Eating

Thai cooking ranks very high among the great cuisines of the world. The delicate mixtures of exotic flavours – lemon grass, coriander, cardamom, ginger (or galingale), coconut milk, nam pla (fish sauce: an intense, watery flavouring based on anchovies), kaffir lime leaves, chilli paste, fragrant rice – cast a spell like no other. Dishes can be mild and soothing, or stonkingly chilli-hot.

One of many key, unmissable dishes is tom yum goong, a soup of prawns cooked in stock with lemon grass – served alongside main dishes. Other classics include red and green curries, various stir-fried noodle dishes, and shredded beef salad.

You can sample this food in just about any restaurant in Bangkok, including some of the food courts in the modern shopping malls. With the reassurance that the freshness of the ingredients and searing hot stir-frying are vital to the cooking, if you are feeling more adventurous you can also eat in the market stalls – top cuisine at astonishingly low prices.

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