Even those who have not visited Bangkok, Phutket or Koh Samui will know of the popularity of Thai cuisine in the UK today, and probably enjoyed it in one of the many excellent Thai restaurants. For very good reason, Thai food is loved throughout the world.
Thailand, formerly Siam, has absorbed culinary influences from Europe, the Indian sub-continent, China and South East Asia. Situated on the ancient trade routes between East and West, Siam avoided colonisation but took spices from India, chillies from Portugese traders and cooking methods from the Chinese. Rice grows well in the central plains, and China contributed the method of making noodles.
Coconut palms were successfully introduced to the Southern Isthmus and are the keynote of the region’s specialities. By adding the plentiful seafood from the Indian Ocean and Gulf of Thailand, and fruit and vegetables from the fertile central region, the ingenuity of the Thai people developed their unique and delightfully simple dishes.
Taking its name from the most famous of the Far Eastern trade routes, Mai Siam, or Siamese Silk, helps to recreate the unforgettable experience of Thai cooking in every kitchen.