The Central region also has what is termed the "royal cuisine" a more sophisticated version of regional cuisine. Influenced by the kitchens of the Royal Court, dishes are elaborately prepared, making it as much and art form as a culinary masterpiece.
As the largest agricultural area in the country, rice is an essential element of every meal. Various kinds of curries are used to bring a splash of variety.
Kaeng Phet, or curry, is eaten with rice.
Tom Yam, the most frequently ordered dish all over Bangkok, is mixed with kung or shrimp, fish and chicken and is flavoured with lemon grass, chillies and kaffir lime leaves.
Kaeng Khieo Wan, a spicy green curry with ingredients comprised of coconut milk, sweet basit and chillies.
Tom Kha Kai, a thick coconut milk curry made from chicken or meat with lemon grass.
Kaeng Som, a spicy-sour soup with fresh vegetables, shrimps or fish.
Kaeng Liang, a traditional berbal, mild and spicy soup with vegetables.
Phat Phak, or fried vegetables with oyster sauce, and Phat Prieo Wan, sweet and sour versions, are best known to complement rice and curry.
Yam, this spicy salad dish is full of torpedo-shaped chillies, ordered with a pre-dinner drink.
Nam Phrik, the most original Thai dish of all, offers and array of different versions, all incredibly pungent to a foreign nose.
- Bangkok Tourist Bureau
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