When I first became addicted, 40 years ago, I called the Thai consulate in New York, spoke to the Thai Ambassador (they didn't stand on privilege) and was the first customer at his friends' opening of the first Thai restaurant in the West. Now I see Thai cooks are complaining that Americans are opening Thai restaurants in Bangkok. In some ways it's a joy getting old.

my friend chef David Thompson has done just that..and he owns the Nahn in London and he prepares banquets for the Thai King.

He stumbled on a secret decades ago via his upper class Thai boyfriend.

There are 2 styles of Thai food..one for the man in the street (which is delicious) and one where the upper classes handed down recipes from generation to generation and is exquisite.

It's certainly almost my favourite..all types.

Typical of Thais..their food is really a combination of ripping off all the foods of the countries surrounding them.

I think Vietnamese food is probably just as good if not better.

Do you cook ant THAI dishes JK ?

If so what are you specialities and any chance of sharing some recipes please I love Thai food as well.

Have you considered publishing a recipe book of your favourite receipes ?

Ah yes BR - Tom Kha Gai... chicken chunks in coconut cream soup with straw mushrooms, fish sauce, fresh coriander, onions, butter, chicken stock, garlic (lots of garlic), lemon grass...

and Chicken stir fried with garlic and pepper

both served with steamed rice and Tsingtao beer which tastes of flower blossoms. (I can't drink Singha - the Thai beer; something in it I'm allergic to).

That sounds amazing. Do you source your ingredients from an Asian supermarket or High St one ?

Asians are best; there's a good one at the bottom of my street (Queensway).

that Singha beer is ghastly