Thai food is one of the world’s most exciting cuisines and is mainly stir fried or steamed, usually in a wok, and a typical meal might include a clear soup, perhaps bitter melons stuffed with minced beef, a steamed dish (mussels in curry sauce), a fried dish (fish with ginger), a hot salad (beef slices on a bed of lettuce, onions, chilies, mint and lemon juice) and a variety of sauces into which food is dipped. This would be followed by sweet desserts or fresh fruits such as mangoes, durian, jackfruit, papaya, grapes or melon.

If you are ever craving some good, authentic Thai food we would definitely recommend dropping in and giving it a try. Most of Thai Chef, who has been trained in traditional Thai cuisine, promises to serve you the best of Thailand, especially in Phuket.

This time, indulge yourself in Thai cuisine offers.  Many think of Thai food as spicy.  In truth dishes run the gamut from pleasantly mild to piquantly spicy.  Thai Restaurant individual dishes are adjusted to taste with our superb sauces and dips.  Phuket has over 50 dishes on their menu veriety including classic Pad Thai with shrimp and crisp vegetables, seafood with zesty Nam Phrik chili sauce, Barbecued chicken.  For the curry lover, try yellow and green curry dishes, each with their subtle differences.  Thai cuisines is truly an adventure, just come to Phuket.

North and Northeast - A selection of special entries normally comprising curries, sticky rice, various par-boiled vegetables and deep-fried fish with a choice of 'nam phrik' - chili paste dips. Among the northern dips, 'nam phrik noom' (young chili dip) is perhaps the most popular. Besides, northerners like to accompany their meals with the North's unique preserved meat called 'moo yor' and 'naem'.

Northeasterners are well known as experts in preserving fish, extensively used in cooking and seasoning. The local specialties of raw stuffed fish include 'pla ra', 'pla som' and 'pla daek'. The world famous Northeastern delicacy is 'som tam', a spicy raw papaya salad mixed with chilies, garlic, tomatoes, green beans, lime juice and fish sauce with the extra seasoning of stuffed fish and preserved crab. Som tam captures the essential flavors of Thailand: chili hot, redolent with garlic and fish sauce, and sour with lime juice.

Centre - In the central region, there are many kinds of traditional dessert, cooked with different techniques. But whatever techniques are used, they all mostly share the three basic ingredients-flour, coconut and sugar.

South - Southerners' favorite entry is 'gaeng tai pla' (fish viscera curry) which gives a spicy taste from chilies and salty flavor from 'koei' (shrimp paste). Massaman is another unique curry famous among people in the peninsula. Despite that Massaman is made from ingredients as basic as those curries found in other regions-chili, garlic, onion, galangal, lemongrass, coriander roots, kaffir lime and shrimp paste.

Tom Yum Kung
Tom Yum Kung is the most famous of all Thai soup recipes. If you want authentic Tom Yum Kung soup (without coconut milk), this is the one! Featuring all four of the famous Thai spices - salty, sour, sweet and spicy - this Tom Yum Kung recipe provides a pungent and zesty feast of flavors with every slurp. An excellent remedy for a cold or flu bug, this spicy Thai soup will instantly clear your sinuses and warm you up. It's also highly nutritious and is sure to impress at any dinner party. Note: this recipe allows you the choice of adding coconut milk (Tom Kha) or leaving it out. If you prefer a richer-tasting soup, I recommend adding it; whereas if you prefer a clearer soup, try it wihtout. ENJOY!