Page "Thai cuisine" Paragraph 2

Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern ( or Isan ), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand.

In addition to these four regional cuisines, there is also the Thai Royal Cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom ( 1351 – 1767 CE ).

Its refinement, cooking techniques and use of ingredients were of great influence to the cuisine of the Central Thai plains.

Western influences from the 17th century CE onwards have also led to dishes such as foi thong and sangkhaya.