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Siam on the Thames Kobchok Ngoeypaiboon has just opened his fifth Thai restaurant in London, and diners still can't get enough TID BITS Some like it hot Thais and Sichuanese love chilli. But the commonality of their cuisine stops there. The ingredients and cooking techniques are totally different, as are the varieties of their beloved pepper, which is perhaps why it's so difficult to find authentic Sichuan food in Bangkok.	Top Stories Tata's New York tunesmiths A cupboard full of Siam A 'Nose' for art This stalker is stalking no more Siam on the Thames

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