People around the world love the diverse flavours and nourishing ingredients found in Thai food – Australians are no exception.
The first Thai restaurant in Australia opened in 1976 and it wasn’t long until Thai food became a popular choice for food gurus everywhere, rivalling even Chinese cuisine. This was a turning point since Thai was a relatively unknown cuisine before the 1960s. People around the world finally got to sample its delights when Bangkok became a magnet for global travel and tourism exploded.
In recent years, Thai food in Sydney has really taken off – representing nearly a quarter of all local restaurants, according to the 2014 Australian Restaurants Directory.
And it’s easy to see why that is – Thai food is all about balance. Thai cooks have mastered this instinctive way of cooking that can’t be taught in a book. People crave the perfect blend of spicy, sour, sweet, salty and bitter flavours, all packed into a single dish. From a sensory point of view, these flavours tend to complement each other well. For instance, most Thai food that is cooked with red chillies is tossed with sweeter ingredients such as palm sugar to diffuse the heat and create a balance of flavour.
Thailand has its own set of traditions when it comes to cooking, serving and eating Thai food. Chopsticks are a commonly used utensil – a practice that hailed from China. But for those who struggle to navigate chopsticks, never fear, many people also use forks and spoons – with spoons generally replacing knives.
When it comes to dining rituals, many Thai people believe eating alone is bad luck and prefer to share their meal with others. It’s common practice to sample a bit of everything with a side of jasmine or steamed rice to make sure the dish really stands out and there are no confused flavours.
The presentation is an imperative step in the preparation of Thai cuisine. Platters are often decorated with fruit and vegetables, which are carved into flowers and other shapes. This delicate arrangement has enduring roots, dating back to the reign of the Kings of Siam. It’s a challenge not to feel royal when appreciating the attention to detail that has gone into creating your meal.
No meal is complete without dessert and some people believe that Thai cuisine is bereft of sugary delights, but those with a sweet tooth need not be disappointed – there’s definitely room for indulgence in Thai culture. In fact, Thai dessert is fairly unique – often made with fresh fruit and coconut products, instead of wheat-based ingredients.
If you’d like to see what all the fuss is about, why not sample some of the most delicious Thai food in Sydney? Visit your nearest Wok on Inn or have your meal delivered to your doorstep: Order online in a few quick steps!