A new video series showcases Thailand's upscale local cuisine, presented by some of the country's best chefs. From Krabi to Nakhon Pathom to Nan – in each episode, these award-winning chefs discuss regional specialties, inspired by the unique products of each area.

In each episode, chefs from some of Thailand's most famous restaurants talk about their food concept, the inspiration behind the featured dishes, the most important ingredients, and how they source the ingredients.

Local farmers and producers are also interviewed, and the beautiful landscape of each region is highlighted.

Episode 1: Chef Ice: Sorn Restaurant – Prawn Paste – Krabi.

Sorn, a Bangkok-based restaurant ranked among Asia's 50 best restaurants, specializes in southern Thai cuisine and has been awarded two Michelin stars. It is often booked weeks in advance.

As children from southern Thailand, Khun Ice and Chef Yod always dreamed of opening their own restaurant, focusing on long-forgotten recipes and the art of local cuisine. Located in a restored old house, Sorn's theme is inspired by the tropical forests of southern Thailand. The ingredients are sustainably sourced from a trusted network of farmers and fishermen. The cuisine is refined and elegant, with most dishes prepared using slow cooking methods; even the soup simmers in a water bath for six hours.

Episode 2: Chef Monthep, TAAN Restaurant – Organic Chicken and Egg – Nakhon Pathom

TAAN's creative Thai cuisine celebrates the country's culinary artisans and their unique ingredients. Head Chef Monthep "Thep" Kamolsilp and his team pride themselves on working closely with independent local farmers whose high-quality, seasonal ingredients provide the inspiration for an ever-changing menu.

Every dish here tells a story. The name TAAN itself comes from the Thai word for "eat" and also plays on "pra-taan," meaning leader or group leader. In this spirit, TAAN serves dishes prepared by farmers. Familiar flavors meet unexpected combinations and traditional preparation methods for curries, grilled dishes, and soups—new, yet unmistakably Thai.

Episode 3: Chef Bee, Restaurant Paste (awarded 1 Michelin star) – Makwean – Nan

After 18 years of professionally preparing exclusively Thai dishes, the married couple Bee Satongun (a native Thai) and Jason Bailey (a native Australian) opened their first restaurant, Paste Bangkok Thai, in 2013. Their reinterpreted Thai menu quickly became one of the most talked-about in Bangkok.