Thai
2 min.
Behind the Dish: Why Chef Ton Believes Khao Kluk Kapi Only Needs One Perfect Version at Le Du
Meet the humble shrimp paste dish turned star power that defines Chef Thitid “Ton” Tassanakajohn, and why he stopped reinventing his signature khao kluk kapi.
1 min.
Introducing KHAO, Tokyo’s First One MICHELIN Star Thai Restaurant
The Jimbocho restaurant offers a set-course menu, blending authentic Thai flavors with seasonal Japanese ingredients.
3 min.
What Is Massaman Curry and Where to Find the Best Bowl in Thailand
How a fusion dish of old Siam became a modern Thai classic.
4 min.
What Thai Chefs *Really* Want You to Eat and Where to Find It
Think Thai food begins and ends with phad Thai? Think again.
2 min.
How to Make World-Renowned Thai Mango Sticky Rice Like a Two-MICHELIN-Star Restaurant
Turn your kitchen into a starry affair with this easy mango sticky rice recipe from Chef Chumpol Jangprai of R-Haan.
2 min.
MICHELIN Inspectors’ Favourite Thai Dishes in the MICHELIN Guide Thailand 2024
These are the most memorable Thai dishes according to our dining experts.
3 min.
Restaurants Secrets: How To Master The Perfect Thai Omelette
How do you like your Thai omelette?
2 min.
Recipe: Thai Red Curry Paste
Some of the best Thai dishes start with a solid homemade curry paste. The chef of MICHELIN-starred Ruean Panya in Bangkok breaks down its components.
2 min.
5 Questions With Chef David Thompson On Life After Nahm
The renowned Australian chef continues to keep his flame for Thai cuisine alive with his latest restaurant Aaharn in Hong Kong.
2 min.
Ingredient: Pandan
Find out why pandan is one of the most beloved ingredients in Thai cuisine.
