Taste Takes Off to Chiangmai, the hub of northern Thailand and then north to the mountainous area which borders Burma and China. There’s much more to Thai cuisine than those red and green coconut cream curries. We tell the story of how cooking techniques were adapted form the countries that surround Thailand, and of the hot chillies which have become the hallmark of Thai cuisine.
At the Kao Hom Cook School we learn about chilies and the balancing act of flavours, -spicy, mild, sweet and salty. There’s traditionally farmed sticky rice, northern sausage specialties and noodle cooking with Thailand’s witty television chef, McDang. In the mountains there’s hill tribe cooking at Lisu Lodge and Peta prepares a green papaya salad.