Within a circle of food creation and consumption, keeping the balance between give and take is a key
Within a circle of food creation and consumption, keeping the balance between give and take is a key
Food courts are common things in Asia, but it is simple and fun if you are not familiar with this concept yet. The place is divided in two: the sitting area is in the middle, surrounded by little stalls, each specializing in a dish and its variations.
Bangkok as a city is much more modern and developed than you’d think. Sure it is not at the same levels of hygiene as the Singapore hawker markets, but it is still quite good. Most of the food in Thailand is cooked with extremely high heat being seared on a wok which ensures that germs are fried away
Chef Bank explained to me that in Thai, arom means emotion, and kwan means smoke, and romkwan is the process of smoking. As Chef Bank explained, the idea behind Aromkwan is the process of smoking that requires a high level of emotion and understanding fire
For authenticity, for hospitality, and for one of the more budget-friendly feasts in all of South East Asia – Ming Kwan is a great choice for anyone and everyone
Nam prik goong, or “Shrimp Chili Dip” is very similar to the Central Thai-style dish of nam prik ga-pi, but here we are making a recipe that can be useful as an entire dish on its own (whereas its normally just a dipping sauce)
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