Here Are Bangkok’s Best Khao Chae

Advanced booking is required to get a taste of Khao’s seasonal khao chae. The team selects high-quality jasmine rice that is perfectly cooked and smoked with fragrant candles. Indulge in the delightful flavour of aromatic rice in jasmine-infused water complemented with an array of eight traditional condiments as well as fresh produce, such as cucumber, galangal, and green mango to enhance each side dish.

Not only serving traditional Thai khao chae with side dishes beautifully seasoned with sweet and salty flavours, Saneh Jaan’s refreshing assorted vegetables and jasmine rice are also chilled in scented water to balance the intensity. Even the ice cubes are delicately made from floral-scented water so that the aroma lasts even longer.

Available only for a week in April every year, Suan Thip’s traditional khao chae is only for those who book in advance. The khao chae is carefully prepared in the traditional Thai way. Their jasmine-scented water is served chilled with a flowery fragrance. Both cooked and fresh condiments are packed with flavour.

The summer menu at Royal Ocha celebrates khao chae by serving the jasmine-scented and chilled rice accompanied by wonderfully presented lighter dishes. The chef uses premium ingredients from all over Thailand, including jasmine-scented water that is made of pH 8.88 mineral water.

This summer dish is so popular at Baan Nai that advanced booking is required with a limited number of orders per day. The jasmine in the scented water is plucked in its pre-blooming stage in the evening from jasmine trees planted in the garden. The jasmine then will begin to bloom in a container filled with pure water before serving.

As a sister restaurant of Saneh Jaan, their recipes are quite identical. The rice is carefully prepared and cooked at the perfect temperature, then soaked in the candle-smoked water with jasmine blossoms and rose petals. The dish is served with tasty condiments and assorted vegetables.

The khao chae menu is homey and is a signature dish by acclaimed Thai culinary teacher Ajarn Rachadapa Amatayakul. The dish is also available throughout the year.