Chang Thai Cuisine is located on the High Street in the Historic Market Town of Brecon.
Chang Thai Cuisine, 50 High Street, Brecon, LD3 7AP
Open 7 days a week - 5pm to 10.30pm
Tel: 01874 622330
Welcome to our Restaurant & Takeaway...
Chang Thai Cuisine is not simply a restaurant, it is an experience. Located in the historic market town of Brecon and the gateway to the Brecon Beacons, we are in easy reach from Abergavenny, Merthyr Tydfil and both the Neath & Swansea Valleys...
Fusing culinary imagination with fresh ingredients, our menu delivers a sophisticated edge to Thai dining, blending eclectic and contemporary dishes, inspired by tastes from across the Thai regions.
There are plenty of on street parking and nearby car parks which are free in the evening..
Party with us
Join us for that special occasion, why not book the restaurant to yourselves? Relax and enjoy the modern and contemporary feel with views of the historic town.
Bookings recommended, please contact us to discuss your requirements.
Why not join us for that special occasion, relax and enjoy the night with friends or family.. You will be amazed at our hospitality and great food...
Celebrate in style and experience the Thai way..
Planning a party ? More than twenty in your group ? Why not ask us to close the restaurant for a private party ? We can offer a lunch time buffet party or an evening set menu. We can provide party decorations, cakes to your requirements and a 'happy birthday' tune to boot. Come and talk to us today. A modern and contemporary restaurant that seats up to 38 people.
The History of Thai Food
Thai food is internationally famous. Whether chilli-hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom is is cooked, for what occasion, and where it is cooked. Dishes can be refined and adjusted to suite all palates.
Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices.
Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementary combinations of different tasters.
A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.