GWETIOW (KÓE-TIÂU)

Gwetiow nahm (broth)

Gwetiow nahm is a big bowl of tasty, quick and healthy bowl of noodle served in tasty chicken or vegetable broth. These dishes are for people with limited time and is enjoyed by millions daily in the far east.

Gwetiow hang (dry)

Gwetiow hang are noodles served without broth and is accompanied with meat or vegetables. It is quickly blanched to ensure taste, goodness and freshness is maintained.


HISTORY

Bah-mi is a combination of two Hokkien (Chinese) words which is literally translated to English as "meat noodles" (肉麵, Bah-mī). The noodle itself is wheat based which was brought to the Southeast Asia by Chinese immigrants with ‘Fujian’ or ‘Hokkien’ origin, generally prepared and topped with meat i.e barbecued pork (char-siu - 叉燒)

Today, the humble noodle has become one of most common noodle dish, and especially in Southeast Asia which have significant Chinese populations. Through the years, it has been further developed tto reflect the local cooking trends and tastes.


PAD THAI

Listed at number 5 on CNN Go in 2011 on their World's 50 most delicious foods readers' poll, the stir-fried flat rice noodles and is thought by some to have been introduced to the ancient Thai capital city of Ayuthaya by Viet traders.

During his time as Prime Minister between 1938 to 1944 and from 1948 to 1957, Plaek Phibunsongkhram promoted Pad Thai in his campaign to establish Thai nationalism and at the time wanted to westernise the country. He even supported the name change of the country from Siam to Thailand.

His nationalistic ambition was so strong that he even went on to eliminate the Chinese influence that was thought to have dervied from the wheat noodles into Thailand and as one of Asia’s main exporter of rice, his government promoted rice noodles and helped to establish the identity of Thailand. As a result, the "Sen-Chan" noodle made from rice was born. The Pad Thai has since become one of Thailand's national dishes and can be found is most corners of Bangkok.


PAD KEE MAO (Drunken noodles)

It is normally made with flat rice noodle and is a Chinese influenced dish made popular with the Chinese settlements living in Thailand. The word ‘kee mao’ itself means drunkard.

Because it had such a wide range of ingredients in it, one of the theories about how the name came about is someone who came home drunk and wanted some food in a hurry and put whatever ingredient was available in wihich consisted of stir frying flat noodles with fish sauce, garlic, chillies, meat, seafood, soy sauce and tofu.

Another theory (which we found most interesting and plausible due to it’s sheer fiery heat from the chilli) is that it made the drunken spouses sober once they had a mouthful. The other theory was the opposite and that the dish is so spicy that one needs to drink lots of beer to put the fire out.