Khao Soi Chiang Mai

Golden yellow egg noodles in a rich coconut milk curry. Fragrant with herbal spices, topped with crispy noodles. Served with pickled lettuce, shallots, and lime to balance the flavors. A harmonious blend of sweet, savory, salty, and spicy.

Blanched egg noodles to be eaten with Khao Soi curry or ordered as an extra serving. Perfectly chewy.

Khanom Jeen noodles topped with a sour, salty, and spicy curry made from pork bones, tomatoes, chicken blood, and Dok Ngiew (local flower). Unique aroma, served with fresh vegetables and crispy pork skin.

A sweet, savory, and salty coconut milk curry with green curry paste, chicken, Thai eggplant, and basil. Fragrant with Thai herbs, easy to eat, not too spicy.

Lanna-style pork belly curry cooked with Hung Lay curry paste, shredded ginger, pickled garlic, and peanuts. Rich sweet, sour, and salty flavor. Slightly soupy, no coconut milk.

A traditional curry stir-fried with fermented bamboo shoots, pork belly, various vegetables, and Hung Lay curry paste. Rich flavor, fragrant with spices, and a slight sourness from the fermented bamboo shoots.

A popular Northern Thai dipping sauce made from minced pork stir-fried with tomatoes and curry paste. Primarily sweet and sour, not very spicy. Served with fresh vegetables.

Northern-style Larb Moo where minced pork and offal are stir-fried until cooked. Seasoned with 'Larb Prik' which contains various spices. Pungent aroma, salty and spicy flavor, without the sourness of lime found in Isaan Larb.

Rice and curry menu where you can choose multiple side dishes to pour over steamed rice. Ideal for those who want to try various dishes in one meal.

Pork marinated with turmeric and coconut milk, grilled on skewers until golden yellow. Served with a sweet and savory peanut sauce and a cucumber relish to cut through the richness. A popular snack.

Lanna-style herbal pork sausage, grilled until the skin is crispy. Fragrant with lemongrass, kaffir lime leaves, turmeric, and curry paste. Rich and perfectly spicy flavor.