Taste the Joy of Happiness: A Culinary Journey Through Thailand

 

 

◎ Text & Photography by Tsai Cho-Hsuan Coordinated by Tourism Authority of Thailand

Thai cuisine has been popular on the streets of Taipei for at least 20 years. From the early days when it appeared in well-known chain stores like "Wang Cheng" in Taipei, to the premium Thai restaurant "Thai & Thai" at the Zhong-Tai Hotel, which was even frequented by members of the Thai royal family during their visits to Taipei, Thai restaurants in Taipei have since sprung up like mushrooms after rain and remain enduringly popular.


Moonlight Shrimp Cakes are actually Taiwanese

Have you ever realized that the “Moonlight Shrimp Cakes” you’ve been eating aren’t actually Thai? They’re a “fake Thai dish” invented by Taiwanese people, which later became popular back in Thailand? (Although many local Thai restaurants now serve this dish, locals rarely order it.) In fact, the flavors of Thai restaurants lining the streets of Taipei also incorporate a lot of “Taiwanese taste.” Apart from some ingredients and spices being too costly to source, leading to necessary “adaptations,” for first-time diners of Thai food, overly intense spices can be hard to accept at first.

However, for passionate food lovers of Thai cuisine, these “localized” cooking methods may prevent you from experiencing the true essence of the dishes (nowadays, restaurants like Thai & Thai that claim to offer 100% authentic Thai flavor are rare). The simplest way to enjoy genuine Thai cuisine is to visit Thailand itself—where you can enjoy the freshest, most authentic Thai dishes for less than half the price of what you’d pay in Taipei. As for the remaining budget, save it for flights and hotels (and don’t forget to set aside some money for souvenirs), and plan a blissful Thai culinary adventure.


A New Paradise for Seafood Lovers

Geographically, central and southern Thailand are surrounded by sea, and being in a tropical zone, the climate is warm all year round, naturally endowing the region with abundant marine resources.

Moreover, as Thailand is located on the Indochina Peninsula, which originates from rivers fed by the abundant waters of China, besides seafood, you can also savor the rich flavors of fish, shrimp, and crabs from inland rivers—this is one of the main reasons why Thai seafood dishes are renowned worldwide.

When it comes to Thai seafood cuisine, common cooking methods include steaming, stir-frying, and deep-frying, often enhanced with fresh local Thai herbs such as kaffir lime leaves, lemongrass, red onions, lemongrass, and basil. These are then combined with curry paste and coconut milk, resulting in an aromatic blend. A few drops of tangy lemon juice are added before serving, making your mouth water before you even take a bite. Such combinations are so irresistible that even in the heat of Thailand, no one can resist digging in.

Among Thai dishes, the one that Thais are most proud of is Tom Yum Goong (spicy and sour shrimp soup). In addition to using locally abundant fresh herbs like lemongrass, it also includes common Southeast Asian seasonings such as fish sauce (a fermented condiment made from fish bones). Chili plays a crucial role in bringing the dish to life.

The Tom Yum Goong you get in Thailand is vastly different from what you might have tasted in Taiwan—not only is it more sour and spicier (likely due to climate differences requiring stronger flavors to stimulate appetite), but even with similarly clear broth, the “texture” is much richer. The version commonly found in Taiwan is often just water and spices boiled together, whereas in Thailand, it’s typically made with a rich fish stock base, elevated further with top-grade fish sauce, transforming it from a “clear soup” into something as hearty as “soymilk.” You really have to experience it on-site to understand the difference.


◎ Food Spot: ROD FAI SeaFood

◎ Food Spot: SomBoon SeaFood 建兴酒家