Nhomsen Khanom Sen Northern Thai Food Chiang Rai Flavor

Khao Soi Gai Set (2 bowls). Famous Northern Thai dish. Rich coconut curry broth, fragrant with curry spices. Served with soft egg noodles and crispy noodles. Well-rounded flavor.

A pairing of Khao Soi Gai and Khanom Jeen Nam Ngiao. Experience the richness of coconut milk and the well-rounded flavor of pork bone soup with tomatoes.

Khanom Jeen Nam Ngiao Set (2 bowls). Soup with a sour, salty, and spicy taste from tomatoes and dried chilies. Contains cotton flowers and pork blood. Served with fresh vegetables.

Popular Northern Thai set menu featuring spicy and fragrant Nam Prik Noom, herbal Sai Oua, tender Tam Khanun, and local curries like Gaeng Gai and Jor Pak Kad. Suitable for 2-3 people.

Assorted signature dishes including tender, melt-in-your-mouth pork belly Hang Lay curry, well-rounded Nam Prik Ong, sour and salty stir-fried fermented pork, and refreshing Jor Pak Kad.

Khanom Jeen topped with a rich curry. Made from pork bones, tomatoes, and cotton flowers. Slightly sour, salty, and spicy. Served with fresh vegetables and crispy fried garlic.

Egg noodles in a fragrant and mellow curry broth. Served with a chicken drumstick, topped with crispy noodles. Enjoy with pickled cabbage, shallots, and lime.

Stir-fried chili dip with minced pork and tomatoes. Sweet, sour, and salty taste. Not very spicy. Served with fresh vegetables and crispy pork skin. An easy-to-eat Northern Thai dish.

Pork belly curry in a Burmese-Lanna style. Rich, sweet, and salty flavor. Fragrant with ginger and spices. Pork belly is stewed until tender.

Dry curry with glass noodles, pickled bamboo shoots, and various vegetables. Seasoned with curry paste and Hang Lay powder. Rich and spicy flavor with aromatic herbs.

Northern style Larb Moo. Stir-fried until dry and fragrant with Kaphrao spices. Spicy and herbal flavor, not sour like Isaan Larb. Served with fresh vegetables.

Choy Sum curry with fermented soybeans and tamarind. Sour and well-rounded flavor. Refreshing broth. A healthy local vegetable dish.

Clear soup with Chinese cabbage and meat. Seasoned with Northern Thai curry paste. Mildly fragrant with spices. Hot and refreshing broth.

Stir-fried bamboo shoots with egg and minced pork. Seasoned with herbs. Salty and rich flavor, with a wok aroma. Served with hot rice.

Northern style jungle curry with various local vegetables and chicken. Spicy and hot flavor, fragrant with herbs and roasted rice powder.

Marinated pork, fried until golden brown. Crispy outside, tender inside. Perfectly salty and rich. Enjoy with sticky rice or as a snack.

Beaten eggs seasoned and fried in hot oil until fluffy, golden, and crispy. Fragrant and delicious. A simple dish that complements any meal.

Steamed rice mixed with pork blood and herbs, wrapped in banana leaves. Served with crispy fried garlic and fried chilies. Rich and fragrant flavor.

Khanom Jeen set served with Nam Prik Nam Yoi (spicy dry chili dip made from garlic and fried shallots). Served with blanched vegetables and a hard-boiled egg.

Fried Mackerel Fillet. Served with Khanom Jeen noodles, fresh vegetables, and spicy seafood dipping sauce. For wrapping and eating bite by bite. Zesty and spicy flavor.

Chili dip made from grilled green chilies, pounded with shallots and garlic. Spicy and fragrant. Served with crispy pork skin and boiled vegetables.

Banana Blossom Curry with meat. Seasoned in a Northern Thai style. Well-rounded flavor with a slight astringency from the banana blossom, mixed with the spiciness of the curry paste.

Northern Thai style herbal pork sausage. Grilled until fragrant with lemongrass, kaffir lime leaves, and curry paste. Perfectly rich and spicy.

Firm and bouncy Moo Yor, fragrant with black pepper. Steamed or fried until cooked. Enjoy as a snack or with rice.

Young jackfruit is boiled, pounded with curry paste and minced pork, then stir-fried until fragrant. Well-rounded flavor, spicy, salty, and rich. Served with crispy fried garlic.

Local curry using young jackfruit as the main ingredient, with pork ribs and tomatoes. Spicy flavor from the curry paste, well-rounded.

Fermented pork with a dominant sour taste, stir-fried with eggs, onions, and bell peppers. A balanced sweet, sour, and salty flavor. Fragrant and delicious.

Fresh fermented pork with a natural sour taste from fermentation. Served with side dishes of fresh ginger, bird's eye chilies, and peanuts.

Crispy fried pork skin, bite-sized. No fatty layer. Crispy and fluffy. Enjoy as a snack or with noodles and chili dip.

Fried pork skin with a layer of fat. Crispy outside, tender inside. Fragrant and rich. Chewy and enjoyable. Perfect for those who love juiciness.

Black jelly dessert with a chewy texture, made from grass jelly. Topped with syrup and ice. Sweet, cool, and refreshing. Helps relieve internal heat.

Cooked Jasmine rice. Beautiful grains, soft and fragrant. Pairs well with various dishes.

Hot steamed sticky rice, packed in a bamboo container. Soft and chewy texture, perfect for pairing with Sai Oua, Nam Prik, and Larb.