The 6th Global Conference on Polymer and Composite Materials (PCM 2019)
Must EAT in Bangkok
Bangkok is a shopper's paradise and also a widely recognized top foodie destination in the world. Its main calling card is its street food; there are more than 300,000 street food vendors in the city, meaning you could probably spend your entire stay in Bangkok without stepping into a sit-down restaurant. And traditional Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty and bitter. Thailand is a tropical country on the sea, they are rich in green vegetables, seafood and fruits, which is the also the main ingredients of Thai food.

Meanwhile, Thailand is famous for fruit Kingdom, the country is rich in fruit, and the fruits are in wide variety, you can always find the fresh fruit in Thailand. And the fruits are too much for people in Thailand, the fresh fruits are easy to rot in such climate in Thailand, and then the fruits are made to dried fruits.

Part I – Street Food

1. Snacks
Chocolate and Banana Roti

The raw material is a bit like the India pancake in Singapore, but it tastes 10 times as good as it is. It's just in front of you. Pull the dough as thin as the paper, put it on the baking tray, put the banana slices on it, fry it till golden and yellow, and then pour syrup, condensed milk and chocolate sauce. How can it not be moved?

Thai Crispy Crêpe (Khanom Bueang)

It is a traditional sweet street food that entails meticulous preparation. The crispy crepe is made of rice flour, which serves as a delicious vessel to rich meringue topped with candied duck egg yolk. They are normally stuffed with cream along with other sweet or savoury toppings. These crepes are a delicious sweet dessert, and the texture of the soft and juicy stuffing contrasts nicely with the crispy golden brown crepe.


Thai Traditional Sweet Rice Cake (Kanom Krok)

Kanom Krok is made with coconut cream and rice flour. It is a well-loved choice for snack or dessert in Bangkok because of the delightful marriage of flavors. Traditional khanom krok showcases a layer of rice flour topped with another layer of sweet coconut cream to make up a sphere that is both light and crispy. The best time to enjoy is when it’s still piping hot.


Oyster Omelette (Hoy Tod)

Once you’ve tried authentic hoy tod on the streets of Bangkok, you’ll find yourself tempted to fly back just for another taste of this traditional oyster omelette. Hoy tod is crispy, greasy, briny, and is packed full with plump, juicy oysters and fresh bean sprouts in a blanket of savory egg batter. The dish is often served with an assortment of condiments such as fish sauce with chopped up pieces of fresh chilies, green chili sauce, and sweet tomato sauce.


2. Drinks / Dessert
Mango Sticky Rice (Khao Niao Mamuang)

Mango sticky rice is a signature Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a fork, spoon, or sometimes the hands. Mango sticky rice is usually eaten in the peak mango season, the summer months of April and May in Thailand.

Red Ruby (Tub Tim Krob)

It's the best to eat after a hot and hot meal! This sweet and fresh dessert can be found on the street stall. This is actually pieces of crunchy water chestnut and can be eaten with a variety of other ingredients like sweet potato pieces and tapioca. Commonly eaten with coconut milk, best with shaved ice.


Thai Iced Tea (Cha Yen)

There’s no drink more famous than Cha Yen (ชาเย็น), or known throughout the world simply as Thai iced tea in Thailand famous beverages. This sweet creamy beverage, that hardly even resembles a regular cup of black tea, is loved in Thailand and served at Thai restaurants around worldwide. Many of the cha yen (Thai iced tea) vendors, use a brand of tea that comes in a red and white bag known as Cha Dra Muer– or it’s just known as Number One Brand.

Part 2 –Traditional Thai Food

Pineapple Fried Rice (Khao Op Sapparot)

There is nothing to not like about khao op sapparot, or pineapple fried rice. The main material is Thailand rice, with seafood or chicken and other meat and vegetables made together. In the process of stir frying, the Thai curry is added to make the taste into each grain of rice. The curry has a profound and unique taste. It's a typical delicacy in Thailand.

Stir Fried Glass Noodles (Pad Woon Sen)

Pad woon sen are traditional stir fried Thai noodles. The glass noodle provides lovely texture and absorbs the seasoning perfectly. It made out of Mung bean or green pea flour and turn transparent when cooked. It is a light dish which is stir fried with a variety of ingredients. They absorb most of the sauce they are cooked with so the sauce has an essential role to play for a flavorful Pad Woon Sen. This is a vegetarian friendly dish.

Hot and Sour soup (Tom Yum Goong)

Tom yum or tom yam is a type of hot and sour Thai soup, usually cooked with shrimp. Tom yum has its origin in Thailand and is the most representative of the Thai seafood soup, hot and sour taste. In recent years, tom yam has been popularized around the world. Its Main ingredients are stock, lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce, and chili peppers.
Thai Green Papaya Salad (Som Tam)

Thai green papaya salad, which in Thailand is known as as som tam, is one of the most commonly available and popularly consumed dishes in Thailand. It was listed at number 46 on World's 50 most delicious foods compiled by CNN Go in 2011. It is a spicy salad made from shredded unripe papaya.
Part 3 –Tropical fruit

Durian

The durian, known as the "king of fruit", is the fruit of several tree species belonging to the genus Durio. There are 30 recognised Durio species, at least nine of which produce edible fruit, and over 300 named varieties in Thailand, 102 in Indonesia, and 100 in Malaysia. Durian has a distinctive feature, large, strong smell, and a spiny shell. Some people regard the durian as having a pleasantly sweet fragrance, whereas others find the aroma overpowering with an unpleasant odou

Mangosteen

If the Durian is the "king of fruit", then the Mangosteen is the "queen of fruit". The mangosteen is a tropical evergreen tree believed to have originated in the Sunda Islands of the Malay archipelago and the Moluccas of Indonesia. The fruit of the mangosteen is sweet and tangy, juicy, somewhat fibrous, with fluid-filled vesicles (like the flesh of citrus fruits), with an inedible, deep reddish-purple colored rind (exocarp) when ripe.

Mango

Mangoes are juicy stone fruit (drupe) from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit. Mangoes are generally sweet, although the taste and texture of the flesh varies across cultivars; some have a soft, pulpy texture similar to an overripe plum, while others are firmer, like a cantaloupe or avocado, and some may have a fibrous texture. Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies, and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste

Red Dragon Fruit (Pitaya)

The red dragon fruit (Hylocereus undatus) is red-skinned and has a white flesh. The fruit's texture is sometimes likened to that of the kiwifruit because of its black, crunchy seeds. The flesh is mildly sweet and low in calories. The seeds have a nutty taste and are rich in lipids. Dragon fruit is also used to flavor (and color) juices and alcoholic beverages. The flowers can be eaten or steeped as tea.
6th Global Conference on Polymer and Composite Materials (PCM 2019)
Conference Secretary: Ms. Yoko Ye
Email: pcm@cpcmconf.org   Tel: +86-17740690637