Exploring the history, origins, and cultural significance of Asia’s most traditional and enduring cuisines.
Central Thai cuisine is a refined balance of sweet, salty, sour, and spicy, rooted in the royal courts of Ayutthaya and Bangkok. Shaped by centuries of trade, it features iconic dishes like Tom Yum Gung and Green Curry, emphasizing communal dining and fresh, aromatic ingredients.
Isan food is the bold, rustic soul of Northeast Thailand, shaped by Lao heritage and a challenging climate. Defined by sticky rice, fiery spices, and the pungent umami of fermented fish (Pla Ra), it offers an adventurous, communal dining experience through iconic dishes like Som Tum and Larb.
Jawi Peranakan cuisine is a rare culinary fusion from Penang, blending Indian Muslim and Arab spices with Malay aromatics. Distinct from Nyonya food, it emphasizes savory, complex flavors and slow-cooked techniques, reflecting the heritage of Penang’s early merchant communities.
Northern Thai or Lanna cuisine is defined by earthy, herbal flavors and a rare use of coconut milk. Influenced by Burmese and Lao traditions, it features sticky rice as a staple alongside iconic dishes like Khao Soi and Sai Oua.
The "foodie traveller" uses local cuisine as a lens to explore Southeast Asia’s culture and soul. From iconic street food to farm-to-table experiences, this trend prioritizes authenticity, helps preserve heritage recipes, and drives economic support directly to local communities.
Thai food heritage is a tasty map of regional identities, from Central Thailand’s royal refinements to Isan’s bold, rustic flavors. This culinary legacy blends indigenous ingredients with centuries of global trade, creating a world-renowned balance of sweet, salty, sour, and spicy.
Dim sum originated as simple snacks for Silk Road travelers in ancient Chinese teahouses. Meaning "to touch the heart," this culinary tradition evolved through various dynasties into a sophisticated social ritual centered around tea, small bites, and community.