In the final episode of Thai Street Food, we look at modern Bangkok and the cosmopolitan city that it has become. David reflects on his journey of Thai food and culture, and what it means to him.
The neon lights shine brightly on the bustling streets of Bangkok and the energy is palpable. The end of the day often means letting your hair down and having fun. Starting at the famous Lumpinee Stadium, David talks to the boxers about the art of Muay Thai boxing. Outside the stadium, banana roti is served to hungry patrons and David is keen to lend his hand towards making one.
Bright lights and fresh produce displayed out front will guide you towards a dtam sang stall. Dtam sang in Thai means "made to order" food stalls or carts. David Thompson hits the night markets introducing us to some of his favourite dtam sang stalls.
As dawn breaks Thailand's fisherman are heading back in from their nightly routine with their catches to take to the market. David Thompson gets to the heart of seafood in all its wonders - fresh, dried, fermented and made into paste or sauce, they're so many wonderful creations that contribute to cooking the perfect dish. Seafood is such a huge resource for Thai cooking and the varieties of fish are truly impressive.
This episode will focus on transitions: that of day to night, of traditional Bangkok to the modern day city and market transformation in surrounding areas. It is an insightful look at how Thailand has changed over the years.
Desserts are considered to be the pinnacle of Thai food. They're colourful, rich, original and varied in both their presentation and taste. In this episode, David Thompson will celebrate them with a thorough look at how they've been made in the past and present, as well as how dessert standards are changing.
Curry shops are among the most popular food stalls in Thailand, often with recipes and heritage passed through many generations. Episode seven takes us on a discovery of the most authentic dishes that add to this vast repertoire that is curry.
Lunch is a pressing, congested affair in Bangkok when hungry workers pour onto the streets in search of quenching their appetite. Street food, though fast, is not yet industrialised and is artisanal in its origin.
From the sophisticated to the simple, noodle dishes are different in every province and in every part of the country. But no matter where they come from, Thai noodles all share a common street food heritage.
Bangkok is a city of villages that are drawn together by their love of food and eating. Mae Nam Chao Phraya is the most important river in Thailand. Dotted along its banks and canals are various villages and communities - an aggregation of people, history, cuisines and cultures.
This episode explores just how important the monks are in Thai society. David gets up close with the monks and sees how they interact with the general population. Then David learns about the offerings of kanom jin noodles, before cooking a variation of curries for the monks.
Chinatown is one of the key epicentres of street food and where many innovations in Bangkok and Thailand cuisine got started. In this episode, David explores the rich offerings that can be found in both the markets, architecture and history.
Over 13 colourful and vibrant episodes and featuring more than 50 recipes, renowned Australian chef and Thai food expert David Thompson offers a glimpse into the vibrant world of Thailand's streets and markets. In the first episode, David explores Bangkok and it surrounding areas before dawn and as the sun rises.
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