If you’ve ever wondered how to spot real Thai cooking outside of Thailand — the kind that tastes like someone’s Bangkok auntie is stirring the pots in the back — then let me introduce you to Thai SELECT.
It’s an international quality label awarded by the Royal Thai Government to restaurants and food producers who serve the good stuff: authentic flavors, proper techniques, and that unmistakable Thai balance of spicy‑sweet‑sour‑salty harmony. Think of it as Thailand’s official stamp of “yes, this tastes like home”.
And guess what?
Restaurant Sa Laa Thai in Wuustwezel, Belgium, just earned the coveted 2‑star Thai SELECT certification.
So when Luc and I were invited to a celebratory Thai cooking master class there — cooked by ladychef Tine (Bangkok-born and absolutely glowing with pride), with her husband Wim by her side, and their children Boat and Jane helping out — I knew we were in for something special.
The room was buzzing: representatives from the Thai Trade Center in The Hague, the mayor of Wuustwezel, fellow food influencers, press, photographers… and Luc and I, happily soaking it all in.
We have visited Thailand many times in the past so you can only imagine how honored we were to receive this graceful invitation to experience Thai SELECT and authentic Thai cuisine so close to home.
So… what is Thai SELECT, really?
If you’ve never heard of Thai SELECT, think of it as Thailand’s own culinary seal of approval — a kind of delicious gold star system created by the Royal Thai Government to help people around the world find real Thai flavors, not the watered‑down “sweet chili sauce on everything” version.
The program is run by the Ministry of Commerce, and its whole mission is simple but powerful:
protect authentic Thai cuisine, promote Thai food culture globally, and support Thai restaurants and food producers who do things the right way.
Not trendy. Not fusion. Not “inspired by”.
Just honest, authentic, beautifully balanced royal Thai cooking.
Two big branches: restaurants & products
Thai SELECT covers two worlds:
- Restaurants — evaluated on authenticity, technique, ingredients, flavors, service and atmosphere.
- Thai food products — ready‑to‑eat or ready‑to-cook items that meet strict quality and flavor standards.
So whether you’re sitting down in a dining room in Wuustwezel or picking up curry paste in a supermarket in New York, that little red Thai SELECT logo is your guarantee that someone in Thailand has said:
“Yes. This tastes like home.”
The star system
Restaurants can earn different levels depending on how well they represent Thai culinary culture.
Two stars — like Sa Laa Thai just received — mean high‑quality, authentic Thai cuisine with excellent service and a strong Thai identity.
It’s not handed out lightly. It’s a big deal. And it’s a huge recognition for chefs who stay true to traditional flavors while cooking far from home.
Why it matters
Thai SELECT isn’t just a sticker on the door.
It’s part of Thailand’s global food diplomacy — a way to support Thai chefs abroad, preserve culinary heritage, and help diners find the real thing. It also connects restaurants with the Thai Trade Centers around the world, who help promote and support them.
And honestly?
Sitting in Sa Laa Thai during this masterclass lunch, surrounded by the Thai Trade Center team from The Hague, the mayor, fellow food lovers, professional photographers, and chef Tine surrounded by her proud husband Wim, son Boat and daughter Jayne… you could feel how meaningful this recognition is.
It’s not just about food here.
It’s about identity, roots and sharing a piece of Thailand with Belgium.
A Flavor Journey with Chef Tine at Sa Laa Thai
Welcome Drink with a Warm Reception from the Thai Trade Center and Chef Tine’s Family
Butterfly Pea Berry Mocktail
A deep sapphire‑blue mocktail that shifts color as it hits the light — lightly floral from the butterfly pea flower, brightened with berries, and refreshing without being sweet. The kind of drink that instantly wakes up your palate and sets the tone for a special lunch.
Appetizers
Ma Hor
A classic Thai royal snack: juicy pineapple topped with a sweet‑savory mix of dried radish, coconut, and peanuts. It’s a tiny bite, but it bursts with contrast — fresh fruit, warm spices, soft crunch — a perfect little welcome to Thai flavor balance.
Khao Tang Na Tang
Crispy rice crackers paired with a warm, velvety shrimp‑coconut sauce. The dip is rich and aromatic, almost like a savory custard, and the crackers add that satisfying crackle. A comforting, old‑school Thai appetizer done with finesse.
Miang Kung Yang
A beautifully composed bite of grilled lobster nestled in a betel leaf with coconut, lime, ginger, and sweet fish sauce. It’s fragrant, herbal, slightly smoky, and layered — the kind of bite that keeps unfolding as you chew.
Pu Lon
A delicate crab croquette enriched with coconut cream. Crisp on the outside, soft and almost mousse‑like inside, with a gentle sweetness from the crab. A refined, elegant little bite.
Mid course
Khao Soi
Northern Thailand’s iconic curry noodle soup: a silky coconut broth with warm spices, tender chicken, and a crown of crispy fried noodles. Comforting, aromatic, and deeply satisfying — the kind of dish that hugs you from the inside.
Main dishes
Khao Yam Samun Phrai
A Southern Thai herb rice salad that’s as colorful as it is aromatic. Fresh herbs, citrus notes, crunchy textures, and a bright galangal dressing come together in a dish that feels both refreshing and complex.
Kaeng Ran Juan
A traditional herbal broth with pork, Thai basil, and shrimp paste. It’s savory, slightly smoky, and deeply aromatic — a dish rooted in old Thai cooking traditions, with a broth that feels almost restorative.
Hor Mok Pu
A steamed crab custard made with Southern curry paste and vibrant kaffir lime leaves — soft, rich, and gently spicy. Think of it as a Thai seafood soufflé: delicate, aromatic, and full of depth from the curry paste.
Pla Kapong Thot Khua Kluea
Crispy fried sea bass seasoned with fish sauce and garlic. Light, crunchy, and full of umami, with that perfect balance of saltiness and aroma that makes Thai fried fish so addictive.
Moo Yang with Nam Jim Jeaw
Juicy grilled pork served with a smoky, tangy Isaan dipping sauce. The meat is tender with a slight char, and the jeaw adds heat, acidity, and that unmistakable roasted rice nuttiness.
Nam Prik Long Ruea
A bold, punchy Thai chili paste paired with sweet pork. Salty, spicy, sweet and deeply savory thanks to the shrimp paste — a rustic dish that shines when eaten with rice and fresh vegetables.
Dessert
Khao Niew Hua Ngok
A traditional Thai sweet made of warm sticky rice and tender black beans, gently steamed inside a banana leaf with sugar and young coconut. Earthy, comforting, and lightly sweet, with that signature aroma you only get from banana‑leaf cooking. A simple, classic Thai dessert that never fails to make people smile.
Coconut Ice Cream
A scoop of ultra‑silky coconut ice cream, smooth and clean in flavor, with that natural coconut sweetness that feels both refreshing and indulgent. The texture is almost custard‑like — the kind of ice cream that melts slowly and luxuriously on the tongue.
Thai Crème Brûlée
A Thai twist on the classic: creamy, fragrant custard infused with subtle tropical notes, topped with a perfectly torched caramel crust that cracks with a gentle tap. Familiar yet exotic, and beautifully balanced.
With Sincere Appreciation and Gratitude
We would like to express our sincere appreciation to the Royal Thai Embassy and the representatives of the Thai Trade Center in The Hague for their warm hospitality and gracious invitation.
Our heartfelt thanks also go to Sa Laa Thai, chef Tine, her husband Wim, and Boat and Jayne for welcoming us with such kindness and generosity. It was an honor to be their guests, and we are truly grateful for the opportunity to experience their food, their culture, and their warmth.
ขอขอบพระคุณอย่างสูง- kho khop phra khun yang sǔung.
Luc and June