To say that Mekhong has a share in Thailand’s national culinary pride might sound like an overstatement, and even outlandish. But consider this ...

“It is underpinned by a deep and authentic appreciation that it is the small things that refine and produces perfection.” - Chang

Are you a pandan maniac?

Focusing on a bland ingredient like tofu presents a contrasting challenge to Thai notions of “aroy”, where local palates are constantly over-stimulated by heavy spice, sweetness, sourness, bitterness and salt. We sit down with two of Asia’s best chefs to hear how they intend to deconstruct one of Asia’s most common ingredients while presenting a new proposition to Thai taste buds.

Families cooking together in the name of Buddhism - a picture perfect scene of food and faith seamlessly co-existing. You can't get any more Thai than that.

Few dishes embody Pak Tai or the southern region of Thailand as fully as khao yam or spicy rice salad.

“It is underpinned by a deep and authentic appreciation that it is the small things that refines and produces perfection.” - Chang

Do you truly know Champagne?

The world’s largest exporter of the thorny, pungent fruit, Thailand is the best place to try all 234 varieties of durian available.

Following the success of the Michelin Guide Bangkok launch last year, Michelin Guide Thailand is pleased to announce its continuous development in Thailand extending the Thai selection to Southern provinces in its 2019 edition.

Balancing a meal is an underrated skill that native Thais instinctively know. The act of translating flavours from multiple dishes to work in unison is a grand unspoken collaboration between the cook and diner, and nowhere is this balance better seen than on the family-style table.

Some of the top names in Bangkok discuss how the arrival of the city's first MICHELIN Guide will change the local dining scene.

Shining a spotlight on Thai cuisine internationally.