Northern Thai (Chiang Mai)
Less coconut milk, more fermented flavors, Burmese and Yunnan influence.
Must eat: Khao soi (coconut curry noodle soup with crispy noodles — the north’s signature dish), sai oua (northern sausage), nam prik noom (roasted green chili dip).
Isaan / Northeastern Thai
Sticky rice (not jasmine), fermented fish sauce, bold flavors. Heavily Lao-influenced.
Must eat: Som tam (green papaya salad), larb (minced meat salad), gai yang (grilled chicken), sticky rice eaten with hands.
Central Thai (Bangkok)
The internationally familiar version. Coconut curries, stir-fries, sweet-savory balance.
Must eat: Pad thai, tom yum, green curry, khao man gai.
Southern Thai
The spiciest regional cuisine. Heavy with turmeric and dried spices. Muslim influence in the deep south.
Must eat: Massaman curry, roti, stink bean stir-fry, khao yam.
Regional Thai cooking classes in Bangkok and Chiang Mai are available on Klook.