Local delicacies are different in each region in Thailand according to the diversity in terms of flavours, ingredients as well as some culinary traditions.
Lead by Chef Somkit Ketkeaw, the professional chef team has invited diners to experience authentic local flavours through their culinary creations. The 4 regional cuisines include north-eastern (Isaan), central, northern and southern cuisine featuring delicious local dishes that normally can only be savoured when travelling to that particular region. Add to the buffet is Chef’s special menu that skilfullyblend authentic local recipes with premium ingredients.
Begin with northern cuisine in which the cuisine is heavily impacted by the neighbouring countries and by the cool climate that is suitable for growing many vegetables and spices. Recommended dish are Hanley Spice Beef Rib and Kao Soi Pla Butter Fish.
Thailand’s north-eastern cuisine is renowned for its pungent sauces, spicy chilies, and dense. The worth-trying items offered are such as, Laab BBQ Pork Rib and Naam Tok Duck Confit which are paired well with sticky rice.
The central cuisine is very diverse yet distinctive with the use of coconut milk and curry paste with ingredients from both farm and river. The menu includes Grilled Ayutthaya River Prawn with Lemongrass and Passion Fruit Sauce and Green Curry with Grilled Dried Age Beef.
Travel down to the southern region, the cuisine is a holy grail for those who passionate in rich and strong spices. The recommended dishes such as Par Pla Salmon and Tuna Tartar with Rice Salad.
Praya Kitchen is located on 3rd Floor at Bangkok Marriott Hotel The Surawongse