The Royal Thai Cuisine
The Royal Thai cuisine is characterised by the intricacy and meticulous attention every step of its preparation demands. Royal Thai Cuisine distinguishes itself from Thai food prepared elsewhere by using only the very best raw ingredients available; they must be extremely fresh and hand-picked for quality.
The royal recipes that the executive chef Nipon has recreated have been carefully researched from various literatures from the time of Rama II (King Phraphuttaloetla Naphalai, 1768 - 1824) and Rama V (King Chulalongkorn, 1853 - 1910).
These particular dishes have been chosen for their rarity; they are not widely available even in restaurants in Thailand. We feel that it is important to preserve these ancient recipes from dying out with time, as they are a foundation to Thai cuisines and are often overlooked but equally, they were selected because they are simply delicious.
In their presentation, each dish must also be a visual delight. A sense of harmony in form and colour in the arrangement of the food is often complemented by delicate vegetables and fruits shaped in form of flowers. This carving technique is one of the great artistic skills in the royal Thai culinary repertoire.
Some Example of royal Thai dishes are Hrum, Tong Plu, and Massaman Curry.