Tuesday, October 9, 2007

North East Region

The northeast part of Thailand is hardly dry, therefore the main ingredients for food are actually varieties of insects which are the main protein sources for people in this area.
The main food is also the sticky rice. Vegetables and meats are almost local products.
Fermented fish is the main mixture to seasoning almost every dish but not for fried cooking and usually supplement with fresh vegetables.
Northeast part cuisine Sup Nor Mai or bamboo shoot spicy salad Nam Phrik Pla Rhaa or fermented fish paste Larb Moo or spicy ground pork Sai Krok Moo or Thai sausage Om Pla Duk or catfish

Northern Region

The northern part of Thailand is the ancient land where the tradition and culture are different from other parts.
The eating pattern in the north, instead of sitting at the table, the northern people usually put all the dishes in the big bowl called ‘kan tok’ and sit altogether on the floor around the bowl.
Basically, sticky rice is the main food. Almost of the cooking are well done and fried with oil.

Southern Region

The southern part of Thailand is the peninsula, thus, almost of the population earn their living by fishery.
Hence, the main food ingredients are the seafood. Spices are also the favorite ingredients which make the taste spicy, salty and sour, for instance, Kaeng tai pla, Kaeng som and Kaeng luang, etc.
The southern food is delicious to supplement with vegetables in order to decrease the spicy taste, ‘pak nhoa’, for instance, ma-kheua pro, yard-long beans, wing bean, parkia, etc.

Southern part cuisine Khao Yam Fried parkia with shrimp paste Khanom Cheen Nam Ya or rice noodles with fish curry sauce Nua Kou Gling Kaeng Tai Pla

Monday, October 8, 2007

Central Region

The central part of Thailand is the plain and low land where many rivers pass by, thus the productivities are fertile all through the year both vegetables and fruits.
Hence, food in the central part is diverse and the taste is moderate with the combination of salty, spicy, sour and sweet according to the recipes. However, there are also the mixing of the seasonings both odor and taste, for instance, spices and the coconut milk.
Moreover, the central part food is usually composed of supplement, for instance chilli paste with sweet pork and sweet, salty paste with margosa.
The main characteristic of the food in this region is the refinement of the vegetables and fruits carving that represent the identity of the arts and culture of the Thai food.

Patara Fine Thai Cuisine

Since opening in August 2002 on South Sathon Road, Patara has been recognized with a string of awards rated top Thai restaurant by Thailand Tatler's Magazine; awarded top Thai restaurant for three consecutive years by Bangkok Dining & Entertainment Magazine; chosen by the Department of Foreign Trade, Minister of Commerce as selected 100 restaurants serving Hom Mali Rice. Patara also participates in the Thailand Elite Card Program.
Patara features authentic yet innovative Thai food. The flavorful a la carte menu consists of worldwide popularities such as ”Slices of Raw Tuna in a Lime and Lemongrass Vinaigrette”, ”Fillet of Seabass Chargrilled in Banana Leaf and Perfumed Panang Curry” and ”Braised New Zealand Lamb in Massaman Curry”.
Knowledgeable yet courteous staff can assist you in making choices. There is also a complete separate vegetarian menu. The imaginative cocktails are set up by London's Bartender of the year - Brian Lucus.
Wines selected on the list are for both pre-dining pleasure and to complement the well crafted dishes. The list comprises of the French, Californian as well as new world selections.
Patara is the perfect place to experience contemporary Thai food in a stylish and sophisticated setting. A private room is available for corporate and family events.
Patara provides customized menu planning. Exceptional value includes 5-course-set and gourmand menus.