Believe it or not ! But whoever comes to Thailand, there’s no one who doesn’t love the full-ﬂavoured tastes and great diversity of Thai cuisine.
Thai cuisine has its own identity and charisma that originates from the tastes, colours, refinement, and art in the preparation. Besides using a diversity of local ingredients from each region, which provide various tastes pleasing to the palate of international visitors, there are also the benefts from nutrition and medicinal properties.
The reason for this is the local Thai food of 5 regions: The North, Northeast (Isan), the Central Region, East and the South has a diverse identity in accordance with the local culture, customs, and traditions. Tourists from all over the world can truly relish new eating experiences of the amazing different ﬂavours with happiness.
The aspect of “taste” of Thai food has made the whole world acknowledge that Thai food is the No. 1 cuisine and the best in the world. The various menus are outstanding for their full-ﬂavoured tastes, and the food from each region is dissimilar. For example, the North will emphasise on Nam Phrik Ong and Khao Soi, which is a symbol that you have arrived in North Thailand. Northeastern or Isan food that foreigners really love like Som Tam will focus on a bold spicy taste more than other regions; the East is abundant in marine creatures, so most dishes will have prawns, shellfish, crab or fish. The Central Region menus, on the other hand, will consist of rice, fish, and first-grade raw ingredients while the South will emphasise on a rich full-ﬂavoured taste, which reﬂects the identity of this region. All of this is very popular, so come to Thailand to indulge in the great diverse selection of local food that is waiting for you to savour and enjoy.
This is the allure of Thai cuisine that is unlike anywhere else in the world, which comes from the local food that shouldn’t be missed from each region of the country. It also tells a story that reﬂects the identity, way of life and livelihood of the people in each locality, as well as the appeal of the raw ingredients, herbs, spices, and preparation techniques, which are all parts of the Thai culinary arts.
COMING TO THAILAND AND NOT EATING. IMPOSSIBLE !!
We would like to introduce 6 highly popular dishes, which are the ultimate amazing Thai taste menus. These have been ranked by the Tourism Authority of Thailand (TAT) together with a selection of hot hit foods in 5 major cities: Bangkok, Chiang Mai, Khon Kaen, Chon Buri, and Phuket. It’s guaranteed that no matter which region of the country you are visiting, you’ll always find something to eat for sure.
TOM YAM KUNG
A Thai dish that is renowned worldwide and is like a symbol of Thai cuisine. It has become popular for the fullflavoured spicy taste from the chili soup. It comprises chili, galangal, lemongrass, lime leaves, fish sauce, and lemon juice. At present, there are 2 kinds of Tom Yam: clear and thick. The frst is the original recipe whereas the second originated later by adding chili paste, milk, or coconut milk.
Authentic Taste Colour : Concentrated water, light orange from the chili paste and coconut milk / water with colouring from the shrimp.
Aroma : Fragrant from the herbs, Tom Yam and prawns.
Taste : Sour followed by salty and spicy.
TOM KHA KAI
Is a local food that has a ﬂavour similar to Tom Yam, but has a mellow aroma that is slightly sweeter, more oily, sour, and spicier than Tom Yam. It uses boiled coconut milk, and does not have an over spicy or sour ﬂavour. Thus, it has a fragrant aroma from the Thai herbs, galangal, lemongrass, and lime leaves.
Authentic Taste Colour : Creamy white from the coconut milk.
Aroma : Fragrant from the coconut milk and galangal.
Taste : Sour followed by salty and sweet from the coconut milk.
SOM TAM THAI
This is another Thai meal that foreigners love and is in the same food group as salad. It has a sour ﬂavour that comes from the pounding of the pestle in the mortar, as it uses chopped green papaya mixed with various ingredients. This gives a variety of a sour, spicy, sweet and slightly salty taste, and it’s served with vegetables as a side dish. It can be eaten with sticky rice and/or fried chicken.
Authentic Taste Colour : Clear Som Tam juice.
Aroma : Fragrant from the palm sugar, fish sauce, lemon, and roasted nuts.
Taste : Sour followed by salty, sweet, and spicy. The crispy papaya is fresh.
This is a local food that foreigners love for its soft viscous noodles that are stir-fried with sauce and various ingredients. Thus, it has a fragrant aroma plus sweet and mellow ﬂavour. Phat Thai originally didn’t add meat, but at present it does, as it has various adaptations including Phat Thai wrapped in egg, Phat Thai with fresh prawns, Vermicelli Phat Thai, etc.
Authentic Taste Colour : Dark orange from the sauce.
Aroma : Sweet-smelling from the sugar and tamarind juice.
Taste : Sweet followed by sour. The viscous noodles do not hold onto each other, but the Phat Thai juice is absorbed into the noodles.
Is a top menu that is very popular and considered as the No. 1 most delicious dish of the world. It is outstanding from the coconut milk and spices, and is a menu that has been inﬂuenced from the Melayu culture. It has a mellow taste that is not too spicy but aromatic from the curry paste full of herbs; such as, dried chili, galangal, lemongrass, onion, garlic, cinnamon, nutmeg, caraway, clove, cardamom, and pepper.
Authentic Taste Colour : Light orange.
Aroma : Sweet-smelling spices.
Taste : Mellow, sweet followed by sour and salty.
KAENG KHIAO WAN KAI
This is a world-famous Thai curry known for its green characteristic from the soup that originates from the curry that uses fresh green chili. It is a curry that is quite aromatic and sweet from the coconut milk, and can be eaten with rice or Khanom Chin. At present, there are various kinds of Kaeng Khiao Wan including chicken, pork, beef, or fish
Authentic Taste Colour : Light green from the curry and coconut milk.
Aroma : Fragrant from the herbs.
Taste : Salty, sweet and mellow.