Unveiling the menu Local cuisine of Songkhla province Served to welcome the meeting of the mobile Cabinet (the 1/2026 Cabinet meeting) on 1 Sep 2026, featuring selected signature dishes and ingredients from diverse areas including Songkhla Lake, Sathing Phra Peninsula, Ranot, and Saba Yoi, showcasing Southern food identity through a special meal.
This menu highlights ingredients and dishes reflecting Songkhla’s uniqueness, including products from Songkhla Lake, Sathing Phra Peninsula, Ranot, and Saba Yoi, as well as halal dishes to represent the diversity of ingredients, foodways, and multiculturalism in Songkhla, reinforcing the concept Songkhla City of Gastronomy The City of Creative Cuisine
A small snack pairing sticky rice with richly flavored shredded chicken and salted egg yolk, wrapped in fragrant banana leaf into a triangular shape. This is a local Songkhla specialty that is not easy to find elsewhere.
One of the standout dishes in the Songkhla menu, combining two key ingredients: three-water sea bass and marian plum, blended with spicy Southern curry paste to create a rich sour curry.
The highlight of the three-water sea bass is that the white sea bass is farmed in cages in the Songkhla Lake and Ko Yo areas, where three types of water meet: freshwater, brackish water, and saltwater. This environment produces firm, tender fish meat with a sweet, rich flavor and no muddy smell. Paired with the fragrant sourness of marian plum, it clearly represents Songkhla’s culinary identity.
Fresh golden mullet from the Songkhla sea, fried until golden and crispy, enhanced with turmeric and local spices. This simple Southern dish reflects the local sea ingredients and the distinctive flavors of Southern kitchens.
A familiar Southern dish using tender bai liang leaves from gardens, stir-fried with eggs until fragrant and smooth. Though simple, it reflects the ingredients and local foodways of Songkhla.
A noodle recipe preserving Songkhla’s traditional flavors. Its hallmark is a fragrant, mild broth and carefully selected seasonings, conveying local charm through a simple bowl of noodles.
Another famous Songkhla dish, chicken marinated with spices then fried until crispy outside while remaining tender and juicy inside. Served with hot sticky rice sprinkled with fried shallots, this is Hat Yai’s signature dish popular nationwide.
Soft, fragrant rice served with Betong chicken and fermented soybean dipping sauce. Betong chicken, native to Betong district in Yala province, is known for firm meat resembling free-range chicken but tender and fine-textured, with thin skin and little subcutaneous fat.
A rich beef soup in the Southern border style, representing the cultural diversity of local cuisine.
A halal-style chicken rice dish, another menu item showcasing chicken flavors from the Southern region.
Braised beef noodles made with an original recipe, included in the halal food set prepared for this mobile Cabinet meeting.
These 10 Songkhla dishes present the charm of Songkhla’s local cuisine to the mobile Cabinet members, reinforcing the concept of Songkhla City of Gastronomy and highlighting the city’s potential through its ingredients, distinctive dishes, and diverse food cultures.
Source Pr. Songkhla, Songkhla Provincial Public Relations