The 2026 results for local dishes from all 77 provinces across Thailand, under the theme "The Lost Taste," have been announced to share Thai identity globally. The traditional Phuket dessert "Bhee Tai Bug," similar to Lod Chong, won the highest national vote for a local dish.
On 14 Aug 2026, Ms. Sabida Thaiset, Minister of Culture, said the Ministry of Culture (MOC), through the Department of Cultural Promotion (DCP), together with cultural offices of 76 provinces and Bangkok, organized the "One Province, One Dish" activity to honor local cuisine. "The Lost Taste" campaign for the year 2026.
This is part of the project to promote and elevate local dishes as cultural heritage and Thai identity, aiming to collect, preserve, develop, and creatively enhance local dishes that are fading away, making them famous at the provincial level and preserving and sharing Thailand’s culinary cultural knowledge and wisdom.
The dish selected by the public as receiving the highest national vote was: "Bhee Tai Bug" from Phuket. This traditional dessert, similar to Lod Chong, uses rice flour dough kneaded with warm water, divided and dyed white and red, then pressed through a mold into boiling water until cooked and floating. The noodles are then cooled in ice water to achieve a uniform chewy texture. It is served with pandan syrup and crushed ice, delivering a sweet, refreshing, and invigorating taste.
The Minister of Culture added that the 77 local dishes that received the highest votes at the provincial level are as follows: Northern region. Examples include: Khanom Jeen Nam Ya Yuak Kluay Khai from Kamphaeng Phet, Khanom Piaeng Lin Ma from Chiang Mai, Khao Luang Ub Kai from Chiang Rai, Pad Tao Jiao Mueang from Tak, Kaeng Pro Nang Thiao from Nakhon Sawan, Larb Pla Mee from Nan, Tam Kung Mueang from Phayao, Kaeng Yua Lai Krai Thong (Kaeng Yuak Kluay) from Phichit, Pla Tapian Tom Kem from Phitsanulok, Nam Prik Sanam Rob from Phetchabun, Larb Khom Mueang Pae from Phrae, Khang Pong Tek Boeng from Mae Hong Son, Khanom Pad Ba Kao from Lampang, Yum Phak Kad Na from Lamphun, Nok Mo Kai Baan from Sukhothai, Yum Kluay Khae from Uttaradit.
Northeastern region. Examples include: Kaeng Bon Wang Oi Nu from Kalasin, Larb Kai Jon Samunphrai from Khon Kaen, Ping Mok Pla Siw from Chaiyaphum, Jaew Nang Khem Saep Nua Krua Thai Kuan from Nakhon Phanom, Tod Mun Moo Korat from Nakhon Ratchasima, Khao Long Boran from Bueng Kan, Bok Sawai from Buriram, Khao Mao Tod from Maha Sarakham, Phana Khae Mae Khong from Mukdahan, Larb Yo from Yasothon, Larb Tao from Roi Et, Moon Mueang Loei from Loei, Khanom Bai Kreem from Sisaket, Kai Dam Phu Phan Nueng Samunphrai from Sakon Nakhon, Bo Ma Om from Surin, Yu Pla Nam Khong from Nong Khai, Sup Bak Taeng from Nong Bua Lam Phu, Yum Woon Sen Tua Kiew Boran from Amnat Charoen, Maan Noi Ka Ti from Udon Thani, Larb Mak Jong from Ubon Ratchathani.
Eastern region. Examples include: Moo Khyam Ra Kam Chan (Moo Pla Ra Kam) from Chanthaburi, Kaeng Kua Cha Kram Kung Mae Nam from Chachoengsao, Kaeng Kua Poo Look Sam Sip from Chonburi, Krot Pla Sala Tom Kati with Fak from Trat, Tom Kha Pla Salid Bai Madan from Nakhon Nayok, Khao Tom Mud Koo Lamphan from Prachinburi, Kaeng Hua Kra Thue from Rayong, Kanom Kalae Ramun ancient recipe from Samut Prakan, Yum Kob Bai Makok Phao from Sa Kaeo, Kaeng Buk Kang Kok Hoi Hom Ban Tham Nam Phu from Saraburi.
Southern region. Examples include: Khao Mun Hoi Kratib from Krabi, Tod Mun Hua Bli with Crab Meat from Chumphon, Kaeng Kua Khrueang from Trang, Nam Prik Look Prae from Nakhon Si Thammarat, Khao Yam Krue Ya from Narathiwat, Poo Tu Halu Bo from Pattani, Yiu Hu Cha from Phang Nga, Nam Chup Phlok from Phatthalung, “Bhee Tai Bug” from Phuket, Ma Du Khatong from Yala, Hu Kiam Thung from Ranong, Paeng Daeng from Songkhla, Kaeng Patri Sapparot from Satun, Kaeng Kua Pla Meng Bai Som Paen Khi Ma from Surat Thani.
Central region. Examples include: Kaeng Kua Thepho Pak Bung Moo Sam Chan from Bangkok, Pla Sroi Sam Sai Nam Daed Diao from Kanchanaburi, Pla Hua Tan Som O Kua from Chainat, Khao Lam Ba Jang from Nakhon Pathom, Kra Chao Sida Koh Kret from Nonthaburi, Kaeng Mataad from Pathum Thani, Nam Prik Kua Maprao Khoei Tua from Prachuap Khiri Khan, Mas Kod from Phra Nakhon Si Ayutthaya, Kaeng Pa Yuak Kluay Prik Pran from Phetchaburi, Tofu Dam from Ratchaburi, Masala Khuen Thin from Lopburi, Khanom Jeen Nam Ya Pla Muu Chai Chak from Samut Songkhram, Khao Niao Moon Na Pla Salid from Samut Sakhon, Pla Chon Tod Rad Nam Lab Samunphrai from Singburi, Khanom Kon Kratha from Suphanburi, Kaeng Kua Haeng Samunphrai Pla Krahae Thong from Ang Thong, Kala Mae Mon ancient style from Uthai Thani.
Ms. Sabida added that in 2027, the DCP will continue developing the online database for The Lost Taste with over 300 dishes, making it accessible for the public and usable for commercial expansion, thereby preserving and promoting local culinary wisdom through the website www.thelosttaste.com. The project will also extend to selecting restaurants reviewed by experts according to the "Thailand Best Local Food" standards.
"At the same time, a cultural festival named 'Thai Taste Thai Fest 2026,' under the main concept 'Exquisite Wisdom, Priceless Thai Flavors,' will be held from 10-13 September at Paradise Park Shopping Center, Srinakarin."
The event will feature diverse activities, including demonstrations of cultural culinary heritage from the top local dishes of all 77 provinces in the 2026 'The Lost Taste' campaign; shows and exhibitions on sustainable city development through cultural dimensions—Thailand Culture for SDGs Awards; and demonstrations and exhibitions of cultural heritage items officially recognized in 2025.
Also included are activities to enhance the standards of traditional Thai toys rooted in cultural heritage to increase their value and cultural product worth. "Serious Play: Thai Toys" The event will also feature traditional performances, folk and contemporary music, and workshops on arts and crafts. More details can be followed on the Facebook groups "THAILAND BEST LOCAL FOOD" and the Department of Cultural Promotion's Facebook page, the Minister of Culture concluded.