Krua Chiang Mai - Thonglor

Papaya salad with fermented fish sauce, salty and spicy, a popular Isaan dish.

Spicy papaya salad with fermented fish sauce and fresh shrimp, adding sweetness and crunch, pairs well with the salad dressing.

Papaya salad without fermented fish sauce, seasoned with fish sauce and palm sugar, with peanuts and dried shrimp. Sweet and sour flavor profile.

Spicy salad with extremely tender braised beef and crunchy tendon, with a full-bodied spicy and sour flavor.

Lao papaya salad with rice noodles, mixed with fermented fish sauce, savory and filling.

Thai papaya salad with rice noodles, sweet and sour, with a soft texture from the noodles.

Blanched wild betel leaves salad with fresh shrimp, sweet and crispy, with a well-balanced dressing.

Hot steamed sticky rice, perfect for pairing with papaya salad and Isaan dishes.

Cooked jasmine rice, soft and fragrant.

Noodles stir-fried with tamarind sauce, sweet and sour, with fresh shrimp, peanuts, and tofu.

Stir-fried noodles with chicken, well-balanced flavor.

Fried rice mixed with crab roe paste (Aong Pu), a northern dish with a rich, salty flavor and unique aroma.

Rice noodles stir-fried with Lanna seasonings, rich flavor and wok aroma.

Premium wagyu beef stir-fried with holy basil, intensely flavored, served with two fried duck eggs.

Stir-fried preserved pork with holy basil rice, sour and spicy, served with a soft-boiled egg.

Popular stir-fried minced pork with holy basil, spicy and fragrant with basil leaves, served with a soft-boiled egg.

Stir-fried chicken with holy basil served with a soft-boiled egg.

Fried rice mixed with northern style stir-fried minced pork larb, fragrant with Mak Khen and spices.

Shrimp Fried Rice, well-seasoned.

Fried rice with minced pork, easy to eat, suitable for all ages.

Chicken Fried Rice

Fried rice with egg, fragrant and rich, simple yet delicious.

Fried rice with preserved pork, the sourness of the preserved pork cuts through the richness of the fried rice.

Rice noodles topped with rich curry, containing chicken blood, pork bones, and cotton flowers. A Northern local dish.

Dried cotton flower buds, commonly added to Nam Ngiao for texture.

Cooked chicken blood, soft and bouncy.

Braised Pork Ribs

Fresh rice flour noodles, chewy and soft, served with curry.

Fluffy fried omelet with wild betel leaves, offering a sweet and creamy texture.

Omelet with minced pork, a classic and easy-to-eat egg dish.

Omelet with minced shrimp, fragrant and delicious.

Plain omelet, crispy outside, soft inside.

Traditional steamed free-range chicken with herbs, firm meat with a fragrant aroma of spices.

Lanna style herbal pork sausage, rich flavor and fragrant with curry paste.

Fried tofu tossed with chili and salt, salty and spicy.

Stir-fried morning glory with fermented bean sauce and chili.

Northern style minced pork larb, stir-fried until dry, fragrant with Mak Khen, a specialty of Phrae province.

Preserved pork stir-fried with eggs and herbs, savory and sour with a balanced flavor.

Stir-fried cabbage with fish sauce in a hot pan, crispy and fragrant with good fish sauce.

Sweet and fragrant chrysanthemum juice mixed with soda for a refreshing fizz.

Fragrant bael fruit juice with a unique aroma, mixed with soda.

Beautifully colored butterfly pea flower juice mixed with lime and soda, sweet, sour, and fizzy.

Roselle juice, sweet and sour, mixed with soda.

Bottled drinking water.

Sparkling soda water.

Plain Ice

Cola flavored carbonated drink.

Sugar-free cola flavored carbonated drink.

Lime flavored soda drink.

Raspberry flavored soda drink.

Tonic drink, slightly bitter, commonly used as a mixer.