Along with its golden beaches and iconic cultural sights, Thailand boasts some of the world’s top restaurants, serving delicious food you won’t find anywhere else on the planet. But deciding what to order can be a tricky business. It’s tempting to stick to what you know, and go for a pad thai, tom yum or green curry. While it’s unlikely you’ll be disappointed with any of these, surely this is the moment to step out of your comfort zone and try something you can’t just get at home?
Being adventurous is easier said than done, however, and it can be difficult translating what these new and exciting dishes are, before you’ve even got to what they might taste like.
For the executive chefs and chefs de cuisine at Hilton hotels, eating is just as much a part of the job as cooking – after all, it is the local dishes served in homes and restaurants around the country that inspire their menus. So when it comes to discovering the best dishes in Thailand, they’re a bunch worth deferring to …
Jeiw Hathairat, chef de cuisine at Waldorf Astoria Bangkok
Jeiw Hathairat has worked in some of Bangkok’s most renowned restaurants, including four years at the Waldorf Astoria Bangkok …
Nuea khem tom kati: a spin on salty beef
At the hotel’s Front Room restaurant, Hathairat recommends guests try nuea khem tom kati, a salty beef dish that many Thais grew up with, but few travellers ever get to experience. “This comforting central Thai dish comes from old preservation traditions, where families cured beef and cooked it gently until tender,” says Hathairat. “As it simmers, the salty beef softens and blends with the natural sweetness of coconut cream, creating a rich, warming aroma that feels like a taste of home.”
Yellow curry: home cooking fit for royalty
“Krua Apsorn (One Bangkok) has a charming history as a long-standing family-run restaurant,” says Hathairat. “The founders once cooked for members of the Thai royal family, which is why many of their dishes are inspired by traditional palace-style home cooking, simple, honest, yet wonderfully refined.” Her top dish is the yellow curry with prawns and young lotus roots. “The young lotus roots add a wonderful crisp texture and absorb the curry perfectly, while the broth delivers just the right balance of sour and spicy.”
Ryan Dadufalza, executive chef at Conrad Bangkok
Ryan Dadufalza has been a chef for 26 years, having honed his craft across America, China, Indonesia and Japan. As you can imagine, there isn’t much he doesn’t know about good food.
Watermelon som tum: delicious and responsibly sourced
In his three years at Conrad Bangkok, Dadufalza has revolutionised the hotel’s approach to sustainable dining, transforming often-discarded ingredients into delicious dishes that are fresh, flavourful and environmentally conscious. “From sourcing organic herbs in our rooftop garden to creating Bangkok’s first rooftop hotel apiary, my goal is to deliver dining experiences that are innovative, responsible and rooted in purpose,” Dadufalza says.
“One dish I highly recommend is our watermelon som tum,” he says. At first taste, guests experience the vibrant flavours of a classic Isaan-style papaya salad – an exhilarating mix of spicy, sour, salty, and a strong fish-sauce kick. The surprise lies in the detail: what appears to be green papaya is actually the refreshing inner rind of a watermelon. “It embodies the essence of Thai culinary tradition with a thoughtful, sustainable twist.”
Met tang mor: Thai food, but a little unexpected
When he’s not busy in the kitchen, Dadufalza heads to Err Urban Rustic Thai restaurant, a short Skytrain ride away. Err is the relaxed sister restaurant of the now shuttered Michelin-starred Bo.lan, but shares many of its traits. “The menu is thoughtfully organised by cooking method, from charcoal-grilled to wok-fried, showcasing authentic Thai techniques without pretension,” Dadufalza says. His favourite dish? The met tang mor (toasted watermelon seeds infused with kaffir lime leaves). “The seeds are perfectly toasted, delicately seasoned and subtly aromatic with kaffir lime leaves. The flavour is refined, the texture addictive. To me, it represents the essence of Thai culinary tradition: resourcefulness, balance and cultural depth.”
Chris Patzold, executive chef at Conrad Koh Samui
Chris Patzold boasts an impressive CV, having worked in top hotel kitchens for almost 40 years. Unsurprisingly, he knows what makes the perfect dish for his guests …
Laab tuna: tuna with a twist
One of the chef’s stand-out creations for Conrad Koh Samui’s Aow Thai restaurant is laab tuna. “Traditionally, ‘laab’ means ‘cooked meat’, typically minced, however, we add a modern twist by preparing it with super-fresh, sashimi-grade raw tuna,” Patzold says. “The combination of spice, fresh mint, and the crunch of rice powder perfectly complements it.” Patzold recommends this as a dish if you fancy something chilled and fresh in the hot sun. “As a chef, I find myself picking at it the most. My team knows I love it, so they often make a little extra whenever it’s ordered.”
A genuine Thai welcome (and great food to match)
Patzold’s top tip for dining out is Baan Suan Lung Khai, which boasts a tranquil garden setting. “Each dish is thoughtfully prepared using the finest locally sourced ingredients, showcasing the rich, authentic flavours of the region. It is celebrated for its exceptional cuisine, genuine Thai hospitality, and outstanding value, making it one of Koh Samui’s most treasured culinary destinations.”
Noppadon Chainat, executive chef at Doubletree By Hilton Phuket Banthai Resort
Noppadon Chainat has 18 years of experience in the culinary industry and has gained a wealth of knowledge when it comes to luxury hospitality and food.
Talay tung: the essence of southern Thailand
Chainat’s must-try dish at his hotel builds on a family recipe he grew up with; talay tung, a mixed seafood bucket with a unique sweet and spicy sauce. “[It] embodies our concept of delivering the freshest seafood to your table while offering a refined fusion Thai experience. By combining this freshness with my mother’s original sauce recipe, the dish evokes cherished memories of cooking alongside her,” says Chainat.
Seafood platter: seafood with a seal of approval
For authentic Thai cuisine, Chainat recommends Savoey Seafood restaurant, in the heart of Patong. “While their menu differs from ours, they feature an impressive seafood platter that showcases the freshness and flavours of the region.”
Jatupol Yutap, chef de cuisine at Hilton Hua Hin Resort & Spa
Jatupol Yutap brings 20 years of culinary experience to those dining at the Hilton Hua Hin Resort.
Yellow crab curry: a truly iconic curry
Yutap says guests must not miss the yellow crab curry at the hotel’s Asian restaurant, Gingerfire. “This curry is one of the most iconic and highly regarded dishes from southern Thailand, distinguished by its vibrant yellow colour, deeply aromatic spices, and bold, balanced heat,” says Yutap. The dish is prepared using fresh blue crab and delivers a natural sweetness that complements the rich, turmeric-based curry paste.
Ray fish: stir-fry done right
For local eateries, Yutap suggests Lung Bang, a little-known venue well-loved by the Hua Hin community, and recommends the ray fish sauteed with aromatic Thai herbs and hot basil. “What makes this exceptional is the use of locally sourced ray fish, which possesses a unique, firm texture that readily absorbs the intense flavours of the stir-fry,” Yutap says. The dish is made using a cooking method known as pad cha, characterised by an abundance of peppercorns, young galangal, kaffir lime leaves, chili, and fragrant hot basil. “It is, to me, a true expression of the local Hua Hin coastal cuisine: bold, fragrant, and full of character.”
Thanit Thanormitvimol, chef de cuisine at Millennium Hilton Bangkok
Thanit Thanormitvimol has been a chef for 12 years and always had a passion for the culinary arts. Since joining Hilton Bangkok in 2024, he hasn’t looked back …
Tom yum fried rice: available nowhere else
Thanormitvimol recommends tom yum fried rice, a signature creation available exclusively at the hotel’s Flow Restaurant, as his personal favourite. “Inspired by Thailand’s iconic tom yum soup, yet distinct in its presentation, this is a one-off creation you won’t find anywhere else,” Thanormitvimol says. “We utilise local herbs, including kaffir lime leaves and lemongrass, to give the dish a uniquely aromatic character. When combined with rich roasted chilli oil and perfectly stir-fried jasmine rice, the result is a bold, harmonious balance of spicy, sour, and savoury flavours.” The rice is typically served with succulent, sweet meat.
Crab rice porridge: a local, late-night gem
If you’re looking for an after-hours meal, you can’t go wrong with Kor Chun Huad’s crab rice porridge, according to Thanormitvimol. “What I adore about this dish is how beautifully it marries Thai and Chinese culinary traditions. It possesses the warm, nostalgic aroma of old-style cooking, with flavours that feel both comforting and timeless. The crab meat is incredibly fresh, providing a natural sweetness and delicate taste that ensures I return time and time again.” Fortunately, that’s very easy as this Michelin-starred restaurant is just a 15-minute drive from the hotel in the Mahai Sawan intersection.
Ready to try out the recommendations of these Hilton chefs? Choose your Thailand stay today
