“We felt like we were on an episode of Anthony Bourdain because we were taken into the back alleys of Bangkok's Chinatown to find the hidden gems of the city and honestly the best Chinese/Thai food we have ever tasted.”
— Nicky, 2017
01 Food tours
Original food tours, curated with our local tastemakers to showcase the neighbourhood kitchens, markets and family-run eateries that define Bangkok.
02 Meet the tastemakers
The local food experts who help us research, refine and lead every A Chef's Tour.
Fish sauce depth, palm sugar sweetness, bird's-eye chilli heat, lime bite. Bangkok holds the four Thai flavours in permanent balance.
04 The pantry
- Nam pla, fish sauce that anchors almost every Thai savoury dish
- Prik ki nu, tiny bird's-eye chillies that carry the heat
- Palm sugar, unrefined coconut sugar that softens spice and salt
- Kaffir lime leaves, fragrant citrus leaves shredded into curries
- Galangal, pine-scented rhizome distinct from ginger
- Gapi, funky fermented shrimp paste at the base of most Thai curries
05 In the kitchen
- Pounding curry pastes by hand in a granite mortar
- Wok-tossing over screaming charcoal for rapid pad dishes
- Balancing sour, salty, sweet and spicy on every plate
- Deep-frying whole fish until the bones shatter into cracker
- Grilling moo ping and gai yang over glowing coconut charcoal
06 Eat this first
- Pad krapow, minced meat and holy basil over rice with a fried egg on top
- Kuay teow reua, dark boat noodles thick with blood, offal and pork
- Som tam, green papaya pounded with lime, palm sugar and chilli
- Tom yum goong, sour and spicy prawn broth with lemongrass and galangal
- Khao niao mamuang, ripe mango with coconut-soaked glutinous rice
A field guide to Thailand's seafood
Thai seafood is some of the best in Southeast Asia. 20 dishes worth chasing, plus the specific places to eat them.
09 Recipes
A collection of authentic recipes we couldn't leave behind.
A thick potato-and-egg omelette sandwiched inside soft roti or crusty bread with chili sauce. Bangkok's Muslim-quarter breakfast snack.
Butterflied chicken marinated in garlic, coriander root, fish sauce and palm sugar, then grilled hard over charcoal. Isaan's roadside classic, served with sticky rice.
Clear beef broth over rice noodles with slow-braised beef shin, meatballs, bean sprouts and fresh coriander. Bangkok's iconic noodle lunch.
A pile of shaved ice drenched in sweetened coconut cream, topped with a customer-chosen selection of jelly, tapioca pearls, sweetened beans and jackfruit. Bangkok's summertime cooler.
Soft rice paper rolls filled with lettuce, coriander, cooked prawn, glass noodles and sweet Chinese sausage, dipped in a tangy plum-tamarind sauce. Bangkok's lightest starter.
Fresh corn kernels pounded with garlic, chili, palm sugar and lime instead of green papaya — a modern Bangkok variation of the classical som tum.
10 Field Notes
Quick field notes to help you get accustomed to Bangkok.
Weather
Tropical — hot and humid year-round (28–35°C), with a rainy season (May–October) bringing short, intense afternoon storms. Cool season (November–February) is the sweet spot.
Currency
The Thai baht (THB); cash is standard for street food, tuk-tuks, and markets. Cards work in restaurants, hotels, and shopping malls; 7-Eleven is on every corner and takes card.
Language
Thai; English coverage is decent around Sukhumvit and the tourist sights, thin at markets. A smile and a wai go a long way.
Etiquette
Cover shoulders and knees in temples; never point your feet at people or Buddha images; don't touch anyone on the head. The king is deeply respected — never speak ill of the monarchy.
Getting around
The BTS Skytrain and MRT metro are fast, air-conditioned, and easy — but they don't cover everywhere. Grab is the go-to ride app; tuk-tuks are fun but always agree the fare first.
Prayer
Predominantly Theravada Buddhist — spirit houses sit outside almost every building. Wat Pho, Wat Arun, and the Grand Palace all welcome respectful visitors.