SEACH SITE

 

Thai food is an original and rich amalgam of evocative aromas, subtle blends of herbs and spices and contrasting textures and tastes.  It has flavors and techniques that are familiar: Chinese, Indian, Japanese cooking but they have been so skillfully combined and refined that the resulting dishes have a new and exciting character.  The flavors that characterized Thai food are the citrus limes, spiked with clean pine notes, fresh cilantro, coconut milk, garlic and chilies.  A fresh sweet-sour taste is also typically Thai, derives from tamarind and palm sugar.  Mild fish sauce provides the main savory flavoring.  Rice is a very important part of the diet.  As well as being the foundation of many one-course dishes, rice plays a vital supporting role for the other dishes, and dilutes highly spiced ones.  A point worth remembering when eating Thai food is that dishes are created specifically to be mixed and eaten with rice.

 

As a general rule, Thai diners order the same number of dishes as people present; however, all dishes are shared and enjoyed together. For this reason, it is better to have many guests at the table rather than just one or two.

 

A typical Thai meal includes four main seasonings: salty, sweet, sour, and spicy. Indeed, most Thai dishes are not considered satisfying unless they combine all four tastes and creating the perfect balance is always a challenge.   At Sawasdee, our chefs work very hard to create that balance in every dish we serve.