How about a barbequed chicken, the typical thai style? Yes, Thailand with all its culinary splendor adds yet another feather to its chef’s cap with the Kai Yaang. How to eat Kai Yaang and feel atop the pagoda of fulfilment(is it supposed to be enlightenment?)?
Kai Yaang is glorified for no less reason as this barbequed dish wafting the aroma of indigenous flavors of ginger, galanga, lemon grass, garlic, coriander root, fish sauce, pepper and other spices in coconut milk, promises to be the gastronome’s delight.
How to eat Kai Yaang, to have the best of what the barbeque has to serve.
•    Kai Yaang goes well with steamed sticky rice  (Khao Niao which forms a staple of the natives, and better known as the glutinous rice variety for its sticky nature).
•    Eating Kai Yaang with green papaya salad (Som Tam –  spicy salad made from unripened papaya, exhibiting the four core flavors of Thai cuisine- sour lime, hot chili, salty fish sauce, and sweetness added by palm sugar) adds to the relish of the barbequed chicken.
•    Chili sauce made the Thai style(Thai chili sauce made from chilies, shallots, garlic, and ginger) pronounces the authentic Thai flavor  and eating Kai Yaang with the Thai chili sauce just gets hotter and spicy.
As with all thai dishes, spicy ‘n’ hot,  there involves a great deal of creative combination to pair with your main course. How to eat Kai Yaang, with the tips offered, simply spruces you up with greater zest to gorge on the delicacy , to leave a footnote in memory and a ‘flavor of the favored’ on your tastebuds!