Thai

Thailand’s vibrant New Year festival is fresh, fun, and full of life. Wondering where to go and how to celebrate? We have curated the answers from north to south.

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.

The legendary chef behind Aksorn looks back on five years of change, his personal evolution and the lessons he continues to learn today.

The Jimbocho restaurant offers a set-course menu, blending authentic Thai flavors with seasonal Japanese ingredients.

How a fusion dish of old Siam became a modern Thai classic.

These are the top Thai hotel brands you should know that are making a splash on the global stage.

A Thai chef reveals what he’s been creating in his insect lab — and shares how to enjoy every bite.

From riverside wishes to roadside eats, we’re revealing where to float your krathong and fuel up across Thailand.

Think Thai food begins and ends with phad Thai? Think again.

We dared Chef Pichaya “Pam” Soontornyanakij of One MICHELIN-Starred Potong in Bangkok to cook with a box of surprise ingredients. See how she turned the unknown into culinary magic.

Here is the secret to making nam pla phrik, the punchy Thai fish sauce dip that elevates every meal — crafted by a Thai MICHELIN restaurant chef.

The surprising story behind the popular northern Thai chili dip.

Inside the signature dish at this Southern Thai restaurant serving fiery regional flair.

Move over papaya salad: khao yam is the Southern Thai salad you need to know.

One Star. Five Months. Manāo is rewriting the rules for Thai dining in Dubai.

The secret behind the explosive tastes that earned Bib Gourmand for this Bangkok seafood restaurant.

Swap the mango sticky rice for this indulgent durian dish from Thai chef Thanintorn “Noom” Chantrawan.

"MICHELIN Star's how I like my dinner."