ถึงเจียงใหม่ บางกอก | Thungchiangmai bangkok

Popular Northern Thai food set including green chili dip, pork and tomato dip, Sai Oua, Hung Lay curry, and various side dishes. Diverse flavors: spicy, salty, sweet. Best enjoyed with sticky rice.

Raw buffalo meat Larb seasoned with herbs and spices. Rich, intense flavor, fragrant with Klawan, tender texture.

Cooked pork Larb, Northern Thai style. Seasoned with Larb spices and herbs, fragrant with Klawan. Salty, spicy, and mellow flavor, not sour like Isaan Larb.

Cooked buffalo meat Larb stir-fried. Seasoned with chili paste and herbs. Rich flavor, fragrant with spices. Served with fresh vegetables.

Northern Thai style raw buffalo meat salad with plenty of herbs and spices. Intense flavor, fragrant with herbs, similar texture to Plaa.

Cooked buffalo meat Larb stir-fried until fragrant. Seasoned with herbs and spices. Rich, intense flavor, easier to eat than raw.

Northern Thai style egg noodles in rich curry soup. Sweet, rich, salty, and fragrant with curry paste and coconut milk. Served with tender chicken drumstick, pickled vegetables, and shallots.

Khao Soi with rich curry soup. Choice of braised beef, crispy pork belly, or Vietnamese sausage. Mellow, creamy coconut milk flavor. Served with crispy noodles and condiments.

Rice noodles topped with a northern style curry soup. Sour, salty, and spicy flavor with Sesbania flowers, tomatoes, and pork blood. Mellow flavor, fragrant with fried garlic.

Crab paste seasoned and grilled in a crab shell. Salty and rich flavor, smoky aroma. Eaten mixed with hot rice or dipped with sticky rice.

Steamed sliced beef served with galangai dip

Stir-fried mushrooms with curry paste and herbs. Spicy and salty flavor, mushrooms have a crunchy texture, fragrant with spices.

Northern Thai style beef stew. Thick gravy, spicy flavor, fragrant with curry paste and herbs. Contains culantro and offal.

Northern Thai style pork stew. Thick gravy, spicy flavor, fragrant with spices and herbs. Contains pork and offal.

Northern Thai style pork belly curry. Thick, sweet, salty, and sour gravy, fragrant with ginger and spices. Not very spicy. Pork belly is tender and melts in your mouth.

Northern Thai style chicken Tom Yum soup. Clear, spicy, and hot broth, fragrant with Klawan and herbal spices. Chicken is tender.

Spicy fermented bamboo shoot soup with Yanang leaf juice. Mellow flavor, fragrant with fermented fish and herbs. Contains Sesbania buds and various vegetables.

Pak Waan soup with dried fish. Mellow and sweet broth from smoked dried fish, easy to eat, not spicy.

Sour and salty soup, fragrant with lemongrass and turmeric. Easy to drink. Available with chicken or pork.

Sour beef soup. Sour, salty, and mellow flavor, fragrant with herbs like galangal and lemongrass, which helps cut through richness.

Sour tilapia soup. Refreshing sour broth from tamarind. Fresh and sweet fish, fragrant with herbs to remove fishiness.

Cantonese cabbage soup with fermented soybean and tamarind. Sour, salty, and mellow flavor. A popular traditional Lanna dish.

Curry with mushrooms (Hedgehog mushrooms), a seasonal delicacy. Crispy outside, soft inside, fun to chew. Rich curry flavor.

Stir-fried mushrooms with curry paste and minced pork. Salty and spicy flavor, mushrooms pop in the mouth when chewed, fragrant with herbs.

Stir-fried wild Pak Waan shoots with egg. Mellow seasoning, naturally sweet and crisp vegetables, pairs well with soft eggs.

Siang Daa stir-fried with egg. Slightly bitter but soothing, with medicinal benefits.

Stir-fried chayote shoots with egg. Crisp and sweet vegetables, stir-fried over high heat until fragrant.

Stir-fried Pak Waan with oyster sauce. Salty-sweet and mellow flavor, fresh and crisp vegetables, fragrant wok aroma.

Siang Daa stir-fried with oyster sauce over high heat. Vegetables remain crisp and bright green. Mellow flavor.

Stir-fried chayote shoots with chili and garlic. Seasoned with oyster sauce. Slightly salty and spicy, crisp and delicious vegetables.

Stir-fried fresh bamboo shoots with egg. Sweet, rich, and salty flavor, crisp and tender bamboo shoots, not bitter.

Dry stir-fried glass noodles with Vietnamese sausage and egg. Mellow seasoning, chewy noodles, fragrant wok aroma.

Fermented pork (Jin Som) stir-fried with egg. The sourness of the fermented pork balances the richness of the egg. Perfectly delicious.

Sour fermented bamboo shoots stir-fried with curry paste and pork. Sour, spicy, and intense flavor, fragrant with basil leaves and spices.

Kang Hoh: stir-fried mixed vegetable and glass noodle with Hung Lay sauce. Sour, salty, spicy, and fragrant with Hung Lay sauce. A northern Thai preservation technique.

Khao Soi noodles stir-fried dry with curry paste and Sai Oua. Rich and unique flavor, fragrant with Sai Oua and curry paste.

Fusion spaghetti stir-fried with Sai Oua. Spicy Thai flavor combined with chewy spaghetti.

Fried rice with green chili dip. Spicy and fragrant with roasted chili flavor. Served with side dishes.

Spaghetti stir-fried with cooked northern Thai Larb. Rich flavor, fragrant with Klawan, perfectly spicy and hot.

Spaghetti with Hung Lay pork sauce. Sweet, salty, sour, and mellow flavor that complements the pasta.

Spaghetti stir-fried with green chili dip. Spicy and fragrant flavor, a perfect fusion dish.

Spaghetti with tomato chili dip sauce. Flavor similar to Bolognese sauce but with a Thai twist, sweet and sour from tomatoes.

Fried rice with Hung Lay pork curry sauce. Rich flavor, fragrant with ginger and spices, easy to eat.

Fried rice with tomato chili dip. Beautiful color, sweet and sour flavor, easy to eat, suitable for children.

Fried rice with chunks of Sai Oua. Mellow flavor, fragrant with herbs from the Sai Oua.

Spicy salad with fresh shrimp and squid. Optional glass noodles. Sour, spicy, and zesty flavor.

Spicy green mango salad with crispy strips. Crispy texture from crispy fish. Zesty and fragrant with salad dressing.

Boiled fresh bamboo shoot salad, seasoned like Larb or salad with herbs and roasted rice powder. Zesty flavor.

Spicy glass noodle salad with minced pork and Vietnamese sausage. Perfectly sour and spicy flavor, chewy noodles.

Bottled water

Refreshing, fizzy, thirst-quenching soft drink.

Large 1-liter bottle of Pepsi for sharing

Thai iced tea with a sour and sweet flavor, fragrant with lime, refreshing.

Sparkling soda water for mixing drinks

Cold Thai lager beer. Perfect to pair with spicy food.

Premium Thai lager beer. Smooth and deep flavor, unique.

Bucket of ice

Green chili dip made from roasted green chilies, pounded with garlic and shallots. Medium spicy flavor, smoky aroma. Served with pork cracklings and steamed vegetables.

Stir-fried dip with minced pork and tomatoes. Sweet and sour flavor, not too spicy, easy to eat. Similar to Bolognese sauce.

Northern Thai style herbal pork sausage, grilled until fragrant. Rich flavor with curry paste, lemongrass, and kaffir lime leaves.

Fermented pork (Jin Som) mixed with egg, grilled in banana leaf until cooked and fragrant. Sour, rich, and mellow flavor.

Steamed rice mixed with pork blood and herbs, wrapped in banana leaf. Topped with fried garlic. Served with fried chili and cucumber. Rich and delicious flavor.

Crispy fried pork skin. Chewy and enjoyable, often eaten with green chili dip or noodles.

Perfectly boiled duck egg with a runny yolk. Enjoy with rice or other dishes.