Sukothai Historial Park - UNESCO

Sukothai -  Sukhothai was designated a UNESCO World Heritage Site because it represents the first capital of the Kingdom of Siam and the birthplace of Thai civilisation in the 13th century. The Sukhothai Historical Park preserves outstanding examples of early Thai architecture, urban planning, and Buddhist art. Its temples, sculptures, reservoirs, and city layout reflect a unique blend of local traditions and influences from Sri Lanka and Khmer culture. Sukhothai also played a crucial role in the development of the Thai language, religion, and governance, making it a cornerstone of Thailand’s cultural and historical identity.

Cycling Through History

With the bicycle beneath me and the sun slowly rising higher, I entered the Sukhothai Historical Park, starting with the free-access zones. The first temple I encountered was Wat Sorasak, easily recognisable by the elephants encircling its base — strong, symbolic guardians frozen in time. 

Nearby was Wat Son Khao, quieter and less restored, offering a more contemplative atmosphere.

I continued on to Wat Mae Chon and Wat Noen Ron Thong, where the ruins sat peacefully among trees and open land. These temples weren’t crowded, and cycling between them felt almost meditative. 

Wat Mae Chon

Wat Noen Ron Thong

One of the most fascinating stops was the excavation site of the Sukhothai kilns, where ancient ceramic production once thrived. Seeing where everyday objects were crafted centuries ago made history feel tangible and human.

From there, I made my way to the North Park, paying an entrance fee of THB 120. Cycling wasn’t allowed inside, so I parked my bike and walked in. Standing directly in front of me was the iconic Wat Si Chum, home to the massive seated Buddha visible through a narrow opening. The scale and serenity of the statue were breathtaking — one of those moments where silence feels appropriate.

The same ticket granted access to Wat Phra Phai Luang, about a 10-minute ride away, with an additional THB 10 bicycle fee. This temple, older and influenced by Khmer architecture, felt distinctly different from the others — raw, powerful, and historically significant.

Finally, I cycled for about 20 minutes to the heart of it all: the Central Sukhothai Historical Park. The entrance fee here was THB 200, plus THB 10 for the bicycle, though I was allowed in after showing my earlier ticket. This area showcased some of Sukhothai’s most magnificent architecture — grand chedis, serene Buddha statues, and expansive ponds reflecting centuries-old structures.

As I cycled slowly through the central park, I felt a deep appreciation for the preservation of this place. Sukhothai isn’t loud or overwhelming. 

By the time I returned the bicycle, tired but fulfilled, I knew that waking up at 4am had been more than worth it.

A Dawn Journey from Bangkok to Sukhothai: History, Hospitality, and Quiet Discovery

 Sukothai - The day began far earlier than my body would have liked. I woke up at 4:00am in Bangkok, knowing I had a 7:30am flight to catch to Sukhothai. There’s something surreal about cities before sunrise — the streets are quieter, the air feels cooler, and time seems to slow down. The ride from my hotel to the airport was smooth and uneventful, helped greatly by the early hour and near-empty roads. It felt like the calm before a day of exploration.

The flight itself was operated by Bangkok Airways, using a turboprop aircraft — smaller, quieter, and somehow more personal than a jet. There were only about 30 passengers onboard, giving the journey an intimate, almost chartered feel. Despite the size of the aircraft, the flight was remarkably smooth. Bangkok Airways also provided a light snack, which included a sandwich, bottled water, and sanitising wipes — a thoughtful touch that made the short journey comfortable. The ATR 72-600 is a modern, fuel-efficient, twin-engine turboprop regional airliner known for connecting smaller communities with low operating costs, seating typically 70-78 passengers.

In just 1 hour and 20 minutes, we were already preparing to touch down at Sukhothai Airport. From the air, the landscape below shifted from dense urban sprawl to open greenery and quiet countryside.

Upon arrival, it became immediately clear that this was no ordinary airport. Sukhothai Airport is small, rustic, and charming, almost like stepping back in time. Instead of long corridors and crowds, we boarded a trolley bus that gently ferried us to the arrival area. Baggage claim was equally simple, and within minutes, I had my bag in hand.

With no Grab taxis available, not a single one nearby.  I opted for a hotel shuttle, paying THB 300 for the ride. It turned out to be quite a distance, and I was the last guest to be dropped off, giving me a quiet drive through rural roads and sleepy neighbourhoods that set the tone for my stay.

At the hotel, I was greeted by an elderly man at the reception, warm and welcoming. He proudly shared that the hotel was a family-run business, and shortly after, his wife invited me to have breakfast. It was a buffet and just genuine Thai hospitality. I helped myself to fresh bananas, a comforting hot banana dessert, and a bowl of pork porridge. It felt less like staying at a hotel and more like being welcomed into someone’s home. I thanked them sincerely for their kindness.

That said, there was a small moment of reality check. When I asked about the airport transfer price for my return, the quoted THB 800 felt excessive. With check-in only available at 2:00pm, I decided not to dwell on it. Instead, I borrowed the hotel’s complimentary bicycle and headed out to explore — the best way to experience Sukhothai.

Plaew Nakhon Pathom - Unique noodle shop - Michelin Guide

 Bangkok - Some meals are planned weeks in advance, while others happen because curiosity and a short Grab ride align perfectly.  My lunch at Plaew Nakhon Pathom fell into the latter category. 

Location:  Just 12 minutes by Grab from Huay Kwang Metro station, this well-known eatery may not sit in central Bangkok, but it has built a reputation strong enough to draw diners from across the city—and for good reason.

Plaew Nakhon Pathom is famous for its bouncy egg noodles and robust, flavour-packed soups, particularly those featuring fermented soya bean broth. The restaurant originated in Nakhon Pathom province, an area well known for its noodle culture, and over time, Plaew has become a household name among locals who appreciate bold flavours, consistency, and quality ingredients. It is often crowded during peak hours, a clear sign that this is a place Thais return to again and again.

homemade pork patty with egg noodles

I started with their signature Nakhon Pathom noodles, a dish that immediately explains the restaurant’s popularity. The noodle speciality had that perfect springy texture, firm yet elastic—clearly made fresh and cooked with precision. Each bite was satisfying, clinging beautifully to the soup base and toppings without becoming soggy. The pork was equally impressive: juicy, well-seasoned, and unmistakably “bouncy,” a term often used in Thai cuisine to describe expertly prepared meat with the ideal chew.

The second dish was the standout of the meal: spicy fermented soya bean soup with seafood and bouncy pork. This soup is one of Plaew’s defining offerings and a key reason why food lovers seek it out. The broth was deep and complex, with the fermented soya bean lending a savoury, slightly funky umami base that was balanced by chilli heat and aromatic spices. It wasn’t overpowering—just bold enough to wake up the palate.

The seafood in the soup was generous and fresh, complementing the broth rather than overpowering it. Prawns and other seafood absorbed the flavours beautifully, while the bouncy pork added richness and texture. Every spoonful felt layered and intentional, the kind of dish that keeps you eating even when you’re already full.

What makes Plaew Nakhon Pathom so famous isn’t just one dish—it’s the consistency. The restaurant delivers the same quality and flavour day after day, which is something diners deeply value. Portions are generous, prices are reasonable, and the flavours remain unapologetically Thai. This is not a place that tones things down for tourists; it serves food the way locals love it.

Another reason for its popularity is focus. Plaew doesn’t try to do everything. Instead, it perfects a small selection of dishes, especially noodles and fermented soya bean soups, ensuring each bowl that leaves the kitchen meets a high standard.

By the end of the meal, it was clear why a short ride from Huay Kwang is all it takes for people to make the journey. Plaew Nakhon Pathom isn’t just a lunch spot—it’s a destination for anyone who appreciates well-executed noodles, bold soups, and the comforting satisfaction of truly good Thai food.

Somboon - Thai seafood restaurant - Michelin Guide

Bangkok -  Dinner at Somboon Seafood always feels familiar to me. I’ve been here many times over the years, and it has long been one of those dependable Bangkok institutions — famous, busy, and unapologetically bold in flavour. This visit, however, came with a small but very welcome surprise: they now accept credit card payments. In a city where some long-established restaurants still prefer cash, this was a genuine relief and set a positive tone for the evening right from the start.

Location: Opposite Huay Kwang Metro station

I was shown to the 2nd floor of the restaurant and settled in quickly, surrounded by the usual lively atmosphere — clinking plates, energetic servers, and the hum of diners enjoying their meals. While Somboon is best known for its seafood, I decided to begin with a vegetable dish: Yod Mara, which refers to the tender young shoots of the bitter gourd plant. It turned out to be one of the highlights of the meal.

Bitter Gourd stir fry

The Yod Mara was stir-fried beautifully with chilli and garlic, striking a wonderful balance between bitterness, heat, and savoury depth. The natural bitterness of the shoots was gentle rather than overpowering, and the chilli-garlic combination added a rich umami flavour that made the dish incredibly moreish. Paired with a bowl of steamed rice, it was so satisfying that I finished the entire plate before the main seafood dish even arrived — always a good sign.

400g river prawn

Soon after, the star of the dinner appeared: a 400g river prawn. Plump, glossy, and clearly fresh, it looked every bit as indulgent as expected. Somboon is known for treating its seafood with respect, allowing the natural sweetness of the ingredients to shine, and this prawn was no exception. The brain of the prawn taste like rich butter.  The flesh was firm and juicy, with a clean sweetness that needed little embellishment. It felt like a reward after polishing off the vegetables so eagerly.

mango sticky rice

Despite the richness of the meal, there was still room for dessert. I ended the night with mango sticky rice, a classic Thai favourite that never disappoints. The mango was ripe and fragrant, the sticky rice soft and slightly chewy, and the coconut milk creamy without being cloying. It was a comforting, familiar finish — simple, balanced, and satisfying.

This dinner at Somboon Seafood reminded me why I keep coming back. Sometimes, it’s the familiar places that offer the greatest comfort — especially when the food arrives exactly as you remember, if not better.

A Delightful Lunch Surprise at Mhom - Thai restaurant - Michelin Guide

 Bangkok - Lunch at Mhom in Bangkok turned out to be one of those memorable dining experiences that felt both unplanned and rewarding. Tucked away and recognised by the Michelin Guide, Mhom is the kind of place that doesn’t rely on flashy décor or fluent English-speaking staff to impress. Instead, it lets the food do all the talking — and thankfully, it speaks very well.

Location: Nearest Metro/BTS is Phra Ram 9 Metro Station. The restaurant is located in the Suan Luang area, some distance from the station, so a short grab ride would be necessary for the final leg of the journey

From the moment I arrived, it was clear that this was a local favourite. The restaurant had indoor and outdoor seating, I chose indoor dining as the weather was hot and humid.  The aircon dinning area was packed with dinners. While the staff were friendly and attentive, communication was a challenge. There was very little English spoken, so ordering involved a fair bit of pointing at pictures on the menu and trusting instinct. In many ways, it felt like a gamble — but one that paid off beautifully.

crispy pork

I started with the crispy pork, which was outstanding. The skin was perfectly crisp, crackling with each bite, while the meat underneath remained incredibly succulent and juicy. Achieving that balance is no small feat, and Mhom executed it flawlessly. It was rich, satisfying, and instantly comforting — the kind of dish that makes you pause and savour each mouthful.

Fried rice

Next came the fried rice, mixed with winged beans and onions. This dish surprised me the most. The rice had a wonderful texture — not too dry, not oily — with each grain well separated. The winged beans added a gentle crunch, while the onions brought sweetness and aroma. Everything came together in a beautifully blended, umami-rich flavour that felt both hearty and refined. Simple ingredients, expertly handled.

I also ordered the vermicelli noodles hookup with prawns and minced pork. Light yet flavourful, the dish was well-balanced and comforting. The vermicelli absorbed the seasoning perfectly, while the prawns were fresh and springy, and the minced pork added depth and richness. It was the kind of dish that feels effortless but clearly comes from careful cooking.

To end the meal, I had a refreshing dessert of shaved coconut ice served over chin chow (grass jelly). In Bangkok’s heat, this was the perfect finale. Light, cooling, and not overly sweet, it cleansed the palate and left me feeling refreshed rather than weighed down.

Looking back, what made this lunch special wasn’t just the food — it was the experience itself. Ordering by pointing, trusting chance, and being rewarded with consistently delicious dishes made the meal feel like a small adventure. Sometimes, language barriers fade when good food arrives at the table.

Mhom may require a bit of guesswork when ordering, but the results are well worth it. Every dish we tried was thoughtfully prepared and deeply satisfying. Highly recommended, especially if you’re willing to embrace a little uncertainty in exchange for exceptional Thai flavours.