Thai
food is internationally famous.
Whether chilli-hot or comparatively bland, 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,
Thais shunned the use of large animals in big chunks.
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.
Thais 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.
Restaurants in Muang District
Restaurants and food shops can
be found in quantities in the town of Krabi and
along the beaches frequented by tourists like Au
Nang, Rai Le and Tham Phra Nang. Great food is served
at May & or from stalls from night market at
Chao Fa Ferry Pier. Coco's serves decent Thai food
in a bosky setting. Night life moves around the
resorts of Railay during the week as each bungalow
operation takes it in turns to have a beach party.
Don't miss the special atmosphere of a party at
Railay Bay or Tonsai Village where the sand of the
beach is covered in people drinking and dancing
until the sun comes up. One of the newest bars on
East Railay also hosts one of the best parties,
Viewpoint Bar, though not on the beach, is a large
open bar with big balconies where everyone can easily
watch the mesmerizing fire-spinners or wince at
the preformers who use large pins and broken glass
in an act that no-one should try at home. The music
here is also excellent and suits the moods of the
seasoned revellers that wait for the sun to rise
before heading home. If it is live music that's
your thing Ya Ya's bar, also on East Railay, has
live bands during the high season, and is a good
place to meet people.
The below restaurants are frequently visited places
by the visitors to Krabi.
Chao
Sua
325/1 Maharat Road, Amphoe Mueang,Krabi
* Thai food
Tel :: 0 7563 1774
Restaurants in Muang District
Chao
Sua 
