Spicy food and fresh fruit
An artistic sculpture made of raffia and flowers welcomes visitors to the Thai stand in Hall 18. Naga is the name of the lambent snake. In Thai mythology, they are of great importance, among other things as protective creatures.
Anyone who has had their fill of the mythical creature can dive even deeper into the culture of this Southeast Asian country. Every day, shows take place on the central stage. For example, fruit and vegetable carving has a long tradition in Thailand. Kae Sa Lak is the name of the art in the local language. Originally, the artistic objects were reserved for the royal family, who used them to decorate their meals. At the Green Week, real professionals will be demonstrating how carving works. But the peeling of the particularly noble fiber-free Nam Dok Mai mango will also be demonstrated. "We have very specific, gentle techniques for this," reveals project manager Arrom Komkasim.
Colorful, sweet and unusual
In general, the Thailand booth in Hall 18 is a real fruit paradise. The exhibitors have brought along sweet mini pineapples from Phuket, dragon fruit and jackfruit. Cooperatives from Thailand's rural regions supported by the royal family will be offering samples of nuts or plantains refined with spices. Coffee and bags made from handcrafted fabrics from Thailand's highlands are sold by the Do Tung company's booth.
Arrom Komkasim also hosts the cooking show, where chefs from the Royal Residence on Koh Samui demonstrate their skills. Those who want to recreate the spicy salad of finely chopped green papaya at home can also turn to carrot and kohlrabi, she recommends. Dried shrimp, chili and fish sauce should still not be missing for the original taste.
Anyone who wants to relax briefly in the hustle and bustle of the trade fair is in good hands across the street at Ban Chang. The staff of the Berlin massage studio skillfully knead shoulders, arms and back. Those who have undergone the short treatment are fit for further discoveries afterwards.
Visitors can discover the exotic delicacies in Hall 18.