what makes authentic Thai food?

[Jimbob]

There seems to a trend away from expensive Japanese restaurants in Sydney and substitution with expensive Thai restaurants where perhaps not a Thai hand has touched the food.
Seen in a recent Sydney Telegraph food review was such an example.
The Ivy Bar, a top Sydney nightspot, a beacon for the young Hi So, claims to have the Sydney’s best authentic Thai menu in their new ‘Sailors Thai’ restaurant after closing it’s Japanese restaurant,
Quoted below is the foodie’s choice
Entrees
• Deep fried prawn and chicken sausage wrapped in bean curd skin ($A11 or £6.30)
• Eggnet with shredded chicken and coconut ($A28 , £16)
• Deep fried Soft shell crab ($A28 £16)
Mains
• Duck Salad ($A27.50, £15.70)
• Stir fried crab fried rice ($A25, £14,20)
The critic decided to have Louis Moreau Chablis at $A75 (£42.85) a bottle.

When is food really authentic Thai or just Asian Fusion food?

[hhfarang]

When is food really authentic Thai or just Asian Fusion food?

As with many countries, "authentic" can mean many things. Thailand has at least four distinct variations (maybe more) of "authentic" food; Issan style, Northern style, Southern style and Royal Thai style found mostly around Bangkok.

I went to a restaurant in Chiang Mai that offered dishes from Northern, Southern and the Issan regions. I got some of the same or similar dishes from different regions and they varied greatly in taste and ingredients.

[STEVE G]

In my opinion all the best Thai food, along with most other Asian cooking styles, comes from street stalls and the further you get away from that, the more bland it seems to get.
Even when eating Thai food in Europe, the best I've come across was in small Thai 'imbiss' (German fast-food stalls) rather than in expensive restaurants.
I used to go to one near Dusseldorf that was basically in a shed in the carpark of a DIY super-store that did an amazing variety of excellent Thai food.

[johnnyk]

I'm with Steve, street food is the best handle on what's authentic because its not made for falangs. Its got to be cheap and fast and tasty. Not to say its all gourmet fare but people can work out which stalls they consider best.
Not to say some expensive food in Thailand isn't inauthentic but it won't be in places catering to falangs. Well-of Thais would be as demanding of their cuisine as well-off Euros would be of theirs.

[migrant]

Here in California there are many, many Thai restaurants. My (Thai) wife, and I, classify as American Thai and Thai Thai styles.

The American Thai are more geared to Western tastes, spices toned down, a request for 5 star heat yields a mild chili sensation. Before Mrs Migrant I probably wasn't too sure, but now she tends to agree with me (on this at least!!)

[johnnyk]

Yeah, 5-star falang heat (I'm in Canada, same 5* as US) and Isaan heat are not on the same planet.

[margaretcarnes]

I've only tried 2 Thai restaurants in the UK - and only then because friends have wanted to try them. Both served food of a good standard overall, but one was heavy on presentation (carved radishes kind of thing) and Singapore style fried noodles rather than Phad Thai.
The other was - I thought - a bit more authentic, with some good fish cakes - but I had to ask for a chilli sauce in both places.
Not only was the food bland, but the option of extra heat in the form of a sauce or dip on the side was ignored. And neither restaurant had any Larb or Thai pancakes on it's menu. Overall more like an up to date Chinese restaurant here.

[crazy88]

The toning down of food seasoning is one of my pet hates here when eating out in a tourist area. Trouble is a lot of foreigners break into a sweat eating food that has been within 100m of a mild chilli pepper. Street stalls and places where the locals eat gets my vote over a bowl of dishwater with prawns floating in it posing as a tom yum in a 5* hotel anyday. Of course you don't get the service and ambience. But there again pie and mash is not "authentic" unless it is served by someone in a stained apron with ashtrays nailed to the table and vinegar in a 10 year old corona lemonade bottle with a hole stabbed in the lid.

Crazy 88

[johnnyk]

The carts have their own service and ambience don't you think? Especially when a lot of them are grouped together. Dozens of Thais having fun, chattering away enjoying their food instead of dour falangs sitting next to you. And there's no way you can order your food in a 5* place and float over to the 7-11 to grab a cold Chang!
Plus, you're putting your money directly into the cook's hand.

[crazy88]

They certainly do. Just stuffed myself from one and as it is friday will now crack a cold chang

Crazy 88

[crazy88]

Chang cracked

Crazy 88

[richard]

Filled my face with noodles the other day down Neabkahardt and they still recognise me from 12 months ago. Always so friendly and chatty

[Big Boy]

The other was - I thought - a bit more authentic, with some good fish cakes - but I had to ask for a chilli sauce in both places.
Not only was the food bland, but the option of extra heat in the form of a sauce or dip on the side was ignored. And neither restaurant had any Larb or Thai pancakes on it's menu. Overall more like an up to date Chinese restaurant here.

If we go to a Thai Restaurant in the UK, Mrs BB usually ignores the menu and has a word with the chef. They usually give her exactly what she asks for. I suppose it's having the ability to define precisely what you want. Quite often they are under the mis-aprehension that Farangs can't eat hot.

If we go to neutral ground (an Indian restaurant) my tolerance for heat is far greater than Mrs BB.

[richard]

I agree BB

When I brought my wife over and we went Thai she marched into the kitchen and helped put it all together. When we went to an Indian she could not handle the heat

[PeteC]

I think the answer to what this thread is asking is, 'whatever tastes good' to the diner. What's good to some may not be authentic, and what's so called authentic may taste terrible to some. This has nothing to do with living here or abroad. Western Thai restaurants 'westernize' the food because that's what sells. It really doesn't here except in some hotels

For example, I despise sum tum made with papaya/raw black crab. I love sum tum made with mango/peanuts/gung heng (small dried shrimp).

Some say wee-tee-oh noodle soup is not authentic without the round fish balls in it. Nonsense, I and many have no taste for them.

I think the key to real authenticity if that's what one is looking for has been said above, go to a market for street food. Or for something a few steps up, any Thai restaurant where the signs outside and the menu inside is in Thai only. Pete