Tom Yum Goong (Thai: ต้มยำกุ้ง, English: Tom Yum Goong) is a representative soup originating from the Kingdom of Thailand. Characterized by the complex aromas of herbs and spices such as lemongrass, kaffir lime leaves, galangal (Thai ginger), and chili, it combines the savory flavor of fresh shrimp with the sourness of lime and the saltiness of fish sauce, allowing one to enjoy spiciness, sourness, and umami simultaneously. Traditional Tom Yum Goong is widely enjoyed not only in Southeast Asia but also around the world, and is regarded internationally as a symbolic dish of Thai cuisine. At Baan Khanitha The Heritage, located within ICONSIAM in Bangkok, guests can enjoy authentic Tom Yum Goong in a sophisticated atmosphere unique to Thailand.
Khao Niao Mamuang (Thai: ข้าวเหนียวมะม่วง, English: Mango Sticky Rice) is a traditional dessert that represents Thai cuisine. It is characterized by sticky rice cooked in coconut milk and served with ripe mango, and is especially popular during the hot season and mango harvest period. The harmonious combination of sweetness, chewy texture, and coconut flavor has made this dish popular throughout Thailand and, in recent years, well-known among tourists. This article also covers the emerald green version of Khao Niao Mamuang served at the Bangkok restaurant ""Baan Padthai"" (บ้านผัดไทย).
Espresso ice is a refreshing coffee beverage that is served chilled with ice after brewing espresso coffee. Originating in Italy, this style of drink has spread especially in urban areas under names such as "Caffè Freddo" and "Iced Espresso." In recent years, various adaptations have been introduced worldwide, including in Asia and America, and it has become a popular choice particularly in the café cultures of hot regions and cities.In Bangkok, espresso ice is a staple menu item among coffee enthusiasts, with original styles that include added condensed milk or syrup also proving popular. The drink is available in a variety of settings, including outdoor vendors, café chains, and upscale establishments, having uniquely evolved to suit the local climate and preferences.
Thai Fantuan is a type of street food that evolved by incorporating Thai culinary culture and modern preferences into the traditional Fantuan (pressed rice ball) originally from Taiwan. Especially popular at places like ""Fantuan Thailand"" in Bangkok's Ari district, this dish features a visually striking appearance with rice—mainly black rice—wrapped entirely in seaweed, and offers a variety of fillings that make use of local ingredients and seasonings. With its modern style combining both design and health-conscious elements, Thai Fantuan enjoys wide popularity among both locals and tourists.
VitaC Detox Juice Original is a fresh juice offered at BOOST, a juice stand located in MBK Center, a commercial facility in Bangkok, Thailand. BOOST is a globally recognized juice chain originating from Australia, known for serving a variety of fruit and vegetable juices with a focus on health and convenience. VitaC Detox Juice Original is rich in nutrients, particularly vitamin C, and is popular mainly among health-conscious consumers and tourists.
Taohuai (Thai: เต้าฮวย) is a traditional dessert widely consumed in Chinese communities across Southeast Asia, especially in Thailand. Originating from the Chinese douhua, it consists of a soft, pudding-like tofu made from soybeans, typically served with coconut milk, syrup, and various toppings. In Thailand, taohuai is a popular treat found at street stalls and dessert shops in urban areas, with a variety of regional flavors and adaptations having developed over time.
Satosiam (Thai: สาโทสยาม) is a modern commercial alcoholic beverage derived from the traditional Thai fermented rice wine known as Sato (สาโท). Sato is a naturally fermented drink, primarily made from glutinous rice, and has long been enjoyed at home and in villages, especially in the Isan region of northeastern Thailand. Satosiam retains the traditional production methods and distinctive flavors but is bottled under industrial production and sanitary standards, making it widely available both in urban areas and internationally. It is characterized by its unique sweetness, rich aroma, and mild acidity, sharing similarities with other fermented alcoholic beverages such as beer and makgeolli. Recently, Satosiam has gained popularity in urban centers like Bangkok and is attracting attention as an element of Thai food culture.
BigSheet Taokaenoi is one of Thailand’s most representative seaweed snacks, widely enjoyed not only locally but also in many countries across Asia. In Thailand, where eating seaweed was not traditionally part of daily life, it emerged as an innovative snack in the early 2000s and quickly gained popularity, especially among younger generations. Characterized by its crispy texture and diverse range of flavors, BigSheet Taokaenoi is now commonly found not only in Thai supermarkets and convenience stores but also in overseas markets.
Rat na is a traditional Thai noodle dish characterized by its Chinese-influenced, thickened gravy style. Originally introduced to Thailand by Chinese immigrants, the dish commonly features a variety of noodles, such as wide rice noodles, egg noodles, or even deep-fried rice cakes, served with a rich, savory sauce. An assortment of ingredients including meats, seafood, and various vegetables are frequently added. Rat na is popular across a wide range of establishments, from humble street stalls to specialty restaurants, and is well-known not only throughout Thailand but also in neighboring countries.
Moo Ping is a grilled pork skewer dish originating in Thailand, characterized by juicy pork cooked over charcoal or a grill. The meat, marinated in a sweet and savory sauce using ingredients such as fish sauce and palm sugar, is skewered and widely enjoyed as street food at stalls and markets. It is mainly eaten for breakfast or as a snack and is often served with sticky rice. Moo Ping is a beloved national dish that can be easily found in tourist areas such as Khao San Road in Bangkok, and in recent years, it has gained recognition abroad as a representative menu item of Thai cuisine.
