Bangkok itself has a population of over 5,000,000 people, although some say it is actually nearer 10,000,000. Regardless, it is considered roughly 49 times larger than the population at the city of Chiang Mai.

Three major races comprise the entire populace of Bangkok and a large majority of its denizens are of Thai decent (80%). About 10% of the community is Chinese immigrants. A small 3% are of the Malay race, and the rest are composed of other minorities such as the Mons, Khmers, and Hill Tribes

Bangkok has always been considered as a migratory crossroads and this was particularly evident from the 19th Century until the 2nd World War. Due to scarcity of work in China, thousands of Chinese flocked to the city in earch for employment.

The number of Chinese residents in Bangkok was so great that even the street signs had to be written in Chinese calligraphy. Since the end of the World War II, the mass migration to Bangkok has ceased due to stricter immigration laws.

Despite this, many citizens from the countryside of Thailand still flock to Bangkok. This gradual relocation to the financial hub of the Thailand has resulted to the usual problems of overpopulation. Bangkok now faces issues on housing shortages, traffic jams, and unemployment, among others.

Surprisingly, most members of Bangkok’s the upper class, and most of the city’s poor are Thai nationals. The middle class, however, is composed of a mixture of foreigners and minority groups, although most business enterprises in Bangkok, especially those located in Sam Peng, just southeast of the Grand Palace, are run by ethnic Chinese.

The national language of Bangkok is Thai, and English, which is taught widely in schools, is considered their second language. Majority of Bangkok’s population practice Theravada Buddhism. About 5% of the population practice Muslim. Hindi and Christianity are practiced by a few in Bangkok.

Thais in Bangkok are characterized to be ego-oriented, meaning they put a high premium on their independence (being one’s self) and their self esteem. They have a deep sense of pride and dignity and, despite a seemingly cool and calm front, are prone to fights when provoked. They, however, value kindness and always strive to repay each kindness received similarly.

The people in Bangkok are generally non-assertive, friendly and polite. This trait is manifested in their appearance and manners. Despite the hustle and bustle in Bangkok, Thais in the city will always have a ready smile and would gladly offer a helping hand to anyone.

It evokes pictures of hot, tasty flavours, full of spices and exotic ingredients. Well—known worldwide for its unique blend of flavors, Thai food is a reflection of the country’s heritage of Western and Eastern influences. The journey to the traditional and contemporary Thai kitchen will therefore be exciting (what ’secret’ ingredients will we discover?), educational (where did those cooking methods come from?) and of course, mouth—watering!

A complete meal in Thailand does not come out by ’batches’— no formal 6—course meals here! Everything is spread out before the diner, maybe the better to whet the appetite with. Imagine having a colorful array of appetizers, soups, dips, curries, and a steaming plate of rice before you — will you be able to wait for a few more minutes before you start digging into that feast?

As with most Asian countries, the people of Thailand consider rice as their staple food. Having a meal with no rice is considered incomplete— much like having a hamburger without the beef patty in between the slabs of bread. With the profusion of soups and curry dishes, a spoon is essential during mealtimes, together with a fork.

Another staple ingredient in Thai cuisine is the chili. Not surprising, as Thai food is well—known for being blazingly hot most of the time. Special thanks should be given to the Portuguese, who introduced the fiery little chilli during the 17th century. It is usually a delightful surprise to find small bits of the potent red stuff swimming in your curry, slathered on the meat, or mixed with the rice. It can be said then that Thai food is not for the faint of heart and it’s obvious why!

Curry is almost always present in a Thai culinary feast. Only the freshest herbs and spices are used when traditional Thai cooking is prepared — no instant fixes please! The omnipresent chilli is also included in curry dishes, mostly in the form of a paste. Mixing the two ingredients somehow tempers the fire associated with chilies alone, and presents a finished masterpiece that is appealing to the palate, while maintaining its daring quality.

With the profusion of coconut trees in Thailand, it is but natural that the people make the most of the abundant supply. Milk from the fruit is used for curries, while the flesh is enjoyed as a dessert — either by itself or as an additional ingredient to most local delicacies. The juice from a young coconut is best enjoyed as a refreshing drink, perfect for Thailand’s tropical weather!

Fresh vegetables are used in making soups and hearty curry dishes. Being predominantly Buddhist, the Thais use meat sparingly in their dishes— mostly in thin strips or small chunks. Fish is more commonly used as a main dish ingredient, served fried by itself, or as a sweet and sour dish.

One shouldn’t miss out on sampling the colourful choices of street food in Thailand, as they are comparable to those served in fine dining establishments. A complete meal can be enjoyed just by walking around the streets and alleyways full of stalls and mobile carts offering a sumptuous variety of local delicacies. Everything is cooked in front of the patrons, with the dazzling colors and appetizing aromas promising a gastronomic feast. The food may be inexpensive, but the quality and cleanliness certainly are not compromised. Imagine nibbling on a light snack, or having dessert while walking around and enjoying the sights and sounds of Thailand — a hungry traveler’s dream come true!

Mere words are not enough to describe the sheer joy of eating in Thailand. One has to actually ’experience’ the pleasures of seeing the food prepared, smell the aromas emanating from the spices, and of course taste the finished delicacies prepared in a uniquely Thai way. For more than anything, Thailand is a country of contradictions and combinations — old and new, hot and bland, colourful and plain, simple and intricate — the best descriptions for the cuisine of this exotic country.