CHEF POO AND CHEF TA

Thai curry 

Having worked in fine dinning restaurant and became a fine diner, i have learned the secrets and reasons as to why one should dine.
Imagining of Thai food in Thai restaurants makes my heart skip. This what is called "cuisine addiction". I have a bout 7 months now and have not got a chance to visit one of those Thai restaurants.
What  do these chefs actually do?
Basically they have learned and mastered the art of production using the best components and natural  ingredients. They dedicate their time to prepare the best of the best each and every time they touch the wok as the food is lightly cooked and non of them miss soy sauce.

Chicken fried rice and fried eggs

Irregardless  of the time it takes to cook these components, they ensure by the time of service, their production will be eased up and ready to go.
Thai food has to be served hot in temperatures and the chili content is the main content and part of the Thai food. The good thing with modern menus is that it allows you are given the option to chose the level of chilies you want in you food but never make a mistake of  ordering one without chili because you will miss the taste and fun and meaning of Thai food.
Talk of verity of chili paste and fish sauces, variety of assorted vegetables, natural spices and herbs like kaffir leaves, lime, lemon grass,ginger, garlic, galangal, basil, spearmint and the rest.
Their accompaniments are basically rice, jasmine rice being famous , and noodles, Phat Thai.
Tom yum is one of Thai's authentic soup and could not agree more as the flavor itself is the important part of the meal. Though they eat everything at the same time with folks and spoons.