The Thai philosophy of food, like life, is playful and varied; full of energy and surprises; subtle yet displaying wit.
Thai chefs harmoniously blend the five basic "tastes" of Thai cooking -- spicy, sweet, bitter, salty, and sour -- to suit the desired characteristics of each dish.
Just as each dish displays harmony of taste, each meal should also display a harmony of dishes. Tom yum soup, for example, with its citrus flavours of Kaffir lime and lemon grass, is nicely complemented by a green curry dish, where the coconut milk sweetens and deepens the curry. The agressiveness of Thai stir fry, with its peppers and spicy chilies, are tempered with sweet basil and tangy tamarind.
Thai cuisine is dedicated to pleasing all the senses, not just the palate. The presentation of the dishes is important, and meant to be pleasing to the eye; the fragrant ingredients and aromatic breeze of spice engages the sense of smell.
A wide variety of fresh and complex ingredients are brought together, artistically blended, to create something truly unique.
