The artistry and natural flavors of Thai cuisine
Thai cooking traditionally does not rely on scales, measurements, or specialized tools as is common in European culinary practices. Instead, it emphasizes skills, intuition, and self-learning, with techniques often passed down through generations within families. According to the cookbook Mae Khrua Hua Pak, “Lady Plian Phasakonwong was among the first to introduce the practice of weighing, measuring, and evaluating ingredients for cooking Thai food in a manner consistent with European recipes, thus ensuring a more standardized taste.”
As previously noted, rice is the staple food in Thai cuisine, typically accompanied by a variety of dishes that feature a balance of flavors, including sour, sweet, salty, and spicy, often presented in beautifully decorated food sets. Below are three examples of traditional Thai food sets from different regions of Thailand: