Thailand's 4 Region Cuisine
At basil, our talented culinary team invites you to embark on an unforgettable journey through the four regions of Thailand. Using local seasonal ingredients and traditional recipes passed down through the generations, chefs at basil create truly authentic Thai dishes, each beautifully with contemporary flair. The “Four Regions” menu is a culinary adventure and a truly memorable experiences.
Dishes highlight key ingredients and seasonings from each region. The menu of enticing local appetizers, fragrant soups and curries, and traditional desserts are served with genuine warmth in basil’s stylish contemporary setting.
The astonishing diversity of Thai cuisine makes the country one of the most exciting places in the world to dine. The Thais’ love of eating together is perhaps best illustrated by the frequently heard greeting “kin khao yang?”, or “have you eaten yet?” - the English equivalent “how are you?”
Thai cuisine encompasses dishes from four distinct regions; the central plains, the north, northeast and the south. The unifying factor is the way each uses elements of spicy, sour, sweet and salty to create vibrant and balanced flavors. Key ingredients include the ubiquitous chili. Fresh, dried or ground, the chili is used to add fire to almost every main dish. Lime juice and tamarind provide the sour taste while sweetness comes from palm sugar. The salty taste is added using fish sauce, known as nam pla, as well as kapi, shrimp paste, and in the landlocked northeast, fermented fish paste known as pla ra.
Rice is the staple of Thailand; a grain that has shaped the landscape and defined the culture. Served at every meal, the preferred choice is jasmine rice, also known as fragrant rice due to its floral aroma. In the north and northeast sticky rice is more popular. Sticky rice also features in a number of desserts and many sweets are made using rice flour.
The cuisine of central Thailand tends to be sweeter than elsewhere and can be rich in coconut milk. Classic dishes include gaeng kiew waan, green curry, tom kha, coconut milk soup, and tom yam, a fresh, flavorsome soup and a wonderful example of how a skilled chef can make hot, sour, sweet and salty work in perfect harmony with each other.
Unlike central cuisine, northern curries do not use coconut milk. They do, however, use an array of vegetables and indigenous herbs, making them a healthy and delicious choice for diners.
Northeast Thailand - Isan
The fiery food of Isan is as distinctive as the people, who migrated from Laos many years ago, and their culture. Som tam spicy raw papaya salad is the most well-known dish from the northeast, and perhaps the most well-known in Thailand. The dish is accompanied by the equally famous gai yang, grilled chicken and sticky rice.
The food of the south is strongly influenced by its Muslim heritage. It is also spicier than the food of other regions. Renowned southern dishes include massaman, a rich and fragrant beef or chicken curry traditionally served with pan-fried roti bread.
- Lunch: Monday - Friday, excluding public holidays 12.00 - 14.30 hours
- Dinner: Daily 18.00 - 22.30 hours
- Sunday Jazzy Brunch 12.00 - 15.00 hours