Understand

Samut Sakhon, also known as "Maha Chai" by the locals, is a small province situated near the mouth of the Tha Chin River, just 2 kilometers away from the sea and 36 kilometers from Bangkok. This historic city is mentioned in the Ayutthaya Chronicle and has a fascinating story about the loyal Phanthai Norasing. Originally called "Tha Chin," this province was a bustling district on the Gulf of Thailand, frequented by many foreigners, especially Chinese traders. The port, known as "Tha Chin" in Thai, became famous for its trade and was commonly referred to as Tambon "Tha Chin" or the Chinese Port District. In 1548, during the reign of Phra Maha Chakkraphat, the city was upgraded to Mueang "Sakhon Buri" to protect against enemy invasions via the sea. Later, during the rule of King Rama IV, the city's name was changed to Mueang Samut Sakhon. In 1906, King Rama V implemented governance reforms and established the country's first sanitary district in Tambon Tha Chalom. Then, in 1913, King Rama VI issued a royal command to change "Mueang" (city) to "Changwat" (province) across the nation. Thus, Mueang Samut Sakhon became known as "Changwat Samut Sakhon." The name "Maha Chai" commonly used by the locals refers to a canal called Khlong Khok Kham, symbolizing the loyalty of Phanthai Norasing.

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