Thailand’s Coolest Summer Dish
Khao Chae is one of those Thai dishes people usually hear about before they ever see it. It sounds mysterious—steamed rice in jasmine-scented water, served cold, with a tray of sweet and savoury side dishes. At first, it doesn’t make much sense. Cold rice? In water?
But we tried it, and now we understand why this old royal recipe is still alive today, especially during the hot season. Khao Chae isn’t just about taste—it’s about relief. It’s one of the most refreshing meals you can have in Bangkok or central Thailand when temperatures start to climb past 35°C.
We had it at several places over the years, but the most memorable was a traditional-style Khao Chae set at a small restaurant in Bangkok’s old town. It arrived in a pretty tray with a bowl of jasmine-scented water and rice, surrounded by beautifully crafted sides—stuffed shallots, sweet pickled turnips wrapped in egg, crispy shrimp paste balls, shredded sweetened beef or pork, and green mango.
Everything is delicate. The side dishes are strong in flavour—sweet, salty, sometimes funky—and you eat them slowly, alternating with spoons of cool rice water. It’s meant to be eaten calmly. No rushing. And it’s surprisingly filling.
Khao Chae was first brought to Thailand by the Mon people, but it was refined in the royal kitchens during the reign of King Rama II. Today, it’s mostly eaten during March and April, especially around Songkran, Thailand’s traditional New Year. Some restaurants in Bangkok still follow the old preparation style, with jasmine and candle-smoke infused water—an effort that takes hours just to prepare one batch.
Most people are surprised to find out how much work goes into making a proper Khao Chae set. The rice has to be steamed and then cooled slowly. The water is infused with jasmine and sometimes scented using a traditional candle-smoking technique. Each side dish—like stuffed shallots, shrimp paste balls, or sweet pickled turnip—has to be prepared by hand, often using old-style recipes passed down through families. Because of the time and skill involved, Khao Chae is now more commonly found in higher-end restaurants and hotels, especially those that focus on traditional Thai cuisine. You can still find it in small local places like Nai Ouan, but it’s becoming rarer outside the hot season or in casual dining spots.
We always look for it when summer starts. It’s not a dish you eat every day, but more like a seasonal experience. It’s cooling, aromatic, and feels like eating part of Thailand’s culinary history.
Where to Try Khao Chae in Bangkok
Khao (Vadhana)
Located in Ekkamai, this MICHELIN-listed restaurant offers a seasonal Khao Chae set featuring jasmine rice smoked with fragrant candles, served with traditional accompaniments.
Siam Tea Room at Asiatique
Chef Aon presents a limited-edition Khao Chae set until May 31, 2025. The dish includes chilled jasmine rice with aromatic water and a variety of savoury-sweet side dishes.
Khum Hom Restaurant
From March 24 to May 12, 2025, Chef Ian Kittichai offers a Khao Chae set featuring chilled jasmine rice and nine handcrafted side dishes, including deep-fried caramelised shrimp paste and stuffed green pepper.
Red Oven at SO/ Bangkok
Available from April 1 to 30, 2025, this Khao Chae set includes jasmine rice infused with floral aromas and a selection of traditional condiments, crafted by Chef Breeze Sujinda Tongtawin.
Saffron and Romsai at Banyan Tree Bangkok
These venues offer Khao Chae sets featuring jasmine-scented water with chilled rice, accompanied by traditional side dishes like golden-fried shrimp paste balls and stuffed shallots.
Flourish at Sindhorn Kempinski
Located in the upscale Sindhorn Kempinski Hotel, Flourish serves a refined Khao Chae set during the summer months, crafted with attention to detail and presented in elegant Thai-style ware. It’s a quiet, upscale place to experience this traditional dish in a calm setting.
