Teak & Salt ← All journeys

Bangkok and beyond

Table to table

From a Chinatown wok counter to a chef's table in Sathorn, with the markets, growers and fishers in between.

Length4 to 7 days
Best seasonAny month
From฿[00,000] ppAll in, per person. A placeholder until the studio publishes its figures — never a quote.
Who it suitsPeople who plan trips around dinner, and are not precious about where it is served

Day by day

A shape, not a schedule. Every one of these is rewritten around the people travelling it.

  1. The market, first

    Six in the morning at a wet market with a cook who explains every herb, then a half day turning it into lunch.

  2. Street

    Eight stops through Yaowarat on foot. Plastic stools, one dish each, thirty years of practice per cook.

  3. The field

    Out of the city to a farm — rice in season, or the salt pans at dawn, or a coconut sugar house at Amphawa.

  4. The counter

    Ten seats, one chef, a menu decided that morning at the market you walked on day one.

  5. Regional

    North or north-east for a day: the same dish cooked three ways in three kitchens, eaten side by side.

  6. Last

    A long lunch and nothing after it.

What it includes

Included

  • Every stay, chosen against the standard
  • Private guiding and a driver where the roads ask for it
  • Boats, transfers and internal flights
  • One designer, start to finish
  • A 24-hour line while you travel

Not included

  • International flights
  • Travel insurance — required, and we do not sell it
  • Visas where they apply
  • Personal spending and tipping

Suppliers on this route are held to the standard published on the homepage. Where a place is on our list because we trust the person running it rather than because we have slept there ourselves, we say so when we suggest it.

Start with a conversation.

Four questions, a minute of your time, and a designer reads it within one working day.

Begin planning