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Thailand Food and Drink
Thai cuisine is renowned for its vibrant flavours, aromatic herbs and artful balance of sweet, sour, salty and spicy notes. Each region has its own culinary character: the central plains favour fragrant curries and coconut-rich dishes, the north offers milder, earthy flavours and specialties like khao soi, the northeast (Isan) is known for grilled meats, sticky rice and fiery salads, while the south brings heat and richness shaped by fresh seafood and Malay influences. Eating in Thailand often revolves around small shared dishes, creating a communal, lively dining experience.
Street food is an essential part of daily life, and some of the country's most memorable meals come from roadside stalls or night markets. Noodles, soups, grilled skewers, stir-fries and tropical fruit are widely available and freshly prepared. In cities and tourist areas, visitors will also find a growing number of modern cafés, vegetarian restaurants and international options sitting comfortably alongside traditional shophouses.
Food is generally safe when freshly cooked, though it is sensible to choose busy stalls where ingredients turnover quickly. Bottled or filtered water is recommended, and ice in reputable cafés and restaurants is usually produced in hygienic conditions. Visitors with food allergies should communicate clearly, as peanuts, shellfish and chilli are common ingredients. Vegetarian and vegan dishes are increasingly available, though some dishes may contain fish sauce or meat-based broths unless specified.
Pad Thai: Thailand's famous stir-fried noodle dish, made with rice noodles, tamarind, tofu or prawns, bean sprouts and crushed peanuts, often served with lime and chilli flakes.
Tom Yum Goong: A hot and sour soup flavoured with lemongrass, lime leaves, galangal and fresh chillies, typically cooked with prawns for a bright, aromatic broth.
Green Curry (Kaeng Khiao Wan): A fragrant coconut-based curry with green chillies, Thai basil and tender meat or vegetables, known for its creamy texture and gentle heat.
Som Tam: A spicy papaya salad from Isan, combining shredded unripe papaya with tomatoes, lime juice, fish sauce, garlic, peanuts and fresh chillies.
Khao Soi: A northern Thai speciality of egg noodles in a rich coconut curry broth, topped with crispy noodles, pickled mustard greens and shallots.
Massaman Curry: A slow-cooked, mildly spiced curry influenced by Persian flavours, made with potatoes, peanuts and tender beef or chicken.
Mango Sticky Rice (Khao Niao Mamuang): A beloved dessert pairing ripe mango with sweet sticky rice and coconut cream, popular during mango season.
Khao Pad: Thailand's classic fried rice dish, available everywhere from street stalls to restaurants, often served with lime and cucumber.
Thai Milk Tea (Cha Yen): A bright orange, sweet, strongly brewed tea mixed with condensed milk or evaporated milk, served iced for a refreshing treat.
Sangsom: A local dark rum-style spirit commonly enjoyed with soda, cola or mixed into cocktails, widely available in bars and shops.
Fresh Coconut Juice: Chilled coconut water served straight from the shell, naturally sweet and perfect for hot days.
Thai meals are typically served all at once rather than in separate courses, reflecting the communal style of eating where dishes are shared and enjoyed together. Variety is central to the experience, with soups, curries, stir-fries and salads placed on the table for everyone to sample. In tourist-oriented restaurants, the level of chilli heat is often toned down for foreign visitors, but local eateries usually prepare dishes in their traditional, spicier form. Travellers who prefer milder flavours can request "mai phet" (not spicy), though interpretations may still vary from place to place.
Thailand regulates the sale of alcohol quite strictly. Retail shops and convenience stores are only allowed to sell alcohol during permitted hours. Licensed hotels, bars, restaurants in tourist zones and international airport terminals are generally exempt — they may serve alcohol outside standard restricted hours depending on their license.
Tipping in Thailand is not mandatory, but it is appreciated, especially in restaurants and cafés that provide good service. In casual eateries and street-food stalls, rounding up the bill or leaving small change is common. In mid-range restaurants, many visitors leave around 20 to 50 baht, while in higher-end establishments, a tip of about 10% is customary if a service charge is not already included. Always check the bill, as some hotels and upscale restaurants automatically add a 10% service charge, in which case no additional tip is expected.
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