Eating, according to the Tourism Authority of Thailand (TAT), is among the top reasons why many Filipinos go to Thailand. This is just what we did but besides the flavors of Thai cuisine, we also learned more about the country and its people

Story & Photography Anson Yu
Special thanks to Dave de Jesus of Tourism Authority of Thailand, Raksayam Namdoong (aka Simon), our guide in Bangkok, Piyawadi Jantrupon of Amita Thai Cooking Class

Our group of fellow food explorers was first brought to the Baan Khanitha, a beautiful restaurant-cum-art gallery that has been winning the Bangkok Dining and Entertainment Award for “Best Thai Restaurant” for the past seven years. They definitely deserve the awards, as the meal was exceptional, with each dish leaving an indelible impression. I can still remember how the Som Tam, a papaya and seafood salad, left me sweating with its tart and spicy flavor, and how the yellow curry enhanced the soft shell crab in the Poo Nim Phad Pong Karee. I figured that one of the reasons why Filipinos love Thai cuisine is how it combines flavors. The Som Tam, for example, is predominantly sour and spicy, but also has an underlying sweetness. Similarly, we give surprise notes to our predominantly sour and salty sinigang, like throwing in some green mustard for a bitter touch or onions for sweetness.

It is said that one of the best ways to learn more about a country’s cuisine is to visit its markets, and so our first stop the following day was the Pak Klong Tanod (Flower Market), which is much like our Dangwa, except that you can buy fresh produce there as well. The Bangkok Post reported how wet markets such as these survive despite the onslaught of supermarket chain stores. The article likewise noted that some Thai consumers prefer to go to these markets for the lower prices and, naturally, the fresher items. It led me to conclude that another secret to Thai cuisine is the premium it places on the freshness of ingredients.