When summer arrives, one of the culinary lifestyles that reflects Thai wisdom and delicacy is undoubtedly “Khao Chae,” a royal-inspired cooling dish that balances and refreshes the body.
Today, Thairath Online invites you to taste the Khao Chae set and the proper way to eat it at “Marie Guimar,” a Thai restaurant renowned for its exquisite flavors and refined recipes, operated by Siamese Asset Public Company Limited (SA), a leading integrated real estate developer under the “Asset of Life” concept. This summer, they invite everyone to experience the flavors of the 2026 Marie Guimar Khao Chae.
The specialty of Marie Guimar’s Khao Chae, crafted by Chef Pick Kanin Sinphan, lies in meticulously prepared side dishes following ancient recipes, served in Benjarong porcelain that preserves the unique patterns from Chiang Mai province, created by local artisans. The presentation tells a story through the appearance of the Khao Chae and its sides, along with the sequence of eating, presented in three courses as follows.
Begin by stimulating the palate with a traditional dish dating back to the Ayutthaya era, using sweet, juicy watermelon served with sun-dried snakehead fish from Singburi province, charcoal-grilled, shredded, stir-fried until dry, and seasoned with palm sugar from Samut Songkhram, rock salt, and fried shallots.
The key elementof this Khao Chae bowl is the mineral water sourced from a deep well in Lum Kaeo, Pathum Thani province—an ancient mineral water source—boiled, cooled in a clay jar, then scented with four fragrant flowers: champa, Thai gardenia, pink Mon rose, and tuberose, before being gently smoked with candle smoke for a rich aroma.
The rice used is “Jae Choei” jasmine rice from Saraburi province, thoroughly rinsed and cooked in the clear, cold Khao Chae water. The grains are beautifully arranged in the bowl, served with eight side dishes, which include:
End the summer with a must-have dessert featuring premium Mayongchid mangoes from Nakhon Nayok province, served as orange sorbet ice cream topped with fried shallots and sliced young ginger for a cool, fragrant finish.
Eating Khao Chae follows customs that enhance the flavor and preserve the food’s aesthetic, with tips and an order to eat as follows.
Taste the rice and water first. It is recommended to take 2-3 bites of rice and scented mineral water to appreciate the delicacy, coolness, and fragrance of the carefully prepared Khao Chae water.
Start with the “shrimp paste ball.” The first side dish to eat is the shrimp paste ball, followed by rice and mineral water, then the champi flower carved from fingerroot and red chili.
Eat clockwise. It is advised to take the side dishes moving clockwise to the right, which symbolically resembles the auspicious clockwise circumambulation. This method also helps blend the flavors well and prevents food fragments from falling into the water, keeping it clear.
The key to eating Khao Chae is that the water must remain clear at all times. Side dishes should not be placed directly into the rice bowl; instead, eat the side dishes alongside vegetables and then scoop the floating rice and water each time.
Those interested in experiencing this exquisite Thai cooling dish can visit Marie Guimar Thai restaurant on the 28th floor of the Wyndham Bangkok Queen Convention Centre hotel.It is conveniently located next to the MRT,Sirikit National Convention Center, exit 4, priced at 999++ baht or as a takeaway Khao Chae basket set with Marie gold dessert for two at 1,299 baht.