Phuket’s food culture is a cross-cultural combination of local people and early Chinese settlers; many of whom were from Fujian and Malaysia. New ingredients and recipes were introduced and fine-tuned to match the palate of the local. These cosmopolitan flavours have brought the novelty difference which makes Phuket food culture vibrant and unique in its own way. After taking you to all kinds of fun-filled activities on the island, there might be a case of sugar craving. Be sure to explore our Phuket snack edit before sinking your teeth into Phuket’s renowned local specialties and satisfy your sweet tooth. Some of them may be hard to find elsewhere so go munch on them while you are in Phuket.
Tao Sor
One of the most popular treats for Phuket visitors, Tao Sor has its origin in China’s Fujian district. Traditional fillings are usually made of sweet mung bean paste and savoury salted egg yolk. These days there are new flavours including durian or matcha to please a new crowd. Having thin and crispy crust, this auspicious pastry is similar to Kanom Pia but Kanom Pia is bigger and usually has a filling of wax gourd or soy bean.
You can spot Tao Sor easily at several shops as it is a favourite food souvenir for tourists to take back to their homeland.
Mo Lao
This is an old school snack recipe of Hokkian Chinese immigrants who came to settle down in Phuket and Panggna during the tin mining boom era. Made of taro and glutinous flour, Mo Lao has a satisfying crispiness on its crust while inside it is lightly sticky. Every bite gives you a crunchy with fragrant white sesame coating. There is no filling so it is not uber sweet.
Local snack and souvenir shops are your best bets to find No Lao.
Ah Pong
Ah Pong is another top local snack which came to the island along with early Chinese settlers. Before this deep-fried crepe became well-loved in Phuket, it was known as Kanom Bueang, a crepe-like Thai snack. With its delicious and sweet aroma of coconut milk, Ah Pong is crispy on the outside and soft on the inside. You can also go for a version that comes with soft fluffy flour which is more similar to a pancake. Ah Pong is great to snack on between meals or you can indulge it with a cup of hot or iced tea. The secret lies in its flour mix recipe as well as how you spread the flour mix in circle shape on a pan. For an even greater taste, the pan should be put on a charcoal stove.
Ah Pong can be found virtually everywhere in Phuket but we recommend you grab some at Ah Pong Mae Sunee or Ah Pong Ko Niao – the Original.
Bee Pang
Born out of the necessity of food preservation, Bee Pang is basically a bar of puffed rice deep-fried until golden brown. It is seasoned with sweet and salty sauce and topped with fried shallots. This local delicacy pairs well with hot or cold beverage. Bee Pang is easy to keep fresh and its affordable price point is also a plus. Keep in mind, though, that it is obviously not a good snack for everyone. Its hard and crunchy texture could cause chips or cracks or even break a tooth.
Bee Pang can be found at local morning market or pushup carts. If you are particularly looking for an original taste of Bee Pang and love to watch live cooking demonstration, head to Keng Tin – a legendary shop for classic Chinese style snacks.
Si Kua Koi
This heritage snack is one of the 12 Peranakan wedding treats. Given that Si Kua literally means watermelon which is one of the noble fruits fit for offering to deities or ancestors on the altar, Si Kua Koi is served in important ceremony to represent prosperity and prestige. Despite the meaning of its name, Si Kua Koi contains no watermelon but it does have a shape that resemble a watermelon slice with its green base. The top part may come in pink, red, yellow or any colour of your choice depending on what colour you add to the flour.
The top part has a mild flavour and is airy like a sponge; when pushed, it bounces back. Its thick jelly-like base, made from flour paste, has the green of pandan essence.
Ideal for snacking before lunch or with hot tea/coffee early in the morning, it is relatively easy to buy Si Kua Koi at a stall in the morning market.
Ang Ku
Ang Ku symbolises luck and prosperity, according to the belief of Chinese descendants. This is exactly why it is usually seen at auspicious rituals including Man Yue which is a joyous ceremony of a newborn’s first month celebration. Directly translating to ‘red turtle’, Ang Ku comes in auspicious red colour in the shape of a turtle – an animal which is said to enjoy longevity. Nowadays, Ang Ku comes in variety of colours with white particularly reserved for non-auspicious occasions.
Basically there are two types of flour to prepare this auspicious pastry; glutinious flour or wheat flour. The one with glutinious flour has mashed gold nut paste filling and is moulded to resemble the turtle’s shell before putting it in a steamer. The one with wheat flour has the same turtle shape but comes with no filling and is baked instead of getting steamed. Both taste better when you have them glazed with egg and deep fried.
Ang Ku is readily available at wet markets and morning markets in Phuket.
Kanom Hua Lan
This boiled sticky rice flour dumpling is a local dessert in the southern region of Thailand. Its filling is a mix of mung beans, coconut milk and sugar. With a soft green shell that is smooth and even, this sweet is thus named Hua Lan which simply means an egg head. The tip is to use freshly squeezed coconut milk and it is best to enjoy while it is hot. Once it gets cool, the shell becomes dried and loses its delicate flavour.
You can buy Kanom Hua Lan around town because the preparation is not complicated. However, we think Eeh Aui deserves a special mention here. You can find this shop at the farmer market around the back of Robinson Phuket.
Koi Beng Ka
This bright yellow snack is made by mixing sugar with grated tapioca root and bake or charcoal grill until it turns lightly charred. Cut into bite-sized pieces, it is perfect for tea or coffee snack and is hearty and wholesome enough to start your day of in the morning
It may be a little bit tricky to find this Koi Beng Ka. If you are lucky, you might be able to find it at some stall in the market.
Ko Sui
This old school treat is steamed in small white ceramic tea cup that gives it its shape. Coated with lightly salted coconut flakes, the soft and chewy brown stuff is made from rice flour mixed with alkaline water and brown sugar. Its bouncy texture makes it delightful to pop one into your mouth and before you know it, you may have finished them all in one sitting. There is also a green version of this sweet which uses pandanus leaves for added fragrance and colour.
Ko Sui is still a staple snack at most morning markets and pushup carts around Phuket. Don’t forget to grab some before you go sightseeing.
Kiam Koi
Rice flour is the main ingredient of this savoury with a dimple on top. Rice flour is steamed and topped with fried dried shrimps, fried shallots and sliced onions and three-flavoured sauce. The highlights are its chewy texture and aromatic toppings. Dried chilli may be added to boost the flavour. It is a great accompaniment for hot tea or coffee and a tasty tummy filler.
If you’d like to have a go at this savoury snack, just look for it around morning markets.
Oh Aew
Definitely Phuket’s top signature dessert, this icy dessert with a name that sounds like an interjection is not normally seen elsewhere in Thailand. The gelatinous cube is actually derived from the jelly which coats Oh Aew seed when it is soaked in water mixed with the sap of cultivated banana and agar powder; the same ingredient that used as a solidifier in the making of soft tofu and tofu pudding. With its medicinal property, people used to eat Oh Aew to heal mouth ulcers or simply to quench the thirst. Now Oh Aew is simply enjoyed as a shaved ice dessert with red kidney beans or black grass jelly and molasse or red syrup for a nice cooling effect.
You can easily get freshened up now that several new shops are cropping up like mushrooms at food hubs including Lok Tian and Loh Rong. For a seriously refreshing recipe, Oh Aew Pae Li in Soi Soon Utit will not let you down or it would not have been around for over 80 years.
Bee Tai Bak
These chewy tapioca noodles are a hybrid of lod chong Singapore and rice vermicilli. Ideal for battling the tropical heat of the island, the old school menu served cold with ice and pandan syrup will certainly kick you into high gear.
These icy noodles are not that easy to find as fewer people know how to make them these days. It doesn’t hurt to keep your eyes peeled for them around Loh Rong food hub or some morning farmer markets.
This edit merely features some of the best local snacks Phuket has to offer. If you are an avid foodie on the prowl for culinary challenges, Phuket’s food culture would certainly keep you amused throughout your holiday. To sample Phuket’s food culture is to experience the real heart and soul of the island. Bon Appetit!
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Information and photo sources
http://phuketcuisine.com/
https://phuketindex.com/
https://www.phuketemagazine.com/
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