Thai cuisine is, however, first represented by the dishes of the kings and emperors of Siam, who raised its sophistication to the level of art, seeking a balance between sour, bitter and hot.

To briefly describe the ingredients that make up Thai cooking, we must first mention rice and coconut milk. Herbs and spices are omnipresent: lemon grass, galanga, garlic, ginger, mint, basil and coriander. Chilies were introduced into Thai cooking in the late 17th century by Portuguese missionaries who had come to appreciate all their nuances in South America. But here too, it is a question of balance. Thais do not serve two spicy dishes together, but rather one mild and one hot.

The dishes are all served at the table at the same time, and diners help themselves. No dish is more important than another. The accent is on the equilibrium of flavors, textures and colors. Each guest creates his own combination of flavors. It's your turn to discover them!

When it comes to beverages, you can try Thai beer (singha, kloster) and local whisky (mekong). But be sure to drink only bottled water ("namkwat").