The overwhelming majority of tourists visiting Thailand use air travel. Virtually all major cities and provincial centers have airports, and the domestic route network is very well developed. For its size, the country possesses a particularly dense network of flight routes, most of which lead through Bangkok – the country’s most important air gateway. Flight duration is generally one to one and a half hours.
The first thing tourists see when arriving in Thailand via Bangkok are the modern terminals of the new Suvarnabhumi Airport (opened in 2006). The older Don Mueang Airport is also in operation in the capital, handling domestic flights.
Many international airlines fly regularly to Bangkok, including two Thai airlines – Thai Airways and Bangkok Airways. The state-owned Thai Airways operates several daily flights from Bangkok to all major cities in the country. Small towns are served only three to five times or even just once a day. The private Bangkok Airways focuses primarily on flights to seaside resorts and cities not served by Thai Airways.
The first railway in Thailand was opened in 1894. It was a short line from Bangkok to the coast of the Gulf of Thailand. However, this branch of transport developed quickly and already played a significant role in the country’s life at the beginning of the 20th century. A railway museum was even opened in Bangkok.
Today, almost all of Thailand’s major cities are connected by railway lines. The connecting link is always Bangkok – all lines converge here, and all trains begin and end here (there are no through trains). The capital has two railway stations: the main station Hua Lamphong and the secondary station Noi (in the Thonburi district, mainly for local trains). Additionally, there are several intermediate stations, including Don Mueang in the airport area.
The Thai railway offers a large selection of train types and carriages. There are ordinary trains, fast trains, express and special express trains, although the speed difference is not always significant. Special express trains are generally slightly faster than express trains, and express trains faster than fast trains. Time savings of one to two hours are mainly achieved on long routes to the south. Ordinary trains are significantly slower and are only suitable if you want to save money. There are first, second, and third-class carriages, with quality varying greatly depending on the train type. Ordinary trains consist exclusively of third-class carriages.
Modern highways traverse Thailand in all directions, which is why traveling by car is easily possible. Cars can be rented in every tourist-developed city.
Buses in Thailand come in a great variety: ordinary, AC (blue), NAC (orange), VIP, private, and municipal. In Bangkok and other large cities, they are usually overcrowded, so their use is less recommended. The nationwide bus network is well organized, and one can get from Bangkok to any region of the kingdom without difficulty. Important: Try to board a bus with air conditioning if possible. Long-distance buses are always very well equipped.
Ferry connections are widespread in Thailand. With speedboats, you can reach Surat Thani – Koh Samui, Krabi province, and the islands of Phi Phi and Lanta. However, it should be noted that boat traffic is suspended during storms and the rainy season.
One should not travel on small boats at night, as radar equipment is only available on large ships.
In Thailand, there are several types of taxis – ordinary cars with roof signs and “Tuk-Tuks”. Ordinary taxis are divided into two categories. The first group includes cars where the fare must be negotiated in advance. Drivers usually quote double the rate, so check with your tour guide or hotel about the usual prices beforehand. The second group includes taxis with a taximeter. These are very easy to use. When getting in, say “Taxi meter,” and the driver will turn on the meter. Initially, a base price of 35 Baht appears, followed by the calculation based on kilometers traveled.
“Tuk-Tuks” – three-wheeled motorized vehicles – also serve as taxis. They are particularly popular with tourists because of their original appearance and exotic nature. The name is derived from the characteristic engine noise. Tuk-Tuks travel faster than cars because they can easily bypass traffic jams thanks to their maneuverability. The price should be agreed upon before the trip, as Tuk-Tuks do not have a meter. And: Haggling is part of it! However, one should keep in mind that both taxi and Tuk-Tuk drivers often come from rural regions and sometimes do not know where the desired destination is located. Important: In the event of an accident, passengers in a Tuk-Tuk are completely unprotected – therefore, a modern taxi is the safer choice.
In each of the 80 provinces and the 30,000 monasteries of Thailand, local festivals are celebrated. In addition, there are a number of national civil and religious holidays. We present the most important ones here. Since religious festivals take place according to the lunar calendar and provincial celebrations are often scheduled for weekends, they do not have fixed dates. The current calendar can be obtained at the hotel or from the TAT (Tourism Authority of Thailand) as well as from free brochures in hotels and shopping centers. Banks, government offices, and museums are closed on religious and public holidays.
Chinese New Year (January 21 – February 21) With the exception of the Chinese community in Nakhon Sawan, which organizes fireworks and “dragon dances,” this is a family festival. The Mien, Lisu, and Lahu ethnic groups also celebrate exuberantly, usually around the same time. Trips to northern Thailand are particularly interesting.
Makha Bucha (Full moon day in February) National Buddhist holiday commemorating the gathering of 1250 followers of Buddha. Believers pray, give alms, and release birds and fish. In the evening, monks and believers walk around the temples, each carrying flowers and candles.
Chakri Day, April 6 Celebrates the founding of the Chakri Dynasty in 1782 by King Rama I. Today, King Rama IX reigns.
Pattaya Festival, early April In Thailand’s most famous seaside resort, parades, floral decorations, and fireworks take place.
Thai New Year (Songkran), mid-April A traditional festival, particularly colorful in Chiang Mai. For 3–5 days, pilgrimages, parades, and water fights take place. People splash each other with water to bring good luck. Valuables should be left at the hotel. On the last day, Buddha statues are doused with water.
Coronation Day, May 5 On May 5, 1950, King Bhumibol Adulyadej ascended the throne. He bears the popular title “the Great.”
Visakha Bucha (Full moon day in May) An important Buddhist festival honoring the birth, enlightenment, and death of Buddha. It is observed nationwide with good deeds and alms.
Fruit Festival of the Eastern Provinces, May The provinces of Rayong, Chanthaburi, and Trat celebrate the harvest with markets and colorful parades.
Royal Ploughing Ceremony, early May This ancient ceremony in Sanam Luang (Bangkok) marks the beginning of rice cultivation. The King performs symbolic acts, and the yield is predicted based on the behavior of the ceremonial bull. At the end, farmers playfully fight for the auspicious rice grains.
Langsat Festival, May–June When the Langsat fruit ripens in Thailand, traditional colorful parades, cheerful competitions, and fruit and souvenir markets are held throughout the country.
Asalha Puja, early July A religious Buddhist festival marking the beginning of the Buddhist Lent. On this day, Buddha gave his first sermon to his first five followers. The monks retreat to the monasteries for the following three months and do not leave them during the entire Lent (until the end of the rainy season – the Ok Phansa festival). This is the traditional time for monk ordinations.
Candle Festival, early July Thais craft huge, intricately carved candles and bring them to the monasteries so the monks can light them during the rainy season. In the villages, colorful processions with folk dances take place. The celebrations are held particularly magnificently in Ubon Ratchathani province.
Birthday of Her Majesty the Queen and Mother’s Day, August 12 On August 12, Thailand celebrates the birthday of Her Majesty Queen Sirikit. On this occasion, concerts, books, athletic achievements, and new charities are dedicated to the Queen. Streets are decorated nationwide, blue and white flags with royal symbolism are hung, and portraits of the Queen are displayed. This festival is particularly important to the Thais, as it is also celebrated as Mother’s Day. Traditionally, jasmine flowers are given as gifts, as they are Her Majesty’s flower.
Annual Long Boat Races, September The traditional competitions are accompanied by colorful festivals on land and water, as well as markets with local fruits and souvenirs. The winner receives the King’s Cup.
Vegetarian Festival, early October The Chinese minority in Phuket and Trang province follows a vegetarian diet for nine days. The first day begins with a procession of followers wearing white robes. Throughout the festival, parades with deity statues and traditional ritual ceremonies take place.
Boat Races, October The Kathin period marks the end of the rainy season and the beginning of numerous annual fairs where boat regattas are held. The most famous races take place in the city of Nan (790 km north of Bangkok) as well as in Surat Thani, Phichit, Nakhon Phanom, and Pathum Thani.
Loy Krathong (Festival of Lights), full moon day in November One of Thailand’s most beautiful festivals, which has its origins in antiquity. By moonlight, Thais place Krathongs – small boats made of lotus blossoms or banana leaves – with burning candles on the rivers. People throw flowers and coins into the water. People believe that the water spirits wash away the sins of the past year on this night. The festival is accompanied by spectacular fireworks. Particularly magnificent celebrations take place in Sukhothai (large festival) and in Chiang Mai, where glowing paper lanterns rise into the sky.
Elephant Show in Surin, mid- or late third week of November An impressive spectacle: about 100 elephants demonstrate their intelligence, strength, and skills, play soccer, participate in races, hunt, and reenact scenes of ancient battles.
River Kwai Bridge Week, late November – early December In Kanchanaburi in western Thailand, historical and archaeological exhibitions, folk festivals, markets, fireworks, and steam locomotive races from the Second World War era take place. The legendary “Death Railway” attracts thousands of tourists.
Birthday of His Majesty the King and Father’s Day, December 5 Celebrations take place throughout the country. Traditionally, every government building is decorated with portraits of the monarch and colorful garlands of lights. On December 3, a solemn ceremony takes place at the Royal Plaza in Bangkok, where the Royal Guard renews its pledge of loyalty. At the same time, Father’s Day is celebrated on December 5.
Constitution Day, December 10 A national holiday commemorating the adoption of the first Thai constitution in 1932.
Christmas and New Year, December 25 and January 1 These festivals are celebrated primarily in tourist centers such as Bangkok, Pattaya, Phuket, and Samui – with Christmas trees, music, shows, and numerous events.
Thai cuisine is unique. Its character is strongly shaped by the climate and culture. The tropical vegetation and proximity to the sea result in a wide use of fruits, spices, and seafood. Migrations and contact with other peoples influenced the preparation methods. The original home of the Thai lies in the mountainous regions of southern China. Between the 6th and 13th centuries, they migrated to the southern areas where Thailand, Laos, and Myanmar are located today. This was clearly reflected in culinary preferences.
Thai cuisine combines the quality and logic of Chinese cuisine with the spiciness of Indian. Nevertheless, the Thais created their own peculiarities that make their cuisine unmistakable. Spice blends (khreuang kaeng) and simple braised meat dishes are reminiscent of India, but – unlike in India – no dairy products are used for frying. Starch and heavy sauces from Chinese cuisine are also not used.
Basic principles of Thai cuisine There are no strict rules. The taste depends on ingredients, spices, and the cook’s style. Important is the balance between dishes and side dishes. Rice is the staple food, comparable to bread in Europe. It must be served fresh and hot. The second basis is noodles: – thin rice noodles (kuaytiao sen lek), – thick rice noodles (kuaytiao sen yai), – yellow egg noodles (bamee).
Thais eat little, but often. Knives are not used – everything is already cut into small pieces. After the meal, one usually enjoys fruit. The goal of every meal is a harmonious balance of the five flavors: sweet, sour, salty, bitter, and spicy.
Typical ingredients – sweet: sugar cane, palm sugar, ripe pineapple – sour: limes, unripe fruits, vinegar – salty: salt, fish sauce (nam plaa) – bitter: bitter melon (ma-ra) – spicy: fresh or dried chili
Influential components Two typical ingredients of Thai cuisine are curry pastes and coconut milk. The most popular sauces are kaeng massaman, kaeng kheow waan, kaeng karee, and the famous kaeng phet. Coconut milk softens the spiciness and is very common in meat and fish dishes. A special feature of Thai cuisine is the artistic decorative presentation – the carving of vegetables and fruits is a true art form.
Main categories – non-spicy dishes (fried or steamed) – spicy dishes (often with coconut milk) – salads (with vegetables or meat, sweet, sour, or spicy) – vegetable dishes (usually slightly sour)
Appetizers Poh piah sod – rolls with sausage, omelet, and vegetable salad Mi krob – crispy noodles in sweet and sour sauce
Soups Tom yam kung – spicy-sour soup with shrimp and mushrooms Tom kha kai – spicy-sour coconut soup with chicken
Salads Som tam – spicy salad made of papaya, asparagus, and seafood Yam nuea – grilled meat, cucumber, onion, chili, and lime juice Larb kai – chicken with onion, lime juice, and chili
Noodles Phat thai – rice noodles with special sauce, eggs, shrimp, bean sprouts, and spring onions.
Kaeng kheow wan nuea – spicy beef with green curry Khao nam prik long ruea – spicy rice with shrimp Khao phat khee mao – spicy rice with Thai basil and seafood.
Gourmets consider Thai cuisine to be one of the best in the world. However, most Thai dishes are incredibly spicy. When ordering in a restaurant, it is advisable to inform the waiter beforehand – then they will bring the sauce separately in a small bowl. But even if you miss that moment, you should not wash down the spicy sauces with water in the hope of protecting yourself from the culinary heat. It is better to follow the example of the Thais and eat more rice. Some dishes are only prepared here upon order. These include steamed chicken (khao man kai), pork feet in soy sauce (kha moo), as well as steamed yeast dumplings (salapao) with various fillings – both salty (khem) and sweet (waan), which gives them an excellent taste.
Street food stalls may sometimes seem questionable, but the food is prepared there – unlike in restaurants – right before the guests’ eyes. Therefore, Europeans who have lived in Thailand for a while buy any food in such improvised “cookshops” without hesitation. They can be found literally on every corner. Careful housewives work there, using fresh fruits and vegetables (straight from the market) and preparing dishes that are in no way inferior to the meals of professional chefs. Moreover, such food is significantly cheaper.
Nuea – beef Kai – chicken Thua – beans Moo – pork Pla – fish Makheua – eggplant Kaeng – curry dishes Phat – fried dishes Tom – boiled dishes Yum – salads Naam tarn – sugar Naam chaa – tea Naam yen – cold water Kleua – salt Prik – chili Phed – spicy Rorn – hot Yen – cool Waan – sweet Khem – salty A roy – delicious
The art of massage has a centuries-old tradition in Thailand. According to legend, the founder of this healing method was the northern Indian physician Jivaka Kumar Bhaccha, a contemporary and friend of Buddha. He served King Bimbizara, who reigned over 2,500 years ago, as his personal physician. It is assumed that Kumar Bhaccha’s teachings reached the territory of present-day Thailand in the 2nd or 3rd century BC and have been preserved to this day, as they were passed on orally – from master to student. Thai massage is first mentioned in ancient Buddhist texts of the Southern School from the 17th century. These texts were written in Pali (the language of the Buddhist canon) on palm leaves. The information engraved in the form of diagrams and comments on the walls of the Wat Pho temple has always been considered a sacred site. Specialists in “high-performance massage” are considered osteopaths whose technique has been refined over centuries in Buddhist monasteries (this is the most complex branch of traditional Thai massage).
Thai massage is a whole art form. The treatment begins with a prayer meditation that helps the masseur to focus fully on their work and the treatment. Only in a state of calm, reflection, and contemplation can one develop the ability to intuitively find biologically active points on the body and feel energy lines. Only by knowing the spiritual essence of their art can the master respond to the individual needs of each person. Thai massage (also called royal massage) is performed slowly and to relaxing music on the floor and lasts 2 to 2.5 hours, during which the client experiences pleasant sensations. The special feature of Thai massage is that its technique combines the methods of three therapies: linear massage, deep massage of muscle and tendon meridians, and manual therapy with elements of yoga (to open the body’s energy channels).
Thai massage is performed along ten lines on which the most important biological points are located. Through these lines, like through a kind of window, the life energy Prana flows from space into the body. Blockages of these points lead to energy blockages, imbalance, and subsequently to various diseases. An experienced massage therapist stimulates the corresponding points and lines, restores the Prana flow, and promotes healing. This high art of massage was achieved despite the fact that traditional Thai medicine used little anatomical knowledge, as it was forbidden in ancient Thailand to open the human body, and therefore there were no surgeries for a long time. The existence of energy lines and the fact that their targeted stimulation heals diseases of various kinds has already been recognized by many modern researchers. A very important spiritual aspect of Thai massage is the so-called state of Metta (loosely translated: “healing kindness of love”): the desire to make others happy, to alleviate their ailments, and to love and empathize actively. Centuries of experience show that a master, even with the same movements, brings more benefit if they sincerely want to understand and empathize with their patient. Empathy and understanding give the therapist the necessary self-confidence and enable precisely coordinated actions. Without this spiritual component, Thai massage is reduced to the banal execution of memorized movements – a desecration of ancient art.
Every massage is a dialogue between the masseur’s hands and the human body. One of the most important skills of a therapist is the ability to react immediately and correctly to any negative bodily reaction – be it pain or something else – and to adjust the entire complex so that it optimally meets the individual needs of the respective patient. An experienced and attentive specialist can clearly distinguish between real pain (which is a warning signal) and the natural feeling of physical discomfort that arises in the muscles as a reaction to their active, forced contraction and stretching – an indispensable characteristic of every Thai massage.
1. The massage begins at the extremities, then follows movements over the entire body, and ends again at the extremities. This sequence corresponds to the laws of energy flow and the need to distribute the load evenly and activate the vessels of the blood and lymphatic systems.
2. The movements occur exclusively in one direction: from the feet to the head. First, preparatory techniques are applied, then the masseur works along the energy pathways (meridians), and only then do they apply yoga elements.
3. The massage should be balanced: Every movement on one side of the body is always repeated on the other side.
4. Recently, many salons have been offering foot and palm massages in addition to classic Thai massage – an ancient practice.
In addition to well-known fruits such as bananas, pineapples, papaya, and mango, many other varieties grow in Thailand: durian, mangosteen, sapodilla, rambutan, longan, jackfruit, rose apples.
Pineapple (Thai: Sapa-rot). Thai pineapples are considered some of the best in the world. There are about eighty varieties of this fruit. The yellow-green skin hides a juicy, fibrous pulp that is rich in minerals and vitamins. The taste is intense – from sweet-sour to sweet. The scent of a ripe pineapple is pleasant and slightly sweet. When buying, one should pay attention to firmness – it should yield slightly under the fingers, but be neither too soft nor too hard.
Dragon fruit (Thai: geow mangon). A bright pink fruit with scales. About the size of a large apple and slightly elongated. The edges of the “scales” are green or light green. The pulp is white and filled with small black seeds.
Guava (Thai: Farang). Season: year-round. The plant originally comes from South America; how it reached Thailand is unclear. It may have been introduced by the Spaniards. In Southeast Asia, it has adapted well and is now one of the most popular fruits. In Thailand, it is usually eaten unripe (when the pulp is still green and firm) with salt, sugar, and spices.
Jackfruit (Thai: kha nun). Season: January to May. The tall jackfruit trees grow primarily in southern Thailand. The heavy, round fruit, the size of a large melon, can only be cut with a large knife. Under the greenish-yellow skin are yellow fruit segments with a unique taste and strong aroma, surrounded by numerous seeds. Ripe pulp is eaten fresh; unripe is cooked. Jackfruit is often mixed with other fruits or used in ice cream and coconut milk. The seeds are cooked separately and also used in dishes.
Durian (Thai: Durian). Season: May to August. It is called the “King of Fruits” – because of its high content of vitamins and trace elements. During the season, however, Thai markets fill with its intense, strong smell, and hotels put up prohibition signs. Durian is popular because of its extraordinary taste, although its smell is extremely unpleasant to many. One should definitely try it, but not take it into the hotel (risk of fines). Only airtight-packaged durian from duty-free is suitable for return transport.
Coconuts (Thai: ma phrao). Season: year-round. Without coconuts, Thai cuisine would only be a mixture of Chinese and Indian cuisine. Coconuts are used as frequently as potatoes in Russia: in rice dishes, eaten fresh, and in most soups as coconut milk. Coconuts in syrup are offered as dessert. In markets, coconut milk is sold directly in the coconut.
Langsat (Thai: lang sat). Season: July to October. A fruit hardly known outside Thailand but very popular. The grayish-white pulp tastes both sweet and sour. The seeds are very bitter, so one should eat carefully.
Lychee (Thai: Linchi). Season: April to June. Lychees used to be expensive because they were imported from China. Today, they are grown in northern Thailand, yet they are more expensive than other fruits. There are many varieties. Lychees have sweet pulp, similar to grapes, and are pink to purple in color.
Longan (Thai: Lamyai). Season: June to August. The name comes from Chinese (“eye of the dragon”). The fruit also came from China and grows in northern Thailand. Longan is particularly prized – it is eaten fresh or served in restaurants with ice cream.
Longkong (Thai: long-kong). Season: May to November. Small round fruits with sand-colored, thin skin that grow in clusters. The pulp is semi-transparent and white, with a sweet taste and slight acidity. They are eaten fresh. Important: Do not bite into the pit – it is bitter. Rich in calcium, phosphorus, potassium, iron, and vitamins B1, B2, and C.
Mango (Thai: Mamuang). Season: March to June. Thai mango varieties differ greatly from those in other countries, especially from American ones. Many varieties grow only in Thailand and are so popular that their export reaches millions of kilograms.
Mangosteen (Thai: Mangkhud). Season: April to September. Throughout the rainy season, the markets are full of mangosteens. Under the thick, dark red skin is creamy-white pulp, which is best eaten with a fork. The taste is sweet with a slight, pleasant astringency. The more segments a fruit has, the fewer pits it contains.
Papaya (Thai: Malakor). Season: year-round. The papaya appeared in Indochina in the 16th century and has been cultivated there ever since. A typical Thai use is the spicy salad som tam made from unripe, grated papaya with dried shrimp, garlic, and chili.
Pomelo (Thai: Som-oh). Season: August to November. In terms of taste, pomelo resembles grapefruit but is sweeter. Furthermore, the fruit is significantly larger. The pulp can be red, pale yellow, or orange.
Rambutan (Thai: Ngaw). Season: year-round, peak season May to September. One of the most striking and delicious fruits of Thailand. The bright red fruits with pale green “hairs” are reminiscent of grapes in taste but are sweeter. Cultivation areas are Chanthaburi, Pattaya, and Surat Thani.
Rose apple (Thai: Chom-poo). Season: year-round. There are two varieties – pink and green. The taste is similar to regular apples, only slightly more acidic. The most beautiful fruits appear from November to March.
Salak (Thai: La Kham). A scaly fruit, chestnut brown and oval, with pointed ends. The skin is thin but covered with soft little thorns. The white pulp has a slightly yellowish tone.
Sapodilla (Thai: La-moot). Season: September to December. Inexperienced people might confuse the fruit with a small, brown, egg-shaped mango. The pulp is sweet, soft, and often used for decoration because of its attractive brown color.
Sugar apple (Thai: Noi Naa). Season: June to September. Under the bumpy, greenish skin hides sweet, aromatic, cream-colored pulp. Ripe fruits can be eaten with a spoon. Sugar apple is the basis for a special ice cream served in Thai restaurants.
Star fruit (Thai: Ma-feung). Season: October to December. The yellow or green fruits are elongated and form star-shaped slices when cut – hence the name “star fruit.” The taste is pleasantly floral and slightly sweet; unripe fruits are more acidic.
Tamarind (Thai: Makham Thad). Season: December to March. Tamarind is actually sour, but a sweet variety also grows in Thailand. The fruits are often boiled in water to make a refreshing drink, but many Thais eat the sweet tamarind fresh.
What does a vacation in Thailand mean?
Vacation in Thailand – that means blue, warm sea waters and fascinating landscapes.
Vacation in Thailand – a place where your dreams come true.
Vacation in Thailand – highest comfort.
Vacation in Thailand – an incredible selection of goods in shops and markets, at surprisingly low prices.
Vacation in Thailand – modern hotel service for every budget.
Vacation in Thailand – the perfect combination of relaxation and shopping.
Vacation in Thailand – yachts, rafting, diving, windsurfing, even skiing, and many other water sports.
Vacation in Thailand – the joy of politeness and hospitality of the staff.
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