Songkhla Cabinet Meeting 2026: 10 Local Dishes Served

The mobile cabinet meeting in 2026 has brought the culinary spotlight to Songkhla province, as local authorities prepared a special feast featuring 10 authentic local dishes and Halal meals to serve the cabinet members. The selection of ingredients is carefully curated not only for exceptional taste but also to showcase the rich natural resources from Songkhla Lake, Sathing Phra Peninsula, Ranode, and Saba Yoi districts. This special menu highlights the harmonious multicultural lifestyle of the region, reinforcing Songkhla's vision of becoming a true city of gastronomic creativity.

The dining experience begins with a traditional appetizer: sticky rice wrapped in nipa palm leaves into a triangular shape, filled with savory shredded chicken and salted egg yolk. This rare local snack is followed by one of the signature dishes, Southern sour curry or yellow curry made with three-water seabass and green mango. The uniqueness of the three-water seabass comes from cage-farming in Songkhla Lake and Koh Yor, where fresh water, brackish water, and salt water meet, resulting in firm, tender, and sweet meat without any muddy odor. Combined with spicy southern curry paste and sour green mango, it represents the true identity of Songkhla.

Stock photo for illustration only, not from the actual event

The menu also features fresh catches and homegrown ingredients, such as fresh mullet from the Songkhla sea fried with turmeric and local spices until golden and crispy, and the comforting stir-fried Baegu leaves with eggs using tender leaves from local gardens. Traditional local noodles with clear aromatic broth and carefully selected condiments are also included, alongside Hat Yai's famous fried chicken marinated in spices, served with hot sticky rice and crispy shallots.

Halal dishes and southern border delicacies are also prominently featured in the cabinet meeting's menu to represent the region's cultural diversity. Highlights include Betong chicken rice, using indigenous free-range chickens from Betong district, Yala province, known for their firm yet tender texture and thin skin with minimal fat, served with fragrant oily rice and soybean paste dipping sauce. Other dishes include a robust beef soup and traditional braised beef noodles prepared in a distinct southern border style.

Presenting these 10 dishes to the cabinet members serves as a powerful showcase of Songkhla's gastronomic tourism potential. It not only highlights exceptional ingredients and flavors but also demonstrates the city's readiness to drive the Songkhla City of Gastronomy initiative forward on both national and international stages.

Source: Thairath Lifestyle