Perfectly Balanced: Why We Love Cooking Thai

Aside from the undeniable fact that it can be outrageously delicious, Thai cuisine holds a special place in the hearts (and minds) of Bangbelly’s owners Caitlyn + Ian. Whether from fond memories of Caitlyn’s extensive travels through Thailand, or Ian’s learnings from time spent in one of Canada’s best Thai kitchens, it is easy to get the pair talking about their love of Thai food.

With attention to detail, colour, texture, and – of course – taste, Thai cuisine expertly balances robust aromatic elements, with four distinct flavor profiles: Sweet, Spicy, Salty and Sour (the four S’s if you will). In any given dish at least two, if not more, of these flavors will be featured to create a harmonious finish.

Of course, as with any regional cuisine, there are endless dishes and preparations to try, and simply labelling something ‘Thai’ doesn’t properly reflect the vast and varied cooking styles present throughout Thailand. For many, the association between Thai food and the famous noodle dish Pad Thai is inseparable. While unquestionably appealing, Pad Thai is just one in a seemingly unending list of mouthwatering recipes.

A favourite of Ian’s, and one that he perfected during his time cooking in Vancouver at Maenam, is the classic coconut soup, Tom Kha. Often served with chicken, or other protein, the fundamentals of this rich, vivifying soup balance coconut milk, galangal, kaffir lime leaf, lemongrass, chili, coriander, mushroom and lime to strike a perfect balance between The Four S’s .

As the lead-in to Bangbelly’s upcoming Four-Course Prix Fixe, you too can delight in the intricately composed flavours of Ian’s Tom Kha, and seven other thoughtfully presented dishes, by reserving a spot at our Thai Supper at 6:30 PM on November 30, 2019.

To secure your booking for just $35 per person, call or email us at: 709.266.2020, manager@bangbelly.com

We’re also offering special beer and wine pairings for an additional $20 per person to make it a truly special trip across Thailand, so make sure to get in touch today as spaces are limited.

For more information, and to preview our menu, click here.

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