# Aroy Mak Mak

> Thai and Southeast Asian food: step-by-step recipes from every region of Thailand, guides to Thai condiments, vegetables, herbs and fruits, and famous restaurants, street food stalls and markets to eat at.

Aroy mak mak means "very delicious" in Thai. Every recipe lists ingredients, prep and cook times, servings and a numbered method; guides explain what an ingredient is, how it is used, how to buy and store it and what to substitute; place pages give the address, map location, opening hours, price level and what to order.

## Recipes
- [Sai Oua (Northern Thai Herb Sausage)](https://aroymakmak.com/en/recipes/sai-oua): Chiang Mai’s famous coiled pork sausage, packed with lemongrass, galangal, makrut lime and dried chilli, grilled slowly over charcoal.
- [Nam Prik Noom (Roasted Green Chilli Dip)](https://aroymakmak.com/en/recipes/nam-prik-noom): Smoky charred green chillies, shallots and garlic, pounded into a rough dip and eaten with pork crackling, sticky rice and vegetables.
- [Gaeng Hang Lay (Northern Pork Belly Curry)](https://aroymakmak.com/en/recipes/gaeng-hang-lay): A rich, Burmese-influenced curry of slow-cooked pork belly with ginger, pickled garlic, tamarind and peanuts. No coconut milk.
- [Nam Prik Ong (Northern Pork & Tomato Chilli Dip)](https://aroymakmak.com/en/recipes/nam-prik-ong): A mild, meaty dip of minced pork and tomatoes cooked with a dried chilli paste, eaten with crunchy raw vegetables and sticky rice.
- [Pad Thai with Prawns](https://aroymakmak.com/en/recipes/pad-thai-with-prawns): The street-stall classic done properly: tamarind-sour, palm-sugar sweet, fish-sauce salty, with chewy rice noodles and a bit of char from a very hot wok.
- [Khanom Jeen Nam Ngiao (Northern Noodles in Pork & Tomato Broth)](https://aroymakmak.com/en/recipes/khanom-jeen-nam-ngiao): Soft rice noodles in a spicy, tangy broth of pork ribs, tomatoes and dried chilli paste, topped with bean sprouts, cabbage, crispy garlic and lime.
- [Green Curry with Chicken (Gaeng Keow Wan Gai)](https://aroymakmak.com/en/recipes/green-curry-with-chicken): A homemade green curry paste fried in cracked coconut cream, with chicken thigh, Thai aubergines and a fistful of Thai basil.
- [Larb Moo (Isaan Minced Pork Salad)](https://aroymakmak.com/en/recipes/larb-moo): Warm minced pork tossed with lime, fish sauce, chilli flakes, toasted rice powder, shallots and fresh mint.
- [Tom Yum Goong](https://aroymakmak.com/en/recipes/tom-yum-goong): Hot, sour and fragrant prawn soup with lemongrass, galangal and makrut lime leaves, finished with lime juice and nam prik pao.
- [Gai Yang (Isaan Grilled Chicken)](https://aroymakmak.com/en/recipes/gai-yang): Chicken marinated in garlic, coriander root, pepper and lemongrass, grilled slowly over charcoal and served with jaew and sticky rice.
- [Tom Kha Gai](https://aroymakmak.com/en/recipes/tom-kha-gai): A mellow coconut and galangal soup with chicken and mushrooms, sharp with lime and gently hot.
- [Nam Tok Neua (Isaan Grilled Beef Salad)](https://aroymakmak.com/en/recipes/nam-tok-neua): Charred, juicy beef sliced and tossed warm with lime, fish sauce, roasted chilli, toasted rice, shallots and herbs.
- [Som Tam Thai (Green Papaya Salad)](https://aroymakmak.com/en/recipes/som-tam-thai): Shredded green papaya bruised in a clay mortar with garlic, chilli, lime, palm sugar, tomatoes, green beans, dried shrimp and peanuts.
- [Nam Jim Jaew (Isaan Dipping Sauce)](https://aroymakmak.com/en/recipes/nam-jim-jaew): The smoky, sour, salty dipping sauce served with grilled meats across Isaan, thickened with toasted rice.
- [Pad Kra Pao Moo Sap (Holy Basil Pork)](https://aroymakmak.com/en/recipes/pad-kra-pao-moo-sap): Minced pork stir-fried with garlic, bird’s eye chilli and holy basil, served over rice with a crisp-edged fried egg.
- [Tom Saep (Isaan Hot & Sour Pork Rib Soup)](https://aroymakmak.com/en/recipes/tom-saep): A clear, fiery, sour soup of tender pork ribs with lemongrass, galangal, roasted chilli and lots of fresh herbs.
- [Massaman Curry with Beef](https://aroymakmak.com/en/recipes/massaman-curry-with-beef): A rich, mild curry with Persian and Indian roots: braised beef, potatoes and peanuts in a cinnamon, cardamom and tamarind sauce.
- [Kua Kling (Southern Dry Curry)](https://aroymakmak.com/en/recipes/kua-kling): Minced pork dry-fried in a fiery turmeric curry paste until every grain is coated, finished with shredded makrut lime leaves.
- [Khao Soi Gai (Chiang Mai Curry Noodles)](https://aroymakmak.com/en/recipes/khao-soi-gai): Northern Thailand’s curry noodle soup: chicken legs in a rich coconut curry over soft egg noodles, topped with a nest of crispy fried noodles.
- [Gaeng Lueang (Southern Sour Yellow Curry with Fish)](https://aroymakmak.com/en/recipes/gaeng-lueang): A bright yellow, very sour and very hot fish curry from the south, with turmeric, tamarind and green papaya or pineapple. No coconut milk.
- [Khao Man Gai (Thai Hainanese Chicken Rice)](https://aroymakmak.com/en/recipes/khao-man-gai): Silky poached chicken, rice cooked in the chicken stock and fat, and a punchy fermented soybean, ginger and chilli sauce.
- [Khao Mok Gai (Thai-Muslim Chicken Biryani)](https://aroymakmak.com/en/recipes/khao-mok-gai): Spiced yellow rice cooked with yogurt-marinated chicken, topped with crispy shallots and served with a sweet-sour green chilli and mint sauce.
- [Mango Sticky Rice (Khao Niao Mamuang)](https://aroymakmak.com/en/recipes/mango-sticky-rice): Steamed glutinous rice soaked in sweet, salty coconut milk, served with ripe mango and a spoonful of coconut sauce.
- [Gai Tod Hat Yai (Hat Yai Fried Chicken)](https://aroymakmak.com/en/recipes/gai-tod-hat-yai): Southern Thailand’s famous fried chicken, marinated in coriander seed, cumin and garlic and buried under crispy fried shallots.
- [Moo Hong (Phuket Braised Pork Belly)](https://aroymakmak.com/en/recipes/moo-hong): Phuket’s Hokkien-style pork belly, braised in soy sauce, garlic and black pepper until dark, glossy and meltingly soft.
- [Kluay Buat Chi (Bananas in Coconut Milk)](https://aroymakmak.com/en/recipes/kluay-buat-chi): Ripe bananas simmered in salted, sweetened coconut milk with pandan: a warm, simple Thai dessert ready in twenty minutes.
- [Sangkaya Fak Thong (Pumpkin Coconut Custard)](https://aroymakmak.com/en/recipes/sangkaya-fak-thong): A whole kabocha pumpkin filled with palm sugar and coconut custard, steamed until set and cut into striking orange and gold wedges.
- [Khao Kha Moo (Braised Pork Leg on Rice)](https://aroymakmak.com/en/recipes/khao-kha-moo): Pork leg slow-braised in soy, palm sugar and five spice until it falls apart, sliced over rice with kale, pickles and chilli vinegar.
- [Moo Palo (Five-Spice Pork and Egg Stew)](https://aroymakmak.com/en/recipes/moo-palo): A sweet, aromatic Thai-Chinese stew of pork belly and boiled eggs in a soy and five-spice broth, simmered until meltingly tender.
- [Phak Boong Fai Daeng (Stir-fried Morning Glory)](https://aroymakmak.com/en/recipes/phak-boong-fai-daeng): Morning glory flash-fried in a roaring hot wok with garlic, chillies, yellow bean sauce and oyster sauce: crunchy, savoury and done in a minute.

## Regions
- [Central Thailand](https://aroymakmak.com/en/regions/central-thailand): Bangkok and the rice plains: balanced, coconut-rich curries, soups and the dishes the world knows as “Thai food”.
- [Northern Thailand](https://aroymakmak.com/en/regions/northern-thailand): Lanna cooking from Chiang Mai and the mountains: sticky rice, grilled sausages, chilli dips and khao soi.
- [Isaan (Northeastern Thailand)](https://aroymakmak.com/en/regions/isaan): The northeast: fiery salads, grilled meats, fermented fish and sticky rice. The food Thailand eats when it eats out.
- [Southern Thailand](https://aroymakmak.com/en/regions/southern-thailand): The peninsula: the hottest curries in the country, turmeric, seafood, and Malay and Muslim influences.

## Condiments
- [Fish Sauce](https://aroymakmak.com/en/condiments/fish-sauce): Nam pla: the salt of Thai cooking, made from anchovies fermented with salt for a year or more.
- [Shrimp Paste](https://aroymakmak.com/en/condiments/shrimp-paste): Kapi: fermented krill paste that gives curry pastes and chilli dips their deep, savoury backbone.
- [Palm Sugar](https://aroymakmak.com/en/condiments/palm-sugar): Nam tan pip: soft, caramel-scented sugar that rounds off curries, dressings and desserts.
- [Tamarind](https://aroymakmak.com/en/condiments/tamarind): Makham piak: a fruity sourness for pad Thai, massaman and sour curries.
- [Oyster Sauce](https://aroymakmak.com/en/condiments/oyster-sauce): Nam man hoi: a thick, glossy sauce that brings savoury sweetness to stir-fries.
- [Thai Soy Sauces](https://aroymakmak.com/en/condiments/thai-soy-sauces): Si-io khao, si-io dam and seasoning sauce: the light, dark and sweet soys of the Thai kitchen.
- [Nam Prik Pao](https://aroymakmak.com/en/condiments/nam-prik-pao): Roasted chilli paste: smoky, sweet and savoury, for tom yum, stir-fries and spreading on toast.
- [Prik Nam Pla](https://aroymakmak.com/en/condiments/prik-nam-pla): Fish sauce with sliced chillies and lime: the little bowl on every Thai table.
- [Pla Ra](https://aroymakmak.com/en/condiments/pla-ra): Fermented fish from Isaan: pungent, cloudy and the soul of northeastern cooking.
- [Sriracha Sauce](https://aroymakmak.com/en/condiments/sriracha-sauce): Sauce Si Racha: the original tangy, garlicky chilli sauce from a seaside town on the Gulf.

## Vegetables
- [Lemongrass](https://aroymakmak.com/en/vegetables/lemongrass): Takrai: the lemony, floral stalk behind curries, soups and salads.
- [Galangal](https://aroymakmak.com/en/vegetables/galangal): Kha: ginger’s piney, peppery cousin, essential in tom yum and curry pastes.
- [Makrut Lime](https://aroymakmak.com/en/vegetables/makrut-lime): Bai makrut: the glossy double leaves and bumpy zest that perfume curries and soups.
- [Thai Basil](https://aroymakmak.com/en/vegetables/thai-basil): Horapha: sweet basil with an anise edge, for green curry and stir-fries.
- [Holy Basil](https://aroymakmak.com/en/vegetables/holy-basil): Kra pao: peppery, clove-scented basil that gives pad kra pao its name.
- [Bird’s Eye Chilli](https://aroymakmak.com/en/vegetables/birds-eye-chilli): Prik kee noo: small, fierce chillies that bring the heat to almost everything.
- [Coriander Root](https://aroymakmak.com/en/vegetables/coriander-root): Rak phak chi: the earthy, intense root that goes into pastes and marinades.
- [Thai Eggplant](https://aroymakmak.com/en/vegetables/thai-eggplant): Makheua pro: small, round and crunchy, for curries and nam prik.
- [Pea Eggplant](https://aroymakmak.com/en/vegetables/pea-eggplant): Makheua puang: tiny, bitter berries that pop in green curry and jungle curry.
- [Yard-long Beans](https://aroymakmak.com/en/vegetables/yard-long-beans): Tua fak yao: long, crisp green beans for som tam, stir-fries and red curry.
- [Morning Glory](https://aroymakmak.com/en/vegetables/morning-glory): Phak boong: water spinach with hollow stems, flash-fried with garlic and chilli.
- [Green Papaya](https://aroymakmak.com/en/vegetables/green-papaya): Malakor dip: unripe papaya, shredded for som tam and cooked in sour curries.
- [Thai Shallots](https://aroymakmak.com/en/vegetables/thai-shallots): Hom daeng: small red shallots for pastes, soups, salads and crispy toppings.
- [Pandan Leaf](https://aroymakmak.com/en/vegetables/pandan-leaf): Bai toey: long green leaves with a sweet, grassy, vanilla-like scent, for rice and desserts.
- [Garlic](https://aroymakmak.com/en/vegetables/garlic): Kratiam: small, papery Thai garlic, pounded into pastes, fried golden and pickled whole.
- [Fresh Turmeric](https://aroymakmak.com/en/vegetables/fresh-turmeric): Khamin: bright orange root that colours and flavours the curries of the south.
- [Ginger](https://aroymakmak.com/en/vegetables/ginger): Khing: warm, juicy root for stir-fries, Chinese-Thai dishes and northern curries.
- [Dried Red Chillies](https://aroymakmak.com/en/vegetables/dried-red-chillies): Prik haeng: the colour and smoky depth behind red curry pastes and chilli flakes.
- [Mint](https://aroymakmak.com/en/vegetables/mint): Saranae: cool spearmint that finishes larb, nam tok and other Isaan salads.
- [Sawtooth Coriander](https://aroymakmak.com/en/vegetables/sawtooth-coriander): Phak chi farang: long, serrated leaves with a stronger coriander flavour, essential in Isaan cooking.
- [Coriander Leaves](https://aroymakmak.com/en/vegetables/coriander-leaves): Phak chi: the fresh green finish on soups, salads, noodles and rice dishes.
- [Bean Sprouts](https://aroymakmak.com/en/vegetables/bean-sprouts): Tua ngok: crunchy mung bean sprouts for pad Thai, noodle soups and stir-fries.
- [Garlic Chives](https://aroymakmak.com/en/vegetables/garlic-chives): Kui chai: flat, garlicky chives for pad Thai and dumplings.
- [Pickled Mustard Greens](https://aroymakmak.com/en/vegetables/pickled-mustard-greens): Phak kad dong: sour, crunchy pickled greens that cut through rich curries and noodles.
- [Fingerroot](https://aroymakmak.com/en/vegetables/fingerroot): Krachai: finger-shaped rhizomes with an earthy, peppery flavour, made for fish curries.
- [Lemon Basil](https://aroymakmak.com/en/vegetables/lemon-basil): Maenglak: the third Thai basil, lemony and peppery, for soups and khanom jeen.
- [Chinese Kale](https://aroymakmak.com/en/vegetables/chinese-kale): Kana: thick-stemmed greens for stir-fries with crispy pork and in pad see ew.
- [Bamboo Shoots](https://aroymakmak.com/en/vegetables/bamboo-shoots): Nor mai: crunchy shoots used fresh in curries and fermented in sour dishes.
- [Banana Blossom](https://aroymakmak.com/en/vegetables/banana-blossom): Hua plee: the purple flower of the banana plant, sliced raw into salads and served with noodles.
- [Cha-om](https://aroymakmak.com/en/vegetables/cha-om): Feathery acacia shoots with a pungent smell, cooked into omelettes and sour curries.
- [Stink Bean](https://aroymakmak.com/en/vegetables/stink-bean): Sator: bright green beans from the south, bitter and pungent, stir-fried with shrimp paste.
- [Winged Bean](https://aroymakmak.com/en/vegetables/winged-bean): Tua phu: frilly four-winged beans, crunchy in salads and with chilli dips.
- [Water Mimosa](https://aroymakmak.com/en/vegetables/water-mimosa): Phak krachet: a floating water plant with crunchy stems, stir-fried and added to sour curries.
- [Pumpkin](https://aroymakmak.com/en/vegetables/pumpkin): Fak thong: sweet, dense Thai pumpkin for curries, stir-fries, custard and coconut desserts.

## Fruits
- [Mango](https://aroymakmak.com/en/fruits/mango): Mamuang: eaten ripe with sticky rice, or green and sour with chilli salt.
- [Mangosteen](https://aroymakmak.com/en/fruits/mangosteen): Mangkhut: the “queen of fruits”, snowy segments inside a hard purple shell.
- [Durian](https://aroymakmak.com/en/fruits/durian): Thurian: the “king of fruits”, custardy and famously pungent.
- [Rambutan](https://aroymakmak.com/en/fruits/rambutan): Ngoh: a hairy red shell around sweet, juicy, lychee-like flesh.
- [Longan](https://aroymakmak.com/en/fruits/longan): Lamyai: small, tan-skinned fruit from the north with musky, honeyed flesh.
- [Lychee](https://aroymakmak.com/en/fruits/lychee): Linchee: a short, sweet spring season of fragrant, floral fruit from the northern hills.
- [Pomelo](https://aroymakmak.com/en/fruits/pomelo): Som o: the giant citrus, sweet and mildly bitter, and the base of a famous salad.
- [Jackfruit](https://aroymakmak.com/en/fruits/jackfruit): Khanun: the world’s biggest tree fruit, with sweet golden pods.
- [Coconut](https://aroymakmak.com/en/fruits/coconut): Maprao: fresh coconut water to drink, and the cream and milk behind curries and desserts.
- [Banana](https://aroymakmak.com/en/fruits/banana): Kluay: dozens of varieties, eaten fresh, grilled, fried and cooked in coconut milk.
- [Pineapple](https://aroymakmak.com/en/fruits/pineapple): Sapparot: small, sweet and fragrant, eaten fresh and cooked into curries and fried rice.
- [Guava](https://aroymakmak.com/en/fruits/guava): Farang: eaten crisp and green, dipped in sugar, salt and chilli.
- [Rose Apple](https://aroymakmak.com/en/fruits/rose-apple): Chomphu: bell-shaped, crisp and watery, the most refreshing fruit in the hot season.
- [Dragon Fruit](https://aroymakmak.com/en/fruits/dragon-fruit): Kaew mangkon: a pink, flame-shaped fruit with speckled white or magenta flesh.
- [Lime](https://aroymakmak.com/en/fruits/lime): Manao: small, juicy Thai limes, the main source of sourness in Thai cooking.
- [Ripe Papaya](https://aroymakmak.com/en/fruits/ripe-papaya): Malakor suk: soft, sweet orange papaya, eaten with a squeeze of lime.
- [Watermelon](https://aroymakmak.com/en/fruits/watermelon): Taeng mo: the hot-season thirst quencher, eaten chilled, blended and with salty fish.
- [Longkong](https://aroymakmak.com/en/fruits/longkong): Longkong and its cousin langsat: clusters of small, pale fruit with sweet, translucent segments, from the south.
- [Salak](https://aroymakmak.com/en/fruits/salak): Sala: snake fruit, with scaly brown skin and crunchy, sweet-sour flesh.
- [Santol](https://aroymakmak.com/en/fruits/santol): Krathon: a sweet-sour fruit with fluffy white segments, also cooked in curries and pickled.
- [Sapodilla](https://aroymakmak.com/en/fruits/sapodilla): Lamut: brown-skinned fruit with soft, malty flesh that tastes of brown sugar.
- [Custard Apple](https://aroymakmak.com/en/fruits/custard-apple): Noi na: knobbly green fruit with creamy white segments that taste like vanilla custard.
- [Thai Tangerine](https://aroymakmak.com/en/fruits/thai-tangerine): Som sai nam phueng: sweet, juicy northern tangerines, sold fresh and squeezed everywhere.
- [Marian Plum](https://aroymakmak.com/en/fruits/marian-plum): Maprang: small, bright orange fruit with a short spring season, sweet or sour by variety.
- [Toddy Palm Fruit](https://aroymakmak.com/en/fruits/toddy-palm-fruit): Luk tan: translucent, jelly-like seeds from the sugar palm, cool and lightly sweet.
- [Star Fruit](https://aroymakmak.com/en/fruits/star-fruit): Ma fueang: crisp, juicy, star-shaped slices that are lightly sweet and tart.

## Places to eat
- [Jay Fai (Bangkok)](https://aroymakmak.com/en/places/jay-fai): The goggle-wearing wok master of Maha Chai Road, whose Michelin-starred crab omelette draws queues that can last hours.
- [Thipsamai Pad Thai (Bangkok)](https://aroymakmak.com/en/places/thipsamai-pad-thai): The Pratu Phi shophouse that has defined Bangkok pad thai since 1966, famous for noodles wrapped in a paper-thin egg.
- [Prachak Roasted Duck (Bangkok)](https://aroymakmak.com/en/places/prachak-roasted-duck): A Charoen Krung institution roasting Cantonese-style duck since 1909, with plates of duck and pork rice at everyday prices.
- [Go-Ang Kaomunkai Pratunam (Bangkok)](https://aroymakmak.com/en/places/go-ang-kaomunkai-pratunam): Pratunam's pink-shirted chicken rice shop, serving Hainanese-style khao man gai since 1960 to a constant queue.
- [Nai Ek Roll Noodles (Bangkok)](https://aroymakmak.com/en/places/nai-ek-roll-noodles): A Chinatown shophouse famous for peppery rolled-noodle soup and crackling pork belly, open from breakfast to midnight.
- [Guay Jub Ouan Pochana (Bangkok)](https://aroymakmak.com/en/places/guay-jub-ouan-pochana): A Yaowarat Road cart serving fiercely peppery rolled-noodle soup with crispy pork belly for more than half a century.
- [Nai Mong Hoi Tod (Bangkok)](https://aroymakmak.com/en/places/nai-mong-hoi-tod): A tiny Phlap Phla Chai Road shop frying crisp oyster and mussel omelettes over charcoal for more than three decades.
- [Wattana Panich (Bangkok)](https://aroymakmak.com/en/places/wattana-panich): An Ekkamai shophouse where a giant pot of beef broth has been kept simmering and topped up for around half a century.
- [Jok Prince (Bangkok)](https://aroymakmak.com/en/places/jok-prince): Bang Rak's favourite congee shop, known for silky, faintly smoky rice porridge with chunky pork balls and egg.
- [Rung Rueang Pork Noodle (Bangkok)](https://aroymakmak.com/en/places/rung-rueang-pork-noodle): An open-air Sukhumvit 26 noodle shop with a Michelin Bib Gourmand for its pork noodles in clear or tom yum broth.
- [Polo Fried Chicken (Gai Tod Jay Kee) (Bangkok)](https://aroymakmak.com/en/places/polo-fried-chicken-gai-tod-jay-kee): Soi Polo's family-run Isaan shop, famous for whole fried chicken buried under a heap of crisp fried garlic.
- [Somsak Pu Ob (Bangkok)](https://aroymakmak.com/en/places/somsak-pu-ob): A Thonburi street cart with a Michelin Bib Gourmand for crab and prawns steamed in small pans of glass noodles.
- [Lek & Rut Seafood (Bangkok)](https://aroymakmak.com/en/places/lek-and-rut-seafood): A corner seafood stall at Yaowarat and Soi Texas, where grilled river prawns and steamed lime squid fuel Chinatown nights.
- [Krua Apsorn (Dinso Road) (Bangkok)](https://aroymakmak.com/en/places/krua-apsorn-dinso-road): A family-run old town dining room near Democracy Monument, loved for fluffy crab omelette and yellow curry with lotus shoots and prawns.
- [Somtum Der (Sala Daeng) (Bangkok)](https://aroymakmak.com/en/places/somtum-der-sala-daeng): The Sala Daeng shophouse that launched a global papaya salad brand, serving pounded-to-order som tam and grilled Isaan meats.
- [Khao Gaeng Jek Pui (Bangkok)](https://aroymakmak.com/en/places/khao-gaeng-jek-pui): A decades-old Chinatown curry rice stall where diners perch on red stools with plates in hand, no tables in sight.
- [Khua Kling Pak Sod (Thonglor) (Bangkok)](https://aroymakmak.com/en/places/khua-kling-pak-sod-thonglor): Family recipes from Chumphon, cooked by mum and aunt: fiery dry curries, turmeric-yellow fish curries and fragrant southern stir-fries.
- [Supanniga Eating Room (Tha Tien) (Bangkok)](https://aroymakmak.com/en/places/supanniga-eating-room-tha-tien): A grandmother's recipes from Trat and Khon Kaen, served beside the Chao Phraya with Wat Arun across the water.
- [Err Urban Rustic Thai (Bangkok)](https://aroymakmak.com/en/places/err-urban-rustic-thai): Bo.lan's casual sibling: cured sausages, charcoal grills and sharp salads made to go with a drink, now on Sukhumvit 32.
- [Sorn (Bangkok)](https://aroymakmak.com/en/places/sorn): Thailand's first three-Michelin-star restaurant, telling the story of the south through Andaman seafood and fierce curry pastes.
- [Le Du (Bangkok)](https://aroymakmak.com/en/places/le-du): Chef Ton's seasonal Thai tasting menu in Silom, named Asia's best restaurant in 2023 and holder of a Michelin star.
- [Nusara (Bangkok)](https://aroymakmak.com/en/places/nusara): An intimate tasting menu named after chef Ton's grandmother, beginning on a rooftop that looks straight onto Wat Pho.
- [Paste Bangkok (Bangkok)](https://aroymakmak.com/en/places/paste-bangkok): Chef Bee Satongun's take on historic Thai recipes, served in an airy room at Gaysorn Village with tasting menus and à la carte.
- [Saneh Jaan (Bangkok)](https://aroymakmak.com/en/places/saneh-jaan): Refined Thai classics drawn from royal and regional recipe archives, and one of Bangkok's most affordable Michelin-starred meals.
- [Charmgang (Bangkok)](https://aroymakmak.com/en/places/charmgang): A modern take on the Thai curry-and-rice shop in Talat Noi, run by chefs who trained under David Thompson.
- [Khao Soi Mae Sai (Chiang Mai)](https://aroymakmak.com/en/places/khao-soi-mae-sai): A small, plain khao soi shop near Chang Phueak that holds a Michelin Bib Gourmand for its rich, gently spiced curry noodle soup.
- [Khao Soi Khun Yai (Chiang Mai)](https://aroymakmak.com/en/places/khao-soi-khun-yai): A no-frills lunchtime khao soi stall inside the old city's north-east corner, open only four hours a day and often sold out before closing.
- [Khao Soi Islam (Chiang Mai)](https://aroymakmak.com/en/places/khao-soi-islam): A halal Thai-Muslim canteen in the Ban Haw quarter near the Night Bazaar, serving khao soi alongside biryani, oxtail soup and satay.
- [Khao Soi Lamduan Fah Ham (Chiang Mai)](https://aroymakmak.com/en/places/khao-soi-lamduan-fah-ham): One of the old Fah Ham khao soi shops on the east bank of the Ping River, serving the curry noodle soup for more than 70 years.
- [Cherng Doi Roast Chicken (Chiang Mai)](https://aroymakmak.com/en/places/cherng-doi-roast-chicken): A casual grilled chicken restaurant off Nimmanhaemin, known for crisp-skinned gai yang, fried papaya salad and sticky rice.
- [SP Chicken (Chiang Mai)](https://aroymakmak.com/en/places/sp-chicken): A small Isaan shop near Wat Phra Singh whose whole gai yang, roasted on a vertical charcoal rotisserie, earned it a Michelin Bib Gourmand.
- [Huen Phen (Chiang Mai)](https://aroymakmak.com/en/places/huen-phen): A long-running old city restaurant south of Wat Chedi Luang, serving northern Thai curries, dips and sausages in a house full of antiques.
- [Tong Tem Toh (Chiang Mai)](https://aroymakmak.com/en/places/tong-tem-toh): A busy Nimman restaurant serving northern Thai dips, curries and grilled meats, popular with locals and visitors from breakfast to late.
- [Khao Kha Moo Chang Phueak (Cowboy Hat Lady) (Chiang Mai)](https://aroymakmak.com/en/places/khao-kha-moo-chang-phueak): The famous evening stall at Chang Phueak Gate where a cook in a cowboy hat ladles out braised pork leg over rice.
- [Kiat Ocha (Chiang Mai)](https://aroymakmak.com/en/places/kiat-ocha): A long-established old city shop behind the Three Kings Monument, known for Hainanese chicken rice and generous pork satay.
- [Nam Ngiao Yong (Chiang Mai)](https://aroymakmak.com/en/places/nam-ngiao-yong): A Michelin-listed stall in Siri Wattana Market serving khanom jeen nam ngiao, the tangy pork and tomato noodle soup of the north.
- [Warorot Market (Kad Luang) (Chiang Mai)](https://aroymakmak.com/en/places/warorot-market): Chiang Mai's big central market by the Ping River, packed with northern sausages, chilli dips, pork crackling and fresh produce.
- [Huen Muan Jai (Chiang Mai)](https://aroymakmak.com/en/places/huen-muan-jai): A Michelin Bib Gourmand northern Thai restaurant in a wooden Lanna house and garden, covering the full range of Lanna dips, soups and curries.
- [Raya Restaurant (Phuket Town)](https://aroymakmak.com/en/places/raya-restaurant-phuket): Phuket Old Town's best-known family kitchen, serving crab curry and braised pork belly in a century-old Sino-Portuguese house.
- [One Chun (Phuket Town)](https://aroymakmak.com/en/places/one-chun-phuket): A Bib Gourmand favourite in Phuket Town, known for creamy crab curry and moo hong served in a vintage shophouse.
- [Mee Ton Poe (Phuket Town)](https://aroymakmak.com/en/places/mee-ton-poe-phuket): The clock tower noodle shop where Phuket Town has eaten wok-fried Hokkien noodles with a runny egg since 1946.
- [Tu Kab Khao (Phuket Town)](https://aroymakmak.com/en/places/tu-kab-khao-phuket): Southern Thai home cooking in a restored century-old shophouse facing the Shrine of the Serene Light on Phang Nga Road.
- [Gai Tod Decha (Hat Yai)](https://aroymakmak.com/en/places/gai-tod-decha-hat-yai): Hat Yai's best-known fried chicken shop, serving crisp shallot-topped gai tod over fragrant khao mok rice.
- [Kai Yang Wan Na (Khon Kaen)](https://aroymakmak.com/en/places/kai-yang-wanna-khao-suan-kwang): A Khao Suan Kwang institution since 1973, grilling butterflied chickens over charcoal on the highway north of Khon Kaen.
- [Som Tum Jae Kai (Udon Thani)](https://aroymakmak.com/en/places/som-tum-jae-kai-udon-thani): Udon Thani's long-running som tam house, where homemade pla ra gives the papaya salads their punch.
- [Or Tor Kor Market (Bangkok)](https://aroymakmak.com/en/places/or-tor-kor-market): Bangkok's cleanest and most polished fresh market, famous for top-grade fruit, curry pastes and ready-made Thai dishes.
- [Chatuchak Weekend Market Food Zone (Bangkok)](https://aroymakmak.com/en/places/chatuchak-weekend-market-food): Bangkok's giant weekend market, where snacking between thousands of stalls is as much the point as shopping.
- [Victory Monument Boat Noodle Alley (Bangkok)](https://aroymakmak.com/en/places/victory-monument-boat-noodle-alley): A canal-side lane of boat noodle shops by Victory Monument, where tiny bowls are stacked high on every table.
- [Hua Hin Night Market (Hua Hin)](https://aroymakmak.com/en/places/hua-hin-night-market): Hua Hin's original evening market, a long strip of seafood grills, street snacks and souvenir stalls on Dechanuchit Road.
- [Pa Lek Boat Noodles (Ayutthaya)](https://aroymakmak.com/en/places/pa-lek-boat-noodles-ayutthaya): A third-generation Bib Gourmand stall in Ayutthaya's old city, serving small, rich bowls of pork and beef boat noodles.

## Stories
- [What to Eat in Ayutthaya and the Central Plains](https://aroymakmak.com/en/articles/what-to-eat-in-ayutthaya-and-the-central-plains): Grilled river prawns, roti sai mai, boat noodles and freshwater fish: a food guide to the old capital and a day trip from Bangkok.
- [Eating Vegetarian and Vegan in Thailand: Jay Food and How to Order](https://aroymakmak.com/en/articles/vegetarian-and-vegan-food-in-thailand): Yellow jay flags, the Vegetarian Festival, hidden fish sauce and the Thai phrases that help vegetarians and vegans eat well in Thailand.
- [Mortar and Pestle: Why Thai Cooks Still Pound by Hand](https://aroymakmak.com/en/articles/thai-mortar-and-pestle): Granite or clay, pounding or bruising: why the mortar and pestle is still at the heart of the Thai kitchen, and how to use one well.
- [Feast Days: Food at Thai Festivals and Celebrations](https://aroymakmak.com/en/articles/food-at-thai-festivals-and-celebrations): The food behind Songkran, Chinese New Year, merit-making, weddings, ordinations, Ramadan and the temple fair, and what each table is about.
- [Khanom: A Guide to the World of Thai Desserts](https://aroymakmak.com/en/articles/thai-desserts-khanom-guide): Coconut, palm sugar, pandan and sticky rice: a guide to Thai sweets, from mango sticky rice to the golden egg desserts.
- [Sticky Rice and Jasmine Rice: Thailand's Two Staples](https://aroymakmak.com/en/articles/sticky-rice-and-jasmine-rice): Thailand eats two very different rices. Here is what sets sticky rice and jasmine rice apart, where each is eaten, and how to cook both well.
- [Royal Thai Cuisine: Palace Cooking, Carving and Refinement](https://aroymakmak.com/en/articles/royal-thai-cuisine-ahan-chao-wang): What royal Thai cuisine is, how palace kitchens shaped central Thai food, and the dishes, from khao chae to cho muang, still linked to the court.
- [How a Thai Meal Works: Sharing, Rice and Table Manners](https://aroymakmak.com/en/articles/thai-table-manners-how-a-thai-meal-works): Why a Thai meal arrives all at once, how the spoon and fork work together, and the small courtesies that make eating with Thais easy.
- [How to Eat at a Thai Street Food Stall](https://aroymakmak.com/en/articles/how-to-eat-thai-street-food): How to choose a stall, order without a shared language, handle a noodle menu and eat like a local at Thailand's street food stalls.
- [Wok, Noodles and Soy Sauce: The Chinese Influence on Thai Food](https://aroymakmak.com/en/articles/chinese-influence-on-thai-food): How Teochew, Hokkien and Hainanese migrants brought the wok, rice noodles, soy sauce and pork to Thailand, and the dishes that grew from them.
- [What Thais Eat for Breakfast: Rice Soup, Fried Dough and Strong Coffee](https://aroymakmak.com/en/articles/thai-breakfast-what-thais-eat-in-the-morning): Rice porridge, grilled pork with sticky rice, fried dough with soy milk and thick sweet coffee: a guide to the Thai morning table.
- [A Food Lover's Guide to Thailand's Four Regions](https://aroymakmak.com/en/articles/thailand-regional-food-guide): From coconut curries in the centre to fermented fish in Isaan and turmeric-yellow curries in the south: how Thai food changes from region to region.
- [How to Order Food in Thailand: Phrases, Spice and Rice Dishes](https://aroymakmak.com/en/articles/how-to-order-food-in-thailand-useful-phrases): Mai phet, kai dao, khao rad gaeng and gep tang: the Thai phrases and habits that make ordering food in Thailand simple.
- [Isaan Food Beyond Som Tam: A Guide to the Northeast](https://aroymakmak.com/en/articles/isaan-food-guide): Pla ra, sticky rice, grilled meats and herb-heavy salads: a guide to the food of Isaan and how it became a favourite across Thailand.
- [Building a Thai Pantry: The Fifteen Things Worth Buying First](https://aroymakmak.com/en/articles/building-a-thai-pantry): Fifteen shelf-stable ingredients that unlock most Thai cooking at home, with tips on what to look for and how to store them.
- [Thai Drinks: Iced Tea, Pink Milk, Fresh Juices and Local Spirits](https://aroymakmak.com/en/articles/thai-drinks-guide-tea-juice-beer-and-spirits): Thai iced tea, lime tea, pink milk, fruit shakes, butterfly pea, roselle, Thai beer and lao khao: a guide to what Thailand drinks.
- [What to Eat in Phuket and Southern Thailand](https://aroymakmak.com/en/articles/what-to-eat-in-phuket-and-southern-thailand): Peranakan dishes in Phuket Old Town, fiery sour curries, khao yam and roti: a guide to the food of Thailand's hottest region.
- [The Four Flavours: How Thai Cooks Balance Sour, Salty, Sweet and Hot](https://aroymakmak.com/en/articles/the-four-flavours-of-thai-cooking): Sour, salty, sweet and hot: how Thai cooks pull four tastes against each other, and how to taste and adjust a dish at home.
- [Thailand's Fruit Calendar: What Is in Season and When](https://aroymakmak.com/en/articles/thailand-fruit-calendar-what-is-in-season): Mangoes in the hot season, durian and mangosteen as the rains begin, longan in the north: a month-by-month guide to Thai fruit.
- [What to Eat in Chiang Mai and the North](https://aroymakmak.com/en/articles/what-to-eat-in-chiang-mai-and-northern-thailand): Khao soi, sai ua, smoky chilli dips and slow-cooked curries: a guide to the food of Chiang Mai and the old Lanna kingdom.
- [Thai Markets: How to Shop Fresh, Floating, Night and Weekend Markets](https://aroymakmak.com/en/articles/thai-markets-how-to-shop-and-what-to-eat): Fresh markets at dawn, floating markets, night markets and weekend markets: how Thai markets work, what to eat and how to shop in them.
- [What to Eat in Bangkok: The Dishes and Districts Worth the Trip](https://aroymakmak.com/en/articles/what-to-eat-in-bangkok): Boat noodles, khao man gai, jok and crab omelettes: the dishes Bangkok does best and the neighbourhoods where the city eats.
- [Cooking Thai Food Outside Thailand: Substitutes and Shopping](https://aroymakmak.com/en/articles/cooking-thai-food-outside-thailand): Which Thai ingredients can be swapped and which cannot, how to store herbs and pastes, and what equipment you really need away from Thailand.
- [Nam Prik: A Regional Guide to Thailand's Chilli Dips](https://aroymakmak.com/en/articles/nam-prik-thai-chilli-dips-by-region): From nam prik noom in the North to nam prik kapi in the centre and jaew in Isaan: Thailand's chilli dips, how they are made and how they are eaten.
- [Thai Salads: Yam, Larb, Phla and the Art of the Dressing](https://aroymakmak.com/en/articles/thai-salads-yam-larb-phla): Yam, larb, tam and phla: how Thai salads are built, a simple dressing to start from, and how to balance herbs, protein and heat.
- [The Thai Wok: How to Stir-Fry, with Pad Kra Pao as the Example](https://aroymakmak.com/en/articles/thai-wok-stir-fry-technique): Heat, order and small batches: how Thai cooks stir-fry in a wok, worked through pad kra pao, with practical tips for a home stove.
- [Thai Soups Explained: From Tom Yum to Gaeng Jued](https://aroymakmak.com/en/articles/thai-soups-explained): Hot and sour, rich with coconut, or clear and gentle: how the main Thai soups differ, how they fit into a meal, and when to season them.
- [Cooking with Coconut Milk: Thick, Thin and Cracking the Cream](https://aroymakmak.com/en/articles/cooking-with-coconut-milk): Thick and thin coconut milk, how to crack the cream and fry a curry paste in it, and why some of Thailand's best curries use none at all.
- [A Guide to Thai Noodles: Which Noodle Goes with Which Dish](https://aroymakmak.com/en/articles/guide-to-thai-noodles): Sen yai, sen lek, ba mee, woon sen and khanom jeen: the Thai noodle family, the dishes each one belongs to, and how to prepare them at home.
- [Making Thai Curry Paste from Scratch: Red, Green and Massaman](https://aroymakmak.com/en/articles/making-thai-curry-paste-from-scratch): What goes into red, green, yellow and massaman curry pastes, the order to pound them in, and when a bought tub is perfectly fine.

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