Get ready to rethink what you know about Thai food on this full-day tour of Rattanakosin Island, the place where today’s Bangkok – and its vibrant cooking – was born.
Backstreet Bangkok: Exploring the Cradle of Thai Cooking
Summary Description
Highlights
- Bangkok food tour adventure.
- Discover authentic Thai flavors downtown.
- Culinary journey through Ko Ratanakosin.
- Cradle of Thai cuisine exploration.
Description
Even those who have just arrived in Bangkok are most likely already familiar with Thai cooking. In recent years, Thai restaurants have proliferated the world over, with pad Thai now as familiar a takeout dish as chow mein. But what we think of as Thai food is really a tapestry of culinary influences from throughout Thailand and beyond. And the best place to unravel and understand all these delicious strands that make up Thai cuisine is Bangkok’s oldest neighborhood, Ko Ratanakosin, a man-made island where the city and its cooking were born.
We’ll kick off our day in a little-visited fresh market that also functions as a microcosm of Bangkok, with Thai, northeastern Thai, Muslim-Thai and Chinese-Thai vendors. We’ll taste sweets and snacks made by these groups, as well as stop in at a traditional coconut milk maker, a Chinese-Thai dry goods vendor and stalls that sell the vegetables, herbs, fruit and more that make up Bangkok’s cuisine. From here, we’ll weave through a neighborhood known for making Buddha statues before paying respect at a Chinese shrine. It’s at this point that we’ll dive into the cuisines of the Chinese diaspora, one of the biggest influences on Thai cuisine, at decades-old shophouse restaurants. After a stop at some Hindu-Buddhist monuments, we’ll sit down at a nearly 150-year-old former mansion that also doubles as a restaurant preparing classic Bangkok/Central Thai dishes that have largely disappeared from the city. Recent immigration from Thailand’s northeast has brought a different culinary influence to the city, and we’ll taste spicy papaya salad and sticky rice, two of the region’s most famous culinary imports, at a decades-old lauded restaurant. Continuing our walk through Ko Ratanakosin, we’ll take in the area’s English- and Portuguese-influenced secular architecture, and see the canals that shaped the early city before ending the tour at a locale that may have the largest selection of traditional sweets in the country. By the end of our tour, you may never look at the food in your local Thai take-out place back home the same way again.
Included / Excluded
- All food consumed on the walk – almost a dozen different edible specialties
- Culinary Backstreets Guide
- Includes market visits
- Transportation to and from the meeting point
Start / End Locations
Important Information
Know Before You Book
- Food Tasting - Let us know if you have any allergies
- Wear comfortable shoes
Cancellation
Cancellation Cutoff: 72 hours
Cancellation Notes: 90% refund if given 1 week notice prior to walk. 50% refund if given 72 hours notice or more. Less than 72 hours before the beginning of the activity or no-show: no refund
Options and Pricing
| Backstreet Bangkok - Food tour | RETAIL PRICE |
|---|---|
| Adult (13 - years) | $125.00 |
| Child (6 - 12 years) | $62.50 |
Points of interest
- Wat Pho, Wat Pho, 10130, Thailand
- Wat Arun Ratchawararam Ratchawaramahawihan, 158 Thanon Wang Doem, Khwaeng Wat Arun, Khet Bangkok Yai, Krung Thep Maha Nakhon 10600, Thailand
- Wat Ratchanatdaram Worawihan, 2 Maha Chai Rd, Khwaeng Wat Bowon Niwet, Khet Phra Nakhon, Krung Thep Maha Nakhon 10200, Thailand
- Pak Khlong Talat Mai Flower Market, Phran Nok Phutthamonthon Sai 4 Road, Bang Phrom, Taling Chan, Bangkok, Thailand
- Chinatown, Yaowarat Road, Samphanthawong, Bangkok, Thailand
- Jim Thompson House Museum, 6 Soi Kasem San 2, Khwaeng Wang Mai, Pathum Wan, Krung Thep Maha Nakhon 10330, Thailand
- Sri Maha Mariamman Temple (Wat Khaek), 2 Thanon Pan, Khwaeng Bang Rak, Khet Bang Rak, Krung Thep Maha Nakhon 10500, Thailand
- Chatuchak Weekend Market, 587, 10 Kamphaeng Phet 2 Rd, Khwaeng Chatuchak, Khet Chatuchak, Krung Thep Maha Nakhon 10900, Thailand
- Lumpini Park, Lumphini, Pathum Wan, Bangkok, Thailand
- Thao Maha Brahma, 494 Thanon Ratchadamri, Khwaeng Lumphini, Pathum Wan, Krung Thep Maha Nakhon 10330, Thailand
Terms and Conditions
Liability Waiver
By completing the reservation you acknowledge the following:
If you have food allergies, you are ultimately responsible to ensure your own health and safety. If you share information about your allergies, we can provide you with some guidance about the food purveyors on your tour, but we are not responsible for any allergic reactions that you may have. We are not responsible for any damages or losses incurred as result of acts by entities beyond our control, including but not limited to restaurants, shops, market stalls, eateries and food carts. We are not responsible for acts beyond our control, including but not limited to acts of God, act of nature, acts of war, or other unrest caused by state or non-state actors. If you are disruptive, we have the right to ask you to leave the tour without refunding you or providing you with a credit for your tour. You are aware of and responsible for all damages or losses that may arise during the course of the tour resulting from:
Risks associated with food, water or other drinks, including alcoholic beverages; physical accidents during the tour or at any of the locations visited; transportation failures; forces of nature; criminal activity; damage, loss or misplaced property; or accident or illness without means of rapid evacuation or availability of medical supplies or services. You agree that any claims that may arise will first go to arbitration and only if not resolved in that manner shall be heard in court. In both cases, grievances shall be heard in the jurisdiction of Washington, DC. You further agree to be responsible for your own welfare and property and accept any and all risks of delay, unanticipated events, inconvenience, illness, injury, emotional trauma or death. You further acknowledge that participation in Culinary Backstreets tours is based upon execution of this Liability Waiver. By completing the reservation process you release and discharge forever Culinary Backstreets, its employees, owners, affiliates, officers, directors, successors, agents, and assigns, from and against any liability arising from participating in this tour. You further agree that this release shall be legally binding upon you personally, all members of your family, all minors traveling with you, your heirs, successors, assigns, and legal representatives, to the maximum extent of the law.
I am aware that while on or traveling to or from my activity with Culinary Backstreets, I might be exposed to COVID-19 from other people, animals or objects. I assume all risk of any such contacts, including sickness, incapacity or death and agree to hold harmless Culinary Backstreets from any such developments. In addition, I recognize that the World Health Organization, U.S. Department of State as well as the Centers for Disease Control and Prevention may have warnings concerning same and am choosing to travel and assume all risk myself.
About operator:
We got our start in 2009, reporting from a borderless urban zone we like to think of as the “Culinary Backstreets” because we believed that there were countless stories of a city’s foodways that needed to be told. We wanted to focus on a more traditional side of urban culinary life – the workings of simple family-run restaurants, the masters passing their craft on to an apprentice, the banter of regulars gathered around an open table, the rhythm of a life committed to meatballs and nothing else. We were enthralled by all of the tiny epics we encountered while eating our way through the city and set out to share as many of them as we could. From the start, we vowed to go slow and collect these stories one-by-one, giving equal measure to the culinary side as the human element of the story. This way, we expected a deeper understanding of the city and its daily life to emerge with every bite. For us, it’s never just about the best meatball in town; it’s always about all of the meatballs.
We tell the stories of our subjects – unsung heroes who are sometimes forgotten or taken for granted at home – through weekly restaurant reviews published on CB, culinary walking tours, books, web design and smartphone applications. When we see the need, CB also acts as a fundraiser for causes connected to protecting and promoting traditional culinary culture.
By publishing the stories of our local heroes, visiting them on culinary tours, or directly fundraising for them when they are in need, we attempt to honor their work and their essential role in maintaining the fabric of the city. Our purpose is twofold. Yes, we want to get travelers to some good places to eat. But we also want to make sure that some of these spots and the artisans making food there find a new audience and get the recognition and support they deserve. They are holding back the tide of globalized sameness, which is not easy work – even if it’s done unknowingly. But we believe that every meal counts and, with the help of our audience, they will add up. We are committed to their perseverance and hope that our modest efforts encourage them to keep at it. Our work is also guided by a belief in: Honest Tourism: The places where we eat and craftsmen that we feature on our culinary tours are all selected with this purpose in mind. We’d never accept a free lunch or consider a discount for our tour groups, because that would contradict our central goal, to support them. Nor do our guides receive any commissions from shopkeepers. Honest Journalism: The same principal is applied to the publishing of stories. There are no sponsored posts or even advertising on CB. The writers and photographers are paid fairly for their work on stories that we all believe in.
The cities we are drawn to all have a culinary tradition of untold richness as well as a certain tension, be it political instability, the tug between East and West, the clash between modern and ancient identities, migration, rapid gentrification, bankruptcy, or a post-colonial hangover. Our decision to get started in a city is always the result of a trip filled with many meals where we are given in intimate view of that tension, right there on the table. By getting lost in this warren of independent food purveyors struggling to preserve or adapt tradition in fast-paced urban life, we start to discover the deep complexity and true flavor of the city. At present, you’ll find our regular dispatches from Athens, Barcelona, Istanbul, Lisbon, Los Angeles, Marseille, Mexico City, Naples, Porto, Queens (NY), Shanghai, Tbilisi and Tokyo.
CB’s work was started in 2009 by Ansel Mullins and Yigal Schleifer as a humble food blog called Istanbul Eats. The following year we published a book of our reviews, now in its fifth edition. That year we also launched our first culinary walk in Istanbul, a route we are still using today. In 2012, we realized that what we built in Istanbul was needed in other cities we knew and loved. We started CB that year with Athens, Barcelona, Mexico City and Shanghai as pioneering members of our network. In 2013, we added Rio and also launched our iPhone application in Istanbul. In 2015, Tokyo and Tbilisi came into the fold. That year we published mini-guides to Barcelona and Athens and also launched an iPhone application in those cities. Our Eatinerary service, which provides travelers with tailor-made culinary travel itineraries, was also launched in 2015. In 2016, Lisbon – the latest city to kindle our curiosity – joined the CB network. In 2017 we added Naples and Queens, NY – two places with very compelling stories to tell – to our roster and also published full-size eating guides to Athens and Barcelona. In 2018, Porto joined the list of cities we cover.
By publishing the stories of our local heroes, visiting them on culinary tours, or directly fundraising for them when they are in need, we attempt to honor their work and their essential role in maintaining the fabric of the city. Our purpose is twofold. Yes, we want to get travelers to some good places to eat. But we also want to make sure that some of these spots and the artisans making food there find a new audience and get the recognition and support they deserve. They are holding back the tide of globalized sameness, which is not easy work – even if it’s done unknowingly. But we believe that every meal counts and, with the help of our audience, they will add up. We are committed to their perseverance and hope that our modest efforts encourage them to keep at it. Our work is also guided by a belief in: Honest Tourism: The places where we eat and craftsmen that we feature on our culinary tours are all selected with this purpose in mind. We’d never accept a free lunch or consider a discount for our tour groups, because that would contradict our central goal, to support them. Nor do our guides receive any commissions from shopkeepers. Honest Journalism: The same principal is applied to the publishing of stories. There are no sponsored posts or even advertising on CB. The writers and photographers are paid fairly for their work on stories that we all believe in.
The cities we are drawn to all have a culinary tradition of untold richness as well as a certain tension, be it political instability, the tug between East and West, the clash between modern and ancient identities, migration, rapid gentrification, bankruptcy, or a post-colonial hangover. Our decision to get started in a city is always the result of a trip filled with many meals where we are given in intimate view of that tension, right there on the table. By getting lost in this warren of independent food purveyors struggling to preserve or adapt tradition in fast-paced urban life, we start to discover the deep complexity and true flavor of the city. At present, you’ll find our regular dispatches from Athens, Barcelona, Istanbul, Lisbon, Los Angeles, Marseille, Mexico City, Naples, Porto, Queens (NY), Shanghai, Tbilisi and Tokyo.
CB’s work was started in 2009 by Ansel Mullins and Yigal Schleifer as a humble food blog called Istanbul Eats. The following year we published a book of our reviews, now in its fifth edition. That year we also launched our first culinary walk in Istanbul, a route we are still using today. In 2012, we realized that what we built in Istanbul was needed in other cities we knew and loved. We started CB that year with Athens, Barcelona, Mexico City and Shanghai as pioneering members of our network. In 2013, we added Rio and also launched our iPhone application in Istanbul. In 2015, Tokyo and Tbilisi came into the fold. That year we published mini-guides to Barcelona and Athens and also launched an iPhone application in those cities. Our Eatinerary service, which provides travelers with tailor-made culinary travel itineraries, was also launched in 2015. In 2016, Lisbon – the latest city to kindle our curiosity – joined the CB network. In 2017 we added Naples and Queens, NY – two places with very compelling stories to tell – to our roster and also published full-size eating guides to Athens and Barcelona. In 2018, Porto joined the list of cities we cover.
Basic Information
- Duration: 6 hours
- Trip difficulty: Easy
- Max Group Size: 7
- Category: Food & Drink
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