightly cooked and crunch so that the nutritional value remained high. But since most of the ingredients available were quite bland, the need for herbs and spices arose, lending to the unique art of Thai seasoning.
Friends and families sat together and great joy was taken in sharing food between a number of people, with the blending of flavours unique to the chef and to each region of Thailand.
