Thai Flame - Thailand and Thai Food

"In the water there are fish, in the fields there is rice". Thus reads a celebrated stone inscription credited to King Ramkhamhaeng of Sukhothai, the first independent Thai Kingdom, founded in the early 13th century. The central plains of Thailand, watered by the Chao Phraya River, form one of the richest rice-growing regions on earth.

Thai Flame (Golden Po Leaf) is named after the "Po" tree under which Buddha became enlightened on the full moon of May in his 35th year.

As the only country in Southeast Asia to never be colonised, Thailand was able to develop strong culinary traditions. Thai food combines the best of several Eastern cuisines: the oriental bite of Szechuan Chinese, the tropical flavour of Malaysian, the creamy coconut sauces of Southern Indian and the aromatic spices of Arabian food. Thai Chefs strike a balance between sweet, sour, hot, tangy and salty. Do what the Thais do and put everything on the table at once and share from common dishes.

The custom to eat with spoon and fork was introduced to Thailand by King Rama V in the 19th century. Thai food is prepared "bite-sized", as knives are the symbol of battle, and may not be used at the table.

Discover the essence of Thai culture and Thai friendly service and enjoy an exciting and unique dining experience at Thai Flame.