Our Food

May we take a moment to introduce you to the unique and evolving taste of Thai cuisine. Virtually unknown outside of Thailand until the middle of the Twentieth century, Thai food is now famous Internationally and rightly so.
This is partly due to the influence of many styles of cooking which Thailand has adapted and made uniquely it’s own.
Traditional Thai cookery, reflecting a Buddhist culture, consisted of shredded meals and seafood, laced with herbs and spices and was stewed, baked or grilled. This was later augmented with Chinese methods of frying, stir-frying and deep-frying.

A typical Thai meal will include dishes that are hot and fiery with intense flavours in combination with mild and delicate-lusting items. Their unique and complex flavours are achieved by the use of a wide variety of aromatic herbs, spices, rools, leaves and even flowers.

These include garlic, galanga, lemon grass, basil, ginger and kaffir lime leaves. Another distinctive ingredient is coconut oil and milk, imparting it’s smooth and creamy texture to a range of dishes, both wholly vegetarian and also including meat and seafood.