Chanthaburi is Thailand’s fruit basket and a historic riverside town of gem traders. Its food is rich in local herbs and fruit, and the thin rice noodles named after the province are known across Thailand.<\/p>\n
Chewy, thin rice noodles from Chanthaburi, best stir-fried with crab (sen chan phat pu). Map<\/a><\/p>\n Pork stewed with the sour leaves of the chamuang tree, a local signature dish.<\/p>\n Fruit season peaks around May\u2013June.<\/p>\n Crabs, prawns and fish from the coast near Laem Sing and Chao Lao beach.<\/p>\n Durian chips and fruit preserves sold as souvenirs.<\/p>\n Chanthaburi has no MICHELIN-listed restaurants. Opening times change often, so check before you go.<\/p>\n King Taksin’s campaigns passed through this province: the Chanthaburi campaign<\/a> \u00b7 the fleet that recaptured the capital at Thonburi and Pho Sam Ton<\/a>. The full story with maps is on our King Taksin trail site (in Thai).<\/p>\n<\/div>\n Chanthaburi’s fruit festival, usually held around late May to early June, fills town with fruit stalls; dates vary. See our Chanthaburi travel guide<\/a>.<\/p>\n Thin, chewy rice noodles named after Chanthaburi.<\/p>\n Pork stewed with sour chamuang leaves.<\/p>\n Around May\u2013June; check locally.<\/p>\n Sen chan noodles, durian chips and seasonal fruit.<\/p>\n Cover photo: Mangosteens – whole and opened.jpg<\/a> \u00b7 Ivar Leidus \u00b7 CC BY-SA 4.0<\/a> \u00b7 Wikimedia Commons<\/small><\/p>\n","protected":false},"excerpt":{"rendered":" What to eat in Chanthaburi: sen chan noodles, moo chamuang pork curry, crab noodles, durian and mangosteen season, and the Chanthaboon waterfront.<\/p>\n","protected":false},"author":2,"featured_media":6274,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[182],"tags":[],"province":[179],"class_list":["post-6273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-en","province-chanthaburi-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/posts\/6273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/comments?post=6273"}],"version-history":[{"count":1,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/posts\/6273\/revisions"}],"predecessor-version":[{"id":6280,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/posts\/6273\/revisions\/6280"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/media\/6274"}],"wp:attachment":[{"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/media?parent=6273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/categories?post=6273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/tags?post=6273"},{"taxonomy":"province","embeddable":true,"href":"https:\/\/songkran.com\/en\/wp-json\/wp\/v2\/province?post=6273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Moo chamuang<\/h3>\n
Durian, mangosteen and rambutan<\/h3>\n
Seafood<\/h3>\n
Local snacks<\/h3>\n
Markets and where to eat<\/h2>\n
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On King Taksin’s trail<\/h3>\n
Food at festivals<\/h2>\n
FAQ<\/h2>\n
What is sen chan?<\/h3>\n
What is moo chamuang?<\/h3>\n
When is fruit season?<\/h3>\n
What can I bring home?<\/h3>\n
More to read<\/h2>\n
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