Eating & Drinking
“Fresh and light on the outside, full of edgy and aromatic tastes on the inside, Thai cuisine is a harmonious blend of different culinary traditions brewed on its land.”
There are many components to the versatile cuisine of Thailand, mostly shaped by geography and cooking styles. The vast and diverse landscape results in unique regional culinary traditions that occasionally exchange styles and ingredients. In mild Northern Thailand, the food scene softens relatively, and the influence of neighboring Myanmar is indisputable. Sticky rice is present in almost every dish. Central Thailand has the richest cuisine, fed by all regions of the country and home to the royal cuisine of Thailand. Dishes are more plentiful and complex, placing more importance on edgy spices and thicker sauces. Most of what has made it to the international cuisine comes from the South, as this is where the tourist spots concentrate.
Thai food comes in four categories: boiled dishes with a light taste, spicy salads that usually make good sides, pounded dishes, and curries with their thick and fulfilling content. Fries are additions of Chinese cuisine. Still, they are as common as any other Thai dish in the contemporary food scene. One of the best dishes to eat in Thailand is Spicy Shrimp Soup, bringing together the highlights of local produce. A variety of spicy salads are also iconic Thai food, including fresh ingredients from the sea. For the ultimate Thai food experience, try noodle dishes and curry in multiple locations, as regional varieties are delicious and valuable for Thai culture.
When it comes to drinks, the characterful Mekhong takes the lead, mesmerizing drinkers with its spicy twist and strong taste. It is the national drink of Thailand made of sugarcane and rice. Another intriguing drink to try is Sato, an aromatic rice wine that received credit for its ceremonial importance.