SAWASDEE KHA,
The taste of Thai food comes mainly from the wide range of flavour ingredients. The blending of these ingredients contributes to the harmonious tastes unique for each dish. Besides, Thai cooking uses a lot of herbs and vegetables, regarded widely as “healthy food”.
Fine Thai cooking starts with carefully selecting and using the right and fresh ingredients. The art of Thai cooking requires a good understanding of the primary ingredients as spices, herbs, and vegetables.
The art of Thai cooking is the blending of five flavors – salty, sweet, sour, bitter, and pungent (hot) in varying proportions to create different tastes from various dishes. In the Thai food repertoire we have hot-and-salty category of blended flavors (as most Thai curries and many spicy stir-fries); hot-and-sour as tom yum kung and kaengsom (sour curry); sweet-and-sour like mi-krop and kraduk-mu-priao-wan.
The multiplicity of blended flavors in Thai cooking makes it possible to create numerous dishes with variety of tastes. Thus eating Thai food becomes a lively new experience of the sense, a never boring eat day in, day out.
Since the art of Thai cooking is very much the blending and cooking together of various flavouring fresh ingredients, the recipes should be treated as guidelines for experimenting and adjustments in real cooking, rather than fixed formulas to follow. Only in such spirit, you would lively enjoy the taste of Thai cuisine prepared by our Thai chefs as we have the experience of being established since 2003 in London.
ALL OUR FOOD IS HALAL
