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Thailand Food and Drink
Thai food is traditionally fairly hot and spicy, but most tourist
restaurants tend to tone down the heat for the more fragile Western
palate. Most Thai food is prepared with fresh ingredients such as
lemon grass and coriander and rice is commonly eaten with most meals.
Popular fruits are papaya, jackfruit, mangosteens, rambutans, pomelos
(similar to grapefruits) and, above all, durians, which farangs
(foreigners) either love or hate. The thorny fruits have a rather
malodorous scent which has even resulted in many hotels banning them
from their premises.
Excellent food can be found at the stalls of the many street vendors
around the country as well as top-notch eateries. There are also many
Asian and European restaurants throughout the major cities and smaller
towns.
Specialities:
• Tom yam (a coconut-milk soup prepared with makroot leaves, ginger,
lemon grass, prawns or chicken).
• Gang pet (hot 'red' curry with coconut milk, herbs, garlic, chili,
shrimp paste, coriander and seasoning).
• Pad Thai (stir-fried rice-noodles) served with shrimp or chicken and
garnished with peanuts.
• Desserts include salim (sweet noodles in coconut milk).
• Well worth trying is sticky rice and mangoes (rice cooked in coconut
milk served with slices of mango).
Things to know:
Bars have counter or table service.
Tipping:
Most hotels and restaurants will add 10% service charge and 7%
government tax to the bill.
Regional drinks:
• Mekhong (local whiskey) and SamSong (rum) are very popular.
• Singha and Singha Gold are locally made beers which dominate the
domestic market.
• Coconut milk straight from the shell during the harvest season is
particularly refreshing in the heat and humidity.
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