Welcome to the wonderful world of Thai food, a cuisine full of colour, flavours and sheer vibrancy, where the natural good taste of the most delicious ingredients is never disguised. Blessed with the rich natural resources and a reliable climate, Thai people have been able to develop and refine a cuisine that is unique.

A typical Orchid Catering table plan

It is not difficult, however, to spot the influence of their near neighbors China and India, yet there is always the distinct Thai style with the use of herbs, spices and the ever present coconut. The result is light, aromatic and zestful food that can also be hot, robust and full flavoured. Hot and Spicy is one of the unmistakable characteristics of Thai food, reflecting the fact that more than half a dozen of the world's hottest chilies are indigenous to the country.

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The uniqueness of Thai food can be sampled in their curries. They use a pestle and mortar to make a paste of freshly pounded herbs and spices, rather than blends of dry flavourings that are used in India.

Thai cuisine centres around the country's bountiful rice harvests and its rich supplies of green vegetables, herbs, spices and fruit.

A rice field in Suphan Buri, Thailand

Traditionally, a Thai family would sit down for a meal, numerous dishes are served at once and a large bowl of rice would be placed in the centre and everyone would simply help themselves. Western conventions are that starters and main courses are separated. Dessert would normally be a beautifully arrange platter of fresh mixed fruit.

It is a misconception that Thais use chop sticks, as do their South-East Asia neighbors. Thais prefer to use spoons when dining and use their spoons to scoop up small portions of one dish and bring it back to their bowl to eat before trying another dish.