Eating your way through Thailand

Thai foods offer a burst of flavours, from bitter and sour, sweet and savoury, or just plain spicy. Depending on the region the tastes vary — perfect for foodies looking to expand their palates.

Influenced heavily by the neighbouring countries Laos, Myanmar and China, Northern Thailand’s Lanna cuisine (named after the Lanna Kingdom) is typically sour and slightly bitter. One of its representative foods is Khao Soi, a dish of boiled and crunchy fried noodles in a coconut curry soup, served with pickled vegetables and chicken.

Another is the Chiang Mai sausage, or Sai Oua. Infused with lemongrass, kaffir lime leaves, and chillies, this spiced pork sausage can be found at almost any local street side stall.

In Central Thailand, travellers find the taste notes of food have gravitated to something slightly sweeter and milder. The region’s better known local dishes include: Pad Thai, stir-fried rice noodles with chilli powder, ground peanuts, and sugar; Tom Yum soup, a seafood-based soup with fragrant blend of herbs; or Tom Kha Gai, a creamy, coconut milk-based soup with chicken and mushrooms.

Further southward, Southern Thai food is spicy — very spicy. The locals aren’t after an additional flavour; they like an intense spiciness that can build up like an inferno in your mouth and stomach.

Gaeng tai pla is one of the region’s representative dishes, comprising a thick fish soup that includes dried chillies, garlic, galangal and turmeric for that extra bite.

Another is Khao Mok Gai, fried rice made with turmeric and accompanied by chicken, and served with fried shallots, cucumber, and doused in a sweet chilli sauce.