Delight in the summertime delicacy with our guide to khao chae in Bangkok.
As the summer heat ramps up once again in the city, hotels and restaurants are once again reviving one of Thailand’s most treasured royal traditions: khao chae. Translated as “rice soaked in water”, this seasonal delicacy is prized for its cooling properties, intricate preparation, and deep roots in Thai culinary heritage, available only during the warmest months of the year from mid-March through May.
Thought to have originated in Phetchaburi, khao chae was introduced to the royal court by Chao Chom Manda Sonklin, a noblewoman of Mon descent, who shared the dish with the royal kitchen staff during a palace visit, giving rise to khao chae chao wang, the refined court version beloved by royalty. Read on for our guide on where to find the finest khao chae in Bangkok in 2026.
[Hero image credit: Mandarin Oriental, Bangkok; feature image credit: Le Du Kaan]
Cool off with khao chae in Bangkok this summer
JW Marriott Hotel Bangkok – Bangkok Baking Company
Bangkok Baking Company (BBCO) at JW Marriott Hotel Bangkok brings a royal touch to the season with its khao chae offering, crafted by Chef Tang Tananton Bunnag. The set centres on jasmine rice served in chilled jasmine-scented water, accompanied by nine traditional condiments: fried shrimp paste balls, minced pork and shrimp-stuffed bell peppers, catfish-filled shallots, fried salted egg yolk, shredded sweet pork and beef, and sweetened turnip.
The meal is rounded off with som choon, a sweet-sour Thai summer fruit delicacy, and butterfly pea flower tea with lime for a cooling finish.
Available daily from 1–30 April 2026, priced at THB 850 net per set for dine-in (11am–3pm) and THB 1,350 net for takeaway. For more information, visit Bangkok Baking Company.
Sindhorn Kempinski Hotel Bangkok – Flourish
Sindhorn Kempinski Hotel Bangkok’s khao chae set at Flourish is meticulously crafted by Executive Sous Chef Chatsorn Pratoomma and the culinary team. The dish features fragrant jasmine rice—including khao ob tien, rice smoked with a scented candle—soaked in chilled aromatic water, and served with seven classic accompaniments like deep-fried shrimp paste balls, shallots stuffed with caramelised fish, banana chilli filled with minced pork, and shrimp in fluffy egg.
Available from 5 March–30 April from noon–3pm. Priced at THB 990++ per set for dine-in, THB 1,290++ for takeaway, or THB 1,990++ for takeaway with a traditional kajood basket. For more information, visit Flourish.
Le Du Kaan
Le Du Kaan, helmed by Michelin-starred Chef Thitid “Ton” Tassanakajohn, puts a creative spin on the classic khao chae this summer. Rather than serving the traditional dish, the culinary team has reimagined it as an innovative dessert featuring rice milk ice cream with shrimp paste crumble, salted egg with mung bean paste, and pickled mango. It’s a refined and playful tribute original summertime dessert.
Available until 30 June in the Summer Set Lunch (11:30pm–2:30pm) and at the full dinner service (5pm–10:30pm) as part of the summer menu and priced at THB 390. For more information, visit Le Du Kaan.
Mandarin Oriental, Bangkok – The Mandarin Oriental Shop
The iconic hotel returns with its khao chae offering, presented by Chef Pom Phatchara in a rendition inspired by recipes passed down through generations. Jasmine rice chilled in floral water is served alongside traditional accompaniments and hand-carved seasonal vegetables, staying true to the royal court origins of this beloved summertime dish.
Two formats are available: the Khao Chae Classic Box, a single-serving set presented in a celadon-toned box illustrated with the hotel’s historic façade (THB 1,295), and the Khao Chae Pinto Set, a sharing experience for two in a traditional tiffin pinto with carrying case (THB 2,890).
Available from 16 March–15 May at The Mandarin Oriental Shops at Siam Paragon, Gaysorn Village, Emporium, and Park Silom. For orders, visit Mandarin Oriental, Bangkok.
Sindhorn Midtown Hotel Bangkok – Bangkok’78
Sindhorn Midtown Hotel Bangkok welcomes the summer season with a khao chae set at Bangkok’78, reimagined by Executive Chef Phukvarun from the classic Mon-origin recipe refined in the royal court of King Rama IV. Made with locally sourced ingredients, the set is available for dine-in at THB 1,150++ for two or as a pinto takeaway at THB 1,499++.
Complementing the experience is a trio of herbal drinks named Scent of Summer: Pla Haeng Taengmo, Som Chun Granita, and Mali, each crafted to cool and refresh alongside the delicate flavours of the khao chae.
Available for lunch and dinner until April 30 at Bangkok’78. For more information, visit Sindhorn Midtown Hotel Bangkok.
Praya Palazzo
Praya Palazzo returns with its annual khao chae served along the banks of the Chao Phraya. Delicately chilled jasmine rice infused with fragrant floral water is served with meticulously prepared condiments: shrimp paste balls, crispy fried fish, sweetened shredded pork, and pickled radish. Each brings a balance of flavour, texture, and aroma to the summer speciality.
Available until May 31st and priced at THB 960++ for one person or THB 1,790++ for two. For more information, visit Praya Palazzo.
The Sukhothai Bangkok – Lobby Salon
The Sukhothai Bangkok presents its khao chae through its signature Celadon recipe by Chef Jib. Rooted in Mon heritage and later refined in the royal court of King Rama IV and King Rama V, the jasmine rice is rinsed and immersed in chilled jasmine-infused water with ingredients thoughtfully sourced from across Thailand: premium shrimp paste from Ranong, freshwater fish from Kanchanaburi, and organic jasmine blossoms from Nakhon Sawan.
The set is accompanied by shrimp paste fritters, or look kapi, stuffed banana peppers wrapped in egg net, sweet stir-fried preserved radish, and shredded fish and pork.
Available from 11am–4pm until 30 April. Priced at THB 990++ per set (good for two) for dine-in and THB 1,450++ for takeaway. For more information, visit The Sukhothai Bangkok.
This story first appeared on Prestige Thailand.
Note : The information in this article is accurate as of the date of publication.