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Thai food, unlike Japanese, isn’t really known for fantastic presentation. Sure the ingredients alone often provide a lot of color and contrast, but usually it consists of a mound of rice, some spicy meat and if you’re ordering special maybe a fried egg.

Being someone who loves to have things look good though I pride myself on creating attractive presentations for my food. Today I’ll try to explain how I create one of my favorite garnishes - a spring onion.

The process is quite simple if you’ve ever taken a ribbon for a present and made it curl. It’s the same concept.

First, take a spring onion and cut down the center of it’s stalk, making the outside layers split. Just take it down half way or so.

Then, take the back end of the knife and run it up the inside of the cut layer, from the bottom to the top. You’re going to be rubbing the stalk with a finger on the outside and the knife edge on the inside. Move steadily and gently.

As you let go, coming up off the top of the onion, it should curl up. Practice and you’ll get it.

Then, take your creation and let it sit in a bowl of cold water. Place a few ice cubes in the water. This will keep the onion fresh until you’re ready to place it on your plate.

When you are ready, take the time to arrange the food and allow the garnish to frame or support the great tasting meal you’ve created. I swear good looking food always tastes better.