ROYAL THAI FLAVOURS

For food that’s light and aromatic with a spicy edge, it’s hard to go past traditional Thai dishes. One authentic Thai meal can claim regal origins: Khao Chae Chaowang. Chaowang, meaning ‘dish from the palace’, comprises rice steeped in iced jasmine-scented water, accompanied by a selection of side dishes and zesty pastes. Meaning ‘soaked rice’, Khao Chae became popular in Thailand almost 200 years ago. The country had no ice, so the water in which it was served was chilled in earthenware jars kept in the shade and often partially buried. The dish is served with shredded sweet pork, shredded sweet beef, fried fish with shrimp paste balls, and sweet bell peppers stuffed with pork and encased in an egg wrap. These are first steamed and then fried before being allowed to cool. Up & Above in Bangkok offer it daily, served on beautiful Celadon chinaware.