At Busaba's restaurant, we have proudly been serving authentic-fusion style Thai cuisine since 1987. Our restaurant is family-owned and operated, we welcome you and your family to enjoy your dining experience with us. Along with some Thai classics, our menu boasts a handful of origin and unique dishes created and perfected over the year by our mom, Busaba. Now, Chef Tom and his energetic team are proud to be able to craft some fresh, fusion asian western fusion dishes as well as the beloved classic for you.
Although chillies are a beloved Thai ingredient and used intensively, they, too, are not native to the region, but are introduced from the Americas. Thai cuisine cannot even lay claim on its most essential flavoring ingredient – fish sauce, which really has roots in Mediterranean cuisine. The ancient Romans cherished this salty extract of anchovies and doused a wide variety of dishes with its flavor and aroma. Aside from these notable examples, there are numerous other foreign ingredients, as well as styles of cooking, which have been absorbed into the cuisines of Southeast Asia. Thai food is already “fusion food” and is what it is not because of the individual ingredients, but because of the particular flavor balances that set the cuisine apart from others.
Owing to the country’s auspicious location and her people’s openness, Thai cuisine has seen tremendous changes over the past few centuries. During the sixteenth and seventeenth centuries, booming international maritime trade brought a host of flavor ingredients and cooking styles from around the world, many of which made their way into Thai cooking via the nobility.
On their long, circuitous journey, merchant ships sailing between India, the Spice Islands of the Indonesian archipelago and China would stop by the fabled ports of Ayuthaya in the kingdom then known as Siam. Ayuthaya was an amphibious city, situated on an island formed by the confluence of three rivers, and in its heyday supported a population of over a million, most of whom lived on houseboats along the rivers and their many tributaries. It was a glittering, very cosmopolitan and international city, described by some awed travelers as even more glorious than London and Paris of its day.
More than forty nationalities at one time or another resided here, many occupying their own quarters in the city with their own docks. They brought with them ways of cooking from their homeland. Those involved in international commerce traded the spices and foodstuffs they carried on their ships. There was a great exchange of culinary delights and many new and unusual ingredients found their way into Siamese kitchens to be given a distinctly new identity.