No Thai Like the Present

Every week we experiment with diversity by doing a ravioli of the week on our dinner menu. This week my selection was to do a Thai influence. The ravioli is filled with chicken and then served with sauteed spinach and pork belly lightly glazed with hoisin sauce. 

As spoken by Australian chef David ThompsonDavid Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines:^[2]

"Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in.".