In Bangkok, freshly killed beasts arrive in the markets at around 3 a.m. It’s common for groups of vendors to club together and hire jobbing butchers who prepare the carcass for them. I recently went to a market in the early hours to watch a butcher prepare a whole cow in less than an hour. It’s a challenging situation in which to take photography; poorly lit with florescent lights, hot and with a lot of deft hook and knife action. When the job is done the meat is shared between the vendors who sell it from around 5 a.m. This is a daily process, with the exception of Buddhist days of worship or wan phra when the butchers don’t work.

I’ve been paying a few visits to a fish market close to where I live in Bangkok.

At night the place sorts and sells sea fish trucked up from southern Thailand but in the day the catch is all river and farmed freshwater fish.

There are lots of small mackerel, one the most popular fish in Thailand.

The market acts as a distribution centre, sending the sorted fish to other markets around Bangkok and up country.

The most plentiful fish are farmed Nile perch or pla nin.

All  sections in the market are owned and run by Chinese-Thai traders but the hardworking labour is from Myanmar.

It’s hungry work and pla tu, fried mackerel, are always a firm favourite.

You can see more of my market shots from Bangkok and elsewhere in the region at www.stockfood.co.uk Follow @mickshippen and @stockfood_UK

I love my neighbourhood. I have a choice of half a dozen fresh markets in the immediate area and many more if I care to travel just a little further.

Every day around 5:30 I take a stroll down to one of them and make the difficult decision of what to buy for my evening meal. It’s usually a curry of some sort, a fish and a vegetable dish, bagged up to take home and enjoy with rice I cook at home.

I’m lucky in that on a Tuesday and Friday the local temple holds a market which includes a vendor selling some of my favourite hard to find northern Thai dishes plus some tasty southern food.

There’s people frying pla tu, grilling shallots and garlic for nam prik, and much more. The variety is astonishing and my dinner for three dishes seldom costs more than 100 baht.

On Sunday, there’s an abundance of Lao and Issan ingredients and plenty of fresh vegetables.

It’s interesting to see the current trend on Bangkok’s restaurant scene emphasizing local produce and ‘authentic’ dishes….and charging a premium for it.

On the streets of Bangkok it has always been so, and it will continue as long as the authorities don’t interfere with market and street vendors, or force them off land to build another bloody mall. I don’t think this fantastic food scene should be taken for granted. It needs protecting.

Want to eat local in Bangkok? Make it part of your daily life. Get down your neighbourhood market.

I had a wander around Bangkok’s Chinatown yesterday and captured this familiar street scene.

A fully loaded tuk-tuk in a Bangkok market.

A quick shot of another seemingly chaotic kitchen knocking out fantastic food. The cook at her woks is preparing dishes for a very popular take-away street stall in Klong Toey, Bangkok.

Here’s a few more shots from Saturday’s walk to Bangkok’s Chinatown.

The network of alleys make it a endlessly fascinating place to explore.

I usually start at a random point on Charoen Krung Road and wander along in the general direction of Yaowarat, ducking down any side street that takes my fancy.

Seafood is central to the Chinatown dining experience and there’s great produce on display.

Daybreak is a good time to start your stroll, with most markets and street vendors already at work.

In Europe, roast chestnuts are a snack associated cold winter days but in steamy Bangkok they are also popular and are imported from China.

There are plenty of mobile vendors walking the streets with baskets of delights such as green mango.

 Saturday’s breakfast was khao man gai, a dish I’ve not had for a long time, despite it being a Bangkok street food staple. I couldn’t resist the aroma coming from this street stall.

The Hainanese dish is popular across Southeast Asia. In Thailand, the flavourful rice is steamed with chicken fat and served with succulent boiled chicken, blood cake, an accompanying spicy soy bean paste sauce, soup and cucumber.

A perfect day for me starts by getting up at the crack of dawn and heading off to an unfamiliar part of Bangkok where I’ll  wander the streets and alleyways, camera in hand in search of food shots.

And so it was on Wednesday morning.  Rendezvous 6 a.m. on Lan Luang Road, the neighbourhood of esteemed  cameraman, Eric Seldin, who had invited me over to look around his local market. Like myself, Eric has shunned the likes Sukhumvit and chosen to live in a local district of colourful characters, atmospheric markets and  great street food.

The Lan Luang area in home to Nang Loeng, one of the oldest fresh markets in Bangkok.

There’s also a warren of side streets to explore with people cooking food to sell in the market at lunchtime.

Part of the fun of these ‘foodie photo walks’ is getting lost and making discoveries, that, if any of my other wanderings are anything to go by, I may never be able to find again…

Of course, the reward for a productive morning’s photography is to sit down in a noodle shop and enjoy a good breakfast before heading home.

In this case bamee haeng, egg noodles and red pork.

On Monday, anti-government protesters turned the streets of Bangkok red, white and blue.

Thousands  set out from nine meeting points across the city and headed towards Government House.

There was no shortage of people who like the sound of their own voice espousing dubious agendas, but the heat had been taken out of the demonstration by a police stand-down a few days earlier and by PM Yingluck announcing a date for an election, so the march was peaceful.

As Groucho Marx once sang, “whatever it is, I’m against it.” It would make an appropriate theme tune for the kindergarten that is Thai politics.