Appetizers Soups Grilled

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APPETIZERS KASMIRI LAMB 205 KUDU TARTARE 205 lentil salad, fennel chutney, mango, chili tamarind, gojuchung, lotus root, shitake & green peppercorn curry leaf oil, yoghurt shard, burnt eggplant, amasi, black bean, white bean & fermented tofu puree TUNA TATAKI 205 UDON NOODLE 185 sriracha dressing, chive oil, enoki, spring onion textures of mushroom, smoked miso cauliflower, lime nam phrik, thai aromatic salad truffle soy dressing, toasted rice SOUPS TUMERIC & COCONUT 205 TOM YAM GOONG 205 trout, cold smoked pearls, red peanut crumble local line fish, squid, prawn, salted pork relish celery, young celery leaves lime, basil KHADI SOUP 185 falafel, curry leaf, indian style pickled tomatoes, cashew puree, tempered spices, chickpea crackers GRILLED BEEF RIB EYE 410 WOODFIRED FREE RANGE CHICKEN 365 shrimp relish steamed in coconut cream, charred massaman of baby chicken, confit potatoes, burnt onion cabbage coconut, thai herbs GRILLED LINE FISH 365 GRILLED EGGPLANT 365 ginger & lime salad, caramelized onions, grilled cabbage, green curry, lemongrass, kefir lime, egg fried rice onion & green chilli chutney CURRIES DUCK CHOO CHEE 400 GOAN FISH CURRY 350 duck breast, litchi, kafir lime, thai basil mussel sofrito, yellow sev, smoked tomato, BEEF RENDANG 335 TOFU YELLOW CURRY 350 brisket, lemongrass, coconut & cinnamon curry, gem squash, cauliflower, cashew puree, smoked pickled tapioca, cucumber salad, coconut rice, raita chilli & peanut relish SIDES CORN SPROUT SALAD 80 POT STICKER 80 papaya, green beans, tomato, chilli, coriander ginger, soy dressing, spring onion VIETNAMESE SPRINGROLLS 80 EGG FRIED RICE 95 beans, vegetables, spring onion, nuoc chum dressing jasmine rice, dried shrimps, spring onion, coriander HAND CUT FRIES 85 wild garlic aioli DESSERTS LEMONGRASS CRÈME BRULEE 165 APRICOT & SEA BUCKTHORN 165 raspberry sherbet, coconut & lemon verbena, shiso, almond & white chocolate namaleka, fermented lime, beurre noisette crumble puff pastry TONKA & DARK CHOCOLATE GANACHE 165 SELECTION OF CHEESE 215 blackberry sherbet, macadamia & cherry nougat, South African cheese, preserves, crackers, honey nuts blackberry gel, blackberry powder A DISCRETIONARY R20 DONATION HAS BEEN ADDED IN AID OF THE FACET FOUNDATION PLEASE INFORM YOUR WAITER IF YOU WISH TO FORGO .

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Kûng Phrik H̄wān Kratium
Kûng Phrik H̄ wān Kratium Thai Sweet Chile Garlic Shrimp Yield: Serves 4-6 Ingredients: 1 lb Jumbo Shrimp [21-25] (Kûng) - shelled and deveined; tail on 4 cloves Fresh Garlic (Kratiam) - minced ¼ Cup Thai Sweet Chile Sauce (Sxs̄ Phrik H̄ wān / Nam Jim Kai) 1 Tbs Chile Garlic Sauce (Nam Phrik Pao) 2 tsp Palm Sugar (Nam Tan Puek) - grated fine 1 Tbs Thai Thin/Light Soy Sauce (Si-io Kaow) Juice of 1 Lime (Naam Manao) Ground White Pepper (Phrik Thai Bpon) to taste 3 Tbs Peanut Oil (Dtohn Thuaa li Sohng) – divided -OPTIONAL GARNISH- Fresh Coriander Leaves (Phak Chi) - small chopped Fresh Thai Basil Leaves (Horapha) - small chopped Green Onion (Hom) - thin sliced Lime wedges (Manao) Preparation: 1) Lightly season the shrimp with the white pepper to taste 2) Heat 1 ½ Tbs (half) of the peanut oil in a medium/large wok or skillet over medium-high heat until shimmering - Once the oil is hot, add the shrimp and fry until slightly browned (apx 1 minute) - Flip and repeat 3) Transfer the seared shrimp to a clean plate and set aside until needed 4) Return the wok/skillet to the heat and add the reaming 1 ½ Tbs of the peanut oil and allow to heat for 30 seconds or so 5) Add the garlic and sauté until just golden (apx 45 seconds) - Add back the shrimp and give it a toss 6) Add the sweet chile sauce, chile garlic sauce, palm sugar, soy sauce, and lime juice - Sauté until sugar is completely dissolved and shrimp is well coated 7) Transfer to a serving dish, garnish as desired, and serve immediately with jasmine rice and/or green papaya salad (Som Tam) Taz Doolittle www.TazCooks.com .
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Mamweb: Regional Styles of Thai Cuisine
Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season.
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Snacks & Cocktail Nibbles
SNACKS & COCKTAIL NIBBLES FROM THE WOK SALADS VE GF VO GF GF ข้าวเกรียบทอด - RICE CRACKERS $6.9 ผัดไทย - PAD THAI $18.9 ลาบไก่ - LARB GAI $23.9 Deep fried rice crackers served w/ nam phrik ta-krai sauce Stir fried rice noodles, tofu, egg, garlic chives, dried shrimp, pickled turnips, Free range lemongrass chicken, red onion, garlic, Thai basil, ginger, bean sprouts, chilli & peanuts toasted rice, shallots, chilli, lime, coriander, mint & fish sauce GF เมี่ยงคำากุ้ง ea - BETEL LEAF $4.9 ADD CHICKEN THIGH $6 | ADD PORK BELLY $6 | ADD PRAWN CUTLET $9 VO GF Sticky prawn, roasted coconut, lime zest, peanuts, chilli & ginger ส้มตำาไทย - SOM TAM $17.9 GF ผัดซีอิ๊ว - PAD SEE EW $24.9 Issan style green papaya w/ chilli, lime, cherry tomatoes, VE GF เมี่ยงคำากุ้ง - VEGAN BETEL LEAF $3.9ea Stir fried flat rice noodles w/ beef cheek, egg, gai lan, snake beans, dried shrimp, garlic & peanuts Crispy shallots, coconut, peanuts, Thai herbs, bean shoots & oyster sauce GF เสือร้องไห้ - CRYING TIGER $23.9 sunflower kernels, chilli & miang kham sauce VE Grilled beef, cucumber, shallots, cherry tomatoes, ผัดหมี่เห็ด - MUSHROOM VERMICELLI $16.9 GF lemongrass, chilli, coriander, mustard greens & fresh herbs ทอดมันปลา - RED CURRY FISH CAKES $14.9 Stir fried fine rice noodles w/ king, oyster, enoki & shitake mushrooms, VE GF Flathead, red curry & snake bean fish cakes w/ nam jim pla grop sauce snake beans & gai lan เชียงใหม่ลาบเต้าหู้ - NORTHERN THAI VEGAN LARB $21.9 VE GF GF Northern Thai herbs & spices w/ minced firm tofu, ทอดมันข้าวโพด - TOD MAN KHAO POD $14.9
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Hibridisasi Masakan Melayu: Kajian Kes Di Kuala Lumpur
HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of AKADEMI PENGAJIAN MELAYU UniversityUNIVERSITI MALAYA KUALA LUMPUR 2018 HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR ABD. RAZAK BIN AZIZ Malaya of TESIS DISERAHKAN SEBAGAI MEMENUHI KEPERLUAN BAGI IJAZAH DOKTOR FALSAFAH UniversityAKADEMI PENGAJIAN MELAYU UNIVERSITI MALAYA KUALA LUMPUR 2018 UNIVERSITI MALAYA PERAKUAN KEASLIAN PENULISAN Nama: ABD. RAZAK BIN AZIZ No. Matrik: JHA080003 Nama Ijazah: Ijazah Doktor Falsafah Tajuk Kertas Projek/Laporan Penyelidikan/Disertasi/Tesis (“Hasil Kerja ini”): HIBRIDISASI MASAKAN MELAYU: KAJIAN KES DI KUALA LUMPUR Bidang Penyelidikan: SOSIO-BUDAYA MELAYU Saya dengan sesungguhnya dan sebenarnya mengaku bahawa: (1) Saya adalah satu-satunya pengarang/penulis Hasil Kerja ini; (2) Hasil Kerja ini adalah asli; (3) Apa-apa penggunaan mana-mana hasil kerja yang mengandungi hakcipta telah dilakukan secara urusan yang wajar dan bagi maksud yang dibenarkan dan apa- apa petikan, ekstrak, rujukan atau pengeluaran semula daripada atau kepada mana-mana hasil kerja yang mengandungi hakcipta telah dinyatakan dengan sejelasnya dan secukupnya dan satu pengiktirafanMalaya tajuk hasil kerja tersebut dan pengarang/penulisnya telah dilakukan di dalam Hasil Kerja ini; (4) Saya tidak mempunyai apa-apa pengetahuan sebenar atau patut semunasabahnya tahu bahawa penghasilanof Hasil Kerja ini melanggar suatu hakcipta hasil kerja yang lain; (5) Saya dengan ini menyerahkan kesemua dan tiap-tiap hak yang terkandung di dalam hakcipta Hasil Kerja
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Ala Carte Menu
Authentic and Creative Asian Inspirations TO START OR SHARE Daily Ocean Harvest Sushi or Sashimi Chuka Wakame Salad “VG” 18 2 pcs. Wagyu Nigiri “SF” 20 Green leaves, avocado, tomato, sesame dressing Sliced wagyu striploin, Krystal caviar, fresh wasabi, scallion Papaya Salad Roll “SF” 18 Vegan Sushi “V” “GF” “VG” 25 Green papaya, tamarind sauce Avocado, red cabbage, mango Soba Noodle Salad “N” “VG” 20 2 pcs. Otoro Nigiri “SF” 30 Brown Japanese noodle, mixed lettuce, peanut sauce Sliced tuna belly glazed with kabayaki sauce, fresh grated wasabi, ginger pickles Gado Gado “V” “N” “GF” 20 Boiled mixed vegetables, white cabbage, long 6 pcs. Crazy Californian Rolls “SF” 38 beans, shimeji mushroom, carrot, potato, King crab meat, avocado, tempura crumble fried tofu, peanut sauce and Emping cracker 6 pcs. Giant Rolls “SF” 38 Tempura Vegetables “V” 23 Prawn tempura, cream cheese, avocado, mango, Asparagus, taro, mushroom, lotus root, spicy mayo, teriyaki sauce pumpkin, sweet potato, onion, tempura sauce 12 Slices Sashimi of the Day “GF” 42 Ebi Katsu “SF” 25 Fresh salmon, tuna belly ottoro, yellow tail, Breaded prawn, fruit, katsu sauce local white fish, Hamachi Tofu & Mushroom Spring Roll “VG” 26 6 pcs. Salmon Truffle Rolls “SF” 45 Oyster, eringi, porcini, shitake, shimeji, chili Kabayaki sauce, avocado, Philadelphia cheese, peanut sauce sliced black truffle Raw Salmon Salad 28 1 pc Lobster Sashimi on Ice “GF” “SF” 85 Lemongrass, shallot, coriander, spring onion, Live lobster, daikon radish shuma, wakame, chili, lime, fish sauce, salmon roe fresh
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Happy Hour Menu
SOCIAL HOUR MENU Monday through Friday: 3pm to 7pm Yum! FROM THE KITCHEN SPICED CRISPY WINGS.............................................................10 Sweet chili sauce BEEF JERKY.................................................................................9 Sweet and sour pickles CRISPY PORK CRACKLINGS......................................................7 Salt & pepper nam phrik MUSHROOM SPRING ROLLS......................................................7 Cabbage, peanut hoisin sauce GRILLED EGGPLANT SALAD.....................................................7 Herbs and lime dressing OPEN FIRE GRILL BEEF SKEWERS................................................................9 Sweet chili soy CHICKEN THIGH SATAY...................................................9 Tamarind peanut jam *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Please notify the manager of any food allergies. HOUSE BREWS $5 33 PALE ALE ONE AND ONLY KOPPER Balances the bitter-citrus EST. 33’s proud take on the character of the American Vienna-style lager, with intense Cascade hops featured in this caramel notes that emulate brew, resulting in notes of Kalamay, a traditional sticky lime and passion fruit coconut rice delicacy AROMATIC SNOWY LEGEND LAGER A summer wheat beer brewed Favored in Thailand for its with fresh orange peels golden body, it’s a refreshing and coriander seeds, which blend of malted barley and develop into an invigorating noble hops from Europe, and complex combination of perfect for humid climates vanilla and pepper notes Cheers! SIGNATURE COCKTAILS $10 SLINGSHOT 33 GOLDEN RUSHES Stoli vodka & Praire organic Redemption high rye gin, hibiscus cherry reduction, bourbon, star anise oleo Bénédictine, pineapple shrub, lime, syrup, Chinola passion fruit, angostura bitters, ginger beer lemon, EST. 33 Pale Ale SHISO LIT HEY MICHA Beluga vodka, Pomp & Whimsy, House-made Clamato honeydew melon & cucumber bloody mary mix, Thai basil, shrub, shiso ginger syrup, lemon lime, EST.
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Buyer Information
BUYER INFORMATION Owner, founder and Creative Director Latasha Menon’s passion for cooking delicious nutritious food with fresh ingredients, herbs and spices is the inspiration behind the Latasha’s Kitchen story. Founded in 2013 by Ms Menon shortly after retiring from her popular restaurant and cooking school in Leederville, Perth, Western Australia which she ran from 2003-2013. Born and brought up in Malaysia, her family, originally hailed from Kerala in Southern India. Settling in Perth in 1994, Ms Menon realised that Australians were unfamiliar with the ingredients, methods and styles she took for granted growing up in a different culture. Therefore her cooking repertoire is strongly influenced by the distinctive traditions of food from both South Asia and Southeast Asia. Latasha’s Kitchen range of concentrated pastes, condiments and chutneys enable you to make and share good, honest food with your family and friends, whether you’re a novice or professional cook. MADE WITH LOVE. We believe wholeheartedly that food made with love tastes better and this is reflected in our process from the market to the jar. UNCOMPROMISED PASSION. We love to make and share good food so let us do all the hard work so you can simply twist, stir, share and enjoy. WE TAKE THE TIME SO YOU DON’T HAVE TO. Slow cooking methods and high quality ingredients make our home- style concentrated pastes, condiments, relishes and dressings uncompromisingly good. The natural flavours have time to develop and mature to a concentrate level. Our products are Australian . made and hand crafted using only the best Australian fresh ingredients and selected imported herbs and spices The range of products are versatile and influenced by South-East Asia, North India, Regional India and Australasia UNCOMPROMISINGLY GOOD.
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Amazing Gastronomy of Thailand
Amazing Gastronomy Amazing Tastes of Thailandof Thailand CONTENTS Discover the amazing tastes of Thai cuisine 4 Explore the exotic flavours of Thai cuisine 7 Thai Rice … Thai Way of Life 13 The use of Thai herbs in Thai cooking 14 Thai Fruits 16 Thai Desserts 19 Thai Beverages 21 Discover non-Thai culinary delights in Thailand 21 Street Food in Thailand 22 Dining in Paradise 26 Learning to cook Thai cuisine 28 Recipes of famous Thai dishes 35 Discover the amazing tastes of Thai cuisine Discover the amazing tastes of Exquisite culinary heritage Thai cuisine Thai food is known for its flavours and use of herbs, Thailand is considered a ‘paradise’ not only for its spices, and market-fresh ingredients. An exciting breathtaking beauty and inspiring culture but also combination of five fundamental tastes – hot, for its culinary brilliance. From the dynamic lifestyle of sweet, sour, salty, and bitter – brings contrasting yet Bangkok to the serene seaside towns in the South and complementary flavours and textures to each dish. tranquil villages along the Mekong River, Thai cuisine Coconut milk, seafood, and fruit also play a key part in is as rich and diverse as its culture. Uniquely crafted Thai cuisine. The essence of authentic Thai cuisine lies to appeal to all tastes, Thai food combines the best of in its herbs and spices and they have contributed to flavours, textures, colours, and presentation. Add this to the making of time-honoured dishes that reflects the the country’s wealth of ancient cooking secrets and Thai true spirit of Thailand. hospitality and you find a culinary treasure trove that The art of Thai cooking consists of a unique local offers an enriching and memorable dining experience.
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HAKKA-Menu-2019.Pdf
hakka cuisine is an elegant fusion of unique hakka chinese recipes with distinct indian spices and flavours. over 100 years ago the original recipe traveled from mei zhou, china to india with the hakka chinese people who eventually settled in the village of tangra in calcutta. over several generations the marriage of oriental techniques and indian ingredients evolved into a gastronomic explosion for the taste buds. at hakka (restaurant & bar) we strive tirelessly to bring the culinary magic of tangra to you. our chefs have traveled from the top hakka restaurants in calcutta to meticulously prepare a host of dishes that capture the sights, tastes and aromas that define the hakka experience. APPETIZERS APPETIZERS HAKKA Chinese Salad (Spicy) $39 Honey Chili Chicken Wings (8 pcs) (Spicy) $59 Refreshing cucumber, tomato, carrot and onion salad with a distinct Delectable chicken wings salted with soy, sautéed with garlic, onion, flavour of lime and wild coriander, mixed with crunchy noodles scallions and tomato sauce, heated with dried red chilies and delicately and spiced with fresh green chilies sweetened with a touch of pure honey Chili Chicken Wings (8 pcs) (Spicy) $57 Tomato Corn Salad (Spicy) $43 Wonderfully tangy salad with juicy corn kernels and diced tomatoes tossed Mouthwatering wings salted with soy sauce and sautéed with onion, with chopped garlic and fresh green chilies, soured with lemon and lightly garlic and fresh Calcutta green chilies served with hakka's special sauce sweetened with palm sugar. Crispy Fried Wings (8 pcs) $55
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Thai Cuisine 1 Thai Cuisine
Thai cuisine 1 Thai cuisine - Thai seafood curry - Kaeng phet pet yang: roast duck in red curry Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.[1] Influences Although popularly considered a single cuisine, Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains. Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and ethnicity on both sides of the border) as well as climate and geography.
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Saap Ver!'S Name an Abundance of Thai Restaurants
WELCOME TO SAAP VER! Saap Ver!’s Name An abundance of Thai restaurants name themselves as “Thai Something” or “Something Siam”, or make a claim to being “tasty”. Saap Ver trumps the latter battle with its component words: Saap meaning “delicious”, and Ver meaning “overly”. Saap Ver thus translates to the playful modern Thai slang term for “Over-the-top Delicious” อาหารจานพิเศษ FROM THE CHEF ๒. NAM KAO TOD 12. Thai Sausages/ Crispy Rice Salad, Peanuts ยําแหนมข ้าวทอด ๓. YUM MAKUA YAOW 12.-Grilled Eggplant Salad, Shrimp, Pork, Soft Boiled Egg ยํามะเขือยาว ๔. LARB PED KROB 12.-Crispy Duck Salad, Mint, Roasted Rice Powder, Chili-Lime Dressing ลาบเป็ดกรอบ ๕. LARB PLA 25.- Fried Fish Salad, Thai Herbs, Spicy-Lime Roasted Rice Dressing ลาบปลา ๖. PLA POW 25.- Salt Grilled Whole Fish, Grilled Egg Plant, Tri-Spice Dipping Sauces ปลาเผาเกลือ ๗. PLA OB MOR DIN 20.- Clay Pot Steam Fillet of Sea Bass, Silver Noodle, Ginger, Soy Sauce ปลาหม้อดิน ๘. PAD TALAY SAMUNPRAI 20.- Wok-Fried Thai Fresh Herbs, Fillet of White Fish, Scallops, Prawn, Squid, Mussels ผัดเผ็ดทะเลสมุนไพร ๙. CHOO CHEE GOONG NANG 15.- Stir-Fried, Prawns, Aromatic Curry, Kaffir Lime ฉู๋ฉีกุ ้ง ๑๐. PAD CHA SCALLOP 12.- Scallops, Spicy Rhizome Herb, Young Peppercorn, Kaffir, Basil Sauce ผัดฉ่าหอยสแกล๊อบ ๑๑. GAI HOR BAI TOEY 12.- Honey Chicken Wrapped in Pandanus Leaves ไก่ห่อใบเตย ๑๒. KRA PROW MOO KROB 14.-Wok-Fried Chinese Broccoli, Crispy Pork Belly, Garlic-Chili Sauce ผัดกระเพราหมูกรอบ ๑๓. PED YANG KAPROW KROB 15.- Wok-fried Roasted Duck, Crispy Thai Basil เป็ดย่างผัดกะเพรากรอบ ๑๔. TOM SAAP KRA DOOK MOO 12.- Slow Cook Spicy Sour Pork Spare Rib Soup, Roasted Rice Powderตม้ แซบ่ กระดกู หม ู ๑๕.
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Thai Cuisine
Thai Cuisine Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly-prepared dishes with strong aromatic components. Thai cuisine is known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter.[1] Although popularly considered a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma, the Chinese province of Yunnan and Laos to the north, Cambodia, Laos and Vietnam to the east and Malaysia to the south of Thailand. In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques and its use of ingredients were of great influence to the cuisine of the Central Thai plains. The culinary traditions and cuisines of Thailand's neighbors have influenced Thai cuisine over many centuries. Regional variations tend to correlate to neighboring states as well as climate and geography. Southern curries tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is heavily influenced by Lao cuisine. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese.
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