Chiang Rai Jao

A complete lunch menu including a starter, main course, and dessert or coffee. Options cover Thai classics like spring rolls, curries, and stir-fried noodles.

Spicy green papaya salad, pounded with chili, garlic, tomato, and green beans. Fresh, very spicy, sour, and slightly sweet flavor. Crispy and refreshing.

Fried spring rolls filled with meat (chicken or pork) and vegetables. The wrapper is golden and crispy. Served with sweet and sour sauce and lettuce leaves.

Fried Thai rolls filled with meat (chicken or pork) and taro (sweet tuber). Crispy on the outside and melt-in-your-mouth on the inside thanks to the taro.

Crispy rolls filled with shrimp and melted cheese. A gourmet mix of seafood and hot cheese.

Golden fried money bags, stuffed with a seafood mix. Crispy and flavorful, often served with a sweet sauce.

Shrimp coated in breadcrumbs and fried. Very crispy and less greasy than classic breading.

Marinated raw shrimp served with a very spicy sauce based on chili, garlic, lime, and fish sauce. Fresh and very spicy.

Dried beef marinated with Thai spices, then fried. Slightly chewy texture and intense sweet and savory flavor.

Fresh spring rolls (unfried) wrapped in rice paper, filled with crunchy vegetables, herbs, and sometimes shrimp or meat.

Laotian specialty made of crumbled fried rice balls, mixed with fermented pork, peanuts, fresh herbs, and chili. Unique texture, both crispy and tender.

Catfish fried until very crispy and airy, served with a tangy and spicy green mango salad.

Minced grilled beef salad, seasoned with lemongrass, mint, cilantro, chili, and lime. Fresh, fragrant, and spicy.

Creamy soup based on coconut milk, flavored with galangal (a root similar to ginger) and lemongrass. Mild, slightly sour, and aromatic.

Traditional spicy and sour clear soup, garnished with chicken and aromatic herbs like lemongrass and kaffir lime leaves.

Fish version of the famous Tom Yam soup. Clear, spicy, and lemony broth.

The most famous of Thai soups. Spicy and sour broth with shrimp, mushrooms, lemongrass, and galangal.

Variant of Tom Yam soup with a seafood mix (shrimp, squid, fish, mussels).

Light clear soup with soy vermicelli, vegetables, and minced meat. Mild and comforting flavor, not spicy.

Lemongrass-scented soup containing shrimp-filled dumplings (wontons).

Rich coconut milk and shrimp soup, flavored with galangal and lime. Less spicy than Tom Yam.

Seafood soup (mix) in a creamy coconut milk and galangal broth.

Salad of minced grilled pork, seasoned with toasted rice powder, chili, mint, and lime juice. Smoky and spicy flavor.

Fresh cold salad of transparent soy vermicelli, mixed with minced pork, shrimp, onions, and celery in a spicy lemony sauce.

Fresh squid salad seasoned with lemongrass, herbs, and chili.

Seafood salad mix with a spicy and lemony Thai vinaigrette.

Poached shrimp salad with Thai herbs, lemongrass, and spicy sauce.

Thin slices of poached pork coated in a very spicy garlic and lime sauce.

Sweet and sour salad combining fresh pineapple chunks, shrimp, and chicken.

Traditional dish from northeastern Thailand (Isan). Minced pork cooked with lime juice, fish sauce, chili, fresh herbs, and toasted rice powder.

Chicken version of Lab. Minced meat seasoned with herbs, spices, lime, and toasted rice powder.

Variant of Lab from Chiang Rai, using a specific blend of dried spices that gives a deeper, less acidic taste than classic Lab.

Beef Lab, prepared with minced meat, spices, herbs, and chili.

Lab prepared with minced duck. The rich flavor of duck pairs well with the acidity of lime and the spiciness of chili.

Homemade sausages flavored with herbs, lemongrass, galangal, and kaffir lime leaves. Grilled and flavorful.

Marinated and grilled pork slices, served with a spicy sauce.

Pork dish simmered in a sweet caramel sauce, often with mild spices.

A classic of Thai street food. Pork sautéed with holy basil (Kaprao), chili, and garlic.

Pork sautéed with fresh ginger slices, mushrooms, and onions.

Magret or duck pieces coated with a sweet and sour tamarind sauce.

Spicy duck sautéed with herbs, basil, and fresh pepper.

Complete dish consisting of rice and meat sautéed with holy basil and chili. The fried egg (optional) mixes deliciously with the rice.

Beef sautéed in tomato and soy sauce, served with rice (often tomato-flavored) and a fried egg.

Crispy fish fillet coated with a sweet and sour sauce colored with pineapple, bell peppers, and tomatoes.

Whole or fillet sea bass fried, coated with a 'three tastes' sauce: sweet, sour, and spicy.

Sea bass fried or sautéed with lots of fried garlic and pepper. Simple and very fragrant.

Sea bream prepared with a mix of fried Thai herbs and spices (lemongrass, kaffir lime, galangal).

Shrimp simply sautéed with garlic, salt, and pepper to enhance the crustacean flavor.

Shrimp stewed in an earthenware pot with vermicelli, ginger, celery, and pepper.

Fish flan with red curry and coconut milk, steamed in a banana leaf. Mousse-like texture and fragrant.

Whole steamed sea bass, served in a hot, very lemony, garlicky, and spicy broth.

Crab wok-fried with holy basil leaves, chili, and garlic.

Crab sautéed in a rich yellow curry sauce with egg and celery. Mild and creamy flavor.

Crab sautéed with fried garlic and pepper.

Mussels sautéed with Thai basil and spices.

Scallops lightly seared with garlic and pepper.

Scallops sautéed with basil, chili, and garlic.

Seafood mix (shrimp, squid, mussels) sautéed with holy basil and chili.

Shrimp stir-fried in a wok with spicy and aromatic holy basil.

Pad Thai is a stir-fry of rice noodles with eggs, peanuts, and tamarind sauce. Pad Mama uses instant noodles for a popular street-food version.

Wok-fried rice with crab meat, egg, and spring onions. Delicate flavor.

Classic Thai fried rice with meat (chicken or pork), egg, and vegetables.

Wok-fried rice with beef slices.

Fried rice with fresh shrimp.

Seafood mix fried rice

Thai omelet (Khai Jiao) served over white rice. The omelet is crispy on the edges and fluffy in the center.

Steamed fragrant jasmine white rice.

Sticky rice served in a small bamboo basket. Traditionally eaten with fingers by making small balls.

Fried spring rolls filled only with vegetables.

Vegetarian spicy green papaya salad.

Light clear soup with vermicelli, vegetables, and tofu.

Mixed seasonal vegetables stir-fried in a wok with tofu.

Spicy red curry with coconut milk, assorted vegetables, and tofu.

Spicy green curry with coconut milk, mixed vegetables, and tofu.

Classic Pad Thai, vegetarian version with tofu.

Wok-fried rice with tofu cubes and vegetables.

Mild coconut milk and galangal soup, garnished with vegetables.

Tofu sautéed with chili and holy basil. A spicy dish.

Cold rice vermicelli salad with vegetables, herbs, vegetarian spring rolls, and peanuts.

Wide rice noodles stir-fried with dark soy sauce, tofu, and vegetables (often Chinese broccoli).

Wheat noodles (vermicelli type) stir-fried with tofu and vegetables.

Plain stir-fried noodles, without meat or tofu.

Instant noodles stir-fried street-food style with tofu.

Vegetarian version of the Laotian crispy rice salad (Nam Khao).

The famous 'Mango Sticky Rice'. Sweet sticky rice with coconut milk served with fresh mango slices.

Glutinous rice flour balls and taro served in a warm, sweet coconut milk.

Dessert for durian lovers. Sticky rice topped with coconut cream and durian flesh.

Sweet sticky rice mixed with taro pieces and coconut milk.

Bananas cooked in sweet and slightly salty coconut milk.

Fresh ripe mango slices.

Fresh pineapple pieces.

Thai flan (traditionally made with eggs, coconut milk, and palm sugar) here flavored with green tea.

Portion of Thai flan served with a scoop of coconut ice cream.

Tapioca pearls cooked in sweet coconut milk, sometimes with corn or taro.

Fried pastry or rice paper filled with banana and Nutella. A crispy and melting fusion dessert.

Classic Thai lager beer (Singha). Rich malt taste with a refreshing bitterness. 5% ABV.