HISTORY OF THAI FOOD
Learn about our food
Thai food is internationally famous. Whether chilli-hot or comparatively non spicy, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suit all palates.
Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients, using large chunks of meat was unusual. Subsequent influences introduced the use of more meat to Thai cooking. With their Buddhist background, Thais shunned the use of larger animals so big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at “Siameseising” foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.
Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galangle. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of different tasters.
I've been here now a few times and everytime it has been amazing once before I think it was called country something but always good before our usual would be Sukanya but they were fully booked so glad they were as we found Niyom it's so much nicer. Loved the food atmosphere etc. Can't fault this place or the staff 10 out of 10 all round. The only thing I don't understand is why they are not so busy due to being so good. Thankyou and we will be coming to you in future. 🙂Lee G
I love this place. The staff are so friendly and the food is amazing. We used to go to Sukanya down the road but now we prefer this one as it is not so cramped and the food is probably nicer. They are going to update their menu soon with more choices which I cannot wait to try. If you like Thai you will love it here. Give it a try!!Dolphin1981
I've been to Thailand and Thai food is my favourite of all world cuisines. The food here is surprisingly good for it's 'out-of-way' location and it deserves to be more popular - I've tried other Thai restaurants in the area, including award-winning ones, but I keep coming back here because I find it to be the best, and closest to what I loved when I was in Thailand. There has been a recent change of name, management and décor but the menu and chef remain the same, which is great. The service is prompt and friendly. The menu is varied to accommodate people who prefer mild dishes, to those like me who like it hot. I can particularly recommend the Thai Green Curry and the hot soup with coconut milk. Tofu is available to be added to dishes on request. Many of my friends also like this restaurant, for everything from eating alone, to large groups (please book the latter).Karen404