Small in size, big in culinary personality, Thai often overshadows Chinese as a restaurant choice, just because it's so..well, healthy. Gone are the crispy fried wantons and aromatic duck oozing carbs and smothered in sweet sauce, replaced with light fusion dishes like Kaeng phet pet yang (aromatic roasted duck in red curry sauce) that barely dent your daily calorific intake. What Thai cuisine lacks in high fat or carb content, it certainly makes up for in flavor. If you've ever sampled a creamy Thai green curry (considered mild to the native palate) you can't deny the presence of spice in every bite. Even the English favorite Kaeng matsaman (Matsaman Curry) from the far South East of Thailand blends the deep bite of coriander with strong Indian flavors, such as turmeric. Instead of masking the marinaded beef, the blend of flavors bring out its delicious rare qualities. Seafood plays a vital role in the culinary creations of Thailand, not least because large proportions of the populace hold strong Buddhist and Islamic beliefs. Pad Thai, a popular feature on Western menus blends the abundant Thailand shrimp with Tamarind juice, fresh chili, peanuts and coriander, served on a bed of egg-fried noodles as a main course. Ho Mok Pla (another Thai national favorite) combines the basal creaminess of coconut milk with the distinctive essence of shrimp or snapper paté, turmeric and bay leaves. The small starter is surprisingly filling and remains a prominent feature upon Asian fusion menus in the West. Like many Asian countries, vegetarianism is a popular lifestyle choice. Simple noodles dishes such as Phat khi mao are seasoned with little more than kaffir limes and Thai Basil to taste. Wild, varied and always exciting, Thai is one of those gastronomic greats that becomes an addiction from the first bite!