From Bangkok to Phuket: 7 must-try regional Thai dishes
Thailand’s culinary heritage is as varied as its geography, with every region shaping flavours around local ingredients, climate and centuries of cultural exchange. In the south, fragrant curries draw on coconut and spices influenced by Malay and Indian trade, while the northeast favours fiery, herb-driven dishes rooted in Lao traditions. The central plains highlight balance and refinement, and the north leans on earthy flavours, fermented notes and Lanna-era techniques. Together, these regional Thai dishes reveal an intricate tapestry of taste, aroma and texture, each one offering a deeper understanding of the country’s gastronomic identity.
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Bangkok: pad thai
While widely available across Thailand and with origins associated with Ayutthaya, pad thai remains closely associated with Bangkok. One of the most popular Thai dishes globally, this mixes stir-fried rice noodles with shrimp or chicken, tofu, eggs, tamarind paste, fish sauce and palm sugar, garnished with crushed peanuts and lime. The result is a harmonious balance of sweet, salty, sour and nutty flavours. Thipsamai is legendary for its smoky wok-fried noodles and perfectly caramelised tamarind sauce.
Chiang Mai: khao soi
Northern Thailand’s khao soi is a coconut curry noodle soup featuring soft egg noodles and crispy noodles on top, usually served with chicken or beef. Its creamy curry broth is flavoured with turmeric and spices, topped with pickled mustard greens, shallots and lime to balance richness with tang. Khao Soi Khun Yai in Chiang Mai is renowned for its authentic preparation, where the broth is fragrant, golden and intensely satisfying.
Chiang Rai: sai ua
Another northern speciality is sai ua, a grilled pork sausage infused with lemongrass, kaffir lime leaves, galangal and red curry paste. Its aromatic, slightly spicy flavour exemplifies the north’s herb-forward cuisine. At Mae Sai local markets, vendors grill it fresh, letting the natural smokiness and spices shine.
Isaan: som tam and larb
Northeastern Thailand, or Isaan, is known for its bold, piquant flavours. Som tam, a green papaya salad, combines shredded papaya, garlic, chilli, lime, fish sauce and palm sugar, resulting in a fiery, tangy, crunchy salad. Larb, a minced meat salad with toasted rice powder, chilli, lime and fresh herbs, complements the papaya salad perfectly. Khon Kaen street stalls are famed for both dishes, capturing the authentic essence of Isaan cuisine.
Ayutthaya: boat noodles
Ayutthaya is synonymous with boat noodles, a rich, dark broth filled with pork or beef, rice noodles, herbs and a touch of blood for thickness. Traditionally served in small bowls to encourage tasting multiple varieties, the soup is intensely flavourful, with notes of star anise, cinnamon and coriander. Raan Rim Nam is a local favourite, preserving the centuries-old recipe near the river.
Phuket: massaman curry
Southern Thailand is home to massaman curry, a coconut milk-based curry with influences from Malay and Indian cuisines. Tender beef or chicken is stewed with potatoes, peanuts, tamarind and aromatic spices like cinnamon and cardamom. The curry is rich, slightly sweet and deeply comforting.
Trang: moo hong
Moo hong is a slow-cooked southern pork belly stew, slightly sweet and mildly spiced, simmered in soy sauce, garlic and black pepper. This hearty dish reflects southern Thailand’s preference for deep, savoury flavours. Trang town markets offer some of the best local versions, where pork melts tenderly into a rich, dark sauce.
Thailand’s culinary diversity is best experienced through its regional Thai dishes. From Bangkok’s tangy pad thai and Chiang Mai’s creamy khao soi to Isaan’s fiery som tam and southern coconut-rich Massaman, each region offers a window into local ingredients, traditions and flavour philosophies. Exploring these Thai dishes is a journey through Thailand itself, a nation defined as much by its food as by its landscapes.
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