Thais have a magpie approach to food – absorbing a variety of influences, including Chinese. They balance flavours and make refined meals, for those who like to take pleasure in good food.
About Ajit Saldanha
Ajit Saldanha is a writer, restaurateur and food critic, and an inveterate foodie, which he blames on boarding school menus. He has published a collection of his columns, Hung By My Family Tree.