Joanna James
Fusion food is all the rage and modern-day eateries are well known for their delicious twists. The more creative and adventurous the chef, the more variety you will find in the menu.
Known as kaeng phet pet yang, this is one of the earliest examples of fusion food that is recorded. Its origins are traced to the ancient capital of Ayutthaya in Northern Thailand where cuisine had been influenced by China after trading started between the two countries. The Chinese favourite, roasted duck cooked in the celebrated Thai red curry is this old fusion food and it even includes grapes which are believed to have come from Persia or modern-day Iran. This is best eaten with a portion of steamed rice and most Chaweng restaurants would have it on their menu.
Satay is seen all over East Asia now, but its origins are in the archipelago of Indonesia. Skewers of shrimp made satay style are served in a spicy peanut sauce at even fine dining restaurants in Thailand. While peanut sauce never really originated in Thailand, it seems to have become a part and parcel of Thai cuisine and the honour of creating the shrimp satay in peanut sauce certainly has to be given to the culinary maestros of Siam.
The Italian staple, risotto, seemed fine and fabulous in its thick tomato paste topped with herbs and Italian spices until the Thais took over and gave it a bit of an overhaul. Today, the tomato paste is replaced by famous Thai red curry and the risotto happily looks like it originated from East Asia. Whether at a romantic candlelit dinner at a restaurant such as the Tree Tops Sky Dining and Bar or a more modest eatery, try out these fusions dishes to understand the ingenuity behind them.
Sangria is traditionally a Spanish red wine infused with fruit and drunk as a punch. When in Thailand, sangria is spun off a chilled white wine, topped with soda and infused with fresh Thai basil. Some pour in fresh orange juice while others try soda and top it with a slice of orange. The spin-offs are many in number but similar in that they have a Thai touch to them.
Does the phenomenon of a Thai pasta sound right to you? Well, if it does, you would understand the realms of fusion food and that it has come to stay. If migration is permitted and mixed marriages have been around for centuries, mixing food should be a commonality. The Thai flavoured shrimp pasta is one such dish that can be found in most cafes around Bangkok and its suburbs. It is supposedly even catching on elsewhere in the world. Given that Italian pasta is a versatile and easy to cook dish, it is no surprise that shrimp pasta has really caught on.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
