Thai-Restaurant

Thai cuisine, as part of Asian hospitality, is characterised by the use of exotic and aromatic spices and ingredients, including coconut, lime and ginger. Additionally, Thai cuisine is renowned for its diversity. It is therefore important that tableware for Thai restaurants is visually appealing and has an Asian touch, in addition to being functional.

Popular starters include spring rolls (poh pia) and prawn soup (tom yam gung). The main courses typically feature jasmine rice (Khao Hom Mali), fried rice noodles with eggs, bean sprouts and peanuts (Phad Thai) and fried rice with vegetables and eggs (Kao Phad), which are refined with chicken (Gai), duck (Ped) or beef (Nua).

Thailand's cuisine is distinguished by a clear delineation between single-plate dishes (ahan chan diao) and communal dishes. One-plate dishes are portioned dishes, while communal dishes are served on a shared plate of rice. Meat, fish and vegetables are served in the centre of the table for all diners.The tableware used in Thai restaurants is characterised above all by its versatility.

The crockery set should include bowls for serving soup and rice, smaller plates for serving spring rolls, deep plates and shallow bowls for serving one-plate dishes, sauce bowls and plates and platters for serving communal dishes. In any case, the crockery for Thai restaurants should fulfil the requirements of professional use. All the ideas and suggestions listed here are ideally suited for long-term use.

Thai-Restaurant

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