CHANGHAI

Spaghetti stir-fried with Sai Oua (Northern Thai herbal sausage). Spicy and fragrant with herbs. A fusion dish that perfectly combines Western pasta with the bold flavors of Northern Thai cuisine.

Pork belly or fatty pork belly braised until tender. Salty with a sweet aftertaste, fragrant with seasonings. Pairs well with hot steamed rice or sticky rice.

Steamed rice served with specially braised pork. Rich, salty-sweet, mellow taste. Tender pork melts in your mouth. An easy-to-eat single dish.

Northern-style minced pork larb, stir-fried until cooked. Fragrant with chili paste and prickly ash. Spicy and salty taste, not sour like Isaan larb. Topped with crispy fried garlic and cilantro.

A platter of popular Northern Thai dishes, including Sai Oua, Nam Prik Num, pork crackers, blanched vegetables, and boiled egg. Ideal for snacking or sharing among many people to taste a variety of Northern Thai flavors in one dish.

Steamed rice stir-fried with Nam Prik Num until fragrant and spicy. Served with herbal Sai Oua. A complete Northern Thai flavored single dish.

A savory snack to munch on, consisting of fried peanuts, dried shrimp, and various herbs stir-fried together. Salty and slightly sweet, fragrant with herbs. Suitable to accompany drinks.

Firm and bouncy pork roll, fragrant with black pepper, mellow taste. Delicious eaten plain or with dipping sauce. Suitable as a snack or appetizer.

Nam Prik Num Set (made from grilled green chili peppers). Medium spicy taste, fragrant with grilled chili aroma. Served with fresh vegetables, blanched vegetables, and pork crackers for dipping.

Northern-style pork sausage mixed with concentrated curry paste and herbs such as lemongrass and kaffir lime leaves. Spicy and fragrant with spices. Grilled until aromatic.

Crispy fried pork skin with fat. Crunchy, chewy, with juicy fat interspersed. Suitable to eat with chili paste, noodles, or papaya salad.

Pure pork skin fried until puffy and crispy. Not very oily, giving a light crispy texture. Suitable for those who like pork crackers but dislike the fatty part.

Rice noodles in a sour, salty, spicy soup with pork ribs, minced pork, duck blood, and Dok Ngiew (local dried flower). Unique, rich Northern Thai flavor.

Special recipe fried chicken, fried until golden, crispy, and fluffy. Topped with a generous amount of crispy fried garlic. Fragrant, crispy outside, tender inside. Serve with steamed jasmine rice or sticky rice.

Chives dumplings fried until the outer skin is crispy and the inside is chewy and soft. Fragrant with chives leaves. Serve with a sweet, sour, and spicy black soy sauce.

Chinese broccoli curry with pork ribs, seasoned with tamarind and fermented soybean. Sour and mellow taste, easy to drink. A common local curry in the North.

Spring rolls stuffed with Sai Oua. Crispy spring roll wrapper combined with the spicy and herbal flavor of Sai Oua. A unique and perfect snack.

Preserved pork (sour fermented pork) stir-fried with egg. The sourness of the preserved pork contrasts with the richness of the egg. Delicious and mellow. Serve as a side dish.

Nam Prik Ong Set (made with minced pork and tomatoes). Sweet, sour, and salty taste, not very spicy. Suitable for children. Served with fresh vegetables and side dishes.

Cooked jasmine rice. Grains are beautiful, soft, and fragrant. Serve with various dishes.

Cooked young jackfruit pounded with curry paste and minced pork. Richly seasoned. Soft and tender texture, similar to meat. A unique local dish.

Traditional Thai dessert made from coconut milk and rice flour. Divided into two layers: the sweet dessert flavored with pandan or palm sugar, and the salty-sweet coconut cream topping. Smooth and soft texture.

Chicken thigh or drumstick baked in a special sauce until infused. Tender and juicy chicken. Salty-sweet, mellow taste, fragrant with spices.

Steamed rice topped with baked chicken and rich sauce. A satisfying single dish with tender baked chicken in every bite.

Egg noodles in a rich curry soup, fragrant with coconut milk and spices. Served with tender chicken drumstick, topped with crispy fried noodles. Serve with pickled vegetables, shallots, and chili oil.

Burmese-style pork belly curry, popular in the North. Sour, salty, sweet taste, fragrant with ginger and hung lay powder. Tender pork, thick gravy.

Hot steamed rice served with rich pork belly Hung Lay curry. The tenderness of the pork and the mellow taste of the curry blend perfectly with the rice.

High-quality sticky rice, steamed until soft and fragrant. Not sticky. Suitable for shaping and eating with Northern Thai dishes such as larb, chili paste, or fried chicken.

Cold brew coffee. Smooth taste, not too bitter, with natural sweetness from the coffee beans. Refreshing.

Herbal drink made from chrysanthemum flowers. Clear yellow color, sweet and fragrant taste. Soothes the throat and quenches thirst.

Beautiful purple drink made from butterfly pea flowers mixed with lime juice. Sweet and sour taste, refreshing.

Bottled Natural Mineral Water

Cola-flavored carbonated soft drink. Bubbly and refreshing. Available in original and zero sugar.

Lemon-flavored carbonated soft drink. Sweet, bubbly, and clear. No color.

Fruity flavored carbonated soft drink (usually orange or red). Sweet, bubbly, and brightly colored.