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Thai Food : Dining in Koh
Chang - Dining in Laem Ngop - To
Dine
 Thai
food is internationally famous. Whether chilli-hot or comparatively
bland, harmony is the guiding principle behind each dish. Thai cuisine
is essentially a marriage of centuries-old Eastern and Western influences
harmoniously combined into something uniquely Thai. The characteristics
of Thai food depend on who cooks it, for whom it is cooked, for
what occasion, and where it is cooked to suit all palates. Originally,
Thai cooking reflected the characteristics of a waterborne lifestyle.
Aquatic animals, plants and herbs were major ingredients. Large
chunks of meat were eschewed. Subsequent influences introduced the
use of sizeable chunks to Thai cooking.
With their Buddhist background, Thais shunned the use of large
animals in big chunks. Big cuts of meat were shredded and laced
with herbs and spices. Traditional Thai cooking methods were stewing
and baking, or grilling. Chinese influences saw the introduction
of frying, stir frying and deep-frying. Culinary influences from
the 17th century onwards included Portuguese, Dutch, French and
Japanese. Chillies were introduced to Thai cooking during the late
1600s by Portuguese missionaries who had acquired a taste for them
while serving in South America.
Thais were very adapt at 'Siamese-ising' foreign cooking methods,
and substituting ingredients. The ghee used in Indian cooking was
replaced by coconut oil, and coconut milk substituted for other
daily products. Overpowering pure spices were toned down and enhanced
by fresh herbs such as lemon grass and galanga. Eventually, fewer
and less spices were used in Thai curries, while the use of fresh
herbs increased. It is generally acknowledged that Thai curries
burn intensely, but briefly, whereas other curries, with strong
spices, burn for longer periods. Instead of serving dishes in courses,
a Thai meal is served all at once, permitting dinners to enjoy complementary
combinations of different tastes.
A proper Thai meal should consist of a soup, a curry dish with
condiments, a dip with accompanying fish and vegetables. A spiced
salad may replace the curry dish. The soup can also be spicy, but
the curry should be replaced by non spiced items. There must be
a harmony of tastes and textures within individual dishes and the
entire meal.
Dan Mai Seafood
19/1Mu 2, Amphoe Ko Chang, Trat
Tel : 039-586098
Salak Phet Seafood and Resort
43 Mu 2 Tambon Ko Chang Tai, Amphoe Ko Chang, Trat
*Seafood
Tel : 039-521751, 01-6508955,01-4299938, 01-4449259
Kung Luang
133/2 Moo 1, Soi Sukhaphiban 2, Amphur Laem Ngop, Trat
*Seafood
Tel : 039-597025, 039-597185
Rim Saphan
99/2 Moo 1, Sukhumvit Road, Tambon Laem Ngop, Amphur Laem Ngop,
Trat
*Seafood
Tel : 039-597194, 01-8623514
Rim Tha-le
199/9 Soi Krom Luang Chumphon, Tambon Laem Ngop, Amphur Laem Ngop,
Trat
*Seafood
Tel : 039-597084, 01-6368137
Ruean Tha-le
148/2 Soi Sukhaphiban 2, Amphur Laem Ngop, Trat
*Seafood
Tel : 039-538211, 039-597092
Saeng Chan
99/3 Mu 1, Tambon Laem Ngop, Amphur Laem Ngop, Trat
*Seafood
Tel : 039-59719899, 039-597299
Jiraporn Breakfast
36 Wichit Chanya Road, Amphur Mueang, Trat
*Thai and European breakfast
Tel : 039-511335
Khrua Dan Kao
400/5 Moo 8, Amphur Mueang, Trat
*at the end of the Noen Ta Maeo-Tha Ruea Dan Kao
Tel : 039-522955, 039-522956
Rabiang Mai
60/1 Moo 5 Tambon Nong Samet, Amphur Mueang, Trat
*Thai, Seafood
Tel : 039-531449
Ratchani Bakery
40/1 Chonlaprathan Road, Tambon Wang Krachae, Amphur Mueang, Trat
*a la carte
Tel : 039-530719
Saeng Fa
157-159 Sukhumvit Road, Tambon Wang Krachae, Amphur Mueang, Trat
*a la carte
Tel : 039-511222, 039-523373, 039-523374
Suan Pu
199 Moo 1, Tambon Nong Khan Song, Amphur Mueang, Trat
*Thai, Seafood
Tel : 039-512400, 039-542355
Suki Kwang Tung
45/12 13 Thetsaban 5 Road, Amphur Mueang, Trat
*Cantonese Suki
Tel : 039-532334
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