Minced Chicken and Sweet Corn in Crispy Golden Cup (Krathong Tong)

  1. Wheat flour 2 tablespoons 
  2. Rice flour 2 tablespoons 
  3. Tapioca flour 2 tablespoons 
  4. Egg yolk ½ 
  5. Salt ¼ teaspoon 
  6. Coconut cream ¼ cup 
  7. Clear lime water ¼ cup 
  8. Sugar or palm sugar 1/8 teaspoon 

Fillings ingredients:

  1. Coriander root, garlic, pepper pound 1 tablespoon 
  2. Minced chicken 100 grams 
  3. Onion ¼ cup 
  4. Carrot ¼ cup 
  5. Green bean ¼ cup 
  6. Corn ¼ cup 

Seasoning mixture ingredients:

  1. Sugar 1 tablespoons 
  2. Light soy sauce 2 teaspoons 
  3. Seasoning sauce 2 teaspoons 
  4. Salt ½ teaspoon


  1. Mix all flour ingredients in a mixing bowl. 
  2. Mix egg yolk, salt, sugar, coconut cream, and clear lime water together. Mix them with mixed flour. Then sift over the sieve. 
  3. Deep fry the flour into the mold until golden brown. Drain the basket from vegetable oil.

Fillings method:

  1. Stir fry coriander root, garlic, and pepper until aromatic.
  2. Add chicken and seasoning mixture until well mixed. 
  3. Add onion, carrot, green bean, corn and stir well. Lift from heat. 
  4. Place the golden basket onto a serving plate and fill in with the fillings. Sprinkle with coriander leaves and red spur chilies.
To remain crispiness of golden cups is to cook the fillings a bit dry and not keep the fillings into the cups too long.
  • Protein (grams) : 40 
  • Fat (grams) : 78.6 
  • Carbohydrate (grams) : 94.8 
  • Calories : 1246

Thai Green Curry with Chicken (Gaeng Kiew Wan Gai)

  1. Curry paste ingredients 
  2. Salt ½ teaspoon 
  3. Peppercorns ½ teaspoon 
  4. Coriander seeds ½ teaspoon 
  5. Cumin seeds ¼ teaspoon 
  6. Kaffir lime skin ½ teaspoon 
  7. Galangal 1 teaspoon 
  8. Lemongrass 2 tablespoons 
  9. Coriander root and leaves 2 tablespoons 
  10. Green hot chillies 10 
  11. Green big chillies 1 
  12. Garlic 3 tablespoons 
  13. Shallots 2 tablespoons 
  14. Shrimp paste 1 teaspoon 

Other ingredients 

  1. Coconut cream 1 cup 
  2. Chicken 150 grams 
  3. Coconut milk 1½ cups 
  4. Baby eggplants ½ cup 
  5. Thai eggplants 2 
  6. Sweet basil leaves ¼ cup 
  7. Kaffir lime leaves 2 leaves 
  8. Green spur chillies 1 

Seasoning mixture ingredients: 

  1. Fish sauce 2 tablespoons 
  2. Palm sugar 1 Tablespoon 
  1. Pound all curry paste ingredients until smooth. 
  2. Heat coconut cream with curry paste until oily. 
  3. Add chicken, seasoning mixture and coconut milk. 
  4. When boiling, add Thai eggplant , baby eggplant , spur chillies , kaffir lime leaves and sweet basil leaves. Once boiling again, Spoon onto a serving plate.
Tips :
The coriander leaves is not only produce green color but also nice aroma. The coconut cream shall not get too oily. 
Health :
  • Protein (grams) : 38.5 
  • Fat (grams) : 72.2 
  • Carbohydrate (grams) : 44.7 
  • Calories : 981 

Chicken and Galangal in Coconut Milk Soup – Tom Kha Gai

Directions: 1. Bring the chicken stock and coconut milk to a slow boil. Add galangal, lemongrass, chicken and mushrooms. When the soup returns to a boil, season it with fish sauce. 2. Wait until the chicken is cooked, and then add the kaffir lime leaves and bird’s eye chilies.
Remove the pot from heat and add lime juice. 3. Garnish with coriander leaves. Continue reading

Bangkok Garden, Toronto a Thai Select Premium Overseas Restaurant in Canada


Bangkok Garden was one of the first Thai restaurants in Toronto, introducing traditional Thai cuisine and culture to our city 25 years ago. Acclaimed as one of North America’s premier Thai restaurants, this Thai restaurant serves authentic Thai food, based on the Thai principle of balancing the five tastes: sweet, hot, sour, salty and bitter. To ensure that our food tastes just right and is truly authentic Thai cuisine, essential ingredients are delivered fresh all the way from Bangkok. Continue reading

Thai Select logo: a sign of authentic Thai cuisine worldwide

Thai Select or Thai Select Premium certification identifies Thai restaurants that offer at  least  60  percent  authentic  Thai  foods  on  their  menus.  They  also  imply  that  these restaurants employ the same or similar cooking methods as in Thailand, and may import ingredients from Thailand. The certifications, however, neither rates foods nor endorses any quality standard of the restaurants. They merely indicate authenticity of the Thai foods prepared.

The Thai Select certification is divided into two categories based on the levels of design and service excellence:


Thai  Select  Premium indicates  a  high  degree  of  excellence. This is given to restaurants with a score of 85 percent authenticity or above. With the premium status, the restaurants suggest traditional Thai decorations and outstanding services. Thai foods offered at these restaurants are authentic, and premium quality ingredients were used. Overall, these restaurants produce a premier dining experience.


Thai  Select indicates  a  degree  of  excellence  of  3  to  4  stars. This  is  presented  to  restaurants  with  a  score  between  75 to 84 percent authenticity. These restaurants serve fine authentic Thai foods. Overall these restaurants offer diners a fine dining experience.


For a proper  Thai culinary experience… simply look for the Thai Select logo: a sign of authentic Thai cuisine worldwide.