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potato-leek soup.

The state provided training programs, grants, and information to Thai investors who wanted to open restaurants abroad.As part of this campaign, Pad Thai — a dish with virtually no cultural history — was positioned as Thailand's national dish and pioneered a culinary campaign funded by the Thai government with 500 million baht ($15 million USD).

The government believed that the project would contribute to agricultural and food exports, while also producing foreign income from overseas transactions of goods and services.Thailand's cuisine has become a global phenomenon as a result of the project.. By 2011, the global number of Thai restaurants had increased to more than 10,000 and the nation positioned itself as the “.kitchen to the world.

” by advancing the exceptional quality of Thai food around the globe and becoming a food capital for the world.It also laid out strict standards for what diners can expect on menus.

Thailand's Department of Export Promotion designed prototypes for three different styles of Thai restaurants: Elephant Jump for fast food, Cool Basil for mid-priced casual cuisine, and Golden Leaf for high-end meals.

Thai restaurants abroad can be awarded the.Each perfectly diced square was crunchy and burst with fresh, green flavors, slightly herbal with just a hint of bitterness.

I felt like I was eating celery for the first time.Or at least, this celery was nothing like the sad stalks I keep in the refrigerator to use while making soup or stock.. You Should Quick-Pickle Your Vegetables.

I found out later that Kristen York, the chef de cuisine at Seaworthy, had fermented the celery in a salt-cure.She mixes a 10% salt solution, meaning she uses one part kosher salt to 10 parts water.