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Gastronomy
Hat Yai, “The Holy Temple of Noodles” Noodle dishes, reflection of a rich multicultural society
Lotus Soy Sauce, Songkhla Province, from factory to local department store Naturally fermented beans, rice flour, salt, jar and sunlight
Fried chicken, fried shallots, sticky rice, dipping sauce The four main pillars of “Niyw Kai or Sticky rice and Fried Chicken”, a delicious dish of Hat Yai
Fresh sugar, rounded shape, ground into powder – the best of the sugar palm tree, ‘Nod Na Lae’ Way of Life in the Sating Phra Pensinsula
Singo expands its product range and creates fusion menus Promoting Singhanakhon green mangoes for the Creative City of Gastronomy
‘Three-Water Sea Bass’
‘Kay Hom’ to ‘Tem’ - Khao Dok Rai Eating ‘Ramai’ Sakom style
‘Chinese-Thai-Indian’ ingredients all together in ‘Tao Kua’
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