In Thailand, all types of dishes place an emphasis on lightly prepared food with strong aromatic components and a spicy edge mixing sour, sweet, salty, bitter and spicy tastes. Thai food thus requires the juggling of disparate elements to create a harmonious finish, requiring much attention to detail to create the right balance of flavours as well as good presentation.

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Modern-day Thai food has an ancient history. By the thirteenth century, the Thai people had established Thai cuisine as we know it today, that being various types of meat and seafood combined with local vegetables, herbs and spices such as garlic and pepper, and served with rice.