The Lakeside Restaurant
Muscle Food Voucher

Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in". We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, and the sancocho of the Dominican Republic, Colombia, and Panama. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in". We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal.

Western influences, starting in 1511 CE when the first diplomatic mission from the Portuguese arrived at the court of Ayutthaya, have created dishes such as foi thong, the Thai adaptation of the Portuguese fios de ovos, and sangkhaya, where coconut milk replaces unavailable cow's milk in making a custard.[17] These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon, the Greek adviser of King Narai. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines: "Thai food ain't about simplicity. The identification of Latin-American national dishes is stronger among expatriate communities in North America.[3] In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in". Game, such as wild boar, deer and wild birds, are now less common due to loss of habitat, the introduction of modern methods of intensive animal farming in the 1960s, and the rise of agribusinesses, such as Thai Charoen Pokphand Foods, in the 1980s.[26] Traditionally, fish, crustaceans, and shellfish play an important role in the diet of Thai people.[27] Anna Leonowens (of The King and I fame) observed in her book The English Governess at the Siamese Court (1870).

The food is pushed by the fork, held in the left hand, into the spoon held in the right hand, which is then brought to the mouth.[22] A traditional ceramic spoon is sometimes used for soup, and knives are not generally used at the table.[1] It is common practice for the both the Thais and the hill tribe peoples who live in north and northeast Thailand, to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand (and only the right hand by custom) which are then dipped into side dishes and eaten. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in". By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity such as Latino or Hispanic American. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce. Western influences, starting in 1511 CE when the first diplomatic mission from the Portuguese arrived at the court of Ayutthaya, have created dishes such as foi thong, the Thai adaptation of the Portuguese fios de ovos, and sangkhaya, where coconut milk replaces unavailable cow's milk in making a custard.[17] These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon, the Greek adviser of King Narai. Non-glutinous rice is also used for making fried rice dishes, and for congee, of which there are three main varieties: khao tom (a thin rice soup, most often with minced pork or fish), khao tom kui (a thick, unflavored rice porridge that is served with side dishes), or chok (a thick rice porridge that is flavored with broth and minced meat). This made Thai as the cooking tradition with most dish that successfully made it to the list.

Traditionally, a meal would have at least five elements: a dip or relish for raw or cooked vegetables (khrueang chim) is the most crucial component of any Thai meal.[23][24] Khrueang chim, considered a building block of Thai food by Chef McDang, may come in the form of a spicy chili sauce or relish called nam phrik (made of raw or cooked chilies and other ingredients, which are then mashed together), or a type of dip enriched with coconut milk called lon. They are tom yam goong (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th). Balance, detail and variety are of paramount significance to Thai chefs. With over 40 distinct ethnic groups each with its own culture and even more languages,[25] it comes as no surprise that Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. The food is pushed by the fork, held in the left hand, into the spoon held in the right hand, which is then brought to the mouth.[22] A traditional ceramic spoon is sometimes used for soup, and knives are not generally used at the table.[1] It is common practice for the both the Thais and the hill tribe peoples who live in north and northeast Thailand, to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand (and only the right hand by custom) which are then dipped into side dishes and eaten. Wun sen, called cellophane noodles in English, are extremely thin noodles made from mung bean flour which are sold dried. The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, several types of noodles, taochiao (fermented bean paste), soy sauces, and tofu.[13] The cuisines of India and Persia, brought first by traders, and later settlers from these regions, with their use of dried spices, gave rise to Thai adaptations and dishes such as kaeng kari (yellow curry)[14] and kaeng matsaman (massaman curry). Non-glutinous rice is also used for making fried rice dishes, and for congee, of which there are three main varieties: khao tom (a thin rice soup, most often with minced pork or fish), khao tom kui (a thick, unflavored rice porridge that is served with side dishes), or chok (a thick rice porridge that is flavored with broth and minced meat).