The Siamese court meal is a samrap: a communal tray centered on rice (khao), surrounded by several kap khao (side dishes) served simultaneously — curries, relishes, fish, vegetables. Diners pick from each dish to compose each bite around the rice. There is no separate starter or dessert: sweet and savory coexist on the table, and rice or fruit sweets are eaten at any time of day.

Foundation of Ayutthayan cuisine, kapi is made by salting and fermenting small freshwater or sea shrimp, then pounding and sun-drying. Ubiquitous in curries, relishes, and broths, it provides the umami depth characteristic of the Siamese table. Long before nam pla (liquid fish sauce), it was kapi that defined the basic taste of the kingdom.