A blog about food in Thailand
and elsewhere.

Talaat Aw Taw Kaw

Posted date:  March 13, 2006

This is the odd name of Bangkok’s highest end market. Many claim that it is overpriced and overrated, but if you want to find the best fruit and seafood in town, there’s really no other choice. The market is located across the street from the famous Chatujak Weekend Market, and steps away from the Kampheng Phet MRT station.

Aw Taw Kaw (an abbreviation that stands for the Farmer’s Marketing Organization) is especially known for its fruit. This includes young tamarind:

a variety of bananas from southern Thailand known as kluay lep mue naang, literally “lady finger bananas”:

and guavas:

The seafood at Aw Taw Kaw is very expensive, but looks (and tastes) great:

The dish below, poo phat phong karii, combines crab, egg, green onions and curry powder.

Kapi, shrimp paste, is another form of seafood available at the market.

Aw Taw Kaw is a great place to buy regional Thai ingredients and prepared foods. This stall sells northern Thai food:

And of course, there’s dessert. Below are a variety of sticky rice-based sweets:

These below are called khanom taan, and are a combination of flour and palm sugar steamed in a banana leaf cup and topped with salty/sweet shredded coconut:

Khanom khrok are tiny crispy “pancakes” of coconut milk. Like many Thai desserts, they have a slightly salty/savory flavor.

13 Comments for Talaat Aw Taw Kaw

These photos are stunning. When I see tamarind in the supermarket here in Brooklyn, they’re all dark brown with a harder shell that’s sometimes cracked if the packaging is too delicate. I guess the color and texture of the shell changes when they age. Do you know how the taste changes?

I’ve been avoiding buying tamarind, because I just don’t know what to do with it. I have recipes for the paste, but not for the fruit itself. Your photos are so inspiring, though – now I have to hunt down some good fresh tamarind recipes and actually try them out.

The tamarind pictured above is a young tamarind, a seasonal thing. Normally tamarind looks exactly as you described it. You can eat the fruit plain, or make your own paste by separating the “fruit” from the seeds.

I second Danielle, the photoss are great!! The tamarind especially, what spectacular colour. I can also confirm that that crab curry is delicious :).

Thank you, and yes, that crab dish is wonderful, although I usually don’t order it because I’m too lazy to pick the meat out of the shell!

Keep checking back for more pics and recipes!

[…] be doing more posts on Aw Taw Kaw in the future but in the meantime, Austin Bush has some photographs of Aw Taw Kaw Market that are worth a […]

Wonderful photos. They really capture the vibrancy of Aw Taw Kaw. My wife, Kasma, and I visit every year when we’re in town. You have a picture of my favorite vendor (with the Northern food) — we love to get her Bplah Som (Sour Fish) to take home and fry up.

[…] more pictures of Aw Taw Kaw (and other markets), check out our markets pictures. You can also see Austin Bush’s photographs on his blog. There’s also some photos on this Travellerspoint blog. Grilled chicken at Aw Taw […]

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Hi! The young tamarind is the same as camachile in the Philippines, :

And yes! your photos are great! will be going to BKK this Feb and definitely visit Aw Taw Kaw Market

[…] purchased the items at a central Bangkok outpost of the famed Aw Taw Kaw (Or Tor Kor) […]

It would appear as if you have misidentified your picture as “young tamarind:” According to Thai cooking teacher Kasma Loha-unchit, it’s actually a separate variety called “Makaam Tet.”


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