CULTURE OF THAILAND & FOOD
A common ritual in Thailand is to remove shoes before entering a restaurant
or house, and to sit cr oss-legged on the floor to enjo y a meal. Dining tables
are mostly used by the very wealthy and are even then close to the floor and
usually made from teak.
Once a meal has been eaten, g enerally the host of the
dinner will pay the bill. So if y ou’re in Thailand, and ar e
invited to a special meal, it usually will be c overed by the
person hosting the dinner.
Eating out in Thailand is a social aff air, a time to gather with friends and
family. Individuals will usually or der one dish and will shar e the meals
between the group.
A typical Thai dining experience will include four different flavours all consumed
together, salty, spicy, sweet and sour.

The interest in Thai food culture has increased
worldwide and is now a popular cuisine to eat in the
Western world, with dishes such as Thai gr een curry and
fried rice and noodles populating many menus.
However, as many travellers to Thailand will be able to
vouch for, the native Thai food will taste very different
to recipes adapted for Western palates, where the
presence of Chilli is often pared down and restaurants
often divide their menus into starters, mains and
desserts, which is uncommon in Thailand.

RICE
Thailand is the world's largest exporter of rice,
and it is the staple part o f a Thai diet. Ric e is by
no means just a f ood source in Thai culture, but
is also associated with particular gods and
traditions, differing in certain regions.

TOM YUM GOONG
(SPICY SHRIMP SOUP)
The quintessential Thai aroma! A bold, refreshing
blend of fragrant lemongrass, chilli, galangal, lime
leaves, shallots, lime juice and fish sauce shapes this
classic soup, giving it its le gendary herbal kick.
Succulent fresh prawns and straw mushrooms lend it
body. A versatile dish that can fit within virtually any
meal, the distinctive smell reminds you of exotic
perfume, while it's invigorating sour-spicy-hot taste
just screams 'Thailand'!

TOM KHA GAI
(CHICKEN IN COCONUT SOUP)
A mild, tamer twist on Tom Yum, this iconic soup
infuses fiery chilies, thinly slic ed young galangal,
crushed shallots, stalks of lemongrass and tender
strips of chicken. However unlike its more watery
cousin, lashings of coconut milk soften its spicy blow.
Topped off with fresh lime leaves, it's a
sweet-smelling concoction.

PAD THAI
(THAI STYLE FRIED NOODLES)
From Cape Town to Khao San R oad, the default
international Thai dish! Dropped in a searing hot w ok,
fistfuls of small, thin or wide noodles (y ou choose) do
a steamy minute-long dance alongside crunchy
beansprouts, onion and egg, before disembarking for
the nearest plate. A truly interactive eating
experience, half its fun (and fla vour) lies in then using
a quartet of accompanying condiments - fish sauce,
sugar, chilli powder and finely ground peanuts - to
wake it from its slumbers.

PAD PAK BOONG
(STIR FRIED MORNING GLORY)
Found all across Southeast Asia, the leafy plant with
hollow green stems and thin fr agile leaves forms the
main component of this super easy f avourite. Cloves of
garlic and birds eye chilies join it in a w ok alongside
oyster sauce, fish sauce and black fermented bean. A few
lazy stirs, until the leaves are shrunk and soft, and it's
done! The result is an alluring f avourite with an
unobtrusive flavour, a staple for those who love their
Thai food but not spice induced sweats.

KAI PAD MED MA MUANG
(CHICKEN WITH CASHEW NUTS)
Pardon the pun, but tourists g o nuts for this stir
fried dish. Perhaps it's the wildly c ontrasting
textures of a dish that saut's chick en alongside
roasted cashews, sweet soy sauce, onions, chilies,
pepper, carrot and mushrooms.

POR PEER
(SPRING ROLLS)
Throughout the streets of the main cities, y ou find
little stalls around and for a quick mid-day or late
night appetizer, nothing beats a spring r oll — draped
in sweet chili sauce of course.

KUAY TEOW MOO DAENG
(RED PORK NOODLE SOUP)
This red pork noodle soup is sadly only f ound in
Thailand. It’s street food (i.e. not found in restaurants)
and because of the way they make the broth, you’ll
never find it outside o f Thailand. The broth sits for a
long time. This dish consists of noodles, a potent and
flavorful broth (made from boiled pork bones and
onions), sprouts, bok choy, and slices of red pork. You
can eat it a f ew ways, one of which is with a little fish
sauce (sour), a few spoonfuls of sugar (sweet), and a
small amount of chili.

KAI JEOW
(THAI OMLETTE)
This Thai omlette is the br eakfast of choice for many.
It’s egg mixed with fish sauce and chilies, cooked in
oil, served atop white rice and slathered in sweet chili
sauce. You may have never imagined egg, rice, and
sweet chili sauce would work but it does. It’s the
breakfast of champions.

PAD KRA PAO
(STIR FRIED WITH BASIL AND CHILIES)
Minced pork or chicken stir fried with basil, chilies
and served over rice. This dish is a Thai f avorite for
those looking for something with a little kick. It's a
common dish best served from the night markets and
street stalls where they tend to mince and chop the
meat a little finer than in r estaurants.

lebua
Restaurants

SIROCCO
THE WORLD’S HIGHEST
OUTDOOR RESTAURANT
Located on the 63rd floor of The
Dome at lebua, Sirocco is the
world's highest al fresco restaurant
and one of Bangkok's most coveted
dining choices that never fails to
leave one mesmerized. Quality
Mediterranean fare with
ingredients meticulously flown in
from the world's best markets.

BREEZE
AUTHENTIC ASIAN CUISINE,
PROGRESSIVELY PRESENTED
Sumptuous Asian seafood with a breath of
fresh air: Located on the 51st and 52nd
floors of Tower Club at lebua, Br eeze’s chic,
elegant surroundings and unrivalled
hospitality are complemented by stunning
views of Bangkok and the River of Kings.
Innovative designs offer a choice of indoor
and outdoor dining spaces, accessed over a
25 meter neon lit Sky Bridg e.
Food has always played an integral part in
history, and at Breeze the past ascends to
the present with a sumptuous menu o f
contemporary Asian cuisine that focuses on
fine aesthetics and the healthiest, most
flavorsome and fresh ingredients.

MEZZALUNA
MODERN INNOVATIVE CUISINE
A lunar halo of windows fringes the outer
edge, giving one a panor amic view of the
city and the Chao Phr aya river. Mezzaluna is
lebua’s signature fine dining restaurant
serving modern innovative culinary. Our
chefs create modern and innovative dishes
by using carefully selected products which
are enhanced by state-of-the art cooking
techniques and focus on using seasonal
products to provide the best quality o f each
season. The ingredients are also imported
from different countries and adding the
outstanding fresh produce from the farms
of Thailand’s royal projects. Chefs’
seasonally-inspired menus are re-designed
on a daily basis.