Drop this fallacy that Thai cuisine
is purely and simply a hot burn to your tongue. Thai food can be
spicy or mild & in truth, many Thais cannot stand extremely
spicy food either & chefs will make any dish bland on request.
The unique characteristic of Thai cuisine is the delicate balancing
of numerous spices adopted from Indian, Malay, Chinese & Indonesia
cuisine to enhance and improve the flavours of the dish; furthering
reflecting the historical mix of the Thai population.
If you cannot take even a pinch of
hot spiciness, ask for mai phet (non-spicy) recommendations.
Some non-spicy Thai dishes you have to try would be gang hunglay
(pork & ginger stew), kow yum (Sweet-sour-&-salty
prawns with fruits & vegetables) , pla priew wan (sweet
& sour fish), thom kha gai (coconut milk curry with
chicken), nua phat namman hoi (beef in oyster sauce) &
hormok talay (fish/seafood mousse).
Among the fiery delights would the
Thai favourite thom yam gung (Tom Yum Soup with shrimp
& lemon grass), gaeng khiew wan gai (green curry with
chicken or beef), yum woon sen (Blanched flat rice noodles
& pork/prawns dizzled with lemon & fish sauce with peppers,
scallions, parsley & onion) & som tam (papaya salad)
with some sticky rice.
are you ready to say Swatdee (hello) AOGS?