About Our Restaurant

Khao Thai

“Khao” means rice in Thai. Rice has been an integral part of Thai culture and history for thousands of years; Thai culture, beliefs, traditions, customs and values are all established and molded around being a rice civilization. Rice is also important to Thai culture due to its nutritional and life-giving benefits. In Thailand, a meal is not considered complete unless rice is served and even the verb “to eat” (kin khao) literally translates to “eat rice.” The name Khao Thai was given by our dearest mother Mrs. Anong Chiturai.

Our Head Chef: Ms. Nitaya Chiturai
Nitaya has over 45 years of experience as a chef, having worked in the world-famous Chatuchak Market, then as a chef for the Thai embassy in the Netherlands, and finally as a chef at the United Nations Regional headquarters in Bangkok. Our kitchen staff members are constantly maintaining a high standard of food freshness and quality in the preparation of all of their meals, to ensure your satisfaction.

Khao Thai is with Thai Select
The Thai Select program assesses cooking methods in restaurant kitchens and verifies their use of Thai ingredients and food products. “At least 60 per cent of dishes offered on the menu must be authentic Thai cuisine and the cooking methods must be the same or very similar to those in Thailand,”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. 

 

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.

 

Kob kun kha, Bon Appetit

Par Chiturai

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Rice
(khao)

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.

Khao Thai Means "Thai Rice"

An important part of Thai Cultural Life

Photos
taken by our customers