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The NorthSlow-simmered, smoothly seasoned comfort foods make Northern Thai cooking stand out; creamy curries and coconut milk soups; meats and vegetables with a tangy edge of lime; little ground-pork sausages called name; and the regional predilection for sweet glutinous rice, steamed and rolled into palm-sized balls that are handy for dipping into pungent relishes and sauces.The NortheastThailand?s barren, rugged North-lying just across the Mekong River from Laos and Cambodia-got dealt a tough hand with its unforgiving landscape. The irony of it all is that despite its obvious unsuitability to farming, the area developed mainly on an agricultural model. But while the Northeast, also called the Isan, remains Thailand?s least economically prosperous region, culinarily, it?s a diner?s dream.The SouthThis narrow strip of land stretching from Central Thailand down to Malaysia is a little bit of paradise nestled between the Indian Ocean on the west and the Gulf of Thailan d on the east. Southern Thailand promises a lush natural bounty and conditions ideal for growing tropical produce.The Central PlainsThe Chao Phraya River Valley in Thailand?s Central Plain is both rice bowl and produce market to the country. Yet it?s squeezed up against the 21st-century metropolitan city of Bangkok. This region is home to Thailand?s palace cuisine, while also laying claim to one of Asia?s most enticing street-food scenes.*Please Visit Our Website for More Information*

About Marnee Thai Restaurant

When Chai Siriyam opened his celebrated Marnee Thai restaurant in San Francisco in 1986, he hoped to give his patrons a taste of Thai cuisine and culture so transporting that they could enjoy the country?s wonders without ever having to leave the neighborhood. His plan worked. Ad yet more than twenty years on, Chef Chai?s artistry and balanced hand with Thailand?s inimitable cuisine may in fact have sent just as many newly minted Thai-food enthusiasts to his homeland as they?ve brought through his restaurant door. The Taste of ThailandSkilled Thai cooks have an almost sixth sense for synthesizing disparate flavor elements into a seamless, unified, utterly balanced whole. And that?s not something they?ve achieved by accident. Thai cuisine has been developing as long as has Thailand itself, and over that time, it?s practitioners have learned which ingredients counter others, when to pair something mild with something heavy, and when to balance something hot with something s weet.The chief tools of this edible art are the herbs, spices, roots, shoots and other ingredients that comprise the Thai cook?s seasoning armamentarium. There?s nothing particularly mysterious or exceptional about the contents of the Thai pantry. Ingredients like cilantro, kaffir lime leaf, sweet basil, mint, lemongrass, coriander seed, cumin, peppercorns, garlic, galangal, ginger, chilies, tamarind, shallots, coconut milk palm sugar, dried shrimp, and fish sauce are common coin throughout SE Asia.