Thai food is an original and rich amalgam of evocative aromas, subtle blends of herbs and spices and contrasting textures and tastes.  It has flavors and techniques that are familiar: Chinese, Indian, Japanese cooking but they have been so skillfully combined and refined that the resulting dishes have a new and exciting character.  The flavors that characterized Thai food are the citrus limes, spiked with clean pine notes, fresh cilantro, coconut milk, garlic and chilies.  A fresh sweet-sour taste is also typically Thai, derives from tamarind and palm sugar.  Mild fish sauce provides the main savory flavoring.  Rice is a very important part of the diet.  As well as being the foundation of many one-course dishes, rice plays a vital supporting role for the other dishes, and dilutes highly spiced ones.  A point worth remembering when eating Thai food is that dishes are created specifically to be mixed and eaten with rice.

As a general rule, Thai diners order the same number of dishes as people present; however, all dishes are shared and enjoyed together. For this reason, it is better to have many guests at the table rather than just one or two.

A typical Thai meal includes four main seasonings: salty, sweet, sour, and spicy. Indeed, most Thai dishes are not considered satisfying unless they combine all four tastes and creating the perfect balance is always a challenge.   At Sawasdee, our chefs work very hard to create that balance in every dish we serve.