Without a doubt - Thai food is one of the best Asian cuisines, but be careful some dishes can be very very spicy. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai.

Due to Buddhist religion, Thais have not developed dishes with a use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.

Thais were very good in "Siamese-ising" foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other daily products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes.

A proper Thai meal usually consists of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables.

Special dishes you must try:

Pad thai: fried rice noodles with bean sprouts, peanuts, eggs, chillies and prawns. Good value and found everywhere.

Kaeng Keow Wan: Classic Thai curry, green and slightly sweet. Cooked with a variety of meat - chicken, beef, pork, shrimp, roasted duck.

Kaeng Som: Fish or shrimp and vegetable ragout with a spicy and sour flavour.

Tom Yum: A hot and spicy Thai style soup made with either, chicken, fish or seafood.

Khao Soy: Famous all over the country Khao Soy is actually almost exclusively a Northern Thai dish, very popular in Chiang Mai and its surrounds as well as in neighbouring Myanmar. It varies according to taste, but it predominantly consists of two dishes of noodles, one fried and one boiled, in a coconut curry broth along with chicken or beef and a whole host of other condiments in separate dishes, which the diner adds according to his or her taste. Popular additions are chillies, pickled garlic, shallots, mustard greens, lime or even sugar.

Khao Phad: fried rice with pork, chicken, sausage, or seafood

Phad Phak: fried vegetables with pork, chicken, meat or seafood

Seafood: With its extensive coastline, and numerous islands, Thai cooking features a lot of fresh seafood, and its of the highest quality. Prawns and shrimp appear in many dishes, while luxuries such as lobster, crayfish, and crab will feature as a main course. Wherever possible ensure that shellfish is fresh - as a general rule, the closer you are to the sea, the fresher the seafood.

If you are not so much into Thai food, do not worry. You can find Western and other cuisines in every city, but it would be a sin not to try as many dishes as possible. If you have not tried Tom Yam Kung-soup and Phat Thai-Noodles you probably haven't seen Thailand at all.