About Thai Cuisine

At the Seaside Restaurant, Hua Hin, we aim to provide the very best in Thai and international cuisine in a romantic seaside setting providing a most exciting and memorable dining experience.
Thai cuisine is popular for it's subtle blending of flavours, utilising herbs and roots such as lemon grass, basil, coriander, galangal, krachai, ginger, garlic and chillies.
In General here are four different traditional styles of Thai cooking, each prepared, cooked and presented in perfect harmony with the surroundings.
  • NORTHERN CUISINE - is rich and mild, making good use of coconut milk and green curry.
  • NORTH-EASTERN CUISINE - is spicy. Dried chillies feature in the red curry, an influence of both Laos and Cambodia.
  • CENTRAL CUISINE - for those with a mild palate, concentrates on the use of coconut, lemon and basil leaves (influenced by the Chinese).
  • SOUTHERN CUISINE - the spiciest food of all, influenced by Malaysia and India.
Thais have no strict rules about eating, and there are no set courses as in the West.
All the dishes are served at the same time, allowing everyone around the table to choose from a variety of tastes and textures. Dishes are not eaten in any particular order. The dishes should be as varied as possible, mild with spicy, grilled with soupy, fish accompanying meat. The rule of thumb is the more variety the better. The absolute minimum is a soup and two main dishes. - With rice of course.
All this adds Sanuk, or fun, to the meal.
PLEASE NOTE
Many Thai dishes are prepared with peanuts or contain nut products.
© Seaside Restaurant, Hua Hin, Thailand 2003 – 2006 AD (2546 – 2549 BE)
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