Andaman Coast, Thailand
Ingredients: Coconut milk, galangal, lemongrass, kaffir lime leaves, chilies, fish sauce, shrimp paste, fresh herbs (coriander, basil), abundant seafood (prawns, fish, squid), chicken, and pork.
Flavors: Thai cuisine has a balance of sweet, sour, salty, and spicy. Dishes are often aromatic and complex, with multiple taste sensations.
Regional Variations: Patong, on the coast, has fresh seafood. Dishes might be spicier than those found in central Thailand, reflecting Southern Thai culinary traditions.
Thais typically eat with a spoon and fork. They use the fork to push food onto the spoon. Chopsticks work for noodle dishes.
Meals are communal, with several dishes ordered and shared among the group. This allows a taste of various flavors.
Ask for "mai phet" (not spicy) or "phet nit noi" (a little spicy) if you are sensitive to heat. Specify your spice preference clearly.
A spicy and sour shrimp soup. Fragrant with lemongrass, galangal, and kaffir lime leaves. Widely available at most Thai restaurants.
Stir-fried rice noodles with eggs, tofu or shrimp, peanuts, bean sprouts, and lime. A national favorite, it is found everywhere from street stalls to restaurants.
A rich, relatively mild, and slightly sweet curry with influences from Persian cuisine. Often with chicken or beef, potatoes, and peanuts, it has a distinct flavor profile.
A sweet pancake, often with banana and condensed milk, or sometimes savory.
A seasonal dessert with fresh slices of ripe mango, sticky rice, and sweet coconut milk. A delight, especially from March to June.
Upscale dining experiences.
Popular choices for good value and authentic flavors.
Casual, affordable, and local dining experiences.
A daytime market for fresh produce, seafood, and meat. In the evening, it converts into a lively food court.
A large night market featuring diverse food stalls, clothing, and souvenirs. It is a popular spot for an evening meal.
Many Italian restaurants.
Sushi and other Japanese options.
McDonald's, KFC, Burger King are present.
Numerous pubs serve international fare.
It is best to choose simple, fresh dishes.
Explain allergies clearly to staff.
Consider carrying a Translation card to show restaurant staff.
Online apps and forums specializing in specific dietary needs (e.g., HappyCow for vegan/vegetarian options) find suitable restaurants.
Translate your dietary restrictions into Thai and carry a card to show restaurant staff.
Several schools in Patong or nearby have hands-on Thai cooking classes (e.g., Phuket Thai Cooking Academy, Patong Thai Cooking Class).
Guided tours explore street food hotspots and local eateries in Patong or Phuket Town, with insights into the local food scene.
Farm visits are not common directly in Patong.
Choose fresh seafood at markets like Banzaan Fresh Market and have it cooked to order at nearby restaurants.
This freshness and customization.
Many restaurants directly on Patong Beach have tables with sea views, a relaxed atmosphere, especially at sunset.
Fresh coconut water (served directly from the coconut), Thai iced tea (Cha Yen), fresh fruit shakes/smoothies, and lime soda. Local beers like Chang, Leo, and Singha are popular. Mekong whisky and SangSom rum are local spirits.
Khanom Krok: Small, crispy-outside, soft-inside coconut pancakes. Grilled Bananas (Kluay Ping): Sweet and smoky, a simple yet satisfying snack. Various Fresh Fruits: Thailand has an abundance of tropical fruits. Try durian, mangosteen, rambutan, dragon fruit, and lychee.
Mango sticky rice is seasonal, with its peak from March to June. Specific dishes might appear during festivals like Songkran (Thai New Year) or the Vegetarian Festival (Jia Chai), with unique culinary experiences.
The food variety in Patong: a culinary adventure.
