Bangkok is more than the metropolitan hub of Thailand. It is a city filled with distinction, tradition, and a warm glow of gold and red. Nowhere have we seen a city permeate such warm colors the way Bangkok does. It might have something to do with the majestic gold edifice of the ‘Grand Palace,’ or the red Thai chilis that creep their way into almost every meal. Bangkok is a city of gold and red; but it’s that gentle garnish of green that makes this town one of coolest places that we’ve ever been to.
There is something to Jayme’s colorful observations of Thailand which envelopes even their food with hues of gold and red. Pad Thai, perhaps the leading export of Thai cuisine is not only a comfort food for me but a staple. It is one of the perfect dishes in the world. It’s sweet, rounded with the funk of fish sauce, kissed by the wok, and folded with crunchy peanuts, carrots, and bean sprouts. What makes this dish increasingly special is that refreshing flutter of cilantro and spring onions. The gold and red of Thailand is encapsulated into this dish with those cooling notes of green. No wonder it’s beloved the world over.
Our food forward travels are of course peppered with job assignments where we often find ourselves in distinct neighborhoods and vibrant markets. While on assignment in Thailand, we made certain to checkout and dive into what the locals are eating.
Truthfully, we didn’t always know what we were eating. However, when the hanging aromas of spice and chili are coupled with Bangkok’s reverberating reds, golds, and greens; a veritable feast on the local plat du jour is not far behind.
While at the markets in Bangkok and Phuket, the abundance of “exotic” fruits and meat on a stick are a feast for the eyes. And for those of you who know us at this point, you know that we usually dive into what the locals are eating.
Brilliant red watermelons beckon all with the promise of a bite that is destined to send juice running down your chin. Nearly everyone’s favorite flavor of summer kinda makes you wish it could come from a tap on command. If for some reason watermelon isn’t your thing, a bite of a Rose Apple will give your mouth a subtle reason why this slightly exotic apple has its name. The slightest hint of a fresh bouquet of roses is wrapped inside this semi-sweet apple. Don’t let its semblance to a ‘Red Delicious Apple’ who got frisky with a pear fool you. The taste will dance over your tongue with a semi sweet rosy apple goodness.
The vibrant hues of red and gold, with a touch of green are no limited to just the produce. Magically marinated meats skewered with their own signature marinade will spring to life on the grill at a moments notice. Perfect temperature meats just waiting to be charred atop the fire breathing butane grills are a striking sight (especially when Crocodile has been skewered up and ready to go.)
Thai culture always brings fresh green touches to its inherently warm palette. The leaves of the citrus, the rind of the watermelon, green eggplant, green papaya salad, as well as green curry add a refreshing dollop of coolness to the warm corners of Bangkok. This nation which values balance in religion, scenery, serenity, and life; seem to find it in food as well.
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