Travel comes in several forms and serves many purposes depending on personal preference. Apart from the appreciation of nature, pursuit of culture, and exploration of the local ways of life, a quest for culinary delights is also a main source of enjoyment for travellers to discover new destinations. Thailand, in particular, has a myriad of beautiful natural attractions and one of the world’s most popular cuisines which widely vary across its diverse regions and materials locally available. The climatic and geographical variety—the floodplains, the plateaus, the mountains, the seas to the rivers,—is an important factor contributing to the creation of a great many uniquely scrumptious local dishes. Let’s set out on a Journey of Thai Gastronomy to discover local favourites nationwide. Some are rare and seasonal while others are simple, but unmissable. It is so great that you will love to buy them as a souvenir or a gift for your loved one. We guarantee that the Journey of Thai Gastronomy will surely spice up your travel choices. Tourism Authority of Thailand
The Northeast (Isan)
NAKHON SI THAMMARAT 40
Central Plains SAMUT SONGKHRAM
MULTIPLE MOUNTAIN RANGES CLUSTERED TOGETHER ARE A GOOD SOURCE OF RAW MATERIALS THAT WHEN BLENDED WITH LANNA’S CHARACTER AND THE GENTLENESS OF THE LOCALS HAVE TURNED INTO THE INGREDIENTS THAT CREATE LOCAL DISHES OF THE NORTH; DISHES UNDENIABLY “LAM TAE” – REALLY DELICIOUS.
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Nang Lae Pineapple
This cultivar of pineapple is native to Chiang Rai. They are juicy and honey sweet, available only during the middle of the year. Its cousin Phu Lae is a small variety that can be grown all-year round.
The name of Arabica coffee beans from Chiang Rai spreads as far and wide as their aroma and is internationally recognised.
Blossoms of the Red Cotton Tree (Dok Ngiao)
Dried core of red cotton tree blossoms is an important ingredient of the well-known Northern dish, khanom chin nam ngiao (nam ngiao spicy noodle soup).
Tea is like a symbol of Chiang Rai; especially Thailand Oolong tea, which originates in Chiang Rai, and is globally recognised.
Ma Khwaen is the king of Northern spices; mature seeds are used to flavour nam phrik (spicy dips), kaeng khua (curries) or lap (spicy ground pork salad). Ma Khwaen tastes like lemon at first but with a burning after-sensation; it is used to subdue a strong meat smell. The spice also has a medicinal property that keeps the body's elements in balance.
Rock salt is a natural wonder; it is pure salt that comes from boiling up underground water. It has been used in cooking for generations. Rock salt from Nan has no iodine, so it is not very salty and gives a rather mild flavour.
Kai is a kind of freshwater green algae growing well in a natural waterway; such as, the Nan River. The Tai Lue people harvest kai during winter to summer to be used in cooking.
Som Si Thong (Golden Tangerines)
This variety of tangerine appears in the slogan of Nan Province. It has a thin, yellow-gold rind and the flesh is neither too fibrous, nor too watery; it has a sour-sweet flavour.
Bamboo Shoots from Sakae Krang Mountain
Som-o Ko The Pho (Ko The Pho Pomelo)
This local variety of pomelo is juicy and sweet with honey-gold coloured flesh.
The bamboo shoots from Khao Sakae Krang are of the long sheath bamboo variety; they are slightly sweet and crunchy.
Pla Raet (Giant Gourami) This big freshwater fish is normally farmed in fish cages along the Sakae Krang River. Its flesh is firm with a pleasant texture and has nice flavour.
CHIANG RAI A STRONG CULTURAL IDENTITY, PICTURESQUE SCENERY AND PLEASANT WEATHER ALTOGETHER NEVER FAIL TO DRAW VISITORS TO THIS NORTHERNMOST PROVINCE OF THAILAND. CHIANG RAI IS THE AREA WHERE MANY FARMED PLANTS ARE SELECTED TO BE USED AS HIGH QUALITY INGREDIENTS IN COOKING, ESPECIALLY PLANTS GROWN ON A HIGH ALTITUDE OR IN A TEMPERATE AREA. MANY DIFFERENT ETHNIC GROUPS LIVING IN THE PROVINCE ALSO CONTRIBUTE TO THE PROVINCEâ€™S FOOD SCENE MAKING IT CHARACTERISTICALLY UNIQUE.
Nang Lae Pineapple
Coffee Blossoms of the Red Cotton Tree (Dok Ngiao) 12
Khao Ram Fuen
This is a local dish of the hill tribe people in Xishuangbanna in the south of China’s Yunnan province that has spread to Chiang Rai. Rice grain is wet-ground into a batter form and then left for the starch to settle. The starch is then cooked with some limewater and left overnight to set, leading to its name ‘ram kuen or ram fuen’ meaning overnight. The set, cooked starch is cut into short strips and seasoned with fermented beans, ginger, chilli, fried shallots and other spices depending on the preference of each family. This dish is delicious either as a snack or a main course. Khao Ram Fuen Pa Nang Wiang Phang Kham, Mae Sai, Chiang Rai
Kha Mu Man To
Imagine a pork leg that is stewed in thick sauce until tender and served with steaming Man To bun – yum! This is a traditional dish passed on for generations among the Yunnan people who emigrated from China to the north of Thailand. They brought with them this delicious dish, and it has turned into one of Chiang Rai's delicacies. The modern day kha mu stew has a slightly different recipe, though. To prepare even tastier kha mu stew, young sprigs of tea are added and simmered until tender. The dish has become very popular since the tea sprigs help reduce the oily flavour, at the same time enhance the taste of the kha mu stew. Health-conscious foodies can totally enjoy it without feeling guilty either. Phing Phing Phochana Mae Salong Nok, Mae Fa Luang, Chiang Rai
Khao Phat Sapparot
Khao Phat Sapparot or fried rice with pineapple is one of the dishes enjoyed by everybody. The aromatic yellowish jasmine rice that is stir-fried with curry powder, tastes nice with other ingredients like, chicken, shredded pork, peas and cashew nuts. Though, the most important ingredient of this khao phat cannot be anything other than pineapple, especially the local varieties of Nang Lae, available during the rainy season, and Phu Lae, which is available all-year round. The thinly cut pieces of pineapple mixed in the rice gives out a unique flavour and aroma to the dish. The Khao Phat Sapparot is served hot in a boat made from half a pineapple to keep it warm while at the same time absorbing more aroma from the fruit. When scooping out, the fragrance of Khao Phat Sapparot emanating out makes the dish so irresistible! Chivit Thamma Da Restaurant Ban Rong Suea Ten Soi 3, Rim Kok, Mueang, Chiang Rai
Buffalo Dung coffee
Ban Pang Khwai is a village that does traditional farming using buffaloes in ploughing the land before growing rice. Buffalo dung coffee is a local idea derived from Surasith Pusurinkham who heads the Art Technology and Computer Graphics Department at the Chiang Rai Vocational College. Surasith, who thought out of the box, considered that since there is already civet cat coffee and elephant dung coffee, it should be possible to use buffalos, too. After a series of trial and error, he finally found the right process. In the beginning, he fed the buffaloes with ripe Arabica berries, but the animals refused to eat them. He then mixed the berries with the pods of raintree and molasses then left them to ferment giving a sweet-sour flavour before feeding the mixture to the buffaloes; this time the bovines found it more appetising. Two days after the feast, the buffaloes excreted, he then asked villagers to collect the dung and pick the beans out before shelling and cleaning them. The beans were dried and kept for 4 months before roasting and grinding and voila, he had premium coffee enjoyed by coffee aficionados the world over. Buffalo dung coffee fetches 10,000 Baht a kilogramme creating a sizable income for the community. Ban Pang Khwai Mae Chan, Chiang Rai
Khanom Chin Nam Ngiao
This popular local dish is adapted from the cuisine of the Tai Yai people; khanom chin or fermented rice vermicelli is served in spicy and tangy curry. To make the curry, a curry paste consisting of spices; such as, dried chilies, coriander roots, garlic, galangal, shallots and shrimp paste is fried with minced pork before other ingredients are added like dried Dok Ngiao, of course. Then the curry is simmered until well blended. When served in a bowl, ingredient; such as, minced pork, spare ribs, pieces of curdled pork blood and tomato pieces present themselves on the top, hiding a very important ingredient, Dok Ngiao. Dried Dok Ngiao gives the beef texture in the curry; it is also a source of calcium and aid detoxification.
กลุ่มวิสาหกิจ ต�าบลนางแล 97 หมู่ 8 ต�าบลป่าซาง อ�าเภ แม่จัน จังหวัดเชียงราย 57110 0-5377-1563 08.30-17.30 น.
Pa Suk Restaurant Sun Khong Noi Rd., Mueang, Chiang Rai
Pa Nuan Restaurant Sun Pa Nard Soi 2, Mueang, Chiang Rai
Doi Tung Development Project
1 1149 1130
Choui Fong Tea Plantation
Pha Tang ect Royal Development Proj
Rairuenrom Organic Farm
S E I T L A I C SPE
Choui Fong Tea Plantation
Sipping tea at the biggest tea plantation of more than 40 years in Chiang Rai and be mesmerised by the magical scenery of tea planted on terraces curving around the slopes of the hills. Once there, take the opportunity to try dishes and desserts made with tea leaves and other local ingredients. Chiang Rai – Mae Sai Rd., Mae Chan, Chiang Rai
Pha Tang Royal Development Project
Before transforming to be the Pha Tang Royal Development Project, the site was a village of Haw hill tribe who migrated from Yunnan in China. It is now an agricultural village with spectacular scenery amidst a sea of clouds, flowers and agricultural products. It is also very interesting to experience their age-old traditional way of life that has been kept until today. Don’t miss a chance to try Yunnan dishes like stewed pork leg served with Man To buns. Po, Wiang Kaen, Chiang Rai
Doi Tung Development Project
Doi Tung Development Project offers many attractions from the Doi Tung Royal Villa, the Hall of Inspiration, and Mae Fah Luang Garden. On top of the amazing attractions, food prepared from local ingredients, nice cups of coffee and agricultural products; such as, macadamia nuts and macadamia honey are available to enjoy or to buy back home. Chiang Rai – Mae Sai Rd., Mae Chan, Chiang Rai
Rairuenrom Organic Farm
Camp out in this interesting destination for agricultural tourism on 30 acres and grow organic rice and vegetables, make fertiliser and learn about sustainable agriculture and food as medicine. There is also a health café serving tasty food prepared with fresh organic vegetables certified by Organic Thailand and USDA. Khao Yam Rai Tung is a must-try dish prepared with vegetables, fruits and flowers from Rairuenrom. 97 Mu 10, Chiang Rai-Thoeng Rd., Ngio, Thoeng, Chiang Rai
THOSE WHO ENJOY A SLOW, SIMPLE TRAVELLING MODE ARE ALL FASCINATED BY THE CHARM OF EASTERN LANNA CULTURE, WHICH IS THE CHARACTERISTICS OF NAN. THE LOCAL CULTURE COUPLED WITH THE GEOGRAPHICAL LANDSCAPE OF MOUNTAIN RANGES AND INDIGENOUS PLANTS MAKE NAN'S CUISINE TRULY POSSESS A STRONG GEOGRAPHICAL FLAIR.
Som Si Thong (Golden Tangerines)
Ma Khwaen 18
Kai Thot Ma Khwaen
This fried chicken with Ma Khwaen is now the dish of Nan province. It was created by the famous Nan native Chef Toun Upajak who has accumulated gastronomic experience from overseas before returning home to find the strong points of the ingredients in his hometown. He found that Ma Khwaen seeds or Indian pepper, which is used in many Northern dishes, when dried and ground can be stored and when used with local chicken, it enhances the flavour wonderfully. Kai Thot Ma Khwaen is not complicated to prepare. The key element is the raw material, young local chicken. The chicken is seasoned with Ma Khwaen before frying until just right, crispy outside and tender inside. Then sprinkle it with ground Ma Khwaen before serving; the coarsely-ground spice also adds texture to the chicken. The dish is best eaten when hot to really appreciate the tenderness and flavour of the chicken with the aroma of the famous local spices. Pongza Restaurant Bo Kluea View, Bo Kluea, Nan
Khao Laem Mueang Nan
Nan is another province that grows premium varieties of rice and sticky rice, so raw material from paddy field is turned into tasty Khao Laem which has been Nan’s famous delicacy for ages. Khao Laem Mueang Nan is baked in distinctive long bamboo tubes; once the tube is cracked open, the cooked Khao Laem appears creamy-white resembling the light from a light bulb leading to its nickname ‘Khao Laem Chang’ Ban Suan Tan community still bakes Khao Laem in the traditional way; sticky rice, coconut cream and other accompaniments are put into the bamboo tubes before leaned against a rack over hot charcoal to let the Khao Laem cook slowly. Once cooked, the Khao Laem is taken out of the bamboo tubes. A particular type of bamboo enhances the flavour of the Khao Laem. This delicacy is a popular item to buy for the people back home. Around the Kuang Mueang area, on the side of Wat Phumin, Mueang, Nan Around the Tha Wang Pha Intersection, Tha Wang Pha, Nan
Ban Maneepreuk is not only the habitat of Hmong and Lua hill tribes who still live their traditional way of life, but also the area where this world-renowned variety of coffee is planted, Geisha Arabica. The name of this coffee is derived from the name of a village in Ethiopia where it is believed to originate from. The variety was later grown in South American Panama before crossing the continent to Thailand by the effort of Kaleb Jordan, a Nan-raised American who pioneered coffee growing at Ban Maneepreuk until the area was developed into Nanâ€™s other high quality coffee bean production area. Geisha has a fruity aroma and smooth flavour, pleasant for anybody to drink. Thus, it is graded as one of the top quality coffee beans, a must-try for coffee enthusiasts. Ban Maneepreuk Thung Chang, Nan
Products from Kai Algae
Kai, Nanâ€™s valuable freshwater algae, is a seasonal plant but the people of Tha Wang Pha use their wisdom to process the algae into a variety of snacks; such as, crispy Kai, Kai biscuit or Khao Tung (puffy rice with Kai) thus allowing them to enjoy the nutritious algae throughout the year. Dried kai resembles cotton candy with a dull, light-green colour but will turn fresh green again once soaked in water. How Kai is processed depends on the type of products; try crispy-fried Kai to enjoy its full texture and flavour. They are absolutely moreish! OTOP Shop or Community Enterprise Group Wat Nong Bua, Tha Wang Pha, Nan
kai Yang Sos Som Si Thong
Thung Chang’s native tangerines feature a golden-yellow rind, as they are called in Thai ‘som si thong – gold-coloured tangerine’, with a stronger aroma and flavour than other varieties. Thung Chang villagers have used their som si thong to create a delicious, well-loved, local dish, Kai Yang SOS Som Si Thong or grilled chicken with som si thong sauce. To make the sauce for basting the chicken, the juice of som si thong is cooked with palm sugar and some salt until thick. The chicken is marinated for a few hours with a paste consisting of black pepper, garlic, salt, sesame oil, soya sauce and most importantly freshly squeezed juice of som si thong. While grilling, the chicken is basted with the prepared som si thong sauce to add more sweet and sour flavour to the chicken making it taste exceptionally delicious. Thung Chang’s Kai Yang SOS Som Si Thong is a delicacy not to be missed. Ban Thung Chang Thung Chang, Nan
Ban Nong Bua
101 Wat Phumin
Ban Tai Lue Cafe
Phufa Development Centre
Ban Bo Kluea is the only place in the world that has been making rock salt with an age-old method for generations. It is located in a picturesque valley with accommodation, homestays, restaurants offering delicious food and rock salt products to take back home; such as, toothpaste fleur de sel soap, and salt scrub. These items will be appreciated by anybody receiving them. Rock Salt Pits Bo Kluea, Nan
Phufa Development Centre
The Centre was initiated by H.R.H. Princess Maha Chakri Sirindhorn to help improve the quality of life of the people living in remote areas by creating jobs and livelihood. Besides the mesmerising view, the development centre also offers Oolng tea, coffee, sumptuous local dishes and community quality products for sale; the proceeds return to the locals to help increase their income. Ban Phasuk, Phu Fa, Bo Kluea, Nan
Pua is a very popular destination especially along the scenic mountaintop ‘sky roads’ that run through ranges of mountains. Have a leisurely cup of coffee at Ban Tai Lue Café and Lumduan Pha Tho that are on the same property and watch colourful local handwoven fabric hung on lines and blowing in the wind amidst the paddy fields with ranges of mountains in the background. Pua has nice weather all-year round. Ban Tai Lue Café Sila Laeng, Pua, Nan
S E I T L A I C SPE Ban Nong Bua
Experience the beauty of the Tai Lue’s way of life and their culture and traditions that have been well-preserved and practiced for almost 200 hundred years with Wat Nong Bua being the spiritual centre of the villagers. Local dishes that are still enjoyed are the ones prepared with Kai, freshwater algae that is available only along the Nan River. The algae is also processed into many kinds of snacks for sale to visitors. Pa kha, Tha Wang Pha, Nan
Wat Phumin has been Nan’s highly respected temple for more than 400 hundred years; inside the ordination hall is the famous wall mural ‘whisper of love’, featuring Pu Man whispering to Ya Man. After paying homage to the principle Buddha image, a visit to the nearby museum is worthwhile. During weekend evenings, there is a walking street market offering lots of foods and souvenirs. Suriyapong Rd., Mueang, Nan
UTHAI THANI THE SAKAE KRANG RIVER RUNS THROUGH UTHAI THANI BEFORE JOINING THE CHAO PHRAYA RIVER CREATING A SIMPLE YET BEAUTIFUL WAY OF LIFE OF THE AGE-OLD FLOATING HOUSE COMMUNITY WHOSE LIVELIHOOD RELIES ON THE RICH SOURCES OF FOOD FROM THE RIVER, ESPECIALLY GIANT GOURAMI.
Pla Raet (Giant Gourami)
Som-o Ko The Pho (Ko The Pho Pomelo) 24
Bamboo Shoots from Khao Sakae krang
Salapao Sai Pla Raet (Steamed bun with giant gourami filling)
Who would imagine that big freshwater fish could be used as a filling for salapao instead of minced or BBQ pork? The advantage of cage-culture giant gourami is that they do not have the muddy flavour like the one in its natural habitat; the flesh is firmer and sweet because they are fed with vegetables; such as, morning glory, Chinese cabbage and water melon only. The Songsi Family is the first who successfully created Salapao Sai Pla Raet after a series of trial and error. In the beginning, the family steamed the fish before using it as filling but it made the salapao soggy; they then changed to charcoal grill the fish before stir-frying it with other spicy ingredients; another recipe is stir-frying the fish with herbs. It was a successful attempt and resulted in two types of fillings; spicy-filling and herbs-filling salapaos. It is a clever way to add value to local products resulting in the Salapao Sai Pla Raet being popular items of the area and can be sold all-year round. Souvenir shop near Wat Uposatharam (Wat Bot Manorom) Walking Street Market (only on Saturdays), Sakae Krang, Mueang, Uthai Thani
Pla Raet Sam Rot
Uthai Thani is famous for its broad variety of freshwater fish, especially the popular pla raet that is the variety most cultured in cages along the Sakae Krang River. The fish has firm and tender flesh and is naturally sweet different from the variety living in nature. The fish can be made into many fried dishes; fried pla raet with garlic and pepper; fried pla raet with herbs or topped with fish sauce or chili sauce. But the tastiest of all is the pla raet with three-flavoured sauce - sour-sweet-salty. The sauce is well-seasoned and compliments the fish perfectly well. No wonder it is everybodyâ€™s favourite. The Pla raet grows well in the Sakae Krang River, so big sized pla raet is available throughout the year. Prom Tha Sung Restaurant Uthai-Manorom Rd., Nam Suem, Mueang, Uthai Thani
Khanom Pang Sangkaya
One of the delicious foods that is regarded a must-buy once in Uthai Thani is Khanom Pang Sangkaya- custard bun. The freshly baked, soft bun the size that fits nicely in the hand and filled with a generous proportion of sweet and rich, creamy custard that when enjoyed gives out a mouthful of heavenly tastes. No wonder Paipun shop sells out its Khanom Pang Sangkaya in no time every day. The shop uses no preservatives, so the buns should be consumed within one day or can be kept in a fridge for no longer than 3 days. Paipan Si Uthai Rd., Uthai Mai, Mueang, Uthai Thani
Khanom Kae Pa Tiang
Khanom Kae in small talai bowls with a Chinese pattern line the top of a push cart; this old Hakka Chinese dish is sometimes called Jui Kuay. The Hakka people, Chin Kae in Thai, who migrated to Thailand brought with them this traditional dish so in general it is called Khanom Kae. Mae Ngek Hoong, a Teochew mother, was the first person who made khanom kae for sale in Uthai Thani; she was Pa Tiangâ€™s mother. Ever since she was young, Pa Tiang helped her mother make and sell Khanom Kae; she later inherited the business that has been running for 70 years now. Rice grains are wet ground with an age-old stone grinder before being mixed with other ingredients and then steamed until set. For serving, the steamed rice cakes are taken out of the talai bowls and topped with fried fresh bamboo shoot, fried salted radish and fried garlic that is freshly made every day and poured over with a sweet-salty, dark soya sauce that Pa Tiang makes herself; a mouth-watering dish indeed. Pa Tiangâ€™s Push Cart In front of Kesmalee Shop, Trok Roang Ya, Mueang, Uthai Thani
Trok Rong Ya Walking Street Market
Wat Sangkat Rattana Khiri 333
1 Wat Chantaram (Wat Tha Sung) Floating Houses on the Sakae Krang River
S E I T L A I C SPE
Floating Houses on the Sakae Krang River
Experience the life of the people in a floating house community where monks row their boat to receive alms in the morning and a market is filled with delicious local dishes and fresh local vegetables. A scenic boat trip to Ko Tae Pho to see mural paintings at Wat Bot and a stop for a feast at one of the many restaurants that specialise in fresh river fish; such as, snakehead fish, sheatfish and giant gourami (pla raet) make a wonderful excursion. Sakae Krang Riverside, Mueang, Uthai Thani
Trok Rong Ya Walking Street Market
Trok Rong Ya is one of the old communities in Uthai Thani; it was once an important rice trading post with the Chinese name of Sek Kia Kung. Every Saturday evening, Trok Rong Ya is transformed into a walking street market where visitors can view charming old houses and shop for an abundance of food along the way. Trok Rong Ya Walking Street Market, Uthai Mai, Mueang, Uthai Thani
Wat Sangkat Rattana Khiri
This is a beautiful temple with a pavilion on top of Khao Sakae Krang overlooking the whole of Uthai Thani. The scene of 500 monks descending from the top of Khao Sakae Krang to receive alms during the Tak Bat Devo festival on 1st day of the waning Moon of the 11th lunar month (October), at the end of Buddhist Lent is an image that draws visitors from all over the world to this temple. The foot of Khao Sakae Krang, Tha Chang Rd., Mueang, Uthai Thani
Wat Chantaram (Wat Tha Sung)
Wat Chantaram is an ancient temple built in the Ayutthaya period; subsequently new buildings and structures were added to the temple with Kamphaeng Kaeo (glass wall0, Prasat Thong Kham (golden castle), and the unperished remains of the monk Phra Ratchaphromayan (Luang Pho Ruesi Ling Dam) as the pre-eminent features. Tha Sung, Mueang, Uthai Thani
THE NORTHEAST (ISAN) ISAN IS THAILANDâ€™S LARGEST REGION WHICH IS FAMED FOR
ITS REGIONAL CUISINE FEATURING EXTREMELY HOT AND SPICY TASTES. A WIDE VARIETY OF RECIPES INVOLVE AN AMALGAM OF DIFFERENT INGREDIENTS LOCALLY AVAILABLE WITH VARIOUS METHODS OF COOKING; SUCH AS, STIR-FRYING, ROASTING, FERMENTING, AND GRILLING, WHICH MAKE ALL DISHES UNIQUE AND DISTINCT FROM OTHER REGIONS IN THE COUNTRY.
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YKhaaosoPuthn on Roi KEhtluk Nam Ngua ALamp nMaa tNoCi haroen Pun ani UbonKaRn aKatci hath Surin
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FAVOURITES SAKON NAKHON
Mak Mao Phu Phan
Kai Phuen Mueang
Dubbed the ‘Black Gold of Phu Phan’, Mak Mao Phu Phan is a local Isan fruit variety with a history of over 2,000 years.
Literally meaning ‘local chicken’, Kai Phuen Mueang is a delicious, healthy dish with low cholesterol.
Kho Khun Phon Yang Kham
Thai-French premium-grade beef with distinct marbling and meltin-your-mouth tenderness from Ban Phon Yang Kham.
Similar to fish eggs, this light green watermeal is a flowering plant popularly consumed by the local people for generations.
Pla Tong or Pla Krai
Popular freshwater fish that is a common ingredient for many delicious recipes
Thung Kula Ronghai in the province of Roi Et is the ideal region for planting jasmine rice, or Hom Ma Li rice in Thai, which Roi Et and Thai people take pride in. The outstanding characteristic of the rice is its rich fragrance, long grain, as well as white and soft quality.
Rai Muang Pineapples LOEI This highland grown pineapples have a sweet flavour that does not burn your tongue.
A natural asset of Ban Hin So, its macadamia nuts have a subtle, buttery rich flavour and contain high nutrients.
SA KET NAKHON, OR ROI ET, IS CENTRALLY LOCATED IN THE NORTHEASTERN REGION WITH SOME 1,000-YEAR-OLD HISTORY. ALTHOUGH THE LOCATION DOES NOT PROVIDE ABUNDANT NATURAL RESOURCES, ROI ET BOASTS BEAUTIFUL NATURAL ATTRACTIONS AND A RIVER WITH MANY SPECIES OF FRESHWATER FISH. IT IS ALSO HOME TO KHAI PHAM, WATERMEAL THAT IS AN INGREDIENT FOR RECIPES.
Pla Tong or Pla Krai
Khai Pham Jasmine Rice 34
Khao Pun, or rice vermicelli, is produced from fermented rice flour which is made into a thin form. It plays an important role in the Northeastern cuisine in that it is commonly used as a mixture of other dishes; such as, Tam Sua, Tam Mua, Tam Pa, and so on. As Roi Et is a source of jasmine rice production, its rice vermicelli has a unique taste. In place of sticky rice, it is consumed with other local dishes to reduce their extreme heat. Pun Khluk can be cooked by way of stir-frying and making salad. To make a dish of stir-fried Pun Khluk, rice vermicelli is mixed with eggs and black soy sauce and stir-fried while Pun Khluk salad can be made easily by simply mixing the noodles with other ingredients and adding flavours as preferred. Tara Pub and Restaurant Nai Mueang, Mueang, Roi Et
Mok Khai Pla Tong
Mok is culinary local wisdom involving the use of banana leaves to wrap the mixed ingredients of food before grilling or steaming it. The most common meat for Mok includes fish, chicken, insects, frogs, vegetables and bamboo shoots. In the Northeastern region, the most popular recipe for Mok is Mok Khai Pla or fish eggs Mok. However, it is the eggs of Pla Tong, or clown knifefish, that is most popular and delicious. Mok Khai Pla Tong can be made by mixing the fish eggs with curry paste, adding seasoning and wrapping it in a banana leaf. Steam or grill it until it is cooked and aromatic. It is a homely, delicious menu. Chong Charoen Roi Et Nai Mueang, Mueang, Roi Et
Khao Chi is a skewered mildly-salted sticky rice ball or oval ball. It is grilled and dipped into beaten eggs and then roast again until it turns golden brown. This local recipe is mostly made during the second and third months of merit-making of each year (approximately between February and March) as it is the end of the rice growing season and the beginning of a new season. People who particularly live in the Northeastern region and Lao PDR. therefore make merit by offering rice to monks in the belief that offering Khao Chi will gain them good benefits. The merit-making is thus called ‘Bun Khao Chi’ or ‘Bun Duean Sam’, which literally means the merit of the third month. The merit-making ceremony at Pho Chai district, Roi Et, is the greatest one in the country. OTOP Ban Kham Pia Kham Pia, Pho Chai, Roi Et
Kaeng Khua Pham
Kaeng Khua Pham, or Pham Curry, is a rare dish as Khai Pham, or watermeal, can be obtained from very clean waters only. To make Pham curry, there are a few steps: First, rinse Khai Pham with water. Second, prepare the pork by either cutting into pieces or mincing it. Alternatively, streaky pork can be used. Cook the curry paste and fried garlic with the prepared pork, add some herbs including galangal, lemongrass, kaffir lime leaves, and chilli. Then, season the mixture with salt and fermented fish sauce, stir together and finally add Khai Pham and turn the stove off right away so that the Khai Pham is not overcooked and still retains its mildly firm texture. Ku Ka Sing Community is the place best known for its Pham curr; however, it also offers a myriad of activities; such as, cycling, visiting the Ku Ka Sing ancient site, attending the rite of Bai Sri Su Khwan, joining a Pha Laeng dinner, and enjoying a homestay. This is the way visitors can truly learn the real life of the locals. Ka Sing Homestay กลุKu่มวิKa สาหกิSing, จat ต�าKu บลนางแล 97 หมู ่ 8 ต�าบลป่าซาง อ�าเภ Kaset Wisai, Roi Et แม่จัน จังหวัดเชียงราย 57110 0-5377-1563 08.30-17.30 น.
Wat Pa Kung
Built in 1770 B.E., this temple had been abandoned but it was later renovated by Luang Pu Sri Mahaviro. The beautiful sandstone pagoda, inspired by Borobudur, Indonesia, was built with local wisdom. It is the first sandstone pagoda in Thailand which houses low relief sculptures beautifully showing the religious legend of the Maha Vessandon Jakata. Sri Somdej, Roi Et
Street Art Wall
As a new landmark of the province, Street Art Wall is created by more than 50 graffiti artists nationwide. Reflecting perspectives of the artists and Roi Etâ€™s way of life, this contemporary art wall is located in the west of Khu Mueang Road, the front of which faces Chaloem Phra Kiat Bhumibol Maha Rat Park. Graffiti and photo enthusiasts should not miss it. The west of Khu Mueang Rd., Mueang, Roi Et. The front faces Chaloem Phra Kiat Bhumibol Maha Rat Park near the Roi Et Fire Station.
Bueng Phlan Chai
Wat Burapha Phiram
Wat Pa Kung
Street Art Wall
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Bueng Phlan Chai
The island in the middle of the lake is a major Roi Et symbol. Blessed with a relaxing atmosphere, it is where the City Pillar Shrine is located. There is also a large walking Buddha image located in the flower garden, a statue of the Constitution atop a footed tray, a flower clock, Phu Phalan Chai (an artificial waterfall), animal sculptures, a childrenâ€™s playground and exercise areas. Nai Mueang, Mueang, Roi Et
Wat Burapha Phiram
A royal temple which houses Thailandâ€™s tallest standing Buddha image, known as Phra Phuttha Rattanamongkhon Mahamuni or Luangpho Yai. The massive statue stands 67.85 metres high. At the base of the statue is a museum. Phadung Phanit Rd., Nai Mueang, Mueang, Roi Et
“CITY OF THE SEA OF MOUNTAINS, COLDEST PLACE IN SIAM, BEAUTIFUL FLOWERS OF THREE SEASONS, RESIDENCE OF THE VENERABLES, AND MAINTAINING TIDINESS” IS THE PROVINCIAL SLOGAN OF LOEI, A SMALL PROVINCE RENOWNED FOR ITS SPECTACULAR SCENERY. THOUGH IT IS LOCATED ON A HIGH PLAIN, LOEI, A SOURCE OF PLANT AND FLOWER BREEDING RECEIVES ITS FERTILITY FROM THE RIVER KHONG THAT FLOWS ALONG PART OF THE BORDER, MAKING THE PROVINCE A MAIN EXPORTER OF MANY KINDS OF VEGETABLES AND FLOWERS. IT CAN THEREFORE BE CALLED A GREAT SMALL CITY THAT PRODUCES RAW MATERIALS.
Rai Muang Pineapples 40
Tam Dong Daeng
Similar to papaya salad, ‘Tam Dong Daeng’ is a typical dish with ‘Sen Dong Daeng’ or rice vermicelli which is made from rice flour and sticky rice flour, but the noodles are bigger and shorter. To prepare the rice noodle, the flour must be squeezed through holes and boiled in hot water. It will then be mixed with papaya salad and many kinds of blanched vegetables; such as, paco fern and cabbage. Regarded as a must-try dish when visiting Loei, the noodles can be ordered separately or the sauce being put on top. Som Tam Phup Phiap Nok Kaeo Rd., Mueang, Loei
Noi Tam Sua Nok Kaeo Rd., Mueang, Loei
Som Kho Khe
Som Kho Khe is a traditional dish of Loei. It is culinary local wisdom that uses some parts of a cow for cooking instead of disposing of it. The tail and legs will be grilled and its skin removed, then cut into small pieces and boiled in coconut water, which is mixed with salt and garlic. Then leave it for one day until it gets mildly salty and sour, or to get the sourer taste, if so desired, keep it out of the refrigerator. It is a rare menu as it takes time to prepare. It is even more flavourful when consumed with papaya salad. Som Tam Narin Talat Thai-Loei, Ruam Chai Rd., Kut Pong, Mueang, Loei
Pineapple Cheese Pie
Pineapples grown in each region have different tastes. Not needing a lot of water, pineapples are best to grow a highland where the soil does not firmly hold water. Pineapples of Loei are sweet, and most important they do not burn your tongue and can be even eaten fresh. They can also be processed to increase their value. Since pineapples produce fruit all-year round, no matter when you visit Loei, you can easily enjoy the taste of pineapples. There are some products like pineapple cheese pie that uses pineapples from Rai Muang. A few steps to make it include stirring it until it gets sticky and releases the sweetness to substitute sugar, then adding the mixture into pie flour that is mixed with cheese and finally baking it. It is best to pair with tea, coffee or fresh pineapple juice. Besides, jam, cookies, and other products from pineapples are healthy as they are naturally sweet without sugar added. If you especially like pineapples, this is your perfect paradise. Mee Dee Farm , the one and only pineapple cafĂŠ in the Northeast Phu Bo Bit, Loei-Na Duang Rd. Highway No. 2138, Mueang, Loei
Robusta Coffee and Macadamia, Loeiâ€™s Specialty The strong taste of Robusta goes well with the creamy touch of macadamia. When the two Loeiâ€™s specialties are paired, they offer an outstanding taste. The strong taste, yet aromatic, of Robusta, which contains twice as much caffeine as Arabica, especially when being dripped and served with macadamia cookies, can make the morning much easier. Plearn Coffee Roaster Loei Pavilion Hotel, Loei-Dan Sai Rd., Kut Pong, Mueang, Loei
Phu Bo Bit
2138 Lo Loei Walking Street
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The cold winter and convenient transport makes Phu Ruea a popular destination for visitors who seek cooler temperatures. Not only is Phu Ruea home to natural attractions, it is the location of Wat Phu Ruea Ming Mueang, an exquisite temple situated on the mountain which offers a beautiful vista of the surroundings. There are actually many more attractions including good restaurants.
Phu Bo Bit
Phu Bo Bit is a small mountain not far from the city that is a distance of around 650 metres to the top. The viewpoint boasts the view of the sunrise with the sea of mist below, as well as the sunset with a 360-degree panoramic view. Flora and fauna, including endangered species, can be found here. Phu Bo Bit Forest Park Na An, Chaiyaphruek, Mueang, Loei
Phu Ruea National Park Nong Bua, Phu Ruea, Loei
A slow living mood by the River Khong turns festive on weekends. Besides, the walking street and restaurants in Chiang Khan are famous for their palatable dishes well worth trying. On weekdays, however, Chiang Khan offers such interesting attractions as Kaeng Khut Khu, and Phu Thok. Do not forget to try Maphrao Kaeo Chiang Khan (sugar coated coconut flakes).
Lo Loei Walking Street
On Saturday evenings, the Lo Loei Walking Street is packed with visitors and locals alike, who come for the local street food alike. The street is lined with food stalls from popular restaurants citywide. There are also performances of students to add more flavour to the evening. Foodies should definitely not miss this place! Charoen Rat Rd., Mueang, Loei
Chaikhong, Chiang Khan, Loei
A SMALL PROVINCE THAT IS PACKED WITH UNIQUE LIFESTYLES AND LOCAL WISDOM, SAKON NAKHON IS A DOWN-TO-EARTH AND TRANQUIL CITY WITH ABUNDANT NATURAL RESOURCES LIKE SHRIMP, APPLE SNAILS, RICE FIELD CRABS, AND MANY SPECIES OF FRESHWATER FISH FOUND IN NATURAL WATERS. ALTHOUGH THE PROVINCIAL PLATEAU IS NOT SUITABLE FOR AGRICULTURAL ACTIVITIES, THE PHU PHAN MOUNTAIN RANGE PRODUCES WILD BLACKBERRIES, WHICH HAVE SUCH HIGH VALUE THAT IT IS DUBBED ‘BLACK GOLD’. ALSO, SAKON NAKHON IS A SOURCE OF HIGH QUALITY BEEF PRODUCTION THAT IS FAMOUS NATIONWIDE.
Mak Mao Phu Phan Kai Phuen Mueang
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Tam Nong Han
Similar to Som Tam Pla Ra (papaya salad with fermented fish), Tam Nong Han was invented from the locally-sourced materials found in Nong Han; such as, shrimp, freshwater molluscs, fish, crabs, and vegetables. The ingredients are mixed with fermented fish sauce made from fish in Nong Han. The fermented fish sauce is a local specialty with various recipes according to the restaurants. Some may boil with mulberry leaves, pickled garlic sauce, pandan leaves, and roast coconut spathe. To add more texture, some ingredients like shrimp, boiled apple snails, crispy fried anchovy, roast peanuts, acacia seeds, and especially the chewy meat of apple snails and the crisp of fried anchovy are sprinkled. It is best to consume with warm sticky rice, which will absolutely give a touch of Sakon Nakhon spirit. Som Tam Yai Maeo Tha Rae, Mueang, Sakon Nakhon
Pon Yang Kham Steak
Pon Yang Kham Steak or Thai-French beef is red, marbled and tender meat with an exquisite flavour obtained from the meticulous production process supervised by the Pon Yang Kham Cooperative. The breeder pays special attention to every detail from feeding natural grains, which produces high-quality meat that, unlike other kinds of meat, gives a sweet flavour and great tenderness. Pon Yang Kham beef is a well-known beef product from Sakon Nakhon that is sold nationwide. When visiting Pon Yang Kham, it is thus a good idea to try various dishes of the famous beef; such as, roast beef with spicy dipping, beef spicy soup and much more. Make sure that you do not miss the beef steak. Livestock Cooperatives Pon Yang Kham Soi Rueang Rong, Sakon Nakhon â€“ Na Kae Rd., Ban Phon Yang Kham, Non Hom, Mueang, Sakon Nakhon
Nam Mak Mao
Mak Mao, or Mao berry, is a local plant of the Northeastern region particularly in the Phu Phan mountain range, which consists of sand and silt and thus lets water drain through it easily. Unlike other areas, such geography provides the healthy growth of Mak Mao, giving a sweet and sour, and acidulous taste with a unique aroma. Mak Mao is best for eating fresh or drinking its juice, which has a number of special properties; such as, easing cold symptoms and treating canker sores. Research found that Mak Mao juice is full of nutrients that are beneficial to health; for example, prevention of cellular degradation, refreshing, quenching thirst, and treating dry throat. The juice tastes sweet and sour and a little amount of sediment can be found. However it is an instant drink without the need of refrigeration. Mak Mao also comes in many other forms of products; such as, wine and jam, which can be an ideal gift idea. Wannawong Gardens Ban Pho Chai Patthana Sang Kho, Phu Phan, Sakon Nakhon
Phang Khon Roast Chicken
A famous dish of Phang Khon with over 50 years of history, Phang Khon Roast Chicken has a special, local recipe, using only homegrown chicken mixed with herbs. The chicken is cut in half with a bamboo which is then used to hold the whole chicken. After that, the chicken is roasted with wood charcoal set on the ground over low heat. This can be managed by using ash to cover the fire, which will make the chicken dry and well-cooked with crispy skin that contains an aroma from the bamboo. It is best to serve and eat hot with the dipping; however, it can also be packed home or given as a gift, as it is a famous product of Phang Khon district. Chanai Phochana Nityo Rd., Phang Khon, Sakon Nakhon
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Phu Phan Royal Development Study Centre
The Phu Phan Royal Development Study Centre is an attraction for a study of the sufficiency economy philosophy conceived and developed by King Rama IX the Great of Thailand. It is a centre for experimenting and developing agricultural and agro-industrial occupations. Do not miss a ride on the tram to watch the agricultural and livestock demonstration, take some photos, feed the animals and get close to cows, black chicken, black pigs, and black rabbits, all having a moniker of ‘the Four Black Magic of Phu Phan’. Phu Phan Royal Development Study Centre Ban Na Nok Khao, Huai Yang, Mueang, Sakon Nakhon
Ban Tha Rae
The largest Catholic community in Thailand, Ban Tha Rae has the city plan following France with a mixture of Vietnamese and French architecture. The main attractions include St. Michael the Archangel Cathedral, the largest and most beautiful cathedral in the Northeast, and century-old buildings. Also there is the Christmas Star Festival, which is an UNSEEN activity of Thailand.
Ban Tha Rae Community Tha Rae, Mueang, Sakon Nakhon
Ban Tha Rae
22 2347 241
Lake Nong Han Pha Khram Walking Street and Phrathat Choeng Chum Phu Phan Royal Development Study Centre
Lake Nong Han
The largest freshwater lake in the Northeastern region, a breeding ground of freshwater fish, water birds, and golden freshwater seaweed, Nong Han features more than 20 islands, the largest of which is Don Sawan where an ancient temple is located. It is a sunset viewpoint which visitors can take a boat trip to enjoy the view as well as to witness the life of local fishermen. Viewpoint at Lake Nong Han Tha Rae, Sakon Nakhon
Pha Khram Walking Street and Phrathat Choeng Chum
Shop for a variety of local products including indigo-dyed fabric and other products from popular local fabric; such as, clothes, cloth, shawls, and scarves, which are unique and beautiful. Shops open between 15.00 and 20.00 Hrs. on weekends. Wat Phrathat Choeng Chum Charoen Mueang Rd., Mueang, Sakon Nakhon
THE CENTRAL PLAINS ARE THE MEETING POINTS OF MANY RIVERS AND STREAMS WITH STORIES OF NEIGHBOURHOODS AND HOUSES BY THE RIVERS, LIVING ON BOATS, THROWING NETS, FISHING WITH RODS, AND USING SUM (THAI FISHING CAGE), AND NETS. THESE HAVE FORMULATED THE FORMS AND TASTES LEADING TO AUTHENTIC THAI RECIPES THAT ARE DELICIOUS.
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Mae Klong Mackerel
Brackish mackerel is very firm with sweet and fatty meat prepared in a traditional manner with a tilted head, which is its uniqueness.
Mae Klong Mud Crab
Mae Klong mud crab with roe is famous. The mud crab here is big and firm, with a roe-filled shell.
Seepweed can help constipation. It tastes salty, so it needs to be boiled to reduce its salty taste before being used for other menus.
It is long and firm wrapped in its white tube-like shell, and buries itself in the mud beach by the mouth of the river. It is found most at Don Hoi Lot.
Mae La Snakehead Fish An authentic Mae la snakehead fish, despite being plump and having a small head with white firm meat of higher fatty content.
This natural sugar has a smooth brown colour with a distinctive smell. It is mainly used in dishes with spices, as it helps boost the aroma of the spices better than other types of sugar.
They are found more in streams than ponds or lakes. The body is long and flat with no scales and dorsal fin. Their meat is delicious. The bones are big, and the meat smells less fishy, and can be cooked into various menus.
Is plentiful in the Don Kamyan area, which is very fertile. This makes their gourami bigger, firmer, and taste much better than other places.
er Boeseman Croak Croaker Is abundant in Bang Pla Ma district. It is big with soft tasty meat without small bones. It is ideal for many dishes.
Is found in great numbers in the Tha Chin River. It is gigantic and firm with a head full of fat.
THE ABUNDANCE OF THE MANGROVE FOREST AT THE RIVER DELTA LEADING TO THE GULF OF THAILAND IS THE SOURCE OF ITS FAME AS ‘WEALTH IN THE LAND AND PROSPERITY IN THE WATER’. THE MAE KLONG RIVER IS THE SOURCE OF A LOT OF SEAFOOD INCLUDING ‘DON HOI LOT’ (RAZOR CLAM) AND A PRISTINE MANGROVE FOREST OF BAN KHLONG KHON. THESE MAKE THIS LESSER-KNOWN CITY TO BE A MUST-VISIT DESTINATION, WHICH ALLOWS ITS VISITORS TO ENJOY ITS VARIOUS UNIQUENESS.
Mae Klong Mackerel
ud Crab Mae Klong M
Spicy Stir-fried Razor Clam
This tube-shape shellfish is called razor clam. It lives underneath the muddy sandbar by the river delta, and is available in abundance in Don Hoi Lot, Samut Songkhram. Getting it is not difficult but a rather dirty business as one needs to go through the muddy sandbar, then fill the holes in the ground with a touch of lime to drive the clam out. One can still choose to enjoy the taste of the clam without getting dirty with a great view of the Mae Klong River and local fishermen working by attending local riverside restaurants for its local menus like spicy stir-fried razor clam. Even though it is a local homemade dish, it is filled with its intense aroma and tense from the various herbs and chili cooked by a well experienced local chef. So to have this dish along with the scene of the local life by the river is a key attraction for this lesser-known city. Sawai Seafood Soi Bang Cha Kreng, Mae Klong, Mueang, Samut Songkhram
Khun Pao Restaurant Bang Cha Kreng, Mueang, Samut Songkhram
Pla Thu Satia/Satia
Shifting from the riverside by the mangrove forest ambience to seeing local ways of life which is happy and simple. Samut Songkhram has many floating markets which all have different charms and attraction ; such as, Bang Noi Floating Market. This floating market has many traditional local menus. One of them is called “Pla Thu Satia”. The menu was roughly invented by fishermen cooking onboard with whatever they had. It takes a rather long time to cook to render down the broth to a sticky gravy, which in Hokkien dialect is called ‘Tatia’ before being distorted to satia, as we have learned. The dish is started by selecting fresh mackerel to boil and render down in broth, adding sugar cane and pineapples for the sweet and sour tastes along with local herbs like shallots, garlic, coriander roots, old ginger, and dried chili. All turns into this delicious dish with an intense, sweet flavour. Bang Noi Floating Market In front of Wat Ko Kaeo, Ban Khonthi, Samut Songkhram
Kaeng Om Bai Cha Khram
Cha Khram or seepweed is a local coastal perennial plant that resembles Rosemary. The edible parts are the leaves and tips, which is salty. All must be thoroughly cleansed with fresh water. The tips and leaves can be used in various menus. The simplest would be chili paste served with blanched leaves topped with coconut cream. The seepweed can be a star as well from this dish – “Kaeng Om Bai Cha Khram” – seepweed light curry. The curry features seepweed with crab meat and crab roe served with steamed rice. This local favourite is honoured to have been served to HRH Princess Maha Chakri Sirindhorn along with medical staff of the Chaipattana Foundation. The curry of Khrua Khun Ja restaurant was honoured as “Top Cultural Work” from the Office of Tourism and Sports, Samut Songkhram, and “Top 10 Must-try Restaurants”. So the place is unmissable. Khrua Khun Ja Restaurant Wat Khao Yisan, Yisan, Amphawa, Samut Songkhram
Steamed Mud Crab
Seafood needs to be very fresh to taste best at the locations. From Bangkok, it does not take long to reach Khlong Khone sub-district. Here is situated a sizeable mud crab farm, which is praised by the fishery district network to be a centre for learning about mud crab farming, and an example farm. So at the farm, trying its produce is not to be missed. Steaming is the best choice of the cooking method to enjoy the real taste of the crab without being tainted with other ingredients. After being fast chilled, a mud crab with roe will be steamed for 12 minutes for the best result. The roe just melts, while the meat is firm and sweet, ready to be enjoyed with the right dipping sauce. Khrua Pooyai Joy Seafood Entrance of Wat Khlong Khon, Khlong Khon, Mueang, Samut Songkhram
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Bang Noi Market
6002 3493 Amphawa Khlong Khon
Rom Hup Market
2003 Don Hoi Lot
This village is a natural tourist attraction where one can choose to ride a long-tailed boat to enjoy the views, local fishermenâ€™s way of life, farms of oysters, mussels and clams. One can also choose to participate in many local activities. Khlong Khon Mangrove Forest Conservation Khlong Khon, Mueang, Samut Songkhram
Don Hoi Lot
Visitors can enjoy catching razor clams by using a small bamboo stick to drip lime into the holes, wait, and soon razor clams will pop out and one can catch them. If one does not want to get dirty, one can choose to enjoy delicious food offered by restaurants nearby. Their seafood selections are very fresh. Bang Cha Kreng, Mueang, Samut Songkhram
Rom Hup Market
The Rom Hup Market is located by the Mae Klong Railway Station. The Market trades on the perimeter of the rails. The market trades on the parameter of rails. The excitement of this is that when the train approaches, all the vendors will close down their parasols and move away from the track. Then after the train passes, they come back to trade as usual. Mae Klong, Mueang, Samut Songkhram
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Amphawa is not only a floating market that collects all good foods as we all know, it is also a part of many good projects including the Amphawa-Chaipattananurak Conservation Project. The Project has developed the area to be a learning centre of local wisdom and tourism. There is the Thai Dessert Museum from the past to present that allows its visitors to eat and buy desserts back.
Amphawa Floating Market Prachaseth Rd., Amphawa, Amphawa, Samut Songkhram Amphawa-Chaipattananurak Conservation Project Amphawa, Amphawa, Samut Songkhram
Bang Noi Market
Bang Noi Market is tucked away on the bank of the Mae Klong River. The Market has long been a trading hub for Chinese merchants including produce like local foods; Pla Thu Satia, mackerel fried rice served in a banana leaf bowl, Anchan dessert, Lua Guo or Teochew Roti, can only be found here. Bang Khonthi, Samut Songkhram
SING BURI HAS MANY IMPORTANT RIVERS RUNNING THROUGH IT FEATURING THE CHAO PHRAYA, NOI, AND LOP BURI RIVERS, ALONG WITH MANY SMALLER STREAMS. BESIDES THE HEROIC ACTS OF THE PEOPLE OF BANG RACHAN, THE PROVINCE HAS BEEN KNOWN FOR ITS MAE LA SNAKEHEAD FISH, WHICH IS MADE INTO MANY DISHES, SAVOURY AND SWEET. WITH SUN-DRIED SNAKEHEADS WITH ALL THREE MAIN RIVERS RUNNING THROUGH IT â€“ CHAO PHRAYA, NOI, AND LOPBURI, SING BURI HAS BEEN KNOWN FOR VARIOUS FRESHWATER FISH, PARTICULARLY, ITS SUN-DRIED SNAKEHEAD FISH HAS MADE ITS NAME NATIONWIDE AND IS AN EXCELLENT SOUVENIR FOR VISITORS.
Cane Sugar River Prawn
With all three main rivers running through it â€“ Chao Phraya, Noi, and Lop Buri, Sing Buri has been known for various freshwater fish, particularly, its sun-dried snakehead fish has made its name nationwide. The process is quite simple but very selective on fish. Only river fish need to be caught. All salting ingredients like salt, sugar, fish sauce, and soy sauce needs to be top grade. After cleaning and gutting, the cleaned fish is marinated in cold storage for 24 hours. It is then removed to wash and sun-dry using a customised sun-dried case to prevent insects. After drying both sides, it will be Sing Buriâ€™s excellent souvenir for visitors.
Phat Thai Pak Bang
If one visits Sing Buri, one of the many famous things that is worth trying is Phat Thai, a world renowned dish of Thailand. Phat Thai Pak Bang â€“ Authentic Recipe has been operating at the same premises for a very long time. They will stir-fry only rice noodles and egg, which will come out neat and dry with chewy and tender noodles, and without wet and greasy sauce. It is best on its own without additional seasoning. It then becomes an iconic dish when visiting Sing Buri. In case someone still likes it wet and saucy, Phat Thai with prawn, pork, or chicken is still available at Phat Thai Pak Bang place by the Asia Highway (Highway No. 1). The chewy noodle is wrapped in a thin layer of egg, served with crushed peanut that is daily roasted along with scallion. This is also a great choice, and world famous which is worth trying when visiting Sing Buri. Phat Thai Ban Pak Bang place, the original shop Pak Bang Market, by the SCB Bank, Prom Buri, Sing Buri
Snakehead Fish Cake
Local wisdom symbolised by gigantic snakehead fish, this cake was invented with the intention to serve a member of the Royal Family who visited Sing Buri at that time. It was an invention and a creation with local ingredients as a main ingredient only. The cake was baked to have a smooth texture with sweet taste, and absolutely without any fish smell. The cake is mixed with ground fish meat so to still feel the taste of the fish. The fish-shaped cake is glazed with syrup to make it a world-renowned menu of Sing Buri.
Kessara Bakery Opposite the Sing Buri College of Agriculture and Technology, Asia Highway (Highway No. 1) (inbound), Prom Buri, Sing Buri
Phat Thai Pak Bang place Asia Highway (Highway No. 1) Km. 81 -82, Prom Buri, Prom Buri, Sing Buri
Chu Chi Pla Nuea On
Sing Buri is a town of rivers, so a variety of fish can be cooked in countless ways. Chu Chi or thick curry is another nice way of cooking. It has a strong and intense aroma of herbs like dried chili, peppercorn, bergamot, old galangal, basil flower, fingerroot, garlic, and shallots. All are mashed together until making a fine paste, then stirred in hot till fragrant. Freshly squeezed coconut cream is then added, and all is brought to the boil, After that, add green peppercorn, and kaffir lime leaves. Finally coconut sugar is slightly added to taste before topping over the deep fried whisker sheatfish. Finally, thinly sliced kaffir lime leaves, tips of sweet basil, and slices of red chili are used for garnish to add colour to this fiery dish. Mae La Pla Phao restaurant Bang Man, Mueang, Sing Buri
Ban Rachan Market
Wat Phra Non Chakrasi Worawihan 3454 Wat Na Phrathat
Wat Phikun Thong
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Wat Phra Non Chakrasi Worawihan Visitors can pay respect to the Reclining Buddha image, which is assumed to have been built during the Ayutthya period. It is revered as the Buddha image of Sing Buri. Around the temple, often there is a local flea market selling local produce and products like vegetables, herbs, OTOP products, and local community products, with over 100 sellers.
Wat Na Phrathat
The temple used to be called Wat Sisa Mueang. This ancient temple is very important to Sing Buri. It is presumed that it was first built during the early Ayutthaya period, and later changed its name to Wat Na Phrathat during the reign of King Rama IV. Chakrasri, Mueang, Sing Buri
Chakrasi, Mueang, Sing Buri
Wat Phikun Thong
This temple is outstanding for its gigantic sized Buddha image which can be seen from afar. Wat Phikun Thong or Wat Mai Phikun Thong is also known to the locals as Wat Luang Pho Phae named after a former abbot who developed the local area as well as Buddhism. Now there is the Luang Pho Phae Musuem exhibiting his story from the past to present. Phikun Thong, Tha Chang, Sing Buri
Ban Rachan Market
Visitors can travel back in time to see local vendors dressed in a retrospective style, to sell many traditional and old-fashioned food and desserts in old styled containers like leaves, terra cotta bowls, enamelware, and a bamboo tube with a lotus stem instead of a plastic straw. There are old traditional costumes for rent at the Market for just 100 Baht.
Wat Pho Kao Ton Bang Rachan, Mueang, Sing Buri
SUPHAN BURI SUPHAN BURI, A CITY OF GOLD, IS A RESIDING PLACE OF THAI PHUAN OR LAO-DESCENT THAIS FROM THE ANCIENT TIMES. IT IS A CITY FOUND IN MANY PAGES OF THAILANDâ€™S HISTORY. IT HAS A RATHER UNIQUE CULTURE AND TRADITIONS INHERITED FROM THE PAST TO PRESENT. SUPHAN BURI IS FILLED WITH MANY HISTORICAL SITES AND MEMORIALS INCLUDING THE DON CHEDI MONUMENT AND HOLY PLACES LIKE WAT PA LELAI WORAWIHAN. IT IS ALSO KNOWN FOR LOCAL FOOD LIKE PLA MA (BOESEMAN CROAKER), GIGANTIC FRESHWATER PRAWN, GIANT GOURAMI, OR EVEN A UNIQUE KHANOM SALI (THAI SPONGE CAKE).
Boeseman Croaker River Prawn
Sun-Dried Pla Ma (Sun-dried Boaseman Croaker)
Rivers always bring fertility to the area, and lead to top inviting menus. Even Boeseman Croakers are generally found throughout the North, Northeast and Central regions, but it is found in plenty in Suphan Buri, so abundant they call the district â€œBang Pla Maâ€?. With this opportunity, local people have learned to apply local wisdom to preserve the massive amount of Croakers to keep them good for longer. One of these methods is sun-drying. First, it starts with fresh Croackers cleaned and gutted, and rest leave them to dry before salting salt them, and sun-drying. The fish should be dried from late morning to mid-afternoon, and not be too dry because it will get stiff, and not light and fluffy when frying. The dried fish will be cut into smaller pieces before frying to get the crisp outer crust, and fluffy inside. The oil must be hot to fry the dried fish to be golden and crispy. It is ideal for breakfast with rice soup, or lunch with plain rice, or even with spicy green mango salad in the late afternoon. Sam Chuk Market by the Tha Chin River Sam Chuk, Suphan Buri
According to Thai dining tradition, one serving should include savoury and desserts with all methods of cooking: fry, boil, stir-fry, curry, and dip like chili paste, which is always served with fresh cut vegetables. Lon is one of them, a dip paste with coconut milk as a main ingredient with the taste of sweet, salty, and greasy altogether. Lon Kung is an outstanding dish for Suphan Buri, which uses chopped local prawn cooked with hand-squeezed coconut milk. It is brought to the soft boil along with shallots, lemongrass, Kaffir lime leaves, giving a very appetising aroma. A little salt is added with a final touch of lime. When all is cooked, a fragrant, sweet, and intense Lon Kung is then ready to serve with fresh cut vegetables like small eggplant, cucumber, long bean, white Chinese cabbage, or white turmeric. Khanap Nam Restaurant Phai Kwang, Mueang, Suphan Buri
Fried River Prawn with Salt
River prawns from the Tha Chin River can be quite large. The prawns are peeled and chilled in ice to tighten the meat. Then the legs and vein are removed. When the oil is well-heated, the prawns are fried. The freshness and its oil makes the process very fragrant. When it is almost well-cooked, most oil is scooped off, only a little remains. Then chopped garlic and ground white peppers are added along with a touch of light soy sauce. All is stirred until fragrant, and then served. Some might garnish with chopped birdâ€™s-eye chili. If you pass by Highway No. 340 going towards Sam Chuk district and the 100 Years Market, 2 kilometres before reaching the Market, you will see the Kung Pen restaurant, a destination for this dish if you do not plan to cook this dish yourself. Je Noei Kung Pen Restaurant Sam Chuk, Suphan Buri
Yam Pla Salit Krop â€“ Spicy Crispy Gourami Salad Don Kamyan is a sub-district known for a sizeable gourami fish with good scent because by the streams, there were fragrant vines. This plant was natural food for gourami. These massive size gouramis, the size of your palm, are to be fried with new cooking oil until golden yellow. Then they are added to mixtures of spicy salad seasoned to be sour and salty with a touch of sweetness. The dressing will seep into the fish meat and mix with the salty and fatty fish meat. Some prefer enjoying the real taste, so one can choose a medium-sized fried fish, so the meat retains some softness and fat, and it is even better if it comes with roe. Ko Tee Khao Tom place Opposite Pornchai Hospital, Muen Han Rd., Mueang, Suphan Buri
340 Sam Chuk Market
Thai Rice Farmer Folkway and Spirit Learning Centre (Hia Chaiâ€™s Paddy Rice Field) 322
Dragon Paradise Park 3318
Kao Hong Market
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Sam Chuk Market
It is one of the oldest markets of Suphan Buri where the local people have jointly developed it to be a very popular destination filled with food and souvenir vendors. Visitors can enjoy sightseeing, old wooden houses, traditional shops including coffee joints, photo shops, noodle shops, sweet shops, and souvenir outlets.
Dragon Paradise Park
The Park collects and curates the histories and folkways of local Chinese descents consisting of the City Pillar Shrine, Dragon Descendants Museum, and the Celestial Dragon Village. All are completed and decorated in the Chinese style including an inn, cinema, shops, café, convenience stores, and giftshops. Mueang, Suphan Buri
Sam Chuk, Suphan Buri
Kao Hong Market
This old market can maintain its over 100-years-old buildings featuring houses, a watchtower, and a shrine. It is often used as a set for many period TV series or movies. The local way of life is just simple and slowly moving like the old days. Most shops are longstanding including an old sweet shop, old dispensary, groceries, noodle shops, sausages, souvenirs or gift shops and a museum. Bang Pla Ma, Bang Pla Ma, Suphan Buri
Thai Rice Farmer Folkway and Spirit Learning Centre (Hia Chai’s Paddy Rice Field)
The centre is a learning hub for agricultural knowledge with the paddy rice field shaped into various images including a map of Thailand. The compound has an old style grocery and souvenir shop selling souvenirs made from different rice varieties, and organic vegetables. Ban Pho, Mueang, Suphan Buri
THE EAST COAST HAS BEEN LONG KNOWN FOR ITS RICH HISTORY AND TALES. IT IS PROSPEROUS IN WITH MARINE RESOURCES WHICH TRANSLATE INTO COUNTLESS FAVOURITE DISHES FROM SHRIMP, MANTIS SHRIMP, SHELLFISH, FISH, AND SO ON. THEY ARE ALL FRESH AND THERE IS NEVER A SHORTAGE OF THESE SELECTIONS, SO TRULY DELICIOUS CUISINE IS NEVER FARAWAY.
NakahooKnraNyaayKohuk Kh i PracKhraicnheBt uCrhalut Nam Yam SSean MiKNaaMeuo CPlahKhookn Buri RayoSongm Phak Krachup
ChanthKahlbukuri Khhariok Kluea P
This fruit is oval, green, and strongly sour. It is ideal for consuming fresh or being used in food that needs a sour refreshing taste.
Som O Khao Namphueng
Krathon Yak (Giant Santol)
This pomelo selection is roundly sweet with inviting honey colour meat.
This fruit has a soft fluffy meat, and is available in the early monsoon season, about June every year.
Khao Kraya Khu
It is young milky rice with green husk. It is freshly squeezed after harvesting.
Mayong Chit (Marian Plum) This fruit is available only once a year, around February.
Phak Krachet Chalut Nam
No Mai Phai Tong
This bamboo variation is called â€˜Sri Prachinâ€™ which has a white smooth shoot with natural sweetness. It is ideal for cooking fresh or pickled.
They are abundant in local streams. The Barbs are tasty despite having numerous bones. It symbolises prosperity.
This is Water Mimosa that tries to outgrow the water level. It grows very lean tips, not plump or with foam. It is naturally crisp and delicious.
Kang (Mantis Shrimp)
It tastes something between crab and shrimp, and has a firm texture when eaten raw.
The leaves are a mild laxative. The tartness of Cowa leaves helps enhance certain flavours.
This thorny fruit offers a mixture of sweet and sour tastes with a refreshing watery meat; it has become a favourite fruit for many.
CHANTHABURI MUEANG CHAN OR CHANTHABURI IS A JEWEL OF THE EAST COAST FEATURING THE EASTERN SEABOARD, MOUNTAINS, FORESTS, RIVERS, AND ONE OF THE MOST IMPORTANT CULTIVATING AREAS OF THAILAND. IT EMBEDS CHARMS TO THIS PROVINCE, WHICH HAS BEEN ABUNDANT WITH FOOD RESOURCES, I.E. SEAFOOD AND FRUIT. IT IS A WONDERFUL PLACE WITH A VARIETY OF FOOD TO ENJOY ALL YEARLONG.
ChaMueang (Cowa) 78
Kang (Mantis Shrimp)
Khao Khluk Phrik Kluea (Rice with Chili and Salt)
This local menu is praised as a simply delicious dish, as it is superb but not complicated, and compliments the city of seafood like this. Because the key ingredient to the dish is its special seafood dip or sauce, it will be stirred in with hot cooked rice. In this simplicity, it does carry one’s own secret as different places make their own sauce. This spicy and tasty sauce is based on the bird’s-eye chili, small Thai garlic, sea salt, fish sauce, lime juice, and sugar. (Some add coriander roots). Then the sauce is added to hot cooked rice and mixed thoroughly. Then the blanched seafood like shrimps, cuttlefish, scallops, or even pork belly or soft-boiled duck egg could be topped with the rice. Mantis Shrimp seems to be a special signature of this dish as well. Kuai Tiao Khluk Khlil Noodles Soi Rimnam 2, Chantha Nimit, Mueang, Chanthaburi
Kuai Tiao Mu Liang(Noodles with Pork Broth)
Kuai Tiao Mu Liang or noodles with pork broth is another Chanthaburi renowned dish of Chanthaburi. The word ‘Liang’ means to mash with a pestle and mortar. So the broth is mixed with a herbal combination, which is the secret in the broth for the noodle. The uniqueness of this combination comes from a local ingredient like a “rhizome of Tavoy cardamom”. The strong fragrant and a faint spicy taste is reached when mashed with fresh chili, rice vinegar, and sugar cane juice. The real recipe needs no sugar and ground chili. Only the mashed combination will make the broth roundly unique.
Kuai Tiao Mu Liang Phraya Trang Phraya Trang Road, Tha Chang, Mueang, Chanthaburi
Sen Chan Phat Pu (Stir-fried Rice Noodles with Crab)
Sen Chan Phat Pu is a local name of the dish, and one of the local’s favourites, and a must-try dish of Chanthaburi. Some might call it ‘Kuai Tiao Phat Pu’. The uniqueness of this dish is a leading sweet taste followed by a salty and sour taste, with the mild spiciness to the end. The noodle will be small noodle with a chewy texture. The crab used in this dish is a small swimming blue crab which is to be deep fried to be crispy and can be eaten wholly. The sauce is a deep orange colour made from chili, dried chili, garlic, shallots, shrimp paste, palm sugar, light soy sauce, ketchup, tamarind, rice vinegar, and cooking oil. The crabs are usually stewed in the sauce first. This dish is usually served with fresh beansprouts and banana flower, along with a slice of lime. This makes the dish wholly delicious and unmissable. Chan Pochana restaurant Maha Raj Rd., Talat, Mueang, Chanthaburi
Kaeng Mu ChaMueang (Pork Cowa Curry)
This is an unmissable dish for the East. It is very tasty curry in all fronts: sweet, spicy, greasy, and sour. Cowa leaves play an important role and have many benefits. Kaeng Mu ChaMueang curry is made with curry paste based on shallots, small Thai garlic, lemongrass, galangal, and dried chili. Pork collar is chosen for this dish, and usually marinated in palm sugar, dark soy sauce, and salt. The cooking method is rather simple, starting by stir-frying curry paste at a simmered, then add Cowa leaves; stirring until the leaves change colour then adding the marinated pork, simmering for at least 20 minutes more. Then it results in a luscious Kaeng Mu ChaMueang curry. This is to be served with hot steamed rice. Also this dish is often selected to be reimagined into a modern Thai fusion menu in the East Meets West style by simmering until dry and stirring in cheese to make it gooey, and spread on a toast, both go surprisingly well together.
Khrua Lung Choei Restaurant Tha Chalaep Rd., Mueang, Chanthaburi
ChaMueang Cheese Toast – Bunny Boom at Blue Rabbit Hotel Rak Sak Chamool Rd., Tha Chang, Mueang Chanthaburi
Tom Som Rakam Pla Krabok (Mullet Sour Soup)
Tom Som is a tasty dish which is rather different than Tom Yam. The key ingredient to sourness, instead of lime, is actually tamarind. Tom Som needs to have a hint of sweetness. Chanthaburi chose Rakam or Salacca to give its tartness to the dish, instead of tamarind. The paste for the soup is made from a mashed combination of shallots, coriander roots, julienned young ginger, black pepper, and shrimp paste. The soup starts with a boiling pot of water, then add the paste, then add mullet, and let the fish be well-cooked but not too much, as the fish will be too mushy. As mullet is not fatty, when paired with the herbal combination in Tom Som, it is rather a healthy dish. Khao Bua Khao Nong Bua, Mueang, Chanthaburi
กลุ่มวิสาหกิจ ต�าบลนางแล 97 หมู่ 8 ต�าบลป่าซาง อ�าเภ แม่จัน จังหวัดเชียงราย 57110 0-5377-1563 08.30-17.30 น. 81
Cathedral of Immaculate Conception
3493 Wat Pak Nam Khaem Nu
Pink Stone Area,ildlife Khung Kraben W Sanctuary Ban Bang Chan
Chanthaboon waterfront community dates back over 300 years. Visitors can stroll down and enjoy the slow lifestyle. Most houses are old commercial buildings which have well retained its their architectural charm, as if they were a living museum.
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Tha Luang, Mueang, Chanthaburi
Cathedral of Immaculate Conception
The Cathedral of Immaculate Conception is an old magnificent Catholic cathedral which long stands along with the Chanthaboon waterfront. The Cathedral is built in the Gothic style and decorated thoroughly with stained glass. There is a statue of the Virgin Mary and an over 100-year-old clock that still works. Situated in front of the Satree Manda Pitak School, Santisuk Rd., Chantha Nimit, Mueang, Chanthaburi
Pink Stone Area, Khung Kraben Wildlife Sanctuary Visitors can take photographs at this scenic point towards the sea and sky. It is situated in the Khung Kraben Wildlife Sanctuary. Apart from the views of the surrounding islands, visitors can choose to enjoy a nature study trail. Khung Kraben Wildlife Sanctuary, Tha Mai, Chanthaburi.
Wat Pak Nam Khaem Nu
The new landmark of Chanthaburi is this temple’s Ordination Hall, which is decorated with white and blue ceramic throughout. The colours give it a uniquely beautiful look and the ceramic enables it to withstand seaside corrosion. Takat Ngao, Tha Mai, Chanthaburi
Ban Bang Chan
Visitors can learn about the fishermen’s way of life, take a boat trip to enjoy the mangrove forest, feed red hawk, do rafting, walk on the sandbank of the Welu River mouth. This sandbank consists of shells, so it is all black. Bang Chan Tambon Administrative Organisation, Khlung, Chanthaburi
NAKHON NAYOK NAKHON NAYOK IS ONE OF THE MOST ABUNDANT PROVINCES WITH THE MOST EXTENSIVE PLANTATION AREAS IN THAILAND. IT HAS BEEN KNOWN AS A SOURCE OF TOP QUALITY AGRICULTURAL PRODUCTS LIKE BEST RICE, FRUITS, AND FLOWERS. NAKHON NAYOK HAS WELL-PRESERVED THEIR WAYS OF LIFE THAT IS CUTE AND UNIQUE AS GARDENERS AND FARMERS FROM GENERATION TO GENERATION TILL NOW.
Khao Kraya Khu
Mayong Chit (Marian Plum) Madan
Khanom Khao Kraya Khu
Khanom Khao Kraya Khu is a young rice with green husk which its grain is not formed and remains milky. It will be squeezed fresh immediately after being harvested. The liquid will be thick and light green in colour. This will be cooked into Khanom Khao Kraya Khu, a treat Nakhon Nayok has been known for. It is rare to find, as this is only available before harvesting the main rice crop. This culture is a part of the old Thai Phuan culture who migrated from Lao PDR. to settle at Pak Phli district, and has been passed down for generations. Visitors can see demonstrations of how it is made, along with other Thai desserts organised by the Thai Dessert Conservation Group. Surely the fragrant tastes of pandan and rice milk which is slightly sweet will mesmerise visitors. Ban Pa Noo Ko Wai, Pak Phli, Nakhon Nayok
Marian Plum Cheesecake
Mayong Chit or Marian Plum is a well-known fruit of Nakhon Nayok, as it tastes better and its massive size of a goose egg. Apart of having it fresh, an interesting menu from this fruit is a Marian Plum cheesecake. Its unique taste of mild sweet and sour is well-matched with a white smooth cake. It is ideal to serve with Marian Plum smoothie, which is very refreshing and tasty. It is an annual treat that one does not want to miss. Suang Sri Thong Garden Sarika-Nang Rong Rd., Hin Tang, Mueang, Nakhon Nayok.
Madan Loi Kaeo
With good quality soil and rainfall, Nakhon Nayok is very famous for fruits like Marian Plum, Santol, and Pomelo. Another famous fruit is Madan. For those who love its extreme sourness, it is ideal for a sweet chili dip. It is also very good after it is made into certain menus for those who prefer it milder. Madan Loi Kaeo is made by a fine selection of Madan for its size at a medium level of ripeness. So, it can be sliced without being shredded. The dish tastes refreshing and sweet with a hint of sourness, and best served chilled. It is ideal for a summer treat. Suan Ngam Lamai Garden Tha Sai, Mueang, Nakhon Nayok.
Yam Som O â€“ Spicy Pomelo Salad
Nakhon Nayok has fine quality pomelo, Khao Namphueng, which is recognised nationwide. It is not just a treat on a hot day for its succulent and tasty meat, but people in the past also used it in certain dishes of savoury meat. Yam Som O or Spicy Pomelo Salad, is a traditional dish with a vast combination of spicy and tasty ingredients like roasted chili paste, fish sauce, lime juice, tamarind juice, mixed with rendered coconut cream. All is topped on pomelo meat and mixed gently along with dried ingredients like toasted coconut shreds, toasted dried shrimp, toasted crushed peanuts, fried shallots, and garlic. The dish is finished with blanched shrimps and deep-fried wild betel leaves. They help accentuate the dishâ€™s uniqueness as a top dish for the province. Tum Lai Restaurant Khun Dan Dam, Sarika, Mueang, Nakhon Nayok.
i Park a r k a T g n a W Khun Dan Dam Prakan Chon Sarika all Waterf , Bamboo Walk o Wat Chulabh rn Wanaram
Visitors can enjoy this majestic waterfall pouring over the cliff, as it has 9 tiers with certain tiers with pools where visitors can dip safely. One can choose to walk the nature trail towards the top, while the rest can simply sit down and soak their feet. Sarika, Mueang, Nakhon Nayok
Visitors can learn the community way of life and sufficient agriculture amidst a cool and green atmosphere, have a cup of coffee in the middle of a paddy rice field, or choose to try their top menus like Khao Kraya Ku. Visitors can further choose to walk along the wooden bridge snaking down the paddy rice field, select and buy agricultural produce and handicrafts made locally within the province. Si Nawa, Nakhon Nayok
Bamboo Walk, Wat Chulabhorn Wanaram
The entrance path is naturally covered with a canopy of bamboo leading to Wat Chulabhorn Wanaram. The walk is about 700 metres long. Visitors can pay respect, make merit, and then take some nice photographs with the bamboo walk. Ban Phrik, Ban Na, Nakhon Nayok
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Wang Takrai Waterfall The park is surrounded with a variety of big trees and various flora. It is the place where two streams converge, so it is ideal for those who seek nature and fresh air. Visitors can enjoy the streams and do rafting for fun. There is also a number of restaurants in the park, and more nearby. Sarika, Mueang, Nakhon Nayok
Khun Dan Prakan Chon Dam
It is the world’s longest roller compacted concrete dam built according to the vision of King Rama IX the Great. Visitors can stroll and take photographs on the Dam’s crest, take a sightseeing tram, take a boat trip upstream to see 3 beautiful water falls: Chong Lom Waterfall, Khlong Khram Waterfall, and Pha Ngam Ngon Waterfall. Ban Tha Dan, Hin Tung, Mueang, Nakhon Nayok
PRACHIN BURI THIS LITTLE CITY NEAR BANGKOK HAS VARIOUS TOURISTIC RESOURCES; A VARIETY OF MOUNTAINS AND FERTILE PLAINS WITH LONG-STANDING COMMUNITIES THAT KNOW HOW TO USE LOCAL HERBS AND FOREST PRODUCTS. THE PRACHIN RIVER OR BANG PAKONG RIVER IS THE MAIN RIVER, AND THE LONGEST STREAM IN THE EAST REGION, WHICH IS RICH IN EDIBLE FRESHWATER ANIMALS LIKE RIVER PRAWN, VARIATION OF FISH, INCLUDING PLANTS LIKE WATER MIMOSA, A KEY ECONOMIC CROP OF THE PROVINCE DEVELOPED BY LOCAL WISDOM.
No Mai Phai Tong
Silver Barb Phak Krachet Chalut Nam 90
Yam Krachet Chalut Nam (Spicy Water Mimosa Salad)
In Kabin Buri district, there is a number of families making a living on herb farming, particularly water mimosa â€œPhak Krachet Chalut Namâ€? which came from local wisdom. This aims to help the problem in the flooding season when floodwater covers the farmland for a long time. Farmers will grow water mimosa and let it grow over the floodwater level. The stem and tip will grow unusually long and thin without its usual form. This gives a unique taste and crispiness. It has become popular and a key produce of the province. It can be eaten fresh along with other spicy dishes, stir-fried, or used in curry. The most popular dish locally is Yam Krachet Chalut Nam - spicy water mimosa salad. The first tip is that water mimosa needs to be hand-picked, before being blanched, put in an iced bath, and dried. Then the cooked mimosa is mixed with spicy dressing, and cooked pork, shrimp, and squid, to be a must-try menu of Prachin Buri. Ban Noennam 032 Restaurant Highway No. 3627, Mueang Kao, Kabin Buri, Prachin Buri
Kaeng Lueang No Mai Pla Chon (Yellow Curry with Bamboo Shoots and Snakehead Fish)
Sri Prachin bamboo shoots will be available only once a year and are recognised as Prachin Buri’s finest products. As it is found once a year, it is harvested and preserved to use all yearlong. The most popular bamboo variation in Prachin Buri is Tong Mo, and Tong Dam. Both are sizeable, have a reasonable weight, smooth, and sweet. They can be used in various dishes, plain or spicy like bamboo shoot clear soup with pork bone, stir-fried bamboo shoots with egg. But the most popular dish is Kaeng Lueang No Mai Pla Chon – yellow curry with bamboo shoots and snakehead fish. The fresh shoots are used mainly when in season, and the pickled ones are used when the fresh ones are not available. The shoots are added to Southern style curry paste consisting of turmeric, garlic, bird’s-eye chili – fresh or dry, salt, and shrimp paste. The curry is sour from lime or tamarind juice. When the curry is well-boiled, the fish meat can then be added to prevent it to smell fishy. It is usually served with a set of fresh side vegetables and steamed rice. It is a sure dish for those who like it spicy. Jae Ta Khao Kaeng Pak Tai place Mu 2, Mai Kat, Mueang, Prachin Buri
Khanom Khiao Morakot
This sweet treat resembles the other 2 Thai treats - Khao Kriap Pak Mo and Thua Paep. This is a top dish from Na Di district arising from local wisdom. The green tint of the treat is from pandan leaf, which is plentiful locally, and has been used in a number of menus since the past. Pandan is also used as a part of local herbal medicine. The dish consists of two parts – the skin and the filling. The skin is made from rice flour, so it is soft, fragrant, and green while the filling is firm and slightly sweet as it is made from fresh coconut shreds, steamed mung bean seasoned slightly with salt. It should feel chewy and be slightly salty and fragrant, as well as colourful and appetising.
Khanom Khiao Mae Puk In front of Ban Samphan Ta Community School, Samphan Ta, Na Di, Prachin Buri
Pla Tapian Som Thot (Fried Fermented Silver Barb)
The richness of the Prachin Buri basin offers fish for all seasons. When there is more than consumption, there are preservative methods to keep them for longer. The â€˜Pla Somâ€™ method has been inherited for more than 100 years. The method starts by mashing garlic, salt, and cooked rice altogether, then mixing it with fish in a closed container. The fermentation process will give a pleasant sourness. The popular fish for this method is Pla Tapian or Silver Barb. The fermentation process will render numerous bones of Barbs softer. The cooking method for this is simply pan-frying a low heat until golden in colour. It is served with finely chopped chili, garlic, shallots, and lime, with steamed rice or parboiled rice up to personal choice. So this fermented fish is an ideal souvenir from Prachin Buri. Nong Cha Om Market Khok Mai Lai, Mueang, Prachin Buri
33 320 Wat Kaeo Phichit Chao Phraya Hospital Abhaibhubejhr 94
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The Gallery is filled with a myriad of flowers and plants circulating by season. In particular, in the cold season, the flower displays will be extraordinarily beautiful. There are restaurants serving food made from edible flowers; such as, flower salad, and cafés serving ice cream made from various edible flowers.
Wat Kaeo Phichit
This temple is among the oldest temples, built during King Rama V the Great’s reign. The temple features a combination of various architectural styles and art influenced by Thai, Chinese, European, and Khmer in full harmony. The murals are painters of the reign of King Rama VI. Bang Boribun, Mueang, Prachin Buri
Noen Hom, Mueang, Prachin Buri
Chao Phraya Abhaibhubejhr Hospital
This is a learning centre on herbal medicine and traditional Thai medicine. Visitors can choose to buy various products and souvenirs. Also there are more attractions: Ban Lao Rueng – a House of Learning – offering visitors information on the local lifestyle and wisdom, and serving food and beverage from Thai herbs. Tha Ngam, Mueang, Prachin Buri
This reservoir was built as a part of King Rama IX the Great’s Initiatives. It is mainly used for agriculture irrigation, and is also a public park. It is very scenic, and features a cycling trail towards Khao I-to Waterfall. On the trail, there is a café, a miracle slope, and a viewpoint towards the Phra Buddha Davaravati Sri Prachin Sirindhorn Lokkanart Buddha image. This is Thailand’s biggest Buddha image with a Naga position. Suwannasorn 33 Rd., Ban Phra, Mueang, Prachin Buri.
THE SOUTH NAMED THE ‘AXE HANDLE’, A NARROW PENINSULA WITH THE GULF OF THAILAND ON ONE SIDE AND THE ANDAMAN SEA ON THE OTHER LIES STRETCHING FROM JUST SOUTH OF THE CAPITAL TO THE SOUTHERNMOST TIP OF THE COUNTRY. THE GEOGRAPHICAL LOCATION SUPPLIES THE REGION WITH NATURAL RESOURCES, PARTICULARLY FRESH SEAFOOD FROM THE OCEANS. WHEN MIXED WITH AROMATIC HERBS AND SPICES AND COOKED WITH THE DISTINCTIVE SOUTHERN TECHNIQUES, IT BRINGS OUT UNIQUE CULINARY DELIGHTS AND FASCINATING CUISINE CULTURE.
Surat ThaKhnuai ( Wai
Surat aTMhenagni Phang Ngga Cho Raen
Khaoi PhYaa Hom Ba
Muek Dam Phat Kh
rat a m m a h T i S n Nakahnoom Kuan Khao Kh
Mi Nam Liao
PhatthalaunnggYot Op Haeng
Khanom Phuk Rak
Songkhla Tao Khua
PNasatti DaakniHae Yala
Wu Thao Kao
thiwat Nara e La Sa
is green beans with a strong smell and creamy taste. It helps treat kidney malfunction and lowers blood pressure.
Lep Mue Nang Banana
The shape of the Lep Mue Nang banana is similar to that of a finger. The fully ripened yellow Lep Mue Nang bananas are soft, sweet and creamy with a rich scent. They are commonly grown in Chumphon.
Mullet is an economic fish that is often on the menu of top-class restaurants, much like the white, soft and sweet Asian sea bass.
Sang Yot Rice
This rice variety has red bran. When cooked, it is soft and uniquely fragrant.
Lotus stems are long, white and crispy. They can help reduce body temperature.
NAKHON SI THAMMARAT
Mostly grown in Lan Saka district, mangosteen is sweet and delicious. It is regarded as a must-try specialty of Nakhon Si Thammarat.
Catfish in Nakhon Si Thammarat are large and sweet.
Thap Thim Siam Pomelo
This pomelo variety has a pink colour similar to a pink ruby. It has a velvety texture and fresh, sweet taste.
AS THE GATEWAY TO THE SOUTH OF THAILAND, CHUMPHON HAS VARIED GEOGRAPHY—MOUNTAINS, RIVERS, AND ALMOST 50 ISLANDS—WHICH OFFERS ABUNDANT NATURAL RESOURCES, PARTICULARLY THE MARINE RESOURCES; SUCH AS, SHELLFISH AND MANY FISH SPECIES. SOME PLANT VARIETIES LIKE LEP MUE NANG BANANA ARE ALSO FAMOUS AGRICULTURAL PRODUCE OF THE PROVINCE.
Mullet Sato (Parkia)
Lep Mue Nang Banana 100
Chao Phae Phato
In former times, for the Phato villagers who predominantly worked as miners, bamboo rafting was the most convenient means of transportation. It took about two days to reach the city, so they had to make camp en route. As a result, they invented dishes made from locally sourced materials to mix with the prepared food supply. Though simple, every dish had its own characteristics. Some examples included omelet in banana leaves which did not use cooking oil, banana stalk in tamarind soup, stir-fried baegu leaves with eggs, spicy vegetable soup, blanched paco fern topped with coconut milk, chili dipping with vegetables and fried mackerel. However, one of the most special dishes was the 40-minute cooked rice in bamboo and wrapped with Khlum leave, which later became the highlight that appealed to visitors who came to enjoy rafting. Khrua Chao Phae Phato, Chumphon
Pork Soft Bone and Lep Mue Nang Banana in Jungle Curry
One of the most popular dishes using Lep Mue Nang banana, a locally sourced material, as an ingredient is pork soft bone and Lep Mue Nang banana in jungle curry. The dish is hot and spicy, which is a unique characteristic of the Southern recipe. What makes this menu more special than other types of jungle curry is that it uses Lep Mue Nang banana popularly grown in Chumphon as the main ingredient. To make this dish, the unripe banana is peeled off and the banana is soaked before being boiled. Then it is fried with the curry paste until the banana absorbs the intense flavours of the curry paste, followed by other ingredients. Then the jungle curry is ready to serve. Krua Yai Puat Soi Wat Bang Mak, Bang Mak, Mueang, Chumphon
Sand-buried Salted Fish
Ko Phitak Community is a cultural village located at Woeng Thale in Lang Suan district, Chumphon. It is a fishermen's village where the ancestral way of life is conserved. Since the main source of livelihood of the community was fishery, the villagers had to find a way to preserve food during the monsoon season. Sand-buried salted fish, which later became known as the product of the village, was thus invented. To make sand-buried salted fish, mullet, king mackerel, threadfin, mackerel, and other kinds of fish are gutted and cleaned, then salt is spread over the fish both inside and outside. After that, the fish is wrapped in a fabric sack and tied tightly. Then it is buried in dry sand or a pitch for 10-15 days. The salted fish is then cleaned again and hung to dry. It is best to keep it in the refrigerator. Regarded as culinary local wisdom that follows the sufficiency economy philosophy, the sand-buried salted fish can be kept for eating for a year. Ko Phithak Community Bang Nam Chuet, Lang Suan, Chumphon
Mullet and Coconut Shoots in Yellow Curry
One of the unmissable dishes, especially for those who are fond of the hot and spicy taste of a Southern recipe, is yellow curry. Chumphon has a sheer abundance of fish species, and mullet is a popular ingredient for yellow curry. The fresh mullet with white, rich meat and a coconut shoots that is used in place of a bamboo shoots are mixed with the Southern special recipe curry paste. The pleasant heat of the soup and the rich texture of the mullet, plus the sweet and creamy coconut shoots are a perfect blend that makes many unable to resist this to-die-for dish. Phrik Hom Restaurant Tha Taphao, Mueang, Chumphon
3180 Thung Wua Laen Beach
Khao Matsi Viewpoint
Mu Ko Chumaprihnoen Park National M Ban Ko Phithak
4006 41 Phato Evergreen Forest 104
Mu Ko Chumphon National Marine Park
Stretching along the coast is a group of more than 40 islands packed with activities. Whether it is lounging on a sandy beach, walking on a nature study trail, kayaking, scuba diving, and soaking up the views of the sunrise and sunset, all are the reasons for visitors to stay here and enjoy such a beautiful nature.
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Ban Phong Phang, Hat Sai Ri, Mueang, Chumphon
Thung Wua Laen Beach
A beautiful unspoilt white sand beach studded with fresh seafood restaurants and homestay lodges, Thung Wua Laen Beach, literally meaning Running Bull Beach, which is located in Pathio district, is ideal for swimming, or lounging on the beach with a book. Saphli, Pathio, Chumphon
Khao Matsi Viewpoint
A 360-degree panoramic view of Chumphon, which boasts the vista of communities living at the mouth of the Chumphon River, bays, piers, and mountain ranges can be enjoyed from Khao Matsi Viewpoint. You can just relax, or pay homage to Bodhisattva Avalokite vara and sip a coffee with a backdrop of the gleaming sunlight on the water at sunset, which makes it even more impressive. Pak Nam, Mueang, Chumphon
Ban Ko Phithak
Only one kilometre away from the shore is a homestay lodge where an array of fresh seafood is waiting to be served. In addition to various food menus, there is a number of activities; such as, squid fishing, picking coconuts, watching the fisherman’s life and gazing at the stars of the night sky while listening to the ocean waves relaxingly. Bang Nam Chuet, Lang Suan, Chumphon
Phato Evergreen Forest
Enjoy ecotourism in the abundant forests which are a source of many canals, the origin of the Chumphon River. There is a myriad of activities to enjoy; such as, hiking, bamboo rafting, whitewater rafting, swimming in a waterfall, and studying nature. At night, you can set up camp to get even closer to nature or opt for a homestay at a villager’s home. Phato, Chumphon
NAKHON SI THAMMARAT
A LARGE CITY PACKED WITH HISTORY, NATURE, AND CULINARY DELIGHTS, NAKHON SI THAMMARAT FEATURES BOTH NATURAL ATTRACTIONS AND A WIDE CHOICE OF DELECTABLE LOCAL DISHES, WHICH MAKE THIS PROVINCE ONE DESTINATION FOR ALL.
Thap Thim Siam Pomelo 106
Khanom Kuan Khao
One of Nakhon Si Thammaratâ€™s local favourites is a traditional dessert, Khanom Kuan Khao. Simple and locally available, its ingredients include rice flour, limewater, coconut milk, salt, and mung beans. There are three main parts of the dessert: first, the flour which has to be mixed with limewater and kneaded, and heated with coconut milk until it gets sticky and becomes cake. Second, the sauce made from coconut milk mixed with sugar and salt, and third, golden beans or the mung beans that are roasted to be yellowish. To enjoy this fragrant sweet dessert, the cake is cut into pieces, topped with the coconut milk sauce and sprinkled with golden beans. Khanom Chin Mueang Khon Phanyom Rd., Nai Mueang, Mueang, Nakhon Si Thammarat
Situated in a valley, Lan Saka has cool, comfortable weather all-year round. It is also a source of the largest mangosteen production of Nakhon Si Thammarat, which has gained the town a moniker ‘The Town of Mangosteens’. Mangosteen, or mangkut has a thin rind, white flesh, and a sweet taste. One way of processing mangosteen is to ‘kat’ it, which means to cut its shell or rind with a knife and then rinse the flesh with water and soak in salted water and limewater. Then skewer it before cooling with ice and serve cold. Despite a complicated method of preparation, it is a popular local dessert that is considered a must-try menu. In front of Wat Phra Mahathat Woramahawihan Ratchadamnoen Rd., Nai Mueang, Mueang, Nakhon Si Thammarat
Pa Khiao Fresh Rice Vermicelli
Freshly made rice vermicelli is a famous, local dish of Nakhon Si Thammarat. Topped with four different types of sauce including Thai fish organ sour soup, coconut milk curry, sweet chilli curry and jungle curry, the dishes contain strong flavours, which are unique to Southern recipes. They are commonly consumed with all-you-can-eat fresh vegetables. If the four recipes are not enough, many other kinds of curry; such as, green curry, chilli curry, and tamarind soup are worth a try. Roast chicken is also popularly sided.
Pa Khiao Lan Saka Lan Saka, Nakhon Si Thammarat
Pla Duk Ra
Pla Duk Ra, or fermented catfish, is a local food popularly bought as a souvenir or a gift. Regarded as local wisdom, Pla Duk Ra was created to solve the problem of the overpopulation of catfish, which became a new method of food processing, and added value to the local strain. To make Pla Duk Ra, large catfish will be selected to clean and gut. Then they are left for sun-drying before being marinated in salt and sugar. The fish is afterwards left in a closed jar for about two nights, and finally it is sun-dried again for four days before being ready to be used as a flavourful ingredient of many dishes. Pla Duk Ra Tha Sak Tha Sak, Mueang, Nakhon Si Thammarat
Ban Khiriwong 4016
Wat Phra Mahaanthat Woramahawih Pak Phanang 4013 Retro Market
Ban Wang Honfting 4151 Bamboo Ra 110
THAMM KHON SI
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Wat Phra Mahathat Woramahawihan
Located at Wat Phra Mahathat Woramahawihan, Phra Borommathat Chedi, a Sri Lankan style stupa which houses the Buddhaâ€™s relic, is one of the most important historical sites in all of Thailand. There is a ceremony of wrapping a saffron cloth around the Chedi as part of the Hae Pha Khuen That Festival, which is believed to have the power to make every wish come true. Also you can try proving whether it is true or not that, according to legend, the Phrathat does not cast a shadow on the ground no matter which way the sun is shining on it. Ratchadamnoen Rd., Nai Mueang, Mueang, Nakhon Si Thammarat
Pak Phanang Retro Market
It is located by Khlong Bang Chalak connecting from the Pak Phanang River. There is fresh seafood, and old-timey Thai dessert that will bring back many childhood memories. Wari Sawat Rd., Pak Phanang, Nakhon Si Thammarat
A small village surrounded by nature and dense forest, Khiriwong is home to a stream with crystal clear water which has the origin on Khao Luang. It is ideal for such an outdoor activitiy as walking. When visiting the village, you will also be able to try mangosteen, rambutan, and other fresh fruit. Alternatively, to immerse in the slow living in order to learn the local way of life, you can opt to stay at a homestay amid the peaceful atmosphere of this village. Kam Lon, Lan Saka, Nakhon Si Thammarat
Ban Wang Hon Bamboo Rafting
Grab a bamboo stick and head to Cha Uat district to go rafting down the emerald stream, a natural waterway which has the origin on the Khao Ban That mountain range. You can swim, or opt to float on a swimming tube, and conclude the adventure with flavourful Southern dishes when you have reached the destination. Wang Ang, Cha Uat, Nakhon Si Thammarat
HAVING A MONIKER 'MUEANG LUNG', PHATTHALUNG IS A SMALL PROVINCE WITH A GOOD LOCATION ON THE FLANKS OF NAKHON SI THAMMARAT MOUNTAIN, AND FACING LAKE SONGKHLA ON THE EAST WHERE THE PLAINS, HILLS, AND COASTS WITH ABUNDANT NATURE MEET A UNIQUE WAY OF LIFE.
Sang Yot Rice
Khao Sang Yot Op Haeng
Khao Sang Yot, an indigenous rice variety with high quality, has been grown for more than a century. Its special characteristics include a red colour and high nutrients that it is often processed as dried rice to be consumed as a nutritious snack. It is also exported to many countries in Europe and Asia, especially China. OTOP Centre Phatthalung Provincial Administrative Organisation, Khao Chiak, Mueang, Phatthalung
Kung Wan, or sweet shrimp, can be defined by threefold qualities - rich texture, soft shell and full of taste. Kung Wan can be cooked in many ways; such as, Kung Wan salad, baegu leaves fried with Kung Wan, or it is simply eaten with rice soup.
Pun Khlip Sai Pla
Pun Khlip Sai Pla, or flour dumpling stuffed with fish filling, is a famous snack of Phatthalung, famous snack which is so tasty that it is exported worldwide. To make Pun Khlip Sai Pla, local fish is mixed with such ingredients as shallots, black pepper, sugar and so on. The filling is placed onto the wrapper, the sides of which are then folded up into a half-moon shape. After that, it is fried in cooking palm oil, and soon the scrumptious snack is ready to be served. OTOP Centre Phatthalung Provincial Administrative Organisation, Khao Chiak, Mueang, Phatthalung
Tam Rak Bua
The vast Thale Noi is packed with red lotuses. The lotus stems are a major ingredient of a local recipe like Tam Rak Bua, or lotus stem salad, which is similar to papaya salad. To make a lotus stem salad, lotus stems are used to take the place of papaya. They are cut into long and light pieces and mixed with other ingredients; such as, palm sugar, sugar, fish sauce, yardlong beans, peanuts, dried shrimps and salted crabs. View Yo Khuan Khanun, Phatthalung
Whitewater Raftingyom Khlong Pa Pha
Thale Noi Natiorknal Park and Marine Pa 4048
Ban Pak Pra 41 4
Wat khuha Sawan
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Thale Noi National Park and Marine Park
Enjoy boating on the world recognised wetlands where you can gaze at the beautiful hundreds of species of migratory birds and a panoramic view of lotus ponds. Also, spot water buffaloes of Thale Noi who are floating in the waters waiting to greet visitors. Thale Noi, Khuan Khanun, Phatthalung
Ban Pak Pra
The sight of a fishing net lifted in a silhouette, a charming way of life, is Thailand’s one and only picture-postcard view at Khlong Pak Pra, or Pak Pra canal. It is also one of the country’s best spots for soaking up and capturing the spectacular sunrise. Thale Noi, Khuan Khanun, Phatthalung
Wat Khuha Sawan
A royal temple on the flanks of Khao Khuha Sawan, locally called as Khao Hua Taek, Wat Khuha Sawan was presumably built in 1569 B.E. As a highly revered ancient sacred ground, this peaceful temple has a cave housing the royal ciphers of three kings and a reclining Buddha image. Khuha Sawan, Mueang, Phatthalung
Whitewater Rafting Khlong Pa Phayom
If you are an adventurous traveller, Pa Phayom is the place for you. Grab a life vest and enjoy whitewater rafting in the pure nature surrounded by dense forest, streams, and waterfalls along the six kilometres, passing over 40 spots of ‘nan’ or ‘kaeng’ (big rocks) which offer truly adrenaline-pumping rides! Pa Phayom, Phatthalung
THE NORTH Tourism Authority of Thailand, Chiang Mai Office Areas of Responsibility : Chaing Mai Tel. +66 5651 4651-2
Tourism Authority of Thailand, Tak Office Areas of Responsibility : Tak Tel. +66 5551 4341-3
Tourism Authority of Thailand, Chiang Rai Office Areas of Responsibility : Chiang Rai, Phayao Tel. +66 5371 7433, +66 5374 4674-5
Tourism Authority of Thailand, Mae Hong Son Office Areas of Responsibility : Mae Hong Son Tel. +66 5361 2982-3
Tourism Authority of Thailand, Lampang Office Areas of Responsibility : Lampang, Lamphun Tel. +66 5422 2214-5 Tourism Authority of Thailand, Nakhon Sawan Office Areas of Responsibility : Nakhon Sawan, Phichit Tel. +66 5622 1811-2 Tourism Authority of Thailand, Phitsanulok Office Areas of Responsibility : Phetchabun, Phitsanulok Tel. +66 5525 2742-3, +66 5525 9907 Tourism Authority of Thailand, Uthai Thani Office Areas of Responsibility : Uthai Thani Tel. +66 5651 4651-2
Tourism Authority of Thailand, Phrae Office Areas of Responsibility : Phrae Tel. +66 5452 1127 Tourism Authority of Thailand, Nan Office Areas of Responsibility : Nan Tel. +66 5471 1217, +66 5471 1218 Tourism Authority of Thailand, Sukhothai Office Areas of Responsibility : Kamphaeng Phet, Sukhothai, Uttaradit Tel. +66 5561 6228-9
THE NORTHEAST (ISAN) Tourism Authority of Thailand, Nakhon Ratchasima Office Areas of Responsibility : Nakhon Ratchasima, Chaiyaphum Tel. +66 4421 3030, +66 4421 3666
Tourism Authority of Thailand, Loei Office Areas of Responsibility : Loei, Nong Bua Lam Phu Tel. +66 4281 2812, +66 4281 1405
Tourism Authority of Thailand, Ubon Ratchathani Office Areas of Responsibility : Ubon Ratchathani, Amnat Charoen, Yasothon, Si Sa Ket Tel. +66 4524 3770, +66 4525 0714
Tourism Authority of Thailand, Surin Office Areas of Responsibility : Surin Tel. +66 4451 4447-8
Tourism Authority of Thailand, Khon Kaen Office Areas of Responsibility : Khon Kaen, Roi Et, Kalasin, Maha Sarakham Tel. +66 4322 7714-5 Tourism Authority of Thailand, Nakhon Phanom Office Areas of Responsibility : Nakhon Phanom, Sakon Nakhon, Mukdahan Tel. +66 4251 3490-1 Tourism Authority of Thailand, Udon Thani Office Areas of Responsibility : Udon Thani, Nong Khai, Buang Kan Tel. +66 4232 5406-7
Tourism Authority of Thailand, Buri Ram Office Areas of Responsibility : Buri Ram Tel. +66 4463 4722-3, +66 6 2595 8030
CENTRAL PLAINS Tourism Authority of Thailand, Kanchanaburi Office Areas of Responsibility : Kanchanaburi Tel. +66 3451 1200, +66 3451 2500
Tourism Authority of Thailand, Bangkok Office Areas of Responsibility : Kanchanaburi Tel. +66 3451 1200, +66 3451 2500
Tourism Authority of Thailand, Ratchaburi Office Areas of Responsibility : Ratchaburi Tel. +66 3291 9176-8
Tourism Authority of Thailand, Prachuap Khiri Khan Office Areas of Responsibility : Prachuap Khiri Khan Tel. +66 3251 3885, +66 3251 3854, +66 3251 3871
Tourism Authority of Thailand, Phetchaburi Office Areas of Responsibility : Phetchaburi Tel. +66 3247 1005-6 Tourism Authority of Thailand, Phra Nakhon Si Ayutthaya Office Areas of Responsibility : Phra Nakhon Si Ayutthaya, Saraburi Tel. +66 3524 6076-7 Tourism Authority of Thailand, Lop Buri Office Areas of Responsibility : Lop Buri, Sing Buri, Ang Thong, Chainat Tel. +66 3677 0096-7 Tourism Authority of Thailand, Suphan Buri Office Areas of Responsibility : Suphan Buri, Nakhon Pathom Tel. +66 3552 5867, +66 3552 5880
Tourism Authority of Thailand, Samut Songkhram Office Areas of Responsibility : Samut Sakhon, Samut Songkhram Tel. +66 3475 2847-8
THE EAST Tourism Authority of Thailand, Pattaya Office Areas of Responsibility : Chon Buri Tel. +66 3842 7667, +66 3842 8750, +66 3842 3990
Tourism Authority of Thailand, Rayong Office Areas of Responsibility : Rayong Tel. +66 3865 5420-1 Tourism Authority of Thailand, Chanthaburi Office Areas of Responsibility : Chanthaburi Tel. +66 3960 9112 Tourism Authority of Thailand, Trat Office Areas of Responsibility : Trat Tel. +66 3959 7259-60 Tourism Authority of Thailand, Nakhon Nayok Office Areas of Responsibility : Nakhon Nayok, Prachin Buri, Sa Kaeo Tel. +66 3731 2282, +66 3731 2284 Tourism Authority of Thailand, Chachoengsao Office Areas of Responsibility : Chachoengsao, Samut Prakan Tel. +66 3851 4009
THE SOUTH Tourism Authority of Thailand, Hat Yai Office Areas of Responsibility : Songkhla Tel. +66 7423 1055, +66 7423 8518, +66 7424 3747
Tourism Authority of Thailand, Krabi Office Areas of Responsibility : Krabi Tel. +66 7562 2163; +66 7561 2811-2
Tourism Authority of Thailand, Satun Office Areas of Responsibility : Satun Tel. +66 2595 7748
Tourism Authority of Thailand, Trang Office Areas of Responsibility : Trang Tel. +66 7521 5867, +66 7521 1058, +66 7521 1085
Tourism Authority of Thailand, Nakhon Si Thammarat Office Areas of Responsibility : Nakhon Si Thammarat, Phatthalung Tel. +66 7534 6515-6
Tourism Authority of Thailand, Chumphon Office Areas of Responsibility : Chumphon, Ranong Tel. +66 7750 1831, +66 7750 2775-6
Tourism Authority of Thailand, Narathiwat Office Areas of Responsibility : Narathiwat, Pattani, Yala Tel. +66 7352 2411, +66 7354 2345
Tourism Authority of Thailand, Surat Thani Office Areas of Responsibility : Surat Thani Tel. +66 7728 8817-9
Tourism Authority of Thailand, Phuket Office Areas of Responsibility : Phuket Tel. +66 7621 1036, +66 7621 2213
Tourism Authority of Thailand, Koh Samui Office Areas of Responsibility : Koh Samui, Koh Tao, Koh Pha Ngan Tel. +66 7742 0504
Tourism Authority of Thailand, Phang Nga Office Areas of Responsibility : Phang Nga Tel. +66 7648 1900-2
*The contents of this publication are subject to change without notice. *Some of the photos were retaken for aesthetic reasons and as illustrations for the features only.
T ra ve l and
Journey of Thai Gastronomy [Eng]