Known for its beautiful scenic beaches and resorts, it is also noted for the cuisine in which the abundant fresh seafood from the surrounding waters plays a prominent role.

The fresh seafood of this region includes marine fish, lobsters, crabs, squid, scallops, clams and mussels.  Coconuts are also widely used.  The milk of the coconut tempers the heat of chili-laced soups and curies.  The coconut oil is used for frying and fresh coconut is used as a condiment.

Other regional specialties include cashew nuts from local plantations.  Fruits such as mangosteens and small, sweet pineapples are common.  A pungent bean called Sato which provides a somewhat bitter flavor is popular.  And distinctively southern dishes like Khao Yam Nam Budu (rice salad with southern fried fish sauce) will delight.  Spicy soups like Kaeng Lueang (yellow curry) and Kaeng Tai Pla (spicy curry of fish) are full of flavor.

The majority of Thailand’s Muslim population lives in the Southern most provinces, and their influence is presented in such dishes as Kaeng Massaman, a mild curry seasoned with cardamom, cloves and cinnamon.

Sa Te is the well-known and popular bits of meat, usually chicken or beef, prepared on a skewer with a spicy peanut sauce.