About Thai
About Us Section
Thai Cuisine was founded on and is governed by the following 5 principles
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Keep it fresh To get the most flavour and nutritional benefit from any food, the ingredients need to be as fresh as possible. Ingredients are sourced daily for our stores & we're currently establishing our own Thai gardens so we can be in complete control of the quality of our food. |
Keep it local Fresh and local go hand in hand. Sourcing ingredients from nearby keeps our food miles down and ensures that there's less time spent travelling between harvest and when the meal arrives on your plate. |
Keep it quality You can walk into any Thai restaurant in the country and order your favourite dish and know it's going to be something you know and love. We expect a consistently high quality of service from all our staff nationwide. |
Keep it healthy Thai food is very a healthy way to eat if it's done properly. We will never use MSG or saturated fats in our food preparation. Our vegetables will always be fresh and our meat lean the way Thai food is meant to be. |
Keep it delicious If it didn't taste good, then we wouldn't be here today and expanding into new areas. The Thai cooking style is founded on strong and complimentary flavours, all we have to do is preserve that great culinary tradition in New Zealand and let the food speak for itself! |
The first restaurant, Thai Kar Tom Cafe, was established in Dunedin in 1998 by Company Owner/Director Murray Macarthy. With a taste for good Thai food, Murray's vision was to introduce Thai Cuisine of a consistently high standard to all New Zealanders.
Since 1998, Murray has opened a number of Thai restaurants throughout the South Island and recently moved into Wellington.
Murray’s passion for quality is such, that the chefs are specially employed direct from Thailand. This enables him to create quality Asian cuisine and maintain excellent standards throughout his restaurants.
Health and Safety Policy section
Health and Safety Policy
Thai Food’s company vision is to ensure that all staff are trained in our health and safety policies. We operate a proactive system, implementing any initiative to improve health and safety practices, for both customers and staff members over and above the Council requirements.
Each restaurant has its own in-house Food Safety Training Programme, with comprehensive training manuals covering temperature checking, stock rotation schedules, food labelling and personal hygiene checklists.