The North

• Gaeng Hung Lay (Pork Belly Curry)
• Larb Nuer (Northern Style Larb)
• Aeb Kai Pla (Spicy Fish’s Roe in Banana Leaf)
• Aeb Pla (Seasonal Fish Grilled in Banana Leaf)
• Kanom Jeen Nam Ngiao (Rice Vermicelli in Spicy Traditional Lanna Curry)
• Phak Chiang Da Phad Kai (Local Vegetable “Gurmar” Stir-Fried with Eggs)
• Naem Mok Kai (Pork Meat and Pork Skin with Eggs Fermented in Banana Leaf)
• Jin Nuang Nam Prik Kha (Lanna Local Galangal Chili Paste Served with Steamed Chicken)
• Sai Ao (Northern Thai Sausages)
• Pla Boung Nam Prik Num (Sun-Dried Deep Fried Fresh Water Local Fish Served with Famous Lanna Green Chili Paste and Seasonal Vegetables)

The Northeast

• Larb Pladook Yang (Isan Style Spicy Grilled Catfish Salad)
• Nua Yang Jim Jaew (Grilled Premium Local Beef with Isan Chili Dip)
• Pla Dook Yang (Grilled Catfish served with Isan Chili Paste)
• Somtum Poo Plara (Spicy Papaya Salad with Field Crabs in Fermented Fish Sauce)
• Tum Sua (Green Papaya Salad Mixed with Rice Vermicelli, Fermented Fish Sauce, and Local Isan Herbs)
• Tum Thai (Original Thai Spicy Green Papaya Salad with Somtum Thai Sauce)
• Gaeng Om Gai/Pork (Chicken or Pork Soup with Isan Herbs filled with Fermented Fish Sauce)
• Larb Pla Tong OR Mok Pla Tong (Clown Knifefishes Mixed with Local Isan Herbs Grilled in Banana Leaf)
• Nam Tok Nua/ Moo/ Gai (Spicy Isan Beef/Pork/Chicken Salad mixed with Chili Paste and Pounded Grilled Sticky Rice)

• Sai Grok Isan Tod (Fried Isan Style Pork and Rice Sausages)

The Central

• Kanom Jeen Nakprik (Rice Vermicelli with Ayuthaya Sweet and Spicy Chili Paste)
• Tomyum Goong (Family-cooked Tomtum Prawns in Coconut Milk or Clear Soup)
• Kanom Jeen Sao Nam (Rice Vermicelli By-The-Side with Pineapple, Pounded Dried Shrimp, Local Vegetables, and Mixed with Coconut Milk)
• Tod Mun Pla Kraai (Deep Fried Knifefish Cakes Served with Chili Sweet Sauce)
• Peek Fai Tod Takrai (Chicken Wings Deep-Fried with Lemongrass)
• Si Krong Moo Tod Nampla (Fried Chopped Pork Ribs Mixed with Local Fish Sauce)
• Gaeng Jued Taohu Moo Bachor (Clear Soup with Tofu and Minced Pork Balls)
• Phad Kraprao Goong/Nua/Moo (Stir-Fried Thai Sweet Basil, Garlic, and Chilis, with Prawns or Beef or Pork)
• Goong Gratiem Pad Khaikhem (Stir-Fried Prawns with Garlic and Salted Eggs)
• Tao Jiew Lon Pak Sod (Preserved Soy Been and Minced Pork Dip with Fresh Local Vegetables)

The East

• Moo Cha Muang (Pork Neck Curry in Sour and Sweet Trad’s Chamuang Leaves)
• Gaeng Pa Pla Hed Khon Tua Fakyao (Spicy Red “Jungle” Curry Mixed with Eastern Thai Local “Sand Whiting Fish” and String Beans)
• Maeng Gaproon Nampla Wan (Sweet Fish Sauce Paste with Steamed Jellyfish)
• Pla Grabok Tom Som (Chili and Tamarind Boiled with Mullet and Local Vetgetables)
• Kao Gieb Namjim Pu (Steamed Flat Noodles with Chili Crab Meat Dip)
• Pla Hedkon Tod Gratiem (Sand Whiting Fish Deep Fried with Garlic)
• Pladook Talay Phad Cha (Stir-Fried Sea Catfish with Chili and Finger Roots)
• Ka Lum Plee Tod Nam Pla (Stir-Fried Chinese Cabbages with Fish Sauce from Trad)
• Pla Muek Dad Diew (Fried Sundried Squids)

• Yum Pla Sala Kem Tod (Eastern Sea Fish Sun Dried and Fermented with Salts Over with Spicy Chili, Red Onions, and Premium Fish Sauce)