The difference between Thai and European cuisine lies not only in the ingredients used and the style of cooking, but in the manner in which individual dishes are selected to form the meal.

A group of Thais ordering a meal would start by selecting one or more appetisers (aharn len) to be nibbled, accompanied by a drink, whilst each group member selects one or two dishes from the menu as his or her contribution to the meal.

The individual choices are then the subject of much animated discussion to ensure that each dish selected compliments those chosen by the other members of the group, thus forming a well-rounded and balanced meal to be enjoyed by all.

Once the meal has been ordered, (3 to 5 dishes are typical for a group of 2-4 people), they are placed on the guest’s table. The meal is commenced once all group members have been served their first portion of rice. Soups are invariably served in a soup kettle with each guest being provided with a small soup bowl, but the meal is served as a single course, fruit and coffee being ordered after the main meal.

“Thai Etiquette” requires that each guest transfers only a spoonful from a particular dish onto his plate at one time. This spoonful is then eaten accompanied by rice before taking a spoonful from another dish, and so on.

The most common mistake made during the meal by non-Thais is the tendency to ladel a spoonful of each dish onto their plate (buffet-style) before they commence eating. This mixes all the individual tastes of each dish together, so should be avoided, as should the option of taking too much at one time.

Note -  if you have mistakenly eaten something that is far too hot for your individual taste, ask for a “sliced banana”, this will help remove the sting.