Phra Nakhon Si Ayutthaya, or simply Ayutthaya, may be better known by international tourists as Thailand's former capital and a Unesco World Heritage Site.
But for epicures of Thai food, the 650-year-old city featuring religious structures and ancient ruins, is indeed a haven for intricately prepared central Thai cuisine.
A wide variety of local dishes prepared with fresh agricultural produce and harvest reflects its culinary abundance. As do hundreds of dining establishments showcasing well-preserved Siamese recipes that the vicinity has on offer.
To celebrate such a gourmet glory of this historic conurbation, the upcoming edition of the Michelin Guide Thailand will extend its coverage to Ayutthaya.
It's official now that the guidebook's 2022 edition, to be released at the end of this year, will include the star rating for Bangkok, Phra Nakhon Si Ayutthaya, Chiang Mai, Phuket and Phangnga.
According to Gwendal Poullennec, international director of the Michelin Guide, Ayutthaya is one of the shining gems of Thai culinary heritage and gastronomy.
"Ayutthaya's dining scene is impressive for its fusion of old and new," he said.
"There are long-running restaurants in historical buildings and young eateries with a contemporary setting, situated side by side -- on land or as a part of a floating market -- to cater to different preferences of diners.
"Such vast culinary offerings and rich cultural background ensure a unique experience that keeps local and foreign tourists coming back over and again."
Meanwhile, Tourism Authority of Thailand governor Yuthasak Supasorn asserted: "With the forthcoming edition of the Michelin Guide, it is believed that the guide's worldwide audience will be inspired to come discover the magnificence of Ayutthaya."
Approximately 70km from Bangkok, Ayutthaya is one of the closest and most accessible gastronomic destinations of the Central Plains.
The rice-growing valley is enveloped by three major rivers: the Chao Phraya, Pa Sak and Lop Buri. Wild-caught goong mae nam (river prawn), pla krai (clown featherback fish), pla yi sok (giant carp), pla nuea on (sheatfish) and pla ma (croaker) as well as fragrant jasmine rice are among the savoury highlights.
Being the capital and centre of diplomacy of the old kingdom, Ayutthaya was once exposed to foreign influences including Portuguese, Japanese, Indian and Persian, which helped shape its provincial cuisine. Visitors can expect to find some of the most classic and refined Thai desserts prepared with coconut milk and egg yolk such as thong yip, thong yord and foi thong.
The Thailand edition of the world's most revered restaurant guidebook is a partnership between the Michelin Guide and the Tourism Authority of Thailand to help promote the tropical city on a global scale as an international culinary destination.
The rating follows a very strict protocol and is carried out by anonymous inspectors with an extensive background in the culinary arts that have passed meticulous training in France to ensure their ability to analyse the dining experience.
Restaurants can be awarded one to three stars, based on their quality of food, ambience and service. The stars are re-evaluated every year.
One star means the food is very good; two stars means the restaurant is excellent and worth travelling to; three stars means the restaurant offers an exceptional gastronomic experience truly worth a special journey. The stars are highly celebrated and coveted because the vast majority of restaurants listed in the guide have received no stars.
