When the hot season in Thailand ceases to be a mere conversation starter and becomes a daily survival challenge, the people’s collective palate shifts toward its most sophisticated, traditional cooling mechanism: Khao Chae. Originally a humble New Year’s tradition brought to Thailand by the Mon people, the dish was famously adopted and “upscaled” by the royal palace during the reign of King Rama V, transforming it into an elaborate display of culinary masterpieces. 

This summertime treat manages to be both incredibly light and remarkably complex. Every grain of rice is parboiled, polished by hand, and soaked in the floral-infused water, and every classic condiment is a balance of salt, sugar, and smoke, meticulously prepared with time-honoured techniques.

How to Eat Khao Chae

To truly appreciate Khao Chae, there is a specific, almost meditative etiquette to the meal that ensures the delicate floral water stays pristine. Start by taking a small bite-sized piece of a side dish, follow it with a spoonful of the chilled rice and a sip of the scented water, and then finish with a piece of fresh vegetable, such as a slice of fingerroot, cucumber, or green mango. This ritual ensures that each flavour remains distinct and the fragrant rice water is untainted by grease.

With the ritual mastered, explore our curated selection of this year’s finest offerings, where Bangkok and Chiang Mai’s top chefs prove that while the weather may be relentless, the tradition of keeping cool is an art form in itself.

Khum Hom, Mövenpick BDMS Wellness Resort Bangkok

Experience Chef Ian Kittichai’s interpretation of the quintessential Thai summer delicacy that has graced family tables for generations. The Khao Chae experience Khum Hom is a masterclass in culinary precision and diligence—premium jasmine rice is parboiled, polished, and bathed in chilled, candle-scented water, served with 10 savoury-sweet, meticulously hand-crafted side dishes, including Look Kapi(Deep-fried caramelised shrimp paste), Prik Yuak Yud Sai (green peppers filled with minced pork and shrimp), Pla Yee-Son Wan (sweetened shredder sun-dried ray fish), and Khai Deng Kem Tod (fried salted egg yolk). The meal concludes on a bright final note: seasonal fruits and kaffir lime suspended in a light, scented syrup—a refreshing palate cleanser that acts as an immediate sensory pick-me-up against the midday heat.

Pricing and Packages: 

• Dine-in: 990++ baht per person (All Accor+ Explorer enjoying 10% off)
• Takeaway Set: 1,790++ baht per 2 persons and served in a woven basket with a 10% discount for online orders and self-pickup

Period: 15 March  – 30 April (Lunchtime only)

T: +66 (0) 2 666 3311 | W:www.khumhomrestaurant.com

Bodhi Terrace, Anantara Chiangmai Resort

As the northern heat settles over the Mae Ping River, Anantara Chiang Mai Resort unveils its seasonal remedy: a curated collection of summer treats that celebrate the intersection of royal tradition and seasonal contemporary flair—the cooling ritual of Khao Chae and the fleeting, sweet-and-tart vibrancy of the Mayongchid (Marian Plum). What sets the Anantara rendition apart is the precision of its accompaniments. Each bite offers a calibrated balance of textures and flavours, while the Mayongchid is undoubtedly the golden star. The menu explores the fruit’s versatility, moving from the savoury Ma Hor Mayongchid (minced pork and peanut morsels atop fresh plum slices) and a zesty Spicy Marian Plum Salad with Prawns, to classic sweet endings like Mayongchid Sticky Rice and the syrup-bathed Mayongchid Loy Kaew, reflecting refined creativity to craft the prized, seasonal fruit into a modern heritage dessert.

Pricing and Package: 

• Dine-in: THB 499++ per person / THB 799++ per 2 persons
• Takeaway Set: THB 690++ per person / THB 990++ per 2 persons

Period: Now – 15 May, 12 pm – 8 pm

T: +66 (0)53 253 333 | E: chiangmai@anantara.com | W: anantara.com 

Savio, Chatrium Grand Bangkok

While the city sizzles, Savio Restaurant is offering a sophisticated way to keep your cool. Throughout the month, the restaurant is spotlighting Khao Chae and has also integrated this seasonal masterpiece into their sprawling International Buffet. It’s a rare opportunity to pair the delicate, floral notes of jasmine-scented rice with the robust flavors of fresh seafood and global gourmet staples.

Pricing and Package:
International Buffet
Lunch
Mon – Fri: THB 1,250 net per person
Sat – Sun: THB 1,450 net per person
Dinner
Sun – Thu: THB 1,550 per person
Fri – Sat: THB 1,750 per person
Dine-in: THB 999++ per set

• Dine-in: THB 999++ per set
• Takeaway Set: THB 1,199++ per set

T: +66 (0) 2126 7999 | E: savio.cgb@chatrium.com | W:chatrium.com/grandbangkok/savio

Bangkok Baking Company, JW Marriott Hotel Bangkok

JW Marriott Hotel Bangkok offers a sophisticated sanctuary in the form of Thailand’s most poetic summer tradition. This year, the Bangkok Baking Company (BBCO) serves as the backdrop for a meticulous revival of Khao Chae, curated by Chef Tang Tananton Bunnag. Chef Tang has curated a suite of nine distinct condiments, each demanding a different technique to achieve the perfect balance of savory, sweet, and texture. To round out the ritual, the meal concludes with Som Choon—a bright, sweet-and-sour medley of summer fruits—and a refreshing butterfly pea flower tea with lime, mirroring the cooling properties of the main dish.

Pricing and Package:

• JW Café’s International Sunday Brunch Buffet: THB 3,149 net per person (Khao Chae included)
• Dine-in: THB 850 net per set
• Takeaway Set: THB 1,350 net per set

Period: 1 – 30 April, 11  am – 3 pm

T:+66 (0) 2 656 7700 | E: mibangkokfb.rst.rsvn@marriotthotels.com 

Praya Dining, Praya Palazzo

While the Chao Phraya River carries the lifeblood of Bangkok, the historic mansion of Praya Palazzo offers a rare glimpse into its soul. As the city enters its peak summer months, this Italianate boutique retreat revives its most anticipated annual ritual: the serving of Khao Chae.

Set against the backdrop of the river’s gentle currents, this seasonal specialty is a nod to a slower, more graceful era of Thai tradition. In a city that rarely stops, the experience of dining on these intricate delicacies while catching the river breeze offers a moment of “quiet elegance” that is increasingly hard to find.

Pricing and Package:

• THB 960++ per person
• THB 1,790++ per 2 persons

Period: 1 March – 31 May

T: +66 (0) 81 402 8118 | E: reservation@prayapalazzo.com | LINE @prayapalazzo | W: prayapalazzo.com 

The Siam Tea Room, Bangkok Marriott Marquis Queen’s Park

The annual Khao Chae promotion returns to The Siam Tea Room at Bangkok Marriott Marquis Queen’s Park this March through May, bringing with it a masterclass in Thai culinary heritage and a much-needed respite from the sweltering Bangkok sun. Before the main ritual begins, The Siam Tea Room introduces a contemporary edge to the tradition. Guests are welcomed with a zesty watermelon kaffir lime soda, followed by a unique starter known as “Snowy Santo.” This shaved ice delicacy, topped with dried pork and the aromatic citrus of bitter orange, cools down the palate and soothes the soul instantly before the fragrant and refreshing Khao Chae.

Pricing and Package:

• Dine-in: THB 1,048 net per set (Marriott Bonvoy and Club Marriott discounts apply.)
• Takeaway Set: THB 1,299 net

Period: 1 March – 31 May, 11 am – 5 pm

T: +66 (0) 2 059 5999 E: restaurant-reservations.bkkqp@marriotthotels.com | W: https://sevn.ly/xGOm6fcB

The House of Smooth Curry, The Athenee Hotel

 

At The Athenee Hotel, a Luxury Collection Hotel, the transition into the summer months is heralded by the return of an ancient royal secret. Within the refined walls of The House of Smooth Curry, Head Chef Montri Jiratitkankit presents his rendition of Khao Chae—bypasses standard commercial grains in favour of organic rice sourced directly from local farmers in the Amnat Charoen Province, served with eight condiments prepared according to a royal recipe that balances the five essential Thai flavours. The delicacy concludes with seasonal Marian plum in syrup, offering a gentle sweetness that completes this elegant expression of Thailand’s cherished culinary heritage.

Pricing and Package: 

• Dine-in: THB 980++ per set
• Takeaway Set: THB 1,480 net

Period: Now – 31 May 2026, 11:30 am – 2:30 pm and 6 pm – 20 pm

T: +66 (0) 2 650 8800 | W: athenee.co/THOSCKhaoChae 

Benjarong, Baan Dusit Thani

At Benjarong, the award-winning Thai restaurant at Baan Dusit Thani, the heat is met with the elegant royal Khao Chae within the century-old Sala Daeng House, framed by a tranquil garden. This experience begins with ‘Watermelon with dried fish’ as a juicy, savoury-sweet start, before seamlessly transitioning to the most anticipated Khao Chae—featuring chilled premium organic jasmine rice from Surin Province served with an elegant selection of traditional accompaniments. Highlights include kapi balls, stuffed shallots, stuffed green chilli wrapped in fine egg net, sweetened shredded beef or pork, sweet stir-fried preserved radish, sweet stir-fried fish prepared following a traditional Surat Thani recipe, deep-fried salted egg yolk prepared in the traditional Chaiya style, and minced pork with salted fish, alongside fresh organic vegetables and Som Chun, a fragrant traditional Thai citrus dessert that lingers like a cool breeze.

Pricing and Package:

• Dine-in: THB 1,099++ per set
• Takeaway Set: THB 1,890++ per set

Period: Now – 30 June 2026

T: +66 (0) 2 200 9009 | LINE: @baandusitthani | W: baandusitthani.com