01 Food tours
Original food tours, curated with our local tastemakers to showcase the neighbourhood kitchens, markets and family-run eateries that define Hua Hin.
Hungry Hua Hin
Hua Hin
A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.
Samo Riang Suppers
Hua Hin
A curated food tour through the streets, markets and family kitchens of the destination — flavour by flavour.
02 Meet the tastemakers
The local food experts who help us research, refine and lead every A Chef's Tour.
Grilled squid at the pier, som tam papaya salad, khao chae rice in cold jasmine water, coconut ice cream. Hua Hin cooks central Thai on the Gulf's calm shore.
04 The pantry
- Gulf squid, fresh from the piers each morning
- Green mango, sour and firm for som tam
- Coconut, from the palm groves surrounding the town
- Pla thu, Gulf mackerel steamed whole in bamboo baskets
- Nam pla wan, sweet caramelised fish sauce for dipping
05 In the kitchen
- Grilling squid whole on the pier over open charcoal
- Pounding som tam to order in wooden mortars
- Steaming pla thu mackerel in bamboo for the morning market
- Chilling khao chae rice in flower-scented iced water
- Serving royal-court dishes plated with palace-style precision
06 Eat this first
- Pla muek yang, charcoal-grilled squid with tart chilli dip
- Khao chae, rice in cold jasmine-scented water with fried accompaniments
- Hor mok pla, steamed fish curry custard in banana-leaf cups
- Kuay teow lord, rolled rice noodles with sweet dark soy
- Coconut ice cream, served in the shell with sticky rice
What happens inside a hammam kitchen
A morning with the cooks who feed the neighbourhood before dawn. Charcoal, dough, the smell of a bakery working its second oven.
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 Hua Hin.
Weather
Tropical. Warm and dry from November to March (peak season), hot from March to June (30–35°C), and rainy but still warm from June to October.
Currency
The Thai baht (THB). Cash for markets, night bazaar, and street food. Cards in restaurants and hotels. ATMs everywhere.
Language
Thai is universal. English works well in tourist areas. Hua Hin is a longstanding resort town.
Etiquette
Cover shoulders and knees in temples. On the beach, topless bathing is not the norm and is technically illegal.
Getting around
The town is walkable along the beach. Songthaews and tuk-tuks cover the wider area cheaply. Grab works; scooter hire is easy for confident riders.
Prayer
Predominantly Theravada Buddhist. Wat Huay Mongkol and the temples on the hill are the main sites. A small Muslim community lives near the fishing port.