The vast majority of the food in Bangkok is, without a doubt, Thai. But peek under the hood and you’ll find ingredients, cooking techniques, and dishes that can be traced back to places far beyond Thailand. Influences brought by Chinese immigrants – namely Hokkien, Hakka, and Teochew people – have done the most to shape food in Bangkok. Immigration from the Muslim world has also had a massive impact on the city’s cuisine. And even contact with Europeans has come to shape Thai food. The result of all this is the fascinating, delicious jumble of ingredients, cooking techniques, dishes, and influences that today we recognize as Thai food.

One of the most ubiquitous foreign cuisines in the US and abroad, the scope of Thai food served outside the country is largely limited to dishes from Bangkok and central Thailand. But many diners consider these dishes wholly Thai without being aware of the various influences that created them. In fact, “Thai food” is a misnomer; the country’s food takes the form of regional cuisines from north to south. On our culinary walk of Bangkok, we explore Ko Ratanakosin, the artificial island that’s the birthplace of Thailand.

Mention Thonburi to Bangkok people, and they’re likely to picture a distant, suburban – perhaps even rural – enclave. But the neighborhood is located just across the Chao Phraya River from Bangkok, imminently accessible via river-crossing ferries, bridges, and the Skytrain, and is home to a less-publicized yet visit-worthy, vibrant food scene. In particular, one Thonburi street, Thanon Tha Din Daeng, in the Khlong San area, is home to a huge variety of excellent legacy restaurants and stalls, not to mention a decent market, all of which can be visited on foot – a rarity in Bangkok.