Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in". In expatriate communities, the dish is strongly reclaimed in order to retain the sense of national identity and ties to one's homeland, and is proudly served in homes and restaurants.
About our cuisine
They often feature as a garnish, especially with one-dish meals. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in". Janer (2008) observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country; she states that cuisine does not respect national and geopolitical borders. The food is pushed by the fork, held in the left hand, into the spoon held in the right hand, which is then brought to the mouth. A traditional ceramic spoon is sometimes used for soup, and knives are not generally used at the table. It is common practice for the both the Thais and the hill tribe peoples who live in north and northeast Thailand, to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand (and only the right hand by custom) which are then dipped into side dishes and eaten. Tables and chairs were introduced as part of a broader Westernization drive during the reign of King Mongkut, Rama IV.