More delicate than Indian and richer than Japanese, Thai cuisine is a

remarkable combination of influences from around the world.

China, Portugal, India, France, and Japan are just some of the

countries that have helped make Thai cuisine what it is today.

Much of its appeal is due to the extraordinary way it's managed to welcome

these influences whilst maintaining its own distinct identity.

The final art of Thailand's naturally healthy cuisine comes from

the skill and ingenuity of her chefs.

Some believe Thai food is extremely hot. Though true of some dishes, far more are

likely to be completely mild. Chillies are only one of many ingredients that

combine to give Thai cuisine its intoxicating flavour. When properly used,

they should never overshadow the other delicate flavours involved.

Lemon grass, coriander, kaffir-lime leaves, coconut, basil, and tamarind are

just a few of many other ingredients equally important to a Thai chef.