Authentic Flavors and New Techniques Brought to Thai Cuisine

By Epoch Times Staff
Epoch Times Staff
Epoch Times Staff
August 28, 2013 Updated: July 18, 2015

NEW YORK—The ubiquitous Pad Thai comes to mind for most people when envisioning Thai cuisine. But there is a lot more to Thai food than the popular noodle dish. 

The health benefits of Thailand’s authentic dishes are underrated, and culinary professor, Dr. Yingsak Jonglertjesdawong, traveled from the motherland to share with chefs and entrepreneurs of Thai restaurants in New York City.

“Thai food is also very good for your health—especially because we have a lot of herbs and spices,” Dr. Yingsak said.

Royal Thai Consulate General Rasmee Chittham, invited Dr. Yingsak to hold the training program Aug. 26 at Yum Yum Bangkok in Manhattan.

The Consulate General hopes the training will help New York City’s Thai chefs improve techniques and learn new ways of bringing more authentic flavors into their cuisine.

Somjin Plengkhum, executive director of the Thai Trade Center in New York, has started a process to qualify Thai Restaurants as a “Thai Select Restaurant” to ensure they are serving authentic Thai food. 

“We hope that not only Thai people will enjoy Thai food but every nation in the world will enjoy Thai food as well,” Somjin said.

As summer recedes, enjoy September with a new culinary adventure—Thai Restaurant Week, Sept. 16–22. The week features 5-course pre-fixe menus ranging from $15.95 to $21.95. 

There’s also a Thai Restaurant Week scheduled for LA Sept 23-29 and a monthlong one in Chicago, Sept. 1-30.

With additional reporting by NTD Television

Epoch Times Staff
Epoch Times Staff