Today, I had the opportunity to join @FeastThailand for a preview of their upcoming ‘Flavours of Phetchaburi’ food tour (feastthailand.com/flavours-of-petchaburi).
🧵 In this thread, I will share my experience in Phetchaburi, complete with mouthwatering photos of the delicious food I enjoyed.
The tour got off to a good start in the riverside market in Phetchaburi. This area not only offers a wide variety of food but is also renowned for its captivating street art.
📍MAP: maps.app.goo.gl/Kio8e74gCLc72kyr9?g_st=ic
Our first food stop was Khao Chae, a refreshing dish consisting of rice soaked in iced water with fish in sweet sauce, fried shrimp paste, and stir-fried salted turnip in sweet sauce. The water is delicately scented with a combination of candle smoke and jasmine flowers.
Our second food stop was also in the riverside market. This was a snack I’ve had countless times called Tod Man Pla, which is fish cakes. However, this time it came with a twist. The fish cakes were served with fermented rice noodles that are a local specialty.
I had the impression that Phetchaburi doesn't receive many foreign visitors, especially not in groups. As we walked around, locals stared at us, but their expressions were friendly, and they warmly greeted us.
After a short while, we took a break for a refreshing dessert called Lod Chong Singapore. This was served in a tall glass with crushed ice, tapioca noodles, coconut milk sweetened with sugar, and other ingredients, such as jackfruit, red beans, and sweet corn.
There are several local dishes that feature Khanom Chin, which are thin rice noodles. They are made by fermenting the dough for three days, boiling it, and then extruding it through a sieve into boiling water. We watched them make these noodles at a shop.
One of my favourite food stops in Phetchaburi was at JM Cusine. As well as traditional local noodles in a red soup, they had minced pork with stirfried Sen Yai noodles, and Tom Yum noodle soup. All very delicious.
📍maps.app.goo.gl/CXKGF7NRk5Ykrry18?g_st=ic
Our last stop before a late lunch was a palm plantation where we learned how they made a traditional Thai dessert called Khanom Tan which is made with toddy palm fruit, coconut milk, rice flour, and sugar. It is a soft, spongy cake that is steamed in banana leaves.
Our last stop was a late lunch where we were treated to six popular dishes. My favourite was Kaeng Kua Hua Tan (Toddy palm curry) which is a curry made with young toddy palm shoots, coconut milk, and meat.
Many thanks to Cream from @FeastThailand who was such a wonderful and knowledgeable guide during our food tour. Thanks also to TAT Phetchaburi for inviting me. These food tours will run during July. More info here: feastthailand.com/flavours-of-petchaburi
Richard Barrow
@RichardBarrow
🇹🇭 Writer of online Thai travel guides and travel news for nearly 30 years. I tweet tips on where to go and what to do. I’m also on @ThaiTrainGuide.