在上海吃地道泰國菜

Flair's resident chef Tang Wan Thim, who ran a restaurant in Dubai for more than two years, summarizes the secret of Thai cuisine in one sentence: "Shuffle the seasonings and that makes perfect Thai flavors - sweet, salty, sour and spicy."

Flair一個(gè)居民廚師Tang Wan Thim，在杜拜開餐廳兩年多了，他用一句話總結(jié)了泰國菜的奧秘：“把各種調(diào)味料混合在一起使泰國菜的口味近乎完美——酸甜咸辣。”

Thailand, like Italy, is a country of many regional cuisines. Some areas feature cloves, cinnamon and other spices we associate with India, there are areas where an abundance of chilies makes the food fiercely hot and still others that rely heavily on fresh green peppercorns. The country's geography ensures that spice is the essence of the cuisine.

和意大利一樣，泰國有很多地方菜系。一些地方菜系以丁香，桂皮和其他聯(lián)想到印度的香料，也有些地方菜系放許多辣椒使食物非常辣，另外一些地方特別青睞新鮮青椒。該國的地理位置確定了香料是其菜肴的主要特征。

"Chilies usually provide the heat. Palm sugar and coconut milk offer the sweetness, salt in the form of fish sauce, lime and tamarind make up the sour, and herbs are used to freshen dishes," says Thim, who sounds as if he's conducting an orchestra when cooking Thai food.https://www.hxen.com

“辣椒通常提供熱量。棕櫚糖和椰奶提供糖分，鹽存在于魚露中，酸橙和酸豆形成酸味，草本植物用來使菜肴看起來更加鮮艷。”Thim說，這聽起來好像當(dāng)他在烹飪泰國菜時(shí)是在指揮一支管弦樂隊(duì)。

Curry is the chameleon on the table. It not only comes in assorted colors - yellow (with turmeric), red (with chilies) and green (even hotter with green chilies) - but can magically transform an ordinary dish into something aromatic and exotic.

咖喱粉在餐桌上是多變的。它不但以混合色的形態(tài)出現(xiàn)——黃(和姜黃根粉一起)，紅(和辣椒一起)，綠(比青椒還辣)，還可以魔法般地把一道普通的菜變得芳香奇異。

"Thai (curry) dishes are not like the usual curries," says the chef. "Although they may contain some curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than on dried spices.

“泰國(咖喱)菜不像一般的咖喱，”廚師說。“即使它們含有一些咖喱粉，但它們是以草本植物和芳香蔬菜的混合為基礎(chǔ)，而不是以干香料為基礎(chǔ)。”

"A typical Thai curry usually features a mixture of garlic, shallots, chilies, lime leaf, sugar and galangal, and is made with fresh ingredients. Indian curries use dry powders made up of ground spice blends, which better emphasize their earthy intensity."

“特殊的泰國咖喱以大蒜，青蔥，辣椒，酸橙樹葉，糖和南姜混合在一起為特色，用新鮮的材料做成的。印度咖喱用干粉末香料混合制成，更好地強(qiáng)調(diào)它們樸實(shí)的味道。”

The first spoonful of Flair's roast-duck red curry tells you the difference. It fills the room with an infectious aroma, and the slices of tender roasted duck meat in a red curry and coconut sauce leaves you no choice but to clean the plate.

Flair的烤鴨紅咖喱第一勺就告訴你其中的差別。它使整個(gè)房間都彌漫著傳染性的香味，細(xì)嫩的烤鴨肉片加上紅咖喱粉和椰子醬是你馬上就把它吃完，別無選擇。

Apart from the regular attractions such as prawn cake, golden bag and beef satay, there are signature Thai soups including tom kha black chicken (a refreshing soup of black chicken and organic galangal, served in a fresh young coconut) and tom seb salmon (a traditional North-eastern style spicy soup with salmon, fresh herbs, chili and tamarind leaves). These are all secret recipes from the Blue Elephant, a renowned Thai restaurant that has 12 branches across Europe and the Middle East.

除了一般吸引人的菜肴如蝦餅，黃金包和沙爹牛肉外，還有泰國特色湯包括椰汁烏雞湯(一道用烏雞和有機(jī)南姜，再加上新鮮嫩椰子做成的提神湯)和鮭魚湯(一道傳統(tǒng)東北風(fēng)格用鮭魚，新鮮藥草，辣椒和酸角椰子做成的香辣湯)。這些都是Blue Elephant，一個(gè)著名的泰國餐廳的秘密配方，該餐館在歐洲，中東有12個(gè)分店。

As for the drink to go with Thai food, Singha beer is a perfect choice. The pilsner-style beer, found everywhere in Thailand but rare in Shanghai, will be available at Flair during the promotion.

提到吃泰國菜時(shí)要喝的飲料，星哈啤酒就是一個(gè)完美的選擇。這種比爾森風(fēng)格的啤酒，在泰國隨處可見，但在上海很少見，活動(dòng)期間Flair將推廣這種啤酒。