The cuisine of Thailand, refined and elegant, has been compared to that of France and China, both countries renowned for their cooking. Even food cheaply prepared is not just plopped onto a plate, but is arranged in an attractive and tasteful way. The carving and fruits and vegetables, to decorate prepared foods, has therefore developed in Thailand into a very fine art. This is an art particular to Thailand, and is well worth trying to see.
Most Thai people are VERY knowledgeable about the proper taste of any dish.
The taste of sweet was, until recently, derived only from palm sugar, cane sugar and its derivative refined white sugar having come to Thailand only recently. This palm sugar is sold in all fresh food markets and appears as slabs of pale brown paste. The liquid, which seeps out of this fish mixture, is then poured off and used to season foods. People who have never been exposed to the smell of nam pla can find it very offensive, as it has a pronounced sour fishy odor. When used in cooked foods, however, it only gives the dish a salty flavor.