A FOOD TRADITION
Thai-Chinese Cuisine
Thai-Chinese cooking in Thailand combines Chinese techniques and noodles with local herbs, condiments, produce, and flavor preferences.
Dishes linked to this cuisine
1–12 of 40
Bami Haeng
Bami Haeng is a Thai dry noodle dish of seasoned egg noodles tossed with pork, greens, aromatics, and garnishes, typically served without broth.
Bami Kiao
Thai Chinese egg noodles served with pork-filled wontons, seasoned broth or sauce, and aromatic garnishes.
Boiled Rice with Pork Balls
A Thai rice soup consisting of cooked rice in a light broth with seasoned pork balls and aromatic garnishes.
Chinese Broccoli with Crispy Pork
A Thai-Chinese stir-fry of tender Chinese broccoli served with slices of crisp roasted pork and a savory garlic-seasoned sauce.
Chong Kuey
A Thai-Chinese steamed rice-flour sweet made with coconut milk, palm sugar, and pandan for fragrance.
Crispy Pork Belly with Rice
Crisp roasted or fried pork belly is served over steamed rice with a savory seasoning and fresh or cooked accompaniments.
Gai Pad Med Mamuang
Stir-fried chicken is combined with cashew nuts, aromatics, vegetables, and a savory sauce.
Jok
A Thai rice porridge simmered until creamy and typically served with minced pork, aromatics, green onion, fish sauce, and sometimes an egg.
Kai Palo
Kai Palo is a Thai-Chinese braise of eggs and pork in a sweet-savory spiced broth.
Kanom Jeeb
A Thai-Chinese steamed dumpling with a thin wheat wrapper around a seasoned pork filling, sometimes combined with seafood.
Khao Kha Moo
Thai-style braised pork leg served over rice with a savory aromatic braising sauce and commonly a boiled egg.
Khao Man Gai
Poached chicken is served with fragrant rice cooked in chicken-infused stock and a savory dipping sauce, typically accompanied by cucumber and herbs.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.