Thailand cuisine
This region was hit by the tsunami of December 26, 2004, and some of
the sites and resorts mentioned below will be closed until
further notice. Consequently the following text does not necessarily
correspond to the current situation. This information will be updated
once we know the full extent of the damage in the area.Thai food can be so spicy that it's tempting to gulp a glass of cold water to put out the fire. Resist that urge! A few mouthfuls of plain rice are much more effective. And say mai phet, "not hot", when ordering, if you want the cook to go easy on the chillies. There are many more subtle flavours that characterize Thai cuisine, notably lemon grass, coconut milk, coriander, garlic, ginger and mint.
The local seafood is a major attraction: hor mok pla is a fish curry with vegetables and coconut milk. Pla preow wan is fish in sweet-and-sour sauce.
In most of the country, boiled rice is the mainstay, but in the North, the staff of life is steamed glutinous (sticky) rice. You pick up a clump of it with your fingers and dip it into the dishes offered.
Among northern specialities, look for gaeng hang le, pork with garlic, ginger and turmeric.
For a change from Thai food, an international array of restaurants beckons-Japanese, Indian, French and Italian. Even in remote towns Chinese food is usually available. Thais often drink iced water with their meals, and tea or coffee at the end. The local beer is refreshing, and a rice-based whisky, Mekhong, is popular.
