FAQ

Frequently asked questions

1 What make Thai food unique?

 The use of herbs and spices in Thai foods, fresh or dried, depending on the cooking process. Fresh ingredients are mostly used in tom yumtom kha (the coconut-milk soup) and spicy salads and sometimes just served as accompaniments. Each has a different natural flavour, from sweet, salty and sour to oily, hot, bitter and tannin, but the tastes are usually combined in well-blended Thai dishes.

 

2 What is different between

 There is an important distinction between the samun prai used – the herbs – and the krueng thet, the spices:

             Herbs, for the purposes in Thai food, are the leaves of annual crops, and are used to season food,

             Spices can be the roots, blossoms, shoots, seeds or leaves, or the cores of the stalks, invariably indigenous to the tropics and sub-tropics.

 

3 The most famous Thai Food ?

 one of the most famous Thai dishes around the world is the one called tom yum kung. In English, it is sometimes called Hot and Sour Shrimp Soup or Lemongrass and Shrimp Soup.

This version has shrimp, but you could also cook it with chicken if you like. The basic ingredients are all the same. Shrimp, straw mushrooms, lightly crushed hot red chilis, sliced galangal, lemongrass stems, torn kaffir lime leaves, coriander, and seasoned with fish sauce, sugar and some lime juice. Use chicken stock to make up the soup. It is very quick and easy to make. It is listed at number 8 on World’s 50 Most Delicious Foods complied by CNN Go in 2011.

 

4 What is “Thai Select”?

 “Thai Select” logo is a certification from the Department of Export Promotion of the Ministry of Commerce, Royal Thai Government given to Thai restaurants that meet specific quality standards.

 

5 What are the standards of quality needed for a “Thai Select” restaurant?

 The restaurants that are able to receive the “Thai Select” quality mark need these criteria to ensure superb quality of food and service:

  • The restaurant must provide areas with facilities including dining facilities, kitchen, restroom, etc. according to Health and Safety requirements.
  • The restaurant must employ an experienced Thai Head Chef or a Chef with no less than one years experience and training in preparing Thai cuisine.
  • The restaurant must use an adequate proportion of Thai raw materials and equipment for preparation of Thai dishes.

The restaurant must be inspected and approved by the committee under the Department of Export Promotion through Thai Trade Centre or the Office of Commercial Affairs in that particular region.

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