is bordered on two sides by tropical seas, with its many islands and including the ethnic Malay, former Sultanate of Pattani in the deep south. The complex curries, food preparation techniques and usage of chillies and spices in Southern Thai cuisine form a great influence on the whole cuisine in general. Royal cuisine In addition to these regional cuisines, there is also Thai royal cuisine which can trace its history back to the cosmopolitan palace cuisine of the Ayutthaya kingdom (1351–1767 CE). Its refinement, cooking techniques, presentation, and use of ingredients were of great influence to the cuisine of the central Thai plains. Thai royal cuisine has been influenced by the Khmer royal cuisine through the Khmer palace cooks brought to the Ayutthaya Kingdom during its conquests of the Khmer Empire. Thai royal cuisine has become very well known from the Rattanakosin Era onwards. Typically, Thai royal cuisine has basic characteristics that are close to the basic food prepared by general people. However, Thai royal cuisine focuses on the freshness of seasonal products. Other than that, it is crucial that the way in which Thai royal food is cooked, should be complex and delicate. La Loubère, an envoy from France during the reign of King Narai, recorded that the food at the court was generally similar to villager food. What makes Thai Royal cuisine different food is its beautiful presentation. For example, they served fish and chicken with the bones removed, and the vegetables were served in bite-sized portions. In addition, if beef is used, it should be tenderloin only. There are many types of Thai royal cuisine such as ranchuan curry, nam phrik long ruea, matsaman curry, rice in jasmine-flavored iced water or khao chae, spicy salad, fruit, and carved vegetable. Thai chef McDang, himself descended from the royal family, asserts that the difference between royal Thai cuisine and regular Thai cuisine is fiction. He maintains that the only difference between the food of the palace and that of the common people is the former's elaborate presentation and better ingredients. Serving Thai food was traditionally eaten with the hand while seated on mats or carpets on the floor or coffee table in upper middle class families, customs still found in more traditional households. Today, however, most Thais eat with a fork and spoon. Tables and chairs were introduced as part of a broader Westernization drive during the reign of