Recommend October 2011 - (Page 60)

A CULINARY FEAST CONTINUED Thai beer is everywhere here—as common as bottled water, and nearly as inexpensive. Chang and Singha (pronounced “sing”), both pale lagers, are the country’s top-selling brands. Wine is less popular here, but oenophiles can tour vineyards like Chateau de Loei, a vineyard set in a climate similar to that of the South of France, and the Muak Lek District, where the vineyards are open year-round and travelers can shop for all manner of grape products including wine, jam, raisins, candies and more. Those looking for a pick-meup, can order up a Thai iced tea, strongly brewed black tea that’s mixed with sugar and evaporated milk, offering drinkers both a caffeine boost and a sugar rush. Iced coffees here are also popular, known as oilang and served strong and black. The exotic fruits common at streetside stands have also made their way into Thai beverages in the form of smoothies. Blended with ice and sugar syrup, these drinks offer a refreshing respite from the heat. You’ll also ﬁnd vendors selling coconut milk served right out of the coconut—the epitome of freshness. CUISINE BY REGION Though its staple ingredients rarely differ, Thai cuisine is noticeably different depending on its region of origin. In Northern cities like Chiang Mai, coconut trees are rare, and therefore coconut milk is used less often and meals tend to rely on red meat and vegetable dishes. Chiang Mai is also home to a burgeoning vegetarian and organic food movement, with plenty of restaurants serving vegetarian options T24 or entire menus based on organically raised produce. In the Southern peninsula along the Gulf of Thailand, many meals come from the seafood that’s abundant in coastal area waters. Fish sauce is produced here on a large scale, and used in place of salt in many dishes. Much of Thailand’s fresh, tropical fruit comes from these lands as well. The central plains are known as Thailand’s heartland, consisting mainly of rice farms. This is where the country’s renowned jasmine rice comes from, but meals here often include rice noodles as well, served with a range of protein: beef, chicken or ﬁsh. MARKETS No matter where you are in Thailand, chances are there’ll be a market nearby—and perusing the goods on display is an unforgettable part of the Thai experience. Depending on the size of the market and a visitor’s haggling skills, one could spend hours browsing the stalls of any particular market. There are plenty of traditional Thai ingredients here, including fresh seafood, tropical fruits, spices, chilies, cooking oils and baked goods. Often, meat and even live poultry are also available for the right price. Within this colorful atmosphere, one is truly living and breathing the Thai culinary experience—surrounded by the ingredients that make up the dishes visitors love, and sold by the people who’ve produced them. In Bangkok, the Chatuchak Weekend Market in the Phahonyothin district is one of the country’s most famous markets. There are bargains on cloth- ing, electronics, and just about anything else one might desire here in its more than 8,000 stalls, as well as a selection of local produce and spices. Phahurat Road is another intriguing market destination, a multicultural community with plenty of Indian inﬂuence and home to plenty of street markets and seafood restaurants. In Chiang Mai, the Night Market is a large, outdoor affair that’s geared mainly toward tourists. The Warorot Market is a more local affair, selling tea, dried fruits and spices. A fruit and ﬂower market is nearby as well. Nakhon Ratchasima’s Mae Kim Heng Market is one of the largest indoor markets in Korat, with plenty of fresh produce and ready-to-eat dishes: satays, doughnuts with milk, grilled chicken and more. Chiang Rai’s Night Bazaar isn’t a market by traditional standards, but it’s set up like one, with over 50 food stalls selling ready-to-eat fare. Expect plenty of tempura and fritters here, with ﬂavors and spice levels attuned for a tourist’s palate. CULINARY TOURS That’s the basics, but real foodies will want to dive head-ﬁrst into Thailand’s intoxicating cuisine. The best way to do that is by enrolling in one of the many culinary classes available across the country. Educational Travel Center (ETC)—(etc.co.th)—offers a 5-day, 4-night Bangkok itinerary designed to immerse the student in the ﬂavors of the city. Clients attend one 4-hour class each day, and with 10 or fewer students in each class, the opportunities for learning through personalized attention are huge. http://etc.co.th

Table of Contents for the Digital Edition of Recommend October 2011

Editor's Notes/Agent Speak
Hotel Desk: Coworth Park, London
Tour Talk: Cox & Kings
Paws Up Ups "Glamping" to New Heights
"Alpine" Adventure at Four Seasons Resort Vail
Hotel Beaux Arts Miami
Out & About in New York City
Adventures on Hayman Island
It's the Good Life at The Leela Kovalam Beach
Peninsula Shanghai & Hong Kong
Silversea's Silver Spirit
Thailand Travel Planner
Luxury in the Wilderness, by Best of Patagonia
Savoring St. Vincent & the Grenadines
CuisinArt Resort & Spa, Anguilla
Luxurious Egypt
A Good Turn for Bern, Switzerland
Mexico's Luxury Trail

Recommend October 2011