Refine your search

The results of your search are listed below alongside the search terms you entered on the previous page. You can refine your search by amending any of the parameters in the form and resubmitting it.

Select all Deselect all Add selection to lightbox
Large Small
Thumbnails per page
<i>Miang kham</i> is a snack food that originated in the northern part of Thailand, originally using pickled tea leaves (called <i>miang</i> in the northern Thai language).<br/><br/> In Thailand, <i>miang kham</i> is usually eaten with family and friends. It is also popular in the Central Region of Thailand.<br/><br/> In Vientiane, the capital of Laos, <i>miang</i> is often folded in cooked cabbage leaves or lettuce.
<i>Tom yum</i> or <i>tom yam</i> soup is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chilli peppers.
<i>Thod man goong</i> or Thai prawn cakes can also be made with crab meat or fish.
One of the great culinary treats of Thailand comes with its abundance of seafood. From 5-star restaurants to street stalls the varieties of dishes and styles of cooking are immense.
One of the great culinary treats of Thailand comes with its abundance of seafood. From 5-star restaurants to street stalls the varieties of dishes and styles of cooking are immense.
One of the great culinary treats of Thailand comes with its abundance of seafood. From 5-star restaurants to street stalls the varieties of dishes and styles of cooking are immense.
<i>Phanaeng</i> (also spelled <i>phanang</i>) is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavor. The earliest known mention of <i>phanaeng</i> appears in Mom Somchin Rachanupraphan's book <i>Tamra Kap Khao</i>, published in 1890.
<i>Tom yum</i> or <i>tom yam</i> soup is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chilli peppers.
Zhouzhuang is one of the most famous water townships in China and dates back to the Spring and Autumn Period (770 BCE - 476 BCE). Most of the ancient own seen today was in fact built during either during the Ming or Qing periods.
Peranakan Chinese and Baba-Nyonya are terms used for the descendants of late 15th and 16th-century Chinese immigrants to the Malay-Indonesian archipelago of Nusantara during the Colonial era.<br/><br/> Members of this community in Malaysia identify themselves as 'Nyonya-Baba' or 'Baba-Nyonya'. Nyonya is the term for the females and Baba for males. It applies especially to the ethnic Chinese populations of the British Straits Settlements of Malaya and the Dutch-controlled island of Java and other locations, who adopted partially or in full Malay-Indonesian customs to become partially assimilated into the local communities.<br/><br/> While the term Peranakan is most commonly used among the ethnic Chinese for those of Chinese descent also known as Straits Chinese (土生華人; named after the Straits Settlements), it may also be applied to the Baba-Yaya community in Phuket and other provinces of southern Thailand.
Peranakan Chinese and Baba-Nyonya are terms used for the descendants of late 15th and 16th-century Chinese immigrants to the Malay-Indonesian archipelago of Nusantara during the Colonial era.<br/><br/> Members of this community in Malaysia identify themselves as 'Nyonya-Baba' or 'Baba-Nyonya'. Nyonya is the term for the females and Baba for males. It applies especially to the ethnic Chinese populations of the British Straits Settlements of Malaya and the Dutch-controlled island of Java and other locations, who adopted partially or in full Malay-Indonesian customs to become partially assimilated into the local communities.<br/><br/> While the term Peranakan is most commonly used among the ethnic Chinese for those of Chinese descent also known as Straits Chinese (土生華人; named after the Straits Settlements), it may also be applied to the Baba-Yaya community in Phuket and other provinces of southern Thailand.
Famous for its seafood and its spicy Si Racha sauce (<i>nam phrik si racha</i>) – Thailand’s answer to Tabasco – this sleepy seaside town is the launching point for trips to Ko Si Chang. Several piers run off busy Jermjompol Road, Sri Racha’s main waterfront street. At the end of each pier are breezy, open-air restaurants ideal for sampling the local delicacies, oysters (<i>hoi nang rom</i>) and mussels (<i>hoi thot</i>), dipped in the famous – but optional – fiery sauce.
Famous for its seafood and its spicy Si Racha sauce (<i>nam phrik si racha</i>) – Thailand’s answer to Tabasco – this sleepy seaside town is the launching point for trips to Ko Si Chang. Several piers run off busy Jermjompol Road, Sri Racha’s main waterfront street. At the end of each pier are breezy, open-air restaurants ideal for sampling the local delicacies, oysters (<i>hoi nang rom</i>) and mussels (<i>hoi thot</i>), dipped in the famous – but optional – fiery sauce.
Famous for its seafood and its spicy Si Racha sauce (<i>nam phrik si racha</i>) – Thailand’s answer to Tabasco – this sleepy seaside town is the launching point for trips to Ko Si Chang. Several piers run off busy Jermjompol Road, Sri Racha’s main waterfront street. At the end of each pier are breezy, open-air restaurants ideal for sampling the local delicacies, oysters (<i>hoi nang rom</i>) and mussels (<i>hoi thot</i>), dipped in the famous – but optional – fiery sauce.