In many publications, Thailand is divided into four culinary regions, each with its own typical cuisine. I have also adopted this division.
Northern Thailand
Northern Thailand, also known as “Phak Nüa” (
ภาคเหนือ
), was formerly home to the Kingdom of “Lanna”. The regional cuisine there features
both the culinary heritage of this kingdom as well as many influences from neighboring Myanmar, Yunnan, and Northern Laos.
Northeast Thailand
The northeastern region of Thailand is also known as “Phak Isaan” (
ภาคอีสาน
) or simply “Isaan” (
อีสาน
). The cuisine
there is strongly influenced by neighboring Laos, and many inhabitants are ethnically Lao. As the region is quite poor, many people moved to wealthier Central
Thailand. They brought with them many dishes that are now considered popular street food classics throughout the country.
Central Thailand
The cuisine of Central Thailand, also known as “Phak Glang” (
ภาคกลาง
), is probably the most diverse cuisine in the country. It is
characterized by the products of the region’s fertile soils, proximity to the Gulf of Thailand, royal cuisine, and the melting pot of Bangkok.
In the capital Bangkok, the cuisines of other regions and culinary influences from abroad frequently meet and merge into a very diverse cuisine.
Southern Thailand
Southern Thailand, also known as “Phak Dai” (
ภาคใต้
), is a long, narrow strip of land whose cuisine is largely determined by the two
surrounding seas. The cuisine there features many influences from neighboring Malaysia. Chinese immigrants who have lived there for generations have also shaped
the cuisine.
