The "Theatre of Indulgence by Lotus Arts de Vivre" recently organised a Thai curry festival where a host of fiery flavours took taste buds on a tour around the Kingdom's regions. The evening, held at Lotus Arts de Vivre's spacious showroom on Rama 3 Road, was a feast both to the eyes and the palate as guests were offered a chance to admire and taste some of the country's rarer curry dishes.
Chefs Duangporn ‘Bo’ Songvisava and Dylan Jones of Bo.lan
Ask five people how an authentic Thai curry should taste or what it should look like and you're likely to get at least six different opinions on the matter. Such difference of opinion is an essential part of the creative process _ especially in the kitchen when it comes to enhancing and perfecting recipes _ but many would agree the primarily oral tradition of passing down recipes from chef to chef, father to daughter or mother to son has not been the best way of preserving Thailand's lesser-known culinary creations. In fact, it has seen some of the Kingdom's most flavoursome dishes fall by the wayside and be relegated to distant childhood memories of mother's home cooking.
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