In the late eighties, the first farangs (foreigners) arrived on Ko Chang. At that time, the tourists were backpackers who ate the "catch of the day". Today, there is a wide range of international food available, not only at the large high end resorts but also in small hamlets and villages throughout the island.

You will find Japanese sushi bars, Italian pizzerias, Indian and Chinese restaurants, just to mention a few. Lovers of Thai cuisine will be delighted at the sheer choice available. From traditional "street kitchens" to upscale restaurants you will find a bewildering range of both traditional and modern Thai dishes can be ordered.

All larger villages, in particular White Sand and Khlong Prao offer a vibrant night life, in the case of White Sand, directly on the beach.

Thai cuisine is internationally well known. Whether chili-spicy or comparatively mild, the harmony in the composition is the base of every course. Thai cuisine is basically a combination of centuries-old eastern and western influences which merged to create something typically Thai. Different accents, depend on who cooks the food, for whom it is cooked and for which occasion it is created. The dishes can be refined and adapted to the respective palate. Thai cooking reflects the importance of water in Thai culture . You will find that fish, seafood and shellfish are widely available, cheap and invariably delicious.

Big pieces of meat are avoided in the Thai kitchen. With the introduction of western style menus larger pieces like steak will be cooked Thai-style. The Buddhist influence in the kitchen, is noted by the use of various herbs and spices to cook small pieces of pork, chicken or beef, an experience for visitors. The Chinese, Portuguese and French style of cooking have been integrated since the 17th century, which shows in the use of the wok and the spices from South America. Japanese food is also very popular and many restaurants produce authentic delicacies from this country.

Thai's introduced many substitute products, as coconut oil instead of butter fat, hot spices chilies, galant (a sort of ginger) which have a short burning feeling in the mouth which subsides rather quickly unlike the overpowering curries of India. Many fresh herbs and fruits have found there way into Thai style cooking and so created a totally individual style.

A complete Thai menu should consist of soup, followed by a curry dish including various dips e.g. spicy, fish sauce based or mild. A well seasoned salad can replace the curry course. If you choose a hot (peppery) soup a mild curry dish will follow, so not to disturb the harmony and composition of the individually balanced menu.