Harvesting edible bird’s nests on the Phi Phi Islands

In the heart of the Andaman Sea, on the Phi Phi Islands, locals practice one of the region’s most perilous and unusual trades — harvesting edible bird’s nests. It is both a way to make a living and a living part of local culture, with steady demand in global cuisine.

Why are these nests so valuable?

The nests belong to swiftlets — small seabirds that use no twigs or leaves, building their shelters solely from hardened saliva. This natural material is rich in protein, and for centuries its properties have been highly valued in Asian medicine. In China, the nests underpin a famous soup, regarded as a delicacy and a tonic for youth.

The price per kilogram on the world market can reach several thousand dollars, so it’s no surprise that in Thailand the harvest has become a centuries-old business.

How does the harvest work?

The work is genuinely dangerous. Nests cling to the high vaults of caves and narrow rock ledges that can’t be reached without special equipment. Local collectors, relying on rope ladders and bamboo poles, climb to heights of dozens of meters. A single mistake can be fatal. On the Phi Phi archipelago, this craft has been practiced for centuries.

But unregulated collection can endanger swiftlet populations. To prevent overharvesting, some areas restrict how often nests are taken. The balance between tradition and protection is fragile — the appeal of the trade is clear, yet so are the stakes.

Bird’s nest soup

One of the best-known dishes made from these nests is a soup especially popular in China, Hong Kong, and Singapore. The nests are soaked, rinsed, and then simmered in chicken stock or plain water, sometimes with sugar or ginger. Many people believe the soup strengthens the immune system, improves skin, and supports longevity. Scientific studies do not confirm these effects unequivocally; it is largely a matter of tradition and belief in natural foods.