Discovering Thailand flavors
- mazarineodile
- Jul 17
- 4 min read
Updated: Aug 22
When we think of Thai cuisine, Pad Thai or Green Curry usually come to mind. But these international stars are only a small glimpse of Thailand’s rich culinary culture.
Thai food changes as much as the landscape. From the mountains of the North to the Southern coasts, each region has its own recipes, ingredients, and well-kept secrets.
So how about a little plate tour ?
In the North : the warmth of mild spices
Northern cuisine is gentler than its Southern counterpart, often influenced by Burmese and Laotian flavors. Here, you won’t find dishes drenched in coconut milk, but rather earthy, herbal, and deeply aromatic tastes.
Khao Soi – It’s a yellow curry noodle soup, served with chicken or beef, crispy fried noodles on top, and a broth so rich it feels like a hug.
This is THE Chiang Mai signature dish. This is the kind of dish they serve you after a long hike in the northern hills or a cycling leg along the Mae Hong Son loop. The bowl arrives, large, golden, steaming a fragrant reward. You blow gently on it, and everything goes quiet.
Sai Ua – A grilled pork sausage infused with garden herbs and spices fragrant, flavorful, and highly addictive.
Nam Prik Ong – A mild chili, tomato, and pork dip, served with crunchy raw vegetables.
In the Center : the balance of the kingdom
In Bangkok and its surroundings, food reflects Thailand’s cultural crossroads. Here, you’ll find the perfect balance of salty, sweet, sour, and spicy.
Pad Thai – Yes, the international star. But it’s far better here : homemade sauce, fresh shrimp, and wok cooking that’s practically choreography.
Pomelo Salad (Yam Som-O) – This dish is part of the wide “yam” family the famous sweet-sour-spicy Thai salads, where fresh herbs, citrus, proteins, and bold sauces are tossed together in perfect harmony.
It draws its roots from royal Thai cuisine, which played with textures and contrasted flavors: sweet, salty, sour, spicy. It’s typically made with pomelo, shredded chicken or shrimp, toasted coconut, fried shallots, peanuts or cashews, fresh herbs (mint, coriander), fish sauce, lime juice, palm sugar, and chili. But like every Thai dish, each cook creates its own pomelo salad variation so better go out there and taste many of them.
If you’d like a to know few good places where to eat amazing pomelo salads, fresh from the orchard, we know a few in Amphawa region so do contact us!
Khao Man Gai – Tender chicken over fragrant rice, served with a light broth and a soy-ginger dipping sauce. Divine simplicity.
Tom Yum Goong – This spicy soup with shrimp, lemongrass, galangal, and mushrooms is an aromatic explosion; the kind you order when tropical rain starts pouring out of nowhere. Sheltered under a tin roof, you watch the raindrops dance while the steaming soup warms your chest. It’s sour, fiery, electric.
Green Curry (Kaeng Khiao Wan) – A creamy, herbaceous curry, often made with chicken, with just the right kick of spice.
In the South : spice fire and seafood treasures
Southern Thailand is all about seafood, fiery chilies, coconut milk, and strong Muslim and Malay influences. The dishes are bolder but never lacking in nuance.
Massaman Curry – A rich and creamy dish infused with cinnamon, clove, and cardamom. A Persian-inspired dish that’s now a Thai essential.
Kaeng Som – A sour and spicy soup made with fish or shrimp perfect for thrill-seeking taste buds.
Pla Tod Kamin (Turmeric Fried Fish) – This golden, crispy fish is the kind you share after a boat ride, your hair all tangled by the wind.
Barefoot in the sand, seated at a wooden table, your fingertips stained yellow with turmeric.
You eat with your hands and that’s exactly how it should be. You lose track of time.
It’s crispy, spicy, with a taste of the sea.
Kua Kling – An ultra-spicy dry curry dish, only for the brave! /reserved for the bravest eaters.
Seafood in Yellow Curry Paste – A special mention for our favorite : a mildly spiced dish, sometimes served in a coconut shell.
The yellow curry gently coats the seafood, creamy, balanced, comforting.
It’s the kind of joy you taste barefoot, still dusted in fine sand, at a wobbly driftwood table facing the Gulf of Thailand after a morning cycling along the coast.
A quiet lunch break, maybe followed by a nap or some exploration on foot. Pure happiness.
And finally... something sweet?
Because yes, Thai desserts deserve their moment too :
Mango Sticky Rice (Khao Niew Mamuang) – Sweet sticky rice, coconut milk, fresh mango. Simply perfect.
Tub Tim Krob – Crunchy water chestnut “rubies” in iced coconut milk. So refreshing.
Roti – This delicate Malaysian-style crêpe, crispy on the outside, often filled with banana and drizzled with sweetened condensed milk, is best enjoyed late at night, standing on a lively sidewalk in Bangkok, maybe in Sukhumvit. A hot griddle crackles under the swift movements of a smiling vendor. The crispy crêpe folds over the banana, all of it soaked in sweetened condensed milk. Neon lights flicker, and music drifts over from a distant bar.
In conclusion : Dare to go beyond Pad Thai
Thai cuisine is a journey within the journey, a delicious way to explore the culture, the land, and the traditions.
So yes, order the Pad Thai… but more importantly, lose yourself in the menus, try a curry you’ve never heard of and go for a dish you can’t even pronounce.
Trust us : you’ll come back for the food as much as for the views.
This post, in brief :
Here we explore the flavors that define Thailand’s food culture.
Street food and local markets form part of the journey.
Each dish tells a story of place and tradition.
Cuisine connects people and landscapes.
Food becomes an essential layer of travel.
