Thai gastronomic tourism involves culinary heritage resources basis and theirs amazing tourist destinations
which can be generated the squander of the long history of Thai culinary heritage resources. This article addresses this by
drawing together knowledge of gastronomy involving with tourism aspect in order to develop a better understanding of
the meaning, role, and the importance of gastronomy and culinary heritage in Thailand tourism. Particular attention is
paid to the relationship between the forces of localization and the potential for being the gastronomic destination of
Ayutthaya. The aim of this paper is to present the gastronomic tourism in Ayutthaya, Thailand. The study was using
qualitative method. Data were gathered from documentaries, interviewing, observation and exploring geographic of the
tourism area. The result of the culinary aspect discovered that there are the most popular menus of Thai dishes and
desserts among those Thai and foreign tourists which included กวยเตี๋ยวเรือ: kouy tiew rue, Thai styled rice noodle soup with
vegetable and meat, กุงแมน้ําเผา : kung-mae-naam-pao, charcoal grilled river prawn, and the dessert is โรตีสายไหม : the candy
floss wrapped with roti flour.