Thailand’s tom yum kung makes it to UNESCO’s intangible cultural heritage list

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The next time you’re slurping up a steaming hot, sour and spicy dish of tom yum fu, or tom yum shrimp soup, know that you’re not really having a delicious food, you’re also enjoying a meal that’s just been recognised as Thailand’s intangible cultural heritage, highlighting its historical significance.

At its meeting on Wednesday ( Dec. 4), the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage ( ISPC ) made the decision to list tom yum kung on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.

This week’s list even included, among others, the doing of jung, a meal made of fermented soy, from South Korea, and techniques related to indigo, which was nominated by a dozen countries.

Thailand’s Culture Minister Sudawan Wangsuphakijkosol shared the news, noting that the dish “reflects the lifestyle of Thai people” and is” a dish of people in ( Thailand’s ) Central Plain” comes from rural agricultural communities along the banks of the river.

She continued,” The local people turn local resources into good food, and the locals use local sources.”

The secretary described the product’s flavour profile as generally coming from “lime-induced saltiness, complemented by taste from fish sauce, the heat of chilli, sweetness of prawns, and a hint of natural bitterness”. &nbsp,

Four different Thai cultural heritages have been listed on UNESCO’s Official List: The Khon face party, Nora party, Thai massage and the Songkran event.

The record, which was created by UNESCO in 2008, includes intangible cultural heritage elements from various nations.

It aims to raise awareness of the value of these emotions and procedures, foster discourse that respects cultural diversity, and recognize the techniques and expressions of different cultures around the world. &nbsp,

Singapore’s stalls culture was included in the record in 2020. &nbsp,

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Jay Fai, chef and owner of iconic Michelin-starred Thai street food stall of the same name, hints at retirement

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The 81-year-old told Thai media outlet Komchadluek that the toil of sourcing and checking ingredients every day was becoming too much.

“I will not keep the restaurant going, but I am glad to teach whoever wants my recipe,” she said in the interview, a video of which was posted online on Oct 27.

She said she had not decided on when exactly to step down, but said it “could be next year”.

Though classed as street food, dishes from the open kitchen at Jay Fai’s eponymous restaurant in old Bangkok are not cheap – the signature crab omelette costs around US$40.

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Opening soon in Vietnam: Jaan by Kirk Westaway’s first casual restaurant in Ho Chi Minh City

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Being able to grow into Vietnam while scratching the ache of a casual strategy is a dream come true for me, the 38-year-old shared, adding that Vietnam has always been “at the bottom of my journey list.” My goal is to promote the best of British dining to the globe. I love the people, the society and the lively food picture”.

He claimed that the new restaurant will provide a taking on a food that is almost unheard of in Vietnam. The phrase “albany” is an old name for Britain that “reflects the pleasure I hold in my country” and is “woven throughout our selection and the atmosphere we’ve created through textiles, fixtures, and audio.” The hotel’s 60-seat eating room “blends vintage and contemporary furniture, with abundant wallpapers and a variety of textures adding depth to the space”, as well as marble countertops, sturdy panels and a carefully preserved “historic English bar as the primary point”.

Although that may appear standard “on papers”, “my cooking philosophy is to modernise English fare and render it beautiful”, but diners may be “delightfully surprised”, he added.

Hope “fresh, locally sourced and annual components”, many of which are “from organic farms in Dalat, alongside find prime develop from around the globe. Additionally, we serve distinctive fish and shellfish from Japan in a stunningly simple and elegant manner.

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Malaysia’s roti canai listed as best bread in the world, Singapore’s roti prata comes at number 12

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Obviously, people from all over the world have started arguing about why they think their nation’s food should be at the top of the list in the comments section of andnbsp and TasteAtlas social media posts. What’s the distinction between roti canai and rotti pesto, though? is one of the main points of contention throughout the whole conversation.

Yet TasteAtlas stepped in and published an overall article highlighting the differences between the two food after the query kept coming up.

Evidently, the differences between the two are their preparing techniques and materials. Ghee is used to knead the roti canai, giving the flour a springy and delicate texture. The bakery has a crunchy interior after it has been fried, and its exterior is crispy.

Roti pesto, on the other hand,” is usually made with a combination of bread, water, sugar, and condensed milk ,” which gives the food an even sweeter flavor and texture.

Roti canai and bread pesto are delightful regardless of your position on this issue, we can all agree.

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