STORY CYNTHIA WEISFIELD
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Thai Food is Becoming a Popular Local Choice
he Mt. Lebanon area is now something of a
gastronomic hub. In recent years, Thai cui-
sine has been a prominent addition to our
mélange of fusion, Italian, Chinese,
Japanese and local flavor restaurants. There are
now five Thai choices nearby—two pan-Asian ven-
ues, Sesame Inn and Jade Grille; Thai Touch on
Washington Road; and just a quick hop over the
border in Dormont are My Thai and Thai Spoon.

Thai food can largely be defined by the borders
of the country. Many Thai proudly point out that
Thailand’s border takes the shape of an elephant.

The elephant’s trunk, along the Gulf of Thailand,
rests against Malaysia, while the ear goes almost
to China. Since the borders were culturally porous
for centuries, Thai people were exposed to many
flavors that they later incorporated into their
own cuisine. Southern Thai food offers hotter,
spicier food with influences from Malaysia and
Indonesia, while northeastern food is heavily influ-
enced by Laos, bringing strong flavors and elegant
salads. Thailand’s central region developed dishes
with coconut milk.

Jade Grille owner Justin Liu says of Thai cuisine:
“China (is the) most influential of food from (the) old
days.” Frying, especially stir frying for quick, crisp
results, along with noodles, were Chinese imports
into Thailand.

Asian neighbors were not the only contributors
to Thai food. There were also influences from the
western hemisphere, brought by traders from The
Netherlands, France, England, Spain and the Middle
East. Chilis are said to have been brought into
Thailand during the late 1600s by Portuguese mis-
sionaries who had developed a taste for them while
working in South America.

Thai cuisine also reflects a substantial Indian influ-
ence. Buddhist monks are thought to have brought
curries from India to Thailand, but there are major dif-
ferences between the two interpretations. “Thai uses
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