newspaper mention.

It also laid out strict standards for what diners can expect on menus.Thailand's Department of Export Promotion designed prototypes for three different styles of Thai restaurants: Elephant Jump for fast food, Cool Basil for mid-priced casual cuisine, and Golden Leaf for high-end meals.

Thai restaurants abroad can be awarded the.award by the Thai government, as long as their restaurants abide by the government’s standards.To be considered authentic and high quality, these restaurants abroad must meet certain criteria during inspections, including being open for at least five days a week, employing government-trained Thai chefs, and using Thai products.

These standards may ensure the quality of the restaurants, but also contribute to a standardization of Thai food and by extension, perceptions of Thai people..Setting Sail for Siam with a Lot of Baggage.

Starting in the early 19th century, American ships visited the country (known as Siam at the time) as missionaries, providing education, health treatment, and acting as representatives of the U.S. government after President Andrew Jackson appointed businessman Edmund Roberts as the first envoy to visit the region.

Roberts' visit put into motion the.Refrigerate the chickens for 24 hours.. meanwhile, make the dipping sauce.

In a medium bowl, combine the sake, soy sauce, vinegar, sugar, garlic, scallions and ginger.Season with the hot sesame oil.. Set a steamer rack inside a pot large enough to hold the chickens.

Add 6 cups of water to the pot along with the sliced ginger, chopped onion and remaining 2 cups of sake.Carefully set the chickens on the rack, cover and steam until cooked through, 60 to 70 minutes.