The Nations Cuisine - Thai Food Culture The Nations Cuisine - Thai Food Culture

The Nations Cuisine - Thai Food Culture

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The Nations Cuisine - Thai Food Culture

Tim Sargeant - writing for The Pavilions Phuket
Tim Sargeant
20 Aug 2018

Northern Thailand

In the North, the cuisine is heavily impacted by the neighbouring countries and by the cool climate that is suitable for growing many vegetables and spices. Unlike the rest of the country, seafood is not readily available in Northern Thailand; therefore fish sauce is not used as much, which makes the dishes less salty. The staple food for the northern region is Khao Niaow (sticky rice) that can be used as a side dish or even dessert. It is often paired with Gaang Hang Lair (northern Thai curry) or Sai Oua (northern Thai sausage).

 

Som Tum, cuisine in Northern Thailand

Som Tum, at The Plantation Club

North-Eastern Thailand

The North-Eastern region is remote to the rest of the country. The dishes are very rare and often cannot be found elsewhere. Compared to the other parts, in this region meals are usually boiled or grilled, which makes it healthier than the rest of the Thai cuisine. Moreover, the northeast is probably the only region that does not enjoy spicy foods. The speciality here is grilled frogs.

 

Central Thailand

Central Thai Cuisine is a fusion of all the surrounding regions. The flavours are usually slightly milder in comparison to the other areas. The speciality of the central area is the very sweet desserts, such as thong yod (gold drop) and thong yip (to pick up gold). These desserts are believed to bring luck to the dinner.

Tom Yum Goong, cuisine in Central Thailand

Tom Yum Goong, at The Plantation Club

Southern Thailand

Moving south the food changes almost as drastically as the landscape. The southern region is home to intense flavours with the spiciest and the saltiest meals. Besides using the typical Thai spices, this region uses flavours that originate from nearby countries, such as Malaysia and Indonesia.

Phuket, the home of The Pavilions Phuket, has an incredible historic culinary background that one must experience before leaving. Several dishes stand out, Kanom Jeen, noodles mixed with a spicy curry sauce made from fish, and often eaten at breakfast, Mee Leung Pad Hokkien, fried Hokkien noodles with shrimp, pork or chicken, Nam Phrik Kung Siap, a mixture of red onion, chilli and smoked shrimp served with fresh vegetables.

 

Phad Thai in Southern Thailand

Phad Thai, at The Plantation Club

For anyone with a passion for culinary arts, The Pavilions Phuket offer a chance to learn the delicate art of Thai cooking during private cooking lessons on the villa’s terrace, lead by professional Thai chefs. For extra insight, guests can also join the local market tour where the freshest ingredients come from.

 

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