Menu
We first opened our doors to the public on March 28, 2004, with the official grand opening ceremony being held a few weeks later on Thai New Year’s day, ( April 13 ), which was attended by the Thai Ambassador, His Excellency Suvidhya Simaskul and his wife Boontipa.
Our goal is to provide Ottawa with a truly authentic Thai dining experience, providing traditional Thai dishes from throughout Thailand in an authentic Thai dining atmosphere. To this end, most of the paintings, décor, furniture, cutlery and even the “celedon” dishes used in the restaurant were imported directly from Thailand. Thai cultural shows, including Thai music and dance and fruit & vegetable carving demonstrations are held on a scheduled basis.
Thai’s eat most dishes with a fork and tablespoon. The fork is held in the left hand and is used to push food onto the spoon. Food is always eaten from the spoon. Thai’s consider it rude to put a fork into one’s mouth. Dishes may be flavoured with lime juice, fish sauce (naam pla) or salty shrimp paste (kapi), Garlic, lemongrass, galanga root (khaa), black pepper, basil, ground peanuts, tamarind juice (naam makhaam), ginger (khing), coconut milk (kati) and fresh coriander leaf are also commonly used as seasonings. Although the traditional Thai cooking methods are stewing and grilling, other cultures have influenced the cuisine.
To eat in Thai is literally “to eat rice” or kin khao. The finest Thai rice is khao hawm mali (jasmine rice). It has a distinctive sweet smell when cooked. In the north and northeast, khao niaw (sticky rice) is common. Thai meals are normally shared. Each person is given a plate of rice, and three or four meat or vegetable dishes are placed in the centre of the table. Each person takes a helping from each dish and eats it with the rice.
An important part of Thai Cultural Life