At Thai Tonight

In a global city like Sydney, food is often the unwitting ambassador and doorway to far-away cultures. Asian food has been embraced by Australia and its appreciation has evolved along with our palettes. Where once it was considered that Asian food necessarily meant Chinese cuisine, Australia now recognises the variety of styles within Asian cooking.

Tom Yum Soup We think the West is experiencing a love affair with Thai cooking… and we think we know why! The word is fusion - we want to bring the best flavours and techniques from around the world and blend them into a new, global style of cooking.

Thai cuisine reflects this openness to new styles. The use of aromatic herbs, bitey spices and sour tang is characteristically Thai, but many aspects of Thai cuisine are a result of the fusion of the best of foreign influence. You'll find Chinese influenced stir-fry and Indian influenced curries.

Pad Thai It wasn't until the reign of King Narai of Thailand and his interaction with King Louis XIV of France that coconut milk entered common usage, a mirror of the French use of dairy. With the arrival of the Portuguese, Thais began to adopt the use of eggs in sweet desserts.

Thai food, like most Asian styles, is usually eaten communally. Lightly fragrant Jasmine rice is served for all, along with the mains, which are usually shared. Unlike most Asian styles, Thais eat with a fork and a spoon, with chopsticks reserved for noodles. The fork is usually held in the left hand and the spoon on the right with the food conveniently chopped into chunky bite-sized pieces.