Kao Chae is a traditional summer dish which is eaten during March to May over hundrens of years. Making Kao Chae is very complicated it requires many small side dishes to accompany rice in jasmin fragrant iced water. In the oldern days, Kao Chae is eatten in palaces, but now it is widespread. However, it is hard to find good and delicious Kao Chae. A few aristocrat families still hold the royal recipe.