Rot Neua Kamkin Mueang

Noodles in a creamy yellow curry. Rich and fragrant with spices. Served with a chicken drumstick and crispy noodles on top. Eaten with pickled mustard greens, shallots, and lime to cut the richness.

Noodles in a mellow coconut milk curry. Served with tender sliced pork and crispy noodles. Rich and creamy coconut milk flavor.

Rich coconut milk Khao Soi. Served with pork ribs stewed until tender. Flavorful and fragrant with curry paste.

Khao Soi with rich coconut milk. Served with thinly sliced beef. The curry flavor seeps into the meat. Easy to eat.

Northern local Khanom Jeen Nam Ya. Red curry from curry paste and tomatoes. Sour, salty, and spicy balanced flavor. Served with pork ribs and Dok Ngiew.

Khanom Jeen Nam Ngiao with rich flavor. Served with chicken legs boiled until tender, easy to suck and eat, goes well with the spicy curry.

Khanom Jeen Nam Ngiao with complete ingredients including pork ribs and chicken legs. Intense Northern curry paste flavor.

Khanom Jeen Nam Ya Pa (fermented fish curry without coconut milk). Spicy and intense flavor, fragrant with galangal and herbs. Served with tender chicken legs.

Finely minced beef larb, stir-fried. Seasoned with larb chili paste and local herbs (Mak Kwen). Spicy and has a unique aroma. Not sour like Isaan larb.

Stir-fried minced pork larb, fragrant with Northern spices. Mellow, moderately spicy flavor. Served with fresh vegetables and sticky rice.

Northern-style herbal pork sausage. Grilled until fragrant. Intense flavor with curry paste, lemongrass, and kaffir lime leaves.

Pork curry that is left to cool until the curry solidifies into jelly. Popularly eaten cold. Salty, rich, and peppery flavor.

Perfectly steamed pork. Tender and natural flavor. Easy to eat. Suitable for eating with chili paste.

Fragrant fried omelet. A simple dish that perfectly complements spicy Northern Thai food.

Firm Moo Yor, fried until golden yellow. Springy texture. Salty and rich flavor.

Fried mackerel, cooked until fragrant. Firm texture. Naturally salty and rich flavor of the fish.

Salt-marinated fried mackerel. Intensely salty flavor. Ideal as a side dish with curry or rice.

Fried sun-dried pork. Beautiful red color, chewy and tender texture. Balanced salty-sweet flavor.

Fermented soybeans with spices, wrapped in banana leaves and grilled. Unique pungent aroma. Salty, rich, and creamy flavor, similar to Northern cheese.

Minced pork mixed with curry paste and herbs, wrapped in banana leaves and grilled over low heat until fragrant. Rich flavor that penetrates the meat.

Pork brain seasoned with herbal curry paste, wrapped in banana leaves and grilled. Creamy, rich flavor, fragrant with spices. Melts in your mouth.

Small river fish seasoned with herbs, wrapped in banana leaves and grilled. Crispy texture of the fish and the aroma of grilled banana leaves.

Catfish minced and seasoned with curry paste, wrapped in banana leaves and grilled. Tender and juicy fish, fragrant with herbal ingredients.

Egg fish seasoned and grilled in banana leaves. Full and rich roe, goes well with the spicy curry paste.

Chicken marinated in curry paste, steamed in banana leaves. Tender and juicy chicken with a thick curry sauce, fragrant with steamed herbs.

Chicken curry with a thick sauce. Seasoned with curry paste and herbs. Intense and spicy flavor, tender chicken.

Traditional curry with Acacia pennata (sweet leaves) and mushrooms. The curry has a unique aroma of Acacia pennata. Mellow flavor.

Spicy chicken curry similar to Tom Yum but with larb chili paste and banana blossom. Fragrant with Mak Kwen and spices.

Northern-style salad with a thick sauce. Contains dried fish and glass noodles. Spicy and fragrant with herbs.

Northern-style sour curry with water spinach and fish. Sour taste from tamarind. Not sweet like Central Thai sour curry.

Spicy curry with pickled bamboo shoots and catfish. Sour, salty, and spicy flavor, balanced by the richness of the fish.

Spicy curry with pickled bamboo shoots and chicken. Spicy flavor, sour from the pickled bamboo shoots.

Mixed vegetable curry with river snails. Curry is fragrant with betel leaves and various vegetables. Spicy flavor.

Mixed vegetable curry with chicken. No coconut milk. Spicy and fragrant with herbs from various vegetables.

Northern-style jungle curry with frog meat and various herbal vegetables. Spicy and rich with herbal ingredients.

Curry with young banana and young chicken. Soft banana pith, high in fiber. Mellow curry flavor.

Curry with winter melon and chicken. Clear soup with a refreshing, slightly spicy curry paste flavor. Refreshing to eat.

Curry with young jackfruit and pork ribs. The young jackfruit is soft, similar to meat. Spicy and salty balanced flavor. Popularly eaten at auspicious occasions.

A rare traditional curry with young jackfruit that has a slightly sour taste, balancing the richness of the pork ribs. The curry is refreshingly fragrant.

Curry with Malabar spinach and fermented pork (Jin Som). Sour taste from the fermented pork and lime. Refreshing.

Northern-style clear soup with wild sweet leaves and smoked dried fish. Naturally sweet soup from vegetables and fish.

Curry with Chinese mustard greens (flowering mustard greens) and chicken. Bitter and sweet taste from the vegetables, fragrant with curry paste.

Curry with mustard greens and beef. Rich flavor, fragrant with beef and vegetables.

Burmese-style pork belly curry. Sweet and sour taste from tamarind. Fragrant with ginger and Hang Lay powder. Pork belly stewed until tender.

Curry with pork, offal, and herbs. Rich flavor, fragrant with spices and kaffir lime leaves.

Curry with Cassia fistula leaves and meat. Creamy and slightly bitter taste. A herbal remedy for constipation.