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วันจันทร์ที่ 17 ธันวาคม พ.ศ. 2555
The best of thai food in bangkok
The best of thai food in bangkok
Photographs by Jason Michael Lang
There is such a thing as being spoiled for choice. Bangkok, a city of almost 12 million people, appears to boast nearly as many places to eat, from the lowliest curbside cart vendor to the toniest of five-star hotel restaurants, offering everything from batons of deep-fried dough to truffled risotto. Yet as dazzling as the Thai capital’s food scene may be, the sheer breadth of options can bewilder the visitor—especially when it comes to homegrown cuisine.
Like big-game safari hunters, those in search of Thai food tend to focus on the Big Five: eggy pad thai, basil-strewn green curries, spicy lemongrass soups, fiery globs of green papaya salad, maybe a satay stick or two. Yet untold rewards await the more intrepid diner. If you know where to look in Bangkok, all the facets of Thai food are there for the taking: the slow dried-chili burn of southern food, the subtle complexity of a “royal Thai” meal, the heady satisfaction of a no-frills seafood platter, and these days, even the perplexing concoctions of Thai-style molecular gastronomy.
So, what’s for dinner? Whether it’s on a crowded Chinatown footpath or in a hotel dining room surrounded by a legion of servers; whether it’s served in a chipped noodle bowl or garnished with a flourish of coconut foam, the tastiest Thai food in Bangkok awaits at the following locations.
From jungle curry to oyster omelets and everything in between, where to find the best of Thai food in the City of Angels
By Chawadee NualkhairPhotographs by Jason Michael Lang
There is such a thing as being spoiled for choice. Bangkok, a city of almost 12 million people, appears to boast nearly as many places to eat, from the lowliest curbside cart vendor to the toniest of five-star hotel restaurants, offering everything from batons of deep-fried dough to truffled risotto. Yet as dazzling as the Thai capital’s food scene may be, the sheer breadth of options can bewilder the visitor—especially when it comes to homegrown cuisine.
Like big-game safari hunters, those in search of Thai food tend to focus on the Big Five: eggy pad thai, basil-strewn green curries, spicy lemongrass soups, fiery globs of green papaya salad, maybe a satay stick or two. Yet untold rewards await the more intrepid diner. If you know where to look in Bangkok, all the facets of Thai food are there for the taking: the slow dried-chili burn of southern food, the subtle complexity of a “royal Thai” meal, the heady satisfaction of a no-frills seafood platter, and these days, even the perplexing concoctions of Thai-style molecular gastronomy.
So, what’s for dinner? Whether it’s on a crowded Chinatown footpath or in a hotel dining room surrounded by a legion of servers; whether it’s served in a chipped noodle bowl or garnished with a flourish of coconut foam, the tastiest Thai food in Bangkok awaits at the following locations.
Eating Thai Food Guide
…but due to language barrier and not knowing what’s available, it can be difficult, confusing, and sometimes downright frustrating to order a Thai meal.
How to cooking thai food
Nam Phrik Mamuang
nam phrik mamuang
น้ำพริกมะม่วง
น้ำพริกมะม่วง
This is a dip called "nam phrik mamuang". In the ingredients pictured
below, you can see palm sugar, red chilli, red shallots, dried shrimp,
green mango and shrimp paste in the middle.
Put the shrimp paste into a mortar and pound in the shallots and
dried shrimps. Also add the hot chilli, sugar, fish sauce and finally
the shredded green mango.
Sauces and Dips thai food
Foreigners who have just
come to Thailand are often baffled by the array of small bowls, each
containing different colored sauces, laid out for a typical Thai meal.
At a typical Thai dinner, there are many sauces and dips on the table, sometimes they are more than the main dishes. Thais like tasty food and believe in satisfying everybody individual taste. So although the main dishes are already prepared to the cook's satisfaction, each person is still allowed leeway to season some more with a good range of sauces and dips.
At a noodle shop, you may
see this common scene. At each table there is a set of four containers
which Thais call Khrueng Phuang or ring of spices. After being
served their hot bowl of noodles, nine out of ten Thais will automatically
reach out for these condiments, spoon in some fish sauce, a bit or small
spoon of sugar or chili powder and toss in a small spoon of pickled
chilies in vinegar all this before having had their first taste. Then,
after taking a few more mouthfuls, some may continue to season a few
more times during the course of the meal. And as any Thai will confirm,
it is the last few mouthfuls that are indeed the most delicious. Then
it's time to order another bowl and start the seasoning process all
over again.
The ring of condiments which contains fish sauce, sugar, vinegar and chili powder, mirrors the four tastes that form the basis of all Thai sauces and dips. The salty flavour comes through with the use of fish sauce or soy sauce. The sour taste comes from vinegar, lime or tamarind juice. The sweetness comes from sugar. And the spicy hot comes from chilli peppers, garlic and ginger root.
Thailand has a wide variety of chilli peppers. Most commonly used are the tiny but fiery phrik khi nu, the equally potent larger phrik lueng (yellow chili) and the larger red and green varieties called phrik chi fa, which are a little milder.
At a typical Thai dinner, there are many sauces and dips on the table, sometimes they are more than the main dishes. Thais like tasty food and believe in satisfying everybody individual taste. So although the main dishes are already prepared to the cook's satisfaction, each person is still allowed leeway to season some more with a good range of sauces and dips.
|
|
| 1. Dry chilli powder | 2. Vinegar with chilli pieces |
| 3. Vinegar with chilli powder | 4. Sugar |
The ring of condiments which contains fish sauce, sugar, vinegar and chili powder, mirrors the four tastes that form the basis of all Thai sauces and dips. The salty flavour comes through with the use of fish sauce or soy sauce. The sour taste comes from vinegar, lime or tamarind juice. The sweetness comes from sugar. And the spicy hot comes from chilli peppers, garlic and ginger root.
Thailand has a wide variety of chilli peppers. Most commonly used are the tiny but fiery phrik khi nu, the equally potent larger phrik lueng (yellow chili) and the larger red and green varieties called phrik chi fa, which are a little milder.
