The cuisine of Thailand, formerly known as the Kingdom of Siam, is popular among the cuisines in Southeast Asia. It makes use of a wide variety of herbs and spices to give its dishes a unique kick. Buddhist influences abound in the country’s cuisine; the emphasis on the use of fresh vegetables can attest to this. Despite the preference of vegetarian fare, common protein sources such as beef, chicken, and seafood are still also consumed. Rice is among the main staples of Thai cuisine, with the grains themselves and derivative products (such as flour) figuring widely.

Thai cuisine is also popular in the Philippines, alongside Chinese, Japanese, and Korean. My earliest memory of Thai cuisine was dining with immediate family members at Thai In A Box, along the corner of Scout De Guia and Tomas Morato. (Seattle’s Best Coffee now occupies its former spot.) Nowadays, there are restaurants around the metro that specialize in the cuisine like Muang Thai and MyThai Kitchen. This triptych will feature three rice dishes and three accompaniments from MyThai I ordered from my occasional stopovers at their Eton Centris Walk branch.

I hope you enjoy this quick post of mine, and until the next review – gin khao!

Bagoong Rice With Sweet Pork And Green Mangoes

Thai Fish Cakes

Crabmeat Fried Rice

Shrimp Cakes With Chili Sauce

Shrimp Fried Rice

Thai Fish Fillet With Tamarind Sauce


128 – On The Grains Of Siam: Triptych 16

3 thoughts on “128 – On The Grains Of Siam: Triptych 16

  1. Pingback: 140 – On Hankering For Hanoi: Triptych 19 | The Monching's Guide

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