‘Thailand’s Hidden Dishes’ Aims to Boost Gastronomy Tourism
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TAT Promotes ‘Thailand’s Hidden Dishes’ to Boost Gastronomy Tourism

The Tourism Authority of Thailand (TAT) announced on Tuesday, May 23, that it’s promoting the “Thailand’s Hidden Dishes” experience to help drive gastronomy tourism in the country’s five regions.

“The promotion of ‘Thailand’s Hidden Dishes’ forms part of the TAT’s ongoing strategy to elevate Thailand’s status as a world-class gastronomy tourism destination, and to increase awareness on the diversity of Thailand’s local food culture,” TAT Deputy Governor for Marketing Communications Chattan Kunjara Na Ayudhya said.

“Through this initiative, five lesser-known specialty foods have been identified to entice the palate and inspire tourists to explore new culinary experiences and engage in the local community in Thailand. This is also in line with our direction of Visit Thailand Year 2023: Amazing New Chapters that encourage travellers to find meaningful travel experiences in Thailand,” he added.

“Thailand’s Hidden Dishes” features lesser-known specialty food that tourists and locals can only eat when travelling to a specific region in the country, such as the following:

  • Central – Phetchaburi’s Kaeng Hua Nod or Toddy Palm Curry
  • Eastern – Trat’s rich marine aquaculture of Pla Yum Sawat or coral grouper, which can be used as an ingredient for Tom Yum or sashimi
  • Northern – Chiang Rai’s Moo Phat Raak Suu, a stir-fried pork dish with garlic chives or roots of hooker chives
  • Northeastern – Khon Kaen’s Au Pla, a spicy and salty freshwater-fish curry that showcases the Thai-Isan food culture
  • South – Phatthalung’s Kaeng Nam Khoei Yod Waai, a coconut-based curry with shrimp or fish paste sauce and rattan shoots that highlights the region’s use of Nam Khoei (shrimp or fish paste sauce) as seasoning

“Through the promotion of the ‘Thailand’s Hidden Dishes’ initiative, TAT also aims to encourage local restaurants and eateries to include local specialty foods in the menus to cater to growing demands from tourists in search of new culinary experiences,” Chattan said.

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