5.0 CONCLUSION

    Thai cuisine as we know it now was formed by the 13^th century, consisting of various types of meat and seafood coupled with local vegetables, herbs, and spices such as garlic and pepper, and eaten with rice. Thailand's neighbouring countries of Vietnam, Cambodia, Indonesia, Laos, Burma, and Malaysia have also influenced the types of dishes served in Thai culture. All varieties of Thai cuisine emphasise lightly cooked food with strong aromatic components and a spicy edge that combines sour, sweet, salty, bitter, and spicy flavours. Thai cuisine necessitates the juggling of different materials to achieve a harmonious result, necessitating a great deal of attention to detail to achieve the proper flavour balance as well as good appearance. Chefs frequently seek to produce delicate and elaborate carvings from fruits and vegetables as part of Thai cuisine tradition. Cooking and consuming Thailand's world-famous cuisine is taken very seriously in Thailand. When it comes to socialising, they are known to be friendly and easy-going. Thai dinners are always served 'family style,' that is, from common serving platters, with the plates appearing in whatever order the kitchen can produce them, whether at home or in a restaurant. Put no more than one spoonful onto your plate at a time while serving yourself from a communal platter. To be concluded, Thai food is very easy to prepare and does not take too long to prepare. Malaysians are very fond of food from Thailand and are very fond of their appetite. Thailand has become one of the options to be made a food-hunting country.