AUTHENTIC THAI FOOD FROM BANGKOK COMES TO MANILA

It's a common misconception among Filipinos that only people who love spicy food enjoy Thai dishes. But did you know, for instance, that a Thai curry noodle dish presents different flavors—not just from chilies—that are in perfect harmony?

- By CECILE J. BALTASAR

"The secret to cooking Thai food is balancing spicy, sour, sweet, and salty flavors," says Monnipa "Ying" Rungthong, chef de cuisine of Thiptara at The Peninsula Bangkok and a visiting chef at The Peninsula Manila.

Perfectly demonstrating this fact is Som Tam, a green papaya salad. With the first forkful, the spicy base assaults your taste buds. It's the bird's eye chili at work. But then, as you go along, you discover the slight sweetness of the palm sugar; then the saltiness of the fish sauce and finally, the sourness of the lime juice. All these flavors come to the fore with just one bite. Imagine the flavorful explosion after a few more!

Like Filipino cuisine, Thai food likes to involve all your taste buds. It is a gustatory celebration not to be missed.