Thai Cuisine

 

40 York Street, Twickenham TW1 3LJ

Tel: 020 8286 8814

Fax: 020 8549 1855

 

E-mail: info@misssiam.com

 

Opening Hours

 

 

Monday to Saturday 6.00pm - 11.30pm

 

Sundays 6.00pm - 10.30pm

 

 

 

Menu  

 

 

 

The Cuisine

Thai food is internationally famous. whether spicy or comparatively plain, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. The characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked to suit all palates. Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plants and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking.


With their Buddhist background, Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America.


Thai's were very adapt at 'Siamese-ising' foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other daily products. Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes.


A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by non spiced items. There must be a harmony of tastes and textures within individual dishes and the entire meal.

The Chef The Restaurant
Began a cooking career at a very early age at home in Thailand, developing unique skills passed down through generations of family expertise in the field of authentic Thai cuisine. After graduating from university in Bangkok, became a successful Chef in large International Hotels in the Capital. The Chef’s ability to bring a blend of the pure rural and sophisticated urban flavours, gives you the opportunity to savour a uniquely broad vocabulary of Siamese culinary delights, individually cooked freshly to order as your tastes dictate, whether sweet, savoury, hot or mild.

This family run business, has for the last ten years, been serving a wide selection of authentic Thai cuisine from the Satun Province of Thailand. The many traditions of Thai food are served here with a wide variety of vegetarian, stir fried, Thai grilled and seafood dishes all prepared fresh to order. (please see our menu) The pleasant surroundings and cosy and relaxing environment allows you to dine at your leisure enjoying a full evening of dining and feasting. Ample seating to cater for sixty without feeling crowded. Parties are always welcome.

 

Fully Licensed and

Air-Conditioned