Chinatown and Talat Noi Food Tour: 10 Tastings and a Secret Dish

Three hours on foot through Chinatown, Hua Lamphong and Talat Noi, with guides who work these streets and know which stall does which dish best.

More than ten tastings. What arrives depends on the day, because the route adapts to what is open: spicy basil chicken over jasmine rice most days, roll noodle soup with pork belly on Mondays. Pork or chicken satay with peanut sauce, or a basil stir-fry. Duck noodle soup, or seasonal fruit. Shrimp dumplings and papaya salad on every departure. Steamed buns, filled with red pork six days a week and plain on the seventh. Stewed pork knuckle with rice on Mondays. And black sesame dumplings in warm ginger tea to finish.

There is also a dish the guides do not name in advance, and it runs on every tour.

The stalls are family-run, most of them cooking recipes that came down through a family rather than off a menu, and the guide explains what you are looking at while you queue.

Twelve people at most, in English. The route and the menu change with what is open and what the weather is doing, and dietary requirements need to be raised before the day.