What is in season in Bangkok. and what to order when the market changes.

Spring

  • Khao chae: Cold jasmine rice in floral-scented water, with stuffed shrimp paste balls, sweet pickled radish and pla wan; Thailand's royal hot-season dish.
  • Mango sticky rice (khao niew mamuang): Ripe Nam Dok Mai mango with coconut sticky rice and toasted mung bean; Thailand's headline spring dessert, peak in April.
  • Songkran water-festival foods: Khao chae, mango sticky rice, kao lam (sticky rice in bamboo); the canonical foods of Thailand's New Year water festival.

Summer

  • Durian (Mon Thong and Chanee): Mon Thong (mild, custard) and Chanee (intense, gooey) varieties; Rayong and Chanthaburi farms supply Bangkok markets.
  • River prawns (goong mae nam): Giant freshwater prawns from Ayutthaya and the Chao Phraya tributaries; the canonical tom yum goong and grilled-prawn season.
  • Mangosteen and rambutan: Mangosteen (mangkhud) from Chanthaburi and rambutan (ngo) from southern orchards; the Thai monsoon-season fruit pair.

Autumn

  • Yaowarat Vegetarian Festival (Tetsagan Kin Je): Strict vegan menus across Yaowarat (Chinatown); over 120 stalls open for nine days of Buddhist-Taoist Nine Emperor Gods observance.
  • New-harvest jasmine rice (hom mali): First-press hom mali jasmine rice from the Tung Kula Rong Hai plains; Bangkok rice merchants release the new crop in November.
  • Pomelo (som-o) season: Khao Yai and Nakhon Pathom som-o; the pink-fleshed thodi grade and the Thai pomelo salad (yam som-o).

Winter

  • Loy Krathong food stalls: Lantern-festival night; kanom krok coconut sweets, fried banana (kluay tod), grilled squid, sticky rice in bamboo (kao lam).
  • Cool-dry season street food peak: Overnight lows down to 20C; outdoor pad krapow, grilled satay, grilled river prawns, charcoal pork at every street pushcart.
← Back to Bangkok food guide