Khao Soi is a traditional noodle dish representative of northern Thailand, characterized by its unique style of combining curry soup with coconut milk, crispy fried noodles, and boiled noodles. While it has long been a popular dish in regions centered around Chiang Mai, similar dishes can also be found in parts of Myanmar and Laos, reflecting its multicultural background. In recent years, Khao Soi has become widely available throughout Thailand and in Thai restaurants overseas, gaining popularity among travelers as well.
Singha Beer is a beer brand produced by Boon Rawd Brewery, based in Bangkok, Thailand. Established in 1933, it is widely recognized both domestically and internationally as Thailand's first authentic beer. Featuring an iconic lion label, it is a 100% malt pilsner-type lager known for its rich flavor and refreshing taste. Its quality has been highly regarded for many years, earning it a royal warrant as an official supplier to the Thai royal family. Singha Beer is available throughout the country, including at Suvarnabhumi International Airport, and is closely associated with Thailand’s food culture and tourism industry.
Shark Fin Soup is a Chinese dish that uses shark fins as its main ingredient and has long been regarded as a delicacy, especially in China and Southeast Asia. Known for its delicate texture and subtle flavor, it is often served at banquets and festive occasions. In Bangkok's Chinatown (Yaowarat), it is a popular dish among both the local Chinese community and tourists, with many specialty restaurants offering their own unique flavors by blending traditional soup-making techniques with local ingredients.
Grilled jellyfish skewers are a type of skewer dish widely consumed across various regions of Asia. Prepared by threading desalted and pre-processed jellyfish onto skewers and grilling them, this food is especially popular as a street food in places like Yaowarat Road in Bangkok’s Chinatown, Thailand. Known for its unique texture and seasoning, it enjoys popularity among many people. The use of jellyfish as an ingredient has particularly developed in East Asian countries such as China, and due to its appeal as a health-conscious and delicacy food, grilled jellyfish skewers have become a staple combining both traditional and modern culinary cultures in these regions.
Poo Pad Pong Kari (Thai: ปูผัดผงกะหรี่, English: Poo Pad Pong Kari) is a popular seafood dish widely enjoyed at restaurants and eateries throughout Thailand, especially in the capital city, Bangkok. It is primarily made by stir-frying crab meat with eggs and curry powder, resulting in a rich and creamy sauce that is characteristic of the dish. Like other Southeast Asian cuisines, it incorporates unique Thai seasonings and herbs, making it a flavorful dish favored by both locals and visitors. While its origins are subject to various theories, it is believed to have been devised in the late 1960s by a famous restaurant in Bangkok, from which its recipe spread and diversified into many variations.
Dutch Mill is a dairy product brand primarily produced and sold in Thailand. Founded in 1984, it offers a wide range of dairy goods, including yogurt drinks and milk. The brand enjoys high recognition within Thailand and has recently expanded into international markets, particularly in Southeast Asian countries. With the rise of health consciousness, Dutch Mill is supported by a diverse range of consumers, from children to adults.
TW Milk Tea Say Cheese is a cheese foam drink sold at ""Café Amazon,"" a café chain mainly operating in Bangkok, Thailand. It features a combination of traditional milk tea with a fluffy cheese cream topping, offering a unique blend of sweetness, saltiness, and a creamy texture. This drink has gained popularity, especially among young people. While incorporating the cheese tea culture originally from Taiwan, it has introduced a new trend to the Thai café scene.
Marshmallow chocolate ice is a dessert in which cold chocolate ice cream is wrapped in fluffy marshmallow and the surface is lightly torched. In recent years, it has attracted attention at food events across Asia and the West, and has become established as a popular sweet particularly at Asiatique The Riverfront in Bangkok, Thailand. Characterized by the contrast in temperature and texture between the marshmallow and ice cream, as well as its cute appearance, it is supported mainly by tourists and young people.
Larb Kai is a traditional Thai salad dish made primarily from minced chicken. Originating in the Isan region of northeastern Thailand, it is characterized by the use of fresh herbs, aromatic vegetables, toasted rice powder, chili, fish sauce, and lime juice. Larb has long been a staple home-cooked meal as well as a ceremonial dish, and its recipes vary by region and household. In recent years, with the rise of health consciousness and globalization, larb has gained attention worldwide and is widely enjoyed both within Thailand and internationally.
Som tam is a traditional Thai salad dish characterized primarily by its use of unripe green papaya. It is believed to have originated in the Isan region of northeastern Thailand, but is now widely enjoyed in urban areas and tourist destinations, including Bangkok. The salad typically combines a variety of ingredients such as tomatoes, long beans, chili peppers, fish sauce, dried shrimp, and peanuts, which are mixed together using a mortar and pestle. Som tam is known for its refreshing flavor and unique texture.
