Annual Chef’s Trip – Inside Isaan Every year a group of Mango Tree and COCA chefs from our restaurants around the world embark on a culinary journey to a region in Thailand. This year it was to Thailand’s largest region, Isaan, located in the northeastern part of the country.
The Flavour Hunter’s Inside Isaan Chef Trip 2025 explored the bold flavors, cultural richness, and deep traditions of Sakhon Nakhon and Khon Kaen—two key culinary provinces showcasing both the traditional methods and modern adaptations which are shaping the future of Thai gastronomy. Flavour Hunter’s Inside Isaan, was designed to reconnect the chefs with the roots of Isaan cuisine while inspiring innovation in the kitchen. From forest workshops to fermentation labs, the journey combined ancient techniques with modern culinary practice.
Sakhon Nakhon: Earthy, Spiritual, and Wild
The journey began in Sakhon Nakhon, the spiritual heart of Isaan. Chefs engaged in a forest-side cooking workshop using local herbs, freshwater fish, and traditional techniques passed down through generations. This is also where the chef’s got to see the gathering and tasting of a local delicacy known in Thai as kai mod daeng or Red ant eggs. This seasonal ingredient adds a wonderful texture and are known for their soft slightly acidic and sweet taste, making them highly versatile. At this workshop they were incorporated into an omelet like dish cooked in bamboo on an open fire. Furthermore, the chef’s learned about various different herbs, which were found just steps away from the open fire.
The second visited location was an old restaurant which are known for their real authentic approach to Thai food especially dishes like Larb (spicy minced meat salad) and Koi (Thai-Laos version of tartare) This dish takes raw meats / fish and adds lime juice and various herbs and spices. The goal of visiting this restaurant was to showcase the differences between the Thai food that is seen in restaurants around the world and their original inspirations, providing a strong base of understanding of the Northeastern Thai cuisine.
The Sakhon Nakhon region is also known for Indigo Dying a centuries-old craft symbolic of the region’s artistic identity offering a deeper cultural connection to the land that shapes the food. These natural textile dyes are used for handmade clothing and aprons, offering a stylish way to bring a piece of Isaan culture home.
Khon Kaen: Fermentation, Fire, and Forward Thinking
In Khon Kaen, the team delved into Isaan’s iconic fermented flavors, particularly pla ra, and participated in a spirited workshop on white spirit distillation. The city’s energy, from its sizzling street stalls to its evolving food scene, showcased how tradition and modernity collide to create something unique.
Pla Ra is a traditional Thai fermented fish condiment It’s made by preserving freshwater fish—typically snakehead or tilapia—with salt and rice bran or roasted rice powder, then fermenting it for several months to develop its strong, pungent flavor.The result is a thick, umami-rich paste or liquid that’s used to flavor many iconic Thai dishes such as Som tum (Papaya Salad) and Tom Som(Sour Soups)
Khon Kaen is also known for its legendary Gai Yang (grilled chicken), marinated with garlic, coriander root, and fish sauce before slow-cooking over charcoal. Served with sticky rice and nam jim jaew, a spicy dipping sauce that hits every flavor—salty, sweet, sour, and spicy.
Back in Bangkok, the chefs entered training and practice at Foodies’ Lab COCA, transforming their field learnings into practical culinary applications. Isaan dishes training, plating, and dessert development took center stage, culminating in a high-energy Chef Showcase Competition. Teams created three-course menus featuring Isaan-inspired dishes.
To conclude, The yearly Chef’s trip is more than just a visit, its a cornerstone in our commitment to authenticity, innovation, and continuous learning. It’s about giving our chefs the tools and inspiration to tell richer stories through food—stories rooted in terroir, tradition, and Thai identity.
As we look ahead to Chef Trip 2026, the legacy of Isaan’s smoky grills, fermented sauces, and untamed herbs will continue to flavor our Mango Tree and COCA menus around the world.
