The excellence of Thai cuisine needs little introduction, even though Thai restaurants overseas tend to serve blander variations of the art. One of the best ways of appreciating the subtleties is participating in a Thai cooking class where students first shop for the ingredients and herbs in the local market before learning how to blend and combine them into the simply extraordinary taste sensations they provide. Bangkok is home to some of the finest restaurants in Asia, from the simplest of servings, to the most sophisticated haute cuisine.
Alcohol consumption is high in Thailand, reflected in the wide range of beers and firewaters - the best known being the rice whisky Mekhong. Imported spirits such as Scotch cost much less than in Scotland, but imported wines are heavily taxed, and good vintages are very expensive. The locally produced Chateau de Loei brands however, are very acceptable.
from www.amari.com/tta/desguide_bangkok.asp
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