Flavors of Thailand: A Foodié’s Guide

This dish, pictured, was Burmese Chickpea Tofu, called Tohu Thoke. We ate it at a vegan restaurant stop, along with two other vegan dishes.

Throughout the tour, our guide, Tree, shared insights into Thai cooking techniques, ingredients, and the culinary traditions that make Northern Thai cuisine so unique. A Chef’s Tour designs these experiences to bring travelers up close with authentic flavors, which is ideal for food lovers who want a deeper understanding of Chiang Mai’s food culture.

As a side note, we were thoroughly impressed by our tour guide’s English. We had no problem communicating with him whatsoever. He made it easy for us to ask plenty of questions and gain deeper insights into the culture. We felt compelled to give him a tip at the end for the outstanding job he did.

One of the times we asked him a lot of questions was at the local market he brought us to (pictured). The array of spices, produce, and meats was overwhelming, and I would have felt very intimidated going alone. We loved our time at the market; it felt like a classroom (in the best way possible), and we learned so much! On their website, A Chef’s Tour said, “You won’t be trying Pad Thai or red Thai curry on this tour,” and they were definitely right!

Amid all the delicious food we tried, we also had the opportunity to try more unique items such as fried crickets and larvae, exotic fruits, and even raw fermented pork! The final stop on our tour was for dessert of course: taro sago.

Check A Chef’s Tour out while you’re in Thailand! More on them later in this blog post at our food tour with them in Phuket.

Our day began with a convenient pickup service provided by Into the Wild right from our hotel in Chiang Mai (side note: we stayed at Na Nirand Resort and could not recommend it more. Very affordable, incredible service, and beautiful location!). You can see me and Jeff in the rod daeng truck that they picked us up in!

After a scenic hour-and-a-half drive through the winding roads of the mountainous countryside, we arrived at a breathtaking sanctuary, tucked away in a peaceful, almost paradisiacal setting. My jaw seriously dropped when we turned the corner and saw the camp.

The camp was nestled by a clear, flowing river and surrounded by lush greenery and banana trees, which the staff harvest daily to feed the elephants.

As we arrived, it felt like the elephants knew the routine—they slowly approached in a line, ready to greet us and enjoy their morning banana feast. We had the chance to feed them by hand, feeling their gentle trunks grabbing the bananas.

Once breakfast was over, the elephants began to climb a nearby hill, munching on trees as they went. We followed them up a short, scenic trail, which allowed us to observe them freely in their element.

Afterward, we joined them for a playful mud bath, where we were able to splash and bathe alongside these gentle giants. Our experience wrapped up with a delicious lunch provided by the camp, offering us a taste of local flavors. Finally, they drove us back to our hotel, making the whole experience seamless and stress-free.

During the class, you are guided step-by-step through the preparation of a few dishes of your choice. We chose to make Green Curry, Tom Yum Goong, and Tom Kha Gai (pictured). It was a lot of food. We were definitely full by the end!

What makes Pum Thai Cooking School so great is the variety of cooking courses available. You can choose a course based on the number of dishes you want to cook, the types of dishes, and what you hope to learn from the class.

At the end of the one-hour class, we enjoyed the delicious meal we had prepared. We were surprised we could make three dishes in such a short time! The class was great because we didn’t have to prep too many ingredients. It was truly a memorable experience!

The class began with a trip to a local market (pictured), where you can pick out fresh ingredients and get acquainted with various herbs and spices used in Thai dishes.

The unique spices and produce of Thai cuisine truly set it apart, creating a vibrant tapestry of flavors that is both aromatic and complex. Ingredients like lemongrass, galangal, and kaffir lime leaves bring a freshness that is distinct to Thai dishes, while fiery chilies add just the right kick.

It was such a treat to have an instructor guide us through these unique ingredients, explaining their uses and benefits in each recipe. Their expertise made it easy to understand how to balance flavors and incorporate these spices into our cooking, enhancing our appreciation for the rich culinary traditions of Thailand.

Once back at the academy, we got hands-on experience preparing a range of authentic Thai dishes. A unique value-add of this class is that it allows you to cook different dishes from your group. This meant that Jeff and I could each make separate recipes, and not only expand our cooking repertoire but also enjoy the variety of meals we had created together after the class.

Nothing beats the satisfaction of enjoying your own cooking, especially in such a fun and engaging environment!

Here’s a photo of Jeff being silly. In the photo you can see some of the many dishes we created: Pineapple Fried Rice, Mango Sticky Rice, Deep-Fried Bananas, Papaya Salad, Egg Rolls, Massaman Curry, and more.