Thai food has varied menus.  Each menu has a different character,  in terms of taste, aroma and flavour. The smell and health-giving properties of rich herbs such as garlic, onion, ginger, holy and sweet basil, mint, lemon grass, kaffier lime, coriander, mingled with vegetables and meat make Thai food so different from any other.

Thai food comes from four main regions in Thailand.

The central part of Thailand is rich in fruit and vegetables as it is in the fertile river plain. Food in the central part is therefore diverse. The dishes are a combination of salty, spicy, sour and sweet. However, there is also a fusion of seasonings both odour and taste, for instance, spices and the coconut milk. Moreover, in the central part, food is usually composed of side dishes to supplement the main course. The chief characteristic of the food in this region is the refinement of the vegetables and fruit carving that represent the identity of the arts and culture of the Thai food.

The southern part of Thailand is a peninsula so fishing is the main occupation. Hence, seafood is very popular. Aromatic spices are favourite ingredients which make the taste so distinctive.  Southern food is delicious when supplemented with vegetables.  This balances the effect of the spice in the sea food. Ma-kheua pro, yard-long beans, wing bean, parkia, etc are examples.

The northern part of Thailand is the ancient land where the tradition and culture are different from other parts. Instead of sitting at a table, people sit on the floor around a large bowl called a ‘kan tok’ . Basically, sticky rice is the main food. Almost all of the cooking is well done and fried with oil.

The northeast part of Thailand is dry, therefore the main ingredients for food are actually varieties of insects which are protein sources for people in this area. The main food is also sticky rice. Fermented fish is the main mixture for seasoning almost every dish, but not for fried cooking which is usually supplemented with fresh vegetables.