If you are the honored guest, you will sit opposite of the host so that you can more easily talk. Wait until you are seated; someone will undoubtedly show you your chair. If you are seated on bamboo mats on the ground, always position yourself in a way that you can avoid showing your feet to anyone while they eat. Note : If you are dining solo in a busy restaurant , you may be asked to share a table with a group who has one empty seat.
If this happens, there is no obligation to force small talk or attempt to interact with the other party at the table. Per custom, the senior ladies at the table will pick and choose dishes to fit the group. Several types of meat and fish may be represented along with some different vegetables.
If there's something you want to try, ask the person ordering about it and they may get the "hint. Rice will be served in separate bowls. If you have special dietary restrictions, no need to make them heard during the ordering.
As a guest, people will probably hope that you try some local specialties. But if you're sure you can't eat what is offered, politely declining is nicer than leaving it on your plate uneaten.
When the food arrives, only put small amounts, no more than two spoonfuls, of a few dishes with some sauce onto your rice. You can refill your plate as many times as you like until you have tried everything on the table. Ensure that everyone has had a chance to try each dish. Taking too much of any one item, and possibly preventing others from trying it, is rude. Dishes will continuously be brought out to the table as they are ready. The best stuff may still be coming!
When dipping from the serving bowls on the table, taking from the edge is more polite than dipping the spoon into the middle. Try not to take the last bit from a communal bowl. That should be left for the host, who in turn, may offer it to you anyway. Note : Unlike when dining in some other Asian countries, you aren't obligated to finish all of the rice on your plate in Thailand.
Chopsticks are usually used when eating noodle dishes. All other dishes are eaten with a spoon. The fork is only used to push food onto the spoon. Thais do not normally tip at vendors or street side eateries and shops. At restaurants , however, it is normal to allow the server to keep the change when paying a bill or leaving a slight tip.
There is usually a seven percent value added tax VAT on both food and drink. Depending on the restaurant , there may be a ten percent service charge. Most menus will include the tax at the bottom. While some foods are specific to certain areas of Thailand, upscale restaurants and cities frequented by tourists have mastered these supposed region-specific meals.
That being said, these specialised dishes are still best eaten where they originate from. For example, Thai curries are much more popular in the south of Thailand.
It originated from Laos, but Thailand took the dish and put its very own spin on it with multiple variations. The minced pork is mixed in with fresh mint leaves, coriander, and shallots before being doused in fish sauce and lime juice.
Thai food has long been influenced by its neighbors. Noodle dishes, such as pad Thai, were supposedly brought to the Land of Smiles by Chinese immigrants. Som Tam, a delicious, spicy salad made with shredded green papaya, originated in Laos. Nearly years later, the impact of this culinary commerce can still be felt in Bangkok. Lime juice provides the tang, while the abundant use of chilli generates the heat.
Most yam are served at room temperature, or just slightly warmed by any cooked ingredients. Being a tropical country, Thailand excels in the fruit department. A highlight of visiting Thailand is sampling the huge variety of indigenous fruits of which you've probably never heard. Many are available year-round nowadays, but April and May is peak season for several of the most beloved varieties, including durian, mangoes and mangosteen.
In Thailand, to eat is to eat rice, and for most of the country, a meal is not acceptable without this staple. Thailand maintains the world's fifth-largest amount of land dedicated to growing rice, an industry that employs more than half the country's arable land and a significant portion of its population. Have you consumed rice yet?
There are many varieties of rice in Thailand and the country has been among the world leaders in rice exports since the s. In Thailand, noodles are ubiquitous, cheap and tasty. But they're also extremely varied and somewhat complicated to order. So with this in mind, we've provided a crash course in Thai noodles. English-language Thai menus often have a section called 'Desserts', but Thai-style sweets are generally consumed as breakfast or as a sweet snack, not directly following a meal.
Sweets also take two slightly different forms in Thailand. Simply put, sweet, sour, salty and spicy are the parameters that define Thai food, and although many associate the cuisine with fiery heat, virtually every dish is an exercise in balancing these four tastes.
This balance might be obtained by a squeeze of lime juice, a spoonful of sugar and a glug of fish sauce, or a tablespoon of fermented soybeans and a strategic splash of vinegar. Comes in rough, brown pods containing up to ten seeds, each surrounded by a sticky, dry pulp which has a sour, lemony taste.
Planning to travel here? Go tailor-made! Eating and drinking in Thailand Tailor-made Travel. Book your individual trip , stress-free with local travel experts. Consider changing the search query. List is empty. How to eat Thai food is eaten with a fork left hand and a spoon right hand ; there is no need for a knife as food is served in bite-sized chunks, which are forked onto the spoon and fed into the mouth.
What to eat Five fundamental tastes are identified in Thai cuisine — spiciness, sourness, bitterness, saltiness and sweetness — and diners aim to share a variety of dishes that impart a balance of these flavours, along with complementary textures. Curries and soups Thai curries kaeng have a variety of curry pastes as their foundation: elaborate blends of herbs, spices, garlic, shallots and chilli peppers ground together with pestle and mortar.
Salads One of the lesser-known delights of Thai cuisine is the yam or salad , which imparts most of the fundamental flavours in an unusual and refreshing harmony. Regional dishes Many of the specialities of northern Thailand originated in Burma, including khao soi , featuring both boiled and crispy egg noodles plus beef, chicken or pork in a curried coconut soup; and kaeng hang lay , a pork curry with ginger, turmeric and tamarind.
Custard apple soursop ; noina ; July—Sept. Guava farang ; year-round. Jackfruit khanun ; year-round. Longan lamyai ; July—Oct. Lychee linjii ; April—May. Mangosteen mangkut ; April—Sept.
Papaya paw-paw ; malakaw; year-round. Pomelo som oh ; Oct—Dec. Rambutan ngaw ; May—Sept. Rose apple chomphuu ; year-round. Sapodilla sapota ; lamut; Sept—Dec.
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