With balance considered the ultimate in Thai expression, it's no wonder that Thai people put so much into their cuisine. For them, balance doesn't mean bland or boring. It means something else entirely, and it appears in every facet of Thai culture. Its dances, textiles, arts, and temples all consider balance.

For example, the Thai dance "Fawn Tian" performed for the royal courts of old Siam, employs four pairs of dancers carrying lighted candles in each hand. The choreographed stage position is usually four on the right and four on the left; they're balanced.

Most fashion is balanced in Thailand. Most textiles carry patterns. And of the country's 31,000 Buddhist temples, almost all of them are beautifully manicured mirrors of two halves. But again, none of these balanced views mean boring. All the details are complex.

How balance translates into fine Thai dining.

Many people mistake Thai food as simple. In reality, the skills learned by a Thai chef are born of discipline. Not only do the chefs develop savvy palates, but they also learn food alchemy — knowing what flavors harmonize meals or cancel each other out.

"Take something like Miang Kum, with its remarkably simple recipe," says Alan Wong, general manager of Kung Fu Plaza in Las Vegas. "It seems simple, but when everything is prepared in the right combination, all the flavors burst forth at once."

Entire meals also take on a sense of balance, Wong says. Thai meals are served family style to bring people together around the table. What's unique about Thai family-style dining is that everyone at the table is expected to taste each dish, providing them the same experience.

Even when food is passed around, Thai people are never concerned about portions. They are all equal when the meal is served, with anyone who is still hungry invited to have more later. (There is no European obsession with host or head of the table.) When people order Thai food, Wong suggests they always think of that.

"Organizing a successful meal is part of the magic," says Wong. "Start with a rice dish, then a soup, then a salad or relish, and then two or three entrees, depending on the size of the party. All of the entrees ought to balance each other, giving your palate something new to experience."

The reason Thai people pay so much attention to balance, Wong says, is that they believe balance is the key to ensuring people stay in good health and spirits. Nobody needs to walk away from a Thai meal feeling deprived or bloated, merely satisfied without ever becoming board with the meal.

"I cannot imagine someone ordering only hot and spicy dishes," says Wong. "People do, but their palates become bored during the course of the meal as too much heat can mask the other flavors."

Wong says that with the right balanced ordering, few Thai people order dessert. However, if a diner has underplayed their taste for sweet, he suggests ice cream — Thai tea, coconut, mango, or strawberry — all of them perfect for a hot afternoon in Las Vegas. Kung Fu Plaza also serves lychee and longan fruit in a sweet syrup.

Kung Fu Plaza was originally founded in 1973 as a small 25-seat restaurant in Downtown Las Vegas. It later moved to become one of the first independent restaurants inside the then-legendary Plaza Hotel at the urging of its owner. When Chinatown opened in Las Vegas, Kung Fu Plaza moved again so it could better serve the hotels and resorts along the Las Vegas Strip.