Understand

Nakhon Nayok, a destination near Bangkok, is often overlooked by tourists who prefer to stay in resorts outside the city. However, the city and surrounding province come alive during the holidays, attracting visitors with its stunning waterfalls and diverse fruits. The history of Nakhon Nayok dates back over a thousand years, with evidence of a Dvaravati settlement in Ban Dong Lakhon. During the Ayutthaya period, Nakhon Nayok served as an Eastern frontier town under the reign of King U-Thong. In 1894, under the command of King Rama V, Nakhon Nayok became a separate province from Prachin Buri. Once known as "Ban Na," Nakhon Nayok was originally a forested highland with fertile farmland. However, due to jungle fever, the townspeople abandoned the area. Upon hearing of their plight, the King abolished paddy field taxes to encourage people to stay and attract migrants from surrounding areas. The town then flourished and gained a reputation as "Mueang Nayok," the town where paddy tax was lifted.

Map & Climate

Popular Foods

Pad Thai: Pad Thai is a signature Thai dish consisting of stir-fried rice noodles with a uniquely balanced blend of sweet, sour, salty, and tangy flavors. It typically includes shrimp or chicken (though can be prepared with tofu for a vegetarian version), scrambled eggs, bean sprouts, and is garnished with crushed peanuts, lime wedges, and fresh herbs like cilantro and green onions. The dish is served with a side of som tam (green papaya salad) and mango sticky rice for a complete meal.

Tom Yum Goong: This spicy and aromatic soup is a beloved Thai classic that features a fragrant broth made from stock, kaffir lime leaves, lemongrass, galangal, lime juice, fish sauce, and chili paste. It's packed with succulent prawns, mushrooms, tomatoes, and other vegetables, with optional additions like snakehead fish or even chicken. The dish is often garnished with fresh cilantro and a sprinkling of pepper.

Mango Sticky Rice: This iconic Thai dessert is a delightful combination of sweet, creamy mango and glutinous rice. The sticky rice is cooked in coconut milk and sugar until it achieves a chewy texture, then served alongside ripe, juicy mango slices. The dish is sometimes garnished with toasted coconut flakes or sesame seeds for added crunch and flavor. It's typically enjoyed during the mango season (May to September) as a sumptuous, refreshing treat.

Historical Appearance

Traditional Male Clothing

Traditional Female Clothing