Westerners will be relieved to hear that these are NOT pig’s testicles but rather minced pork balls that have a testicle texture. You’ll find these in almost every bowl of noodles sold on street stalls throughout Thailand.

Luchin Moo can turn even a humble bowl of ‘mama’ instant noodles into a dish fit for a king. Seen on the right of the image

If I could have my cake and eat it then I would choose these Thai fish cakes. Handy finger food they’re great for buffets or as a starter or side dish, just dip in sweet chilli sauce and enjoy.

If you’ve got kids, and they’re anything like mine, then you’ll have a fight on your hands to get your share! These useless appendages become incredibly desirable once coated overnight in Imon’s mythical marinade and baked until the skin begins to caramalise. Best eaten whilst held between two hands.

This mild coconut milk and curry isn’t just a pretty fish dish it has a real heart and sole too. Great for buffets they come in their own banana leaf case.

At the top of every restaurant menu in Thailand, the aromatic Thai basil in this classic dish gently tickles the nostrils while the chilli smacks you in the lips. Spice level S4.

Succulent chicken breast strips marinated overnight in satay sauce and baked on wooden skewers. Served with a mildly spiced peanut sauce dip.

Mince pork, shallots, spring onion and carrot steamed in a soft case. Served with soy sauce and chilli dip. Because they are so ‘moreish’ we limit them to only 7 in a starter otherwise there is a danger that you could eat them until you explode!

Steamed delicacy containing chopped prawns and topped with prawns. if you are allergic to prawns this is not the best dish for you. Go for the Kanom Jeeb moo instead.

The unmistakeable Laap Moo. Pork Crispy Rice (khao Kua) with lime juice and chilli, spring onion, shallot and coriander. Fresh zesty flavour best served with sticky rice and a cold beer.

This mild (chicken thigh) curry dish from the South of Thailand recently won ‘Most popular dish in South East Asia’ for the 18th year running awarded by the Masaman Curry Paste Maker’s Foudation (MCPMF). Why not find out what all the fuss is about?

The most popular dish of the May ’14 Monthly Menu this slightly spicy fish curry got rave reviews last time out. The good news is it lends itself very well to freezing and gentle reheating. Don’t stir too briskly as you want the juicy chunks of fish to hold together. Great served with Roti.