RAYMOND BLANC'S GOURMET THAILAND
Michelin-starred chef Raymond Blanc of France recommends his favourite food markets and restaurants that must be visited when on holiday in the Land of Smiles. Flavour-packed Thai cuisine is created with fresh produce and a wide array of spices that intrigue and delight the palate. Thai cooking techniques have been passed down for generations, thus fusion is uncommon and the art of cooking remains pure in Thailand. Classic Thai dishes include flavoursome soups, pungent papaya salad, vibrant curries and fried noodle, rice and meat mains.
INSIDER TIPS
- You will find places to take a cooking class all throughout the country, but the best courses are undoubtedly in Chiang Mai and Bangkok, where you get to spend a day making and eating food.
- When eating out, you may want to order the same number of dishes as people present and share to experience a wide array of flavours.
- To eat like a local, ditch the chopsticks and eat rice dishes with a fork and spoon.
INTERESTING FACTS
- Sometimes Thai people use the greeting “Gin Khao Yung” to ask their friend whether they have eaten, yet.
- Chef Raymond Blanc's favourite Thai dish is whole fish steamed with vegetable stock, lime leaves, chilli's, garlic stalks, coriander, ginger and coconut.
- Thai food is comprised of 4 main flavours: salty, sweet, sour and spicy.
- The 3 most popular Thai dishes with foreigners are: Tom Yam Kung (soup with prawns), Kaeng Khiao Wan Kai (green chicken curry) and Pad Thai (noodles).
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