Khao Soi Nakhon Chiang Mai

A popular Northern Thai dish. Egg noodles in a rich coconut curry soup with tender braised chicken drumsticks, topped with crispy noodles. Served with pickled vegetables and shallots to cut through the richness.

Original Khao Soi with braised beef. Rich coconut curry soup with Lanna spices. The tender beef pairs perfectly with the noodles.

Noodles in a rich and spicy coconut curry soup with bite-sized pieces of pork. Fragrant with coconut milk and curry paste.

A local chili dip made from grilled young chilies, pounded with garlic and shallots. Medium spicy, with a fragrant smoky chili flavor. Typically eaten with sticky rice and crispy pork rinds.

Rice vermicelli noodles in a clear pork bone broth with tomatoes, cotton flowers, and pork blood. Salty, spicy, and slightly sour from the tomatoes. A signature dish of Northern Thailand.

Northern-style minced pork larb, stir-fried until dry and cooked. Fragrant with the unique scent of Mak Khen spices. Rich, spicy flavor, not sour like Isaan larb.

Hot steamed sticky rice served with crispy pork rinds. An essential side dish that pairs well with Northern Thai chili dips or curries.

Burmese-style pork belly curry. A thick, rich curry with sour, salty, and sweet flavors, fragrant with ginger and peanuts. The pork belly is melt-in-your-mouth tender.

Stir-fried chili dip with minced pork and tomatoes. Primarily sweet and sour, not very spicy. Similar to a meat sauce, easy to eat and suitable for everyone.

Grilled Northern-style herbal sausage made from minced pork mixed with curry paste, lemongrass, and kaffir lime leaves, grilled until fragrant with a rich, herb-infused flavor.