This isn’t just a restaurant meal—it’s a taste of Maikhao. Toh Daeng brings in fresh, local ingredients straight from community gardens and small-scale fishers: local herbs, organic vegetables, and seafood caught just hours before serving.
Every dish is crafted with heart, telling the story of the people behind the ingredients. Fresh, honest, and full of Phuket’s true character. If you’re in Phuket, this is a must-visit spot to experience real community-driven dining.
This shrimp paste from Koh Lanta is made by the Thung Yee Peng Women Farmers’ Group. They use traditional methods and fresh local shrimp to create a clean, high-quality product.
The taste is nicely salty with a light sour note, perfect for many Southern Thai dishes.
Its pink-purple color is completely natural from real shrimp, with no added color or flavor.
If you want to experience real local taste from Koh Lanta, try the Authentic Lanta Shrimp Paste from Thung Yee Peng Village.
Whenever you visit Krabi, don’t forget to bring some home!
Ranong is more than just pristine seas and natural hot springs — it’s a land where community stories are told through food.
Here are 3 must-try dishes you can’t miss:
- Thubli Salapao – A soft, fluffy steamed bun with rich fillings, this iconic treat reflects the heritage of Chinese settlers who once made Ranong their home.
- Kok Sim Bi – A traditional nourishing soup made with wood ear mushrooms and minced pork. Its delicate flavor is unique to Ranong and a true taste of local wellness.
- Pla Loom Puk Tom Kem – A heritage dish of local fish simmered until tender, balancing sweet and savory flavors passed down through generations.
Following the flavors of these dishes is more than a culinary journey — it’s a way to support local communities and preserve Ranong’s cultural charm sustainably.
Wake Up Early and Head to a Local Market – Good for the Stomach, Great for the Community.
A new day begins… Try waking up a little earlier and take a stroll through a local community market in Phuket Old Town.
It’s not just about the delicious smells in the air — it’s the charm of the people, the culture, and that warm southern hospitality that makes it truly special.
Steaming hot dim sum from “Boonta Dim Sum”. Try their har gow, pork dumplings, and soft steamed buns — only 10–20 THB per basket. Tasty and affordable!
"9 types of chilli paste (Nam Prik) from Thalang City, Phuket Province" is a tasty dish to serve at the end of the month instead of instant noodles.
1) Chilli paste. Consists of shrimp (fresh or dried) or dried fish, pounded thoroughly, then squeezed lime and seasoned with fish sauce and sugar.
2) Shrimp chilli paste. Mainly shrimp paste, no shrimp or fish. but add pea eggplant (turkey berry). Pound it well. It is similar to chilli paste from the central region.
3) Stir-fried chilli paste. Mix chilli, dried shrimp, small dried fish, shallots, and lime, then stir-fry until dry.
4) Nam Prik Siek. Add boiled shrimp, fish, lime juice, fish sauce, and shallots, but don't add shrimp paste.
5) Nam Prik Muang. Add grated coconut meat. Put the chilli paste in the coconut shell. Then broil it on the fire until it smells good.
6) Sweet chilli paste. Add palm sugar to reduce the spiciness.
7) Lemongrass chilli paste. Add chopped lemongrass to the chilli paste and pound thoroughly.
8) Marinated chilli paste. With dried young galangal shoots and other components Then wrap it in banana leaves and put it in a charcoal oven.
9) Nam Prik Yum. The ingredients are identical to the main chilli paste. But use the method of chopping ingredients, then squeezing lemon or Salacca, then using your hands to mix them together.
Photo: พิพิธภัณฑสถานแห่งชาติ ถลาง ภูเก็ต National Museum, Thalang, Phuket
This is so hot. Phuket Local dessert menu item "Oh Aew" is a must-try; it's formed from the jelly of fig-like Oh Aew seeds. Simply add syrup and shaved ice to eat and feel refreshed and relieve the heat for sure.
After Chinese New Year, it is believed that every house must have a lot of Khanom (Chinese New Year’s Cake) left over from paying respects to the gods. Instead of storing in the refrigerator, today, I'd like to share how to make fragrant fried egg-dipped khanom kheong. Let's have some coffee and see. This is a traditional Phuket recipe. Guaranteed to be delicious.
This year's Chinese Spirit Festival is on August 30, 2023. It is a significant festival for Chinese families. And the must-have dessert is Kanom Kheng, a sticky rice dessert made from glutinous rice that is used to honor the lives of Chinese immigrants to Thailand. Khanom Kheng also has an auspicious meaning. That also implies sweetness, smoothness, and abundance in life.
In Phuket, Khanom Kheng is brown because, in ancient times, they steamed them with a wood stove overnight until they turned brown, and today, although the charcoal stove is no longer used, the brown is maintained by using palm sugar or dark brown instead.
