The 21 Best Dishes To Eat in Thailand

Thailand is world-famous for its mouthwatering cuisine and for good reason. Come and explore the flavours of the Land of Smiles by eating your way through our list of the 21 best dishes this foodie nation has to offer. Warning: You’ll be coming back for more.

Guay Teow (Noodle Soup)

Guay teow is arguably one of the most popular Thai dishes and can be found almost everywhere. Guay teow describes any type of noodle soup. It can be made with chicken, pork, or beef (rarely vegetarian-friendly) as well as either rice noodles or egg noodles. Most of the time, vendors also add wontons or meatballs to the broth. The dish is best topped with a selection of condiments including, sugar, dried chilli peppers, lime juice, and fish sauce. Guay teow can be eaten at any time of day and is particularly good as a late night snack.

Beef Noodle Soup | © Thye Gn / Alamy Stock Photo

Tom Yum Goong (Spicy Shrimp Soup)

This iconic bowl of steaming goodness is bold, aromatic and comes with a fairly strong spicy kick. Tom yum goong is created with quintessential Thai ingredients like lemongrass, chilli, galangal, kaffier lime leaves, shallots, fresh lime juice and plenty of fish sauce. Fresh prawns and mushrooms are added and coconut cream if you want the creamy version.

Tom Yum Goong | © Nutcha Thaosombat / Alamy Stock Photo

Tom Kha Gai (Chicken in Coconut Soup)

Tom kha gai is related to tom yum and offers people with a lower tolerance to spice the opportunity to taste the same beautiful flavours. Besides the spice scale, Tom kha gai is also unique in that it typically comes with lots of creamy coconut milk creating a rich sweet soup. Like most Thai foods, vegetarian options are easily adaptable by substituting a few ingredients.

Tom Kha Gai | © Zoonar GmbH / Alamy Stock Photo

Som Tam (Spicy Green Papaya Salad)

Som tam hails from Isaan in Northeastern Thailand and is one of the most popular dishes in Thailand. Som tam comes in a variety of styles, however, the classic som tam consists of shredded green papaya, tomatoes, carrots, peanuts, dried shrimp, runner beans, palm sugar, tamarind pulp, fish sauce, lime juice, garlic and plenty of chillies. The ingredients are mixed together using a mortar and pestle, which amplifies the flavours into a super moreish dish.

Green papaya salad Som Tam | © Simon Reddy / Alamy Stock Photo

Yam Pla Dook Foo (Fried Catfish with Green Mango Salad)

‘Fluffy’ and ‘crispy’ might be the best words to describe this dish. Catfish is fried in teeny tiny pieces (read “blown up”) creating an airy, fluffy and scrumptious fish salad. The secret to this dish is the pairing of the crispy fish with sweet, sour and spicy green mango salad. This dish is best enjoyed as an appetizer with a group of friends or as a beer snack.

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Yam Talay (Spicy Seafood Salad)

This mixed seafood salad is not only delicious but is also a healthy meal option. Depending on where you are, this salad can have any combination of squid, shrimp, mussels, scallops or crabmeat in it. Added to the seafood medley are tomatoes, onions and rice glass noodles for good measure.

Laab (Spicy Salad)

Laab is a northeastern-style salad with meat or mushroom and mint which originates in the northeastern province of Isan. Laab comes in a variety of styles including chicken, pork, and mushroom. It is not recommended for those who can’t handle spice as it tends to come with a hefty kick.

Laab is popular in the north-east of the country, Isan | © thanawat wongsuwannathorn / Alamy Stock Photo

Pad Phuk Tong (Stir-Fried Pumpkin)

Stir-fried pumpkin or “pad phuk tong” is one of the best vegetarian-friendly dishes in the Land of Smiles. While it is more difficult to find than a good helping of pad thai, you should definitely be on the lookout for this dish. Order it with a plate of brown rice if available and you’ll be laughing.

Pad Thai (Thai Style Fried Noodles)

Pad thai is one of Thailands national dishes and is a go-to for tourists who are starting out their Thai cuisine exploration. Pad thai is a fried noodle dish which is usually made with shrimp or chicken, however, the vegetarian option is popular too. Pad thai is available on almost every street corner and is a cheap and tasty meal.

Vegetarian pad thai with tofu | © Magdalena Bujak / Alamy Stock Photo

Pad See Eiw (Thick Noodle Dish)

This dish consists of wide rice noodles which are stir-fried in thick dark soy sauce with chicken, pork, or beef as well as either Chinese broccoli or cabbage. A flavorful but safe choice, it’s an excellent option for those who can’t handle spicier Thai dishes but want to branch out from pad thai. Foodies who like a little more kick can add dried chilli flakes, vinegar, or both.

Pak Boong (Morning Glory)

Pak boong (morning glory) is known for being extremely healthy. This spinach-like vegetable is typically fried and seasoned with soybean paste, soy sauce, garlic, chillies and more. Morning glory is salty, spicy, sour and crunchy all at the same time, satisfying anyone’s palette. This dish is often made with oyster sauce, however, the vegetarian option can easily be prepared.

Khao Pad (Fried Rice)

Khao pad is maybe comparable to England’s love of sandwiches – consumed on mass khao pad is a Thai go-to. Khao pad simply translates to “fried rice” and is just that with some egg, onion and that’s about it. The dish usually comes with slices of cucumber to garnish and plenty of condiments are usually dumped on top to suit the consumer’s taste.

Thai shrimp fried rice Khao pad goong | © Simon Reddy / Alamy Stock Photo

Pad Krapow (Fried Basil)

Pad krapao usually is made using minced pork or chicken (it’s also great with tofu) which is stir-fried with Thai basil and plenty of chillies. Pad krapow is definitely not a dish for picky eaters: The Thai basil has a very sharp, peppery flavour, while the chillies add a hefty dose of spice. You can always take the heat down a notch by asking the vendor to make it “pet nit noi” (only a little spicy). The dish served with white rice and topped with an oozing running friend egg “kai dao” which blends through the rest of the dish for an unforgettable taste sensation.

Pad Krapow Gai | © Andrei Kravtsov / Alamy Stock Photo

Panang (Thai Curry)

Panang curry is a bit milder than its other curry counterparts in Thailand. It is for this reason that it remains a popular dish amongst tourists who are remaining in the spicy “safe zone.” Panang curry typically is served with shrimp, although vegetarian options are popular too.

Gaeng Keow Wan (Green Curry)

Originating from central Thailand, green curry is the spiciest of them all, with a perfect balance of sweet from the added coconut milk. Green curry is made from some of the most mouthwatering ingredients, including fresh green chillies, ginger, eggplant, and, of course, plenty coconut milk. Eat with lots of steamed rice to bring down the spice level.

Khao Soi (creamy coconut curry noodle soup)

Arguably the quintessential northern Thai dish, Khao soi is a Burmese-inspired coconut curry noodle soup. Available in chicken, beef, pork or vegetarian options, this mouthwatering dish has a rich coconut curry base, boiled egg noodles and is garnished with deep-fried crispy egg noodles, pickled mustard greens, shallots, lime and ground chillies fried in oil. Khao soi should be on every travellers’ ‘must eat’ list in northern Thailand with Chiang Mai being considered the khao soi mecca.

Northern Thai food of coconut curry noodle soup with chicken, Khao Soi | © Thanayu Jongwattanasilkul / Alamy Stock Photo

Gai Tod (Fried Chicken)

Fried chicken may not be a uniquely Thai dish, but it’s extremely popular in Thailand. Gai tod is typically prepared by marinating chicken wings or drumsticks in a blend of spices and rice flour before deep frying the whole mixture. To add a little extra flavour, the chicken is also often served with a spicy dipping sauce like “nam jim.” Gai tod is best eaten with sticky rice and makes for a perfect on-the-go snack.

Pad Phak (Fried Vegetables)

This Thai classic will leave vegetarians and carnivores alike full and content. Most Thai dishes attempt to combine as many flavours as possible to make the most noteworthy dishes, and stir-fried vegetables are no exception. It’s worth not underestimating the flavour of these fried vegetables as they are mixed with a perfectly harmonious blend of sugar, salt and spices.

Vegetarian Pad Phak | © Daria Iakovleva / Alamy Stock Photo

Kai Med Ma Muang (Chicken with Cashew Nuts)

Kai med ma muang is loved by locals and foreigners alike. This sweet and flavourful dish is stir-fried chicken with cashew nuts, soy sauce, honey, onions, chillies, pepper, mushrooms, basically whatever vegetables the chef has on hand. Simple, yet very tasty.

Kai Jeow (Thai Omelette)

Kai jeow is one of the simplest Thai dishes but is a great protein-rich quick meal on the go or accompanying dish. Kai jeow is usually served on rice and served with sweet chilli sauce. Ask for “kai jeow pak” if you would like some vegetables added to your Thai omelette. If you’re new to Thailand and haven’t embraced “jok” (Thai rice soup) for breakfast, kai jeow can be a great way to start your day.

Kao Niew Ma Muang (Mango and Sticky Rice)

Looking for dessert? Look no further than the all-time crowd pleaser of mango and sticky rice. Kao niew ma muang is simple but extremely delicious, made with sticky rice, fresh mango slices, and lashings of sweet condensed milk.

the Top 4 Most Famous Chefs in America

The Top 4 Most Famous Chefs in America

By: The Art Institutes  Filed under: Culinary

June 1, 2018

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For the best of the best, being a chef can open doors to extraordinary opportunities to publish cookbooks, appear on television, and travel the globe for events and speaking engagements. In the US, our most famous chefs have greatly influenced not only other professionals in the culinary industry, but also our own culinary interests and preferences—pushing us to explore new food types and combinations at restaurants, at home, and around the world. 

Below are four of the most famous chefs in America today, all of whom have made the James Beard Foundation’s prestigious Who’s Who of Food & Beverage in America list.

Mario Batali
Chef Mario Batali is co-owner of 25+ acclaimed restaurants across New York, Las Vegas, California, Singapore, Boston, Chicago, and Connecticut. Eataly NYC (one his three Eataly locations) is currently the largest artisanal Italian food and wine marketplace in the world. Author of 11 cookbooks including a James Beard award winner and New York Times bestseller, Batali has also won the James Beard Foundation’s Best Chef: New York City as well as Outstanding Chef of the Year. A longtime regular on the Food Network as well as shows like Good Morning America, Batali currently stars in ABC’s Emmy award-winning, food-themed talk show The Chew.

Wolfgang Puck
Merging classic French techniques with California and Asian influence, Wolfgang Puck was essential in building the California and Las Vegas culinary scenes, and in making Asian fusion cooking popular across America. Today, Puck has almost 30 fine dining restaurants in North America, Europe, Asia, and the Middle East. What’s more, his company owns and franchises 50+ casual and fast-casual restaurants as well as sells packaged food, beverages, cookbooks, and kitchen merchandise. He even co-founded a company that caters events like the post-Academy Awards banquet and presidential galas and provides in-house dining for famous venues and Fortune 100 companies. 

Undoubtedly among America’s most famous chefs, Puck is also known for his many guest TV appearances and his Emmy award-winning Food Network series, Wolfgang Puck. Puck is the only chef to have been named the James Beard Foundation’s Outstanding Chef of the Year multiple times.

Anthony Bourdain
Anthony Bourdain’s bestselling book Kitchen Confidential offered a behind-the-scenes peek into restaurant kitchens and the entire culinary industry. The book kicked off his rise to stardom, and he has since become one of the world’s most influential and famous chefs. Following that book, he published 12 others, including two more New York Times bestsellers. Always up for testing exotic local specialties, he’s also hosted several food and travel shows—including the repeat Emmy award-winner Anthony Bourdain: No Reservations. Today, Bourdain hosts cuisine and culture travelogue Anthony Bourdain: Parts Unknown on CNN, which has also earned multiple Emmys and a Peabody Award. Additionally, he is working to launch international food hall Bourdain Market in NYC, where he hopes to bring together “a dream list of chefs, operators, street food, and hawker legends from around the world.”

Bobby Flay
Since his Food Network debut in 1994, Bobby Flay has been one of the channel’s busiest and most popular famous chefs. A two-time Emmy award-winner, Flay has hosted 13 shows and specials and, in 2015, became the first chef to receive a Hollywood Walk of Fame star. As a chef, Flay’s skills drew attention early. Within only two years of opening his first restaurant, he was named the James Beard Foundation's Rising Star Chef of the Year. Later, Flay also received the James Beard Foundation's National Television Show award. He currently owns six sit-down restaurants and 17 Bobby’s Burger Palaces.

Build Your Career in the Culinary Arts
Whether you hope to one day become a famous chef and household name, or you’ll be satisfied simply working with all things culinary in a restaurant, catering company, or elsewhere, The Art Institutes can prepare you for starting your career in the Culinary Arts. Explore our program offerings to discover the right program and a campus location near you.

 

100 Best Chefs in the World (and Their Recipes)

100 Best Chefs in the World (and Their Recipes)

By Lissa Poirot, updated on March 22, 2021

Maison Lameloise

We know travel plans are impacted right now. But to fulfill your wanderlust, we'll continue to share stories that can inspire your next adventure.

Every year, Le Chef interviews Michelin three- and two-star chefs from around the world to find out who they believe are the world's top chefs. They rate one another on the exceptional cuisine they create and restaurant experiences they offer, resulting in a list of the 100 best chefs in the world.

It's no surprise that France leads the 2020 list, with not only 30 chefs in the top 100 but six that entered the top 10 — all hailing from the country renowned for its cooking schools. Spain and Japan follow, each with 11 of the best chefs.

Here, we provide a look at the best chefs in the world as well as their restaurants, sample signature dishes and some haute cuisine recipes you can recreate at home.

100: Hajme Yoneda, Japan

Guru Navi

Restaurant: Hajime Restaurant Gastronomique

Where You'll Find Him: Osaka, Japan

Signature Dish: Chikyu (shown), "Planet Earth" in Japanese, includes 110 different ingredients to represent land and sea 

Born in Osaka, Japan, in 1972, Hajme Yoneda actually began his career as an engineer, working to save money to attend Osaka's culinary academy.

Training at restaurants in his home city and Kobe, he earned his first Michelin stars (three of them!) in 2010, helming a French-style restaurant. When he chose to ditch the French cuisine and cook his own style, he lost two Michelin stars. But he persevered and, in 2018, once again received the coveted three stars.

Check out Yoneda's recipes here.

 

99: Joachim Wissler, Germany

Vendome

Restaurant: Vendome

Where You'll Find Him: Cologne, Germany

Sample Dish: Lech Valley Lake trout with horseradish lemon butter (shown) 

Growing up on a farm in the mountains of Bavaria, German-born Joachim Wissler learned early about farm-to-table cuisine.

Wissler began his career at Traube Tonbach in the Black Forest, where he learned to cook on site. He eventually received his first Michelin star as head chef of Reinhartshausen Castle, outside of Frankfurt. 

Moving to Vendome at the Grandhotel Schloss Bensberg in Cologne in 2000, Wissler was awarded a Michelin star his first year, a second star in 2002 and then a third star in 2004. He stills leads the restaurant today.

Check out Wissler's recipes here.

98: Mathieu Viannay, France

The Fork

Restaurant: La Mere Brazier

Where You'll Find Him: Lyon, France

Sample Dish: Pike mousse and lobster with vegetables (shown)

Mathieu Viannay, born in Versailles in 1967, began his cooking career in 1998 at Les Oliviers before being named Meilleur Ouvrier de France (MOF) in 2004. This title is bestowed upon the best of French chefs, and Viannay bested 199 others for the honor.

That year, he opened his first restaurant, named for himself, and earned his first Michelin star in 2005. Then, he set his sights on La Mere Brazier, a darling of Lyon's gastronomic scene.

La Mere Brazier, which originally opened in 1921, was an iconic French restaurant where the first woman to be awarded three Michelin stars twice paved the way for future chefs. Viannay purchased the restaurant in 2008, restoring it to its heyday, and reopened it to bring back Michelin-star quality cuisine — he's received two stars for his dishes here.

Check out Viannay's recipes here.

97: Yusuke Takada, Japan

50 Best

Restaurant: La Cime

Where You'll Find Him: Osaka, Japan

Signature Dish: Boudin dog (shown), looks like a black rock but is actually a batter-fried hot dog of sorts made with edible bamboo charcoal

Studying at the Tsuji Culinary Institute, Yusuke Takada moved to France to train at Taillevent and Le Meurice before he opened his first restaurant, La Cime.

Born on the island of Amami Oshima in Japan, Takada is inspired by the dishes he grew up with and creates new takes on recipes once prepared by his grandmother.

La Cime, which means "peak" in French, earned the chef his Michelin stars, first awarded in 2011, just a year after he opened, and then two stars again in 2017.

96: Ciccio Sultano, Italy

Great Italian Chefs

Restaurant: Duomo

Where You'll Find Him: Ragusa, Italy

Sample Dish: Pigeon with carrots (shown)

On the island of Sicily, Ciccio Sultano grew up with Italian foods that had Mediterranean and Arabic influences — all of which shaped his passion for food. That love started early enough that he began working in a pastry shop at the age of 13.

By 20, Sultano began working in restaurants and discovered his passion for flavor was a hit around town. To learn more, Sultano went to Germany and New York City to cook in restaurants of foreign countries. He took what he learned back to Sicily in 2000, opening his first restaurant: Duomo.

By 2004, Sultano was awarded with his first Michelin star, and he earned another in 2006. His key to success? Using the freshest ingredients.

Check out Sultano's recipes here.

95: Andreas Senn, Austria

Bora

Restaurant: SENNS.Restaurant

Where You'll Find Him: Gusswerk, Austria

Sample Dish: Steamed red turnip ravioli with sheep’s milk pots, quinoa and cranberries (shown)

Andreas Senn dreamt of opening his own restaurant when he was still a teenager in Austria. Working at local restaurants, Senn began learning the craft, and by his 20s, he spent five years working at Heimatliebe in Kitzbuhel, Austria, which gained him attention and steam.

Trying his luck at his own restaurant, Senn opened a pop-up restaurant in Gusswerk, just outside of Salzburg, under the same name. It did so well that he was ready to open his own place full time.

When Senn opened his first restaurant under his own name in 2014, it took just a few months to earn his first Michelin star. The following year, he did it again, and the restaurant continues to maintain its two-star standing.

Check out Senn's recipes here.

94: Carme Ruscalleda, Spain

Luxury Defined

Restaurant: Cuina Estudi

Where You'll Find Her: Sant Pol de Mar, Spain

Signature Dish: Prawns with saffron, celery and peas (shown)

Living on the Mediterranean shore of Spain, Carme Ruscalleda grew up in a Catalonian family that enjoyed its small-town recipes and foods. Surrounded by farmland and with the fresh catches from the sea, Ruscalleda's Sant Pol de Mar was an ideal community to learn how to cook.

Taking over her family's food store, Ruscalleda and her partner expanded with a deli and by selling items they grew on their farm. The love continued, and in 1988, she opened Sant Pau and began providing home-cooked meals. She began to learn from European chefs and practiced new dishes as the store grew.

Nearly 20 years later, Ruscalleda received three Michelin stars, one of only four women to hold the honor. The original restaurant closed in 2018, and Ruscalleda infused new life into the town with a new restaurant: Cuina Estudi.