Thai cuisine varies widely from region to region. This article explains how climate, traditions, markets and religious practices shape food across the country, offering a clear overview of the flavours and cultural influences that define Thailand’s culinary identity.

The Central Plains, often called Thailand’s rice bowl, is a fertile region nourished by the Chao Phraya River. Its abundance of fresh produce has given rise to a cuisine that is rich, balanced and refined, where flavours are harmoniously combined.

Isan, the vast northeastern region of Thailand, is a land of contrasts. Rural and deeply attached to its traditions, it has preserved a simple, honest and distinctive cuisine. Sticky rice reigns supreme here, accompanying salads, grilled meats and spicy dips. Influenced by neighbouring Laos and Cambodia, Isan cuisine stands out for its bold flavours, often salty, sour and fiery.

Northern Thailand captivates visitors with its mountain landscapes and unique gastronomy. Influenced by neighbouring Myanmar, Laos, and China, Northern Thai cuisine is distinct from the rest of the country. Dishes are less sweet, coconut milk is rarely used, and flavours rely on fresh herbs, broths, and the subtle balance of saltiness and spice.

With Recipes from Southern Thailand, InFusion Cooking Classes Koh Samui presents a new book dedicated to the diversity and depth of Southern Thai cuisine. This volume brings together 50 authentic recipes inspired by Thai, Chinese and Muslim culinary traditions, offering a complete panorama of a region where spices, seafood and cultural exchange shape everyday cooking.

Every year, on the full moon night of the twelfth lunar month, rivers, lakes, and canals across Thailand glow with thousands of floating candles. This is Loy Krathong, one of the country’s most graceful and enduring traditions. The word loy means “to float,” while krathong refers to a small lotus-shaped raft traditionally made from banana trunk slices, decorated with leaves, flowers, incense sticks, and a candle.

This article is the sixth part of a series dedicated to Thailand’s culinary diversity. The country presents an exceptional mosaic of cuisines, each shaped by geography and history: the mountain-influenced cuisine of the North, the sticky rice and chilli-based dishes of the North-East (Isan), the refined and balanced dishes of the Central Plains, and the spice-laden coastal cuisine of the South.

For the past few weeks, we have been exploring Thailand through its regional cuisines. After discovering the mountainous and aromatic dishes of the North, the fresh and tangy flavours of the Northeast, and the refined royal cuisine of the Central Plains, we now head south. This lesser-known region reveals a powerful and contrasting gastronomy, shaped by the sea, the monsoon and centuries of cultural exchange.

For several weeks we have been travelling across Thailand through its regional cuisines. After the North, rich in its mountain herbs and grilled curries, then the North East, shaped by exchanges with Laos and Cambodia, we now arrive at the centre of the country. The Central Plain, crossed by the Chao Phraya River, is often called the “rice bowl” of Thailand. It is a fertile land where fruits, vegetables and herbs abound, but it is also home to dishes that have become world-fa

We have started a series devoted to Thailand’s regional cuisines. After a general introduction and a first article dedicated to the cuisine of the North, this new chapter takes us to the North East, a region known as Isan. We will see how history, geography and climate have shaped a unique culinary identity, influenced by exchanges with neighbouring Laos and Cambodia, by ingenious preservation methods, and by an intensity of flavour that has become emblematic. Sticky rice, la

This article is part of our series The Cuisines of Thailand from North to South. After a general introduction, this is our first regional instalment. It is only natural that we begin with the North. Northern Thailand, with its majestic mountains such as Doi Inthanon, the country’s highest peak, offers a face very different from the rest of the kingdom. The climate is cooler, the landscapes more rugged, and these geographical features have shaped unique culinary traditions.

When people refer to Thai cuisine, they often use the singular. Yet Thailand is home to many distinct regional cuisines, each shaped by geography, climate, and cultural exchanges. Stretching 1,700 kilometres from north to south, the country offers an exceptional variety of climates and landscapes, resulting in a diversity of local ingredients and culinary traditions. Add to this the legacy of royal cuisine, Muslim influences, and Sino-Thai cooking, and it becomes clear why sp

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Discover why the Visa DTV Soft Power Thailand is the perfect way to dive into authentic Thai gastronomy. Our 12-month cooking course on Koh Samui takes you far beyond Pad Thai, exploring regional cuisines, fresh market ingredients and traditional techniques. Learn 60 authentic recipes, receive official certificates, and enjoy a cultural immersion that makes your visa application stronger.

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Master authentic Thai cuisine with our intensive cooking courses in Koh Samui, perfectly aligned with the DTV Soft Power visa program. A Unique Opportunity to Learn Thai Cuisine The DTV Soft Power Visa  is a 5-year multiple-entry visa . It allows you to stay in Thailand for an initial 180-day period, which can be extended once to reach 360 consecutive days . After that, you must leave the country but can return as many times as you wish  throughout the 5-year validity of the

If it's not Easter Eggs, what is it ??? When visiting the market, our guest are always surprised by the colored eggs. We can find in Thailand more varieties of eggs than we are accustomed in the Western countries. If it is not Easter eggs, what is it ? The smallest of them are quail eggs. We will find them for example in coconut cream desserts, eaten especially in the Issan. Duck eggs (all the other eggs in the picture) are used to develop salted eggs because the thickness