Chiang Rai Mai

Famous Thai salad made from shredded green papaya, pounded with chili, garlic, tomatoes, and green beans. An explosion of sour, salty, sweet, and spicy flavors. Very crunchy and refreshing.

Crispy fried rolls stuffed with pork, vermicelli, and vegetables. Golden and crunchy texture on the outside. Usually eaten wrapped in lettuce leaves with fresh herbs.

Thai-style fried rolls stuffed with pork and taro. Taro adds a slightly melting and sweet texture to the savory filling. Served hot and crispy.

Small crispy fried pouches stuffed with a savory seafood mix. Often called 'golden purses' for their shape. A delicate and festive appetizer.

Shrimp coated in a special breadcrumb coating before being fried. The result is an extra crispy and airy texture. Served golden, ideal for dipping in a sweet and sour sauce.

Very fresh raw shrimp dish, marinated or served with an intense sauce made from fish sauce, lime, garlic, and plenty of chili. Firm texture and marine flavor enhanced by acidity and spiciness.

Dried and seasoned beef, often sprinkled with sesame seeds, then fried. Slightly chewy texture like jerky, with a pronounced sweet and savory taste. Perfect for snacking.

Fresh, non-fried rolls, wrapped in a translucent rice paper. Filled with crunchy vegetables, herbs, and sometimes meat or shrimp. Light, fresh, and healthy.

Unique Laotian salad mixing crumbled crispy fried rice with fermented pork (nem), peanuts, herbs, and lime. An incredible play of textures between crunchy and tender, with a tangy flavor.

Traditional minced pork salad (Larb), seasoned with toasted rice powder, chili, mint, and fish sauce. Herbal, spicy, and citrusy flavor. Often eaten with sticky rice.

Chicken version of the famous 'Larb' salad. Minced chicken mixed with fresh herbs, galangal, and chili. A light but flavorful dish, served at room temperature.

A variation of Larb originating from Northern Thailand. Minced pork is cooked with a mixture of dry roasted spices (the 'prik larb') which gives it a darker color and a more earthy, smoky taste than the classic version.

Spicy minced beef salad. The meat is seasoned with lime juice, chili, herbs, and toasted rice powder. A perfect balance of acidity, spiciness, and saltiness.

Minced duck Larb. The richness of duck meat pairs perfectly with the acidity of lime and the freshness of mint and cilantro. A refined and flavorful dish.

Fermented pork sausages, Isan style (Northeast). They contain sticky rice and garlic, giving a unique slightly tangy flavor after cooking. Served grilled.

Very fragrant Lao sausages, generously seasoned with lemongrass, kaffir lime, garlic, and other herbs. Less acidic than Isan sausages, they are rich in herbaceous aromas.

The famous 'Pad Kra Pao'. Beef stir-fried in a wok with plenty of Thai holy basil, garlic, and chili. A savory soy sauce coats the meat. Very aromatic and generally spicy.

Thinly sliced beef stir-fried with fresh ginger strips, mushrooms, and onions. Ginger provides a gentle warmth and a peppery aroma that awakens the dish.

Spicy stir-fried beef dish, likely with fresh peppercorns (Prik Thaï On). The meat is seared with clusters of fresh green peppercorns for an intense, herbaceous flavor.

Chinese broccoli (Kha Na) stir-fried over high heat with crispy fried pork belly. The sauce is based on oyster and soy sauce, enhanced with garlic and chili.

Chinese broccoli stir-fried with pieces of dried salted fish. The salted fish acts as a powerful seasoning, bringing umami depth to the crunchy vegetable.

Water spinach (Morning Glory) very quickly stir-fried over high heat with fermented bean paste, garlic, and chili. Tender green leaves and crunchy stems in a flavorful sauce.

A colorful mix of seasonal vegetables stir-fried in a wok. Crispy texture preserved and a light sauce based on soy or oyster sauce. A healthy and simple side dish.

Warm rice vermicelli salad topped with chicken, raw vegetables, herbs, and peanuts, dressed with nuoc mam sauce. A complete dish of Vietnamese origin, fresh and fragrant.

Beef version of Bo Bun. Rice vermicelli served with stir-fried beef, crunchy vegetables, and cut spring rolls. Mix everything before eating to combine the flavors.

The famous 'Mango Sticky Rice'. Steamed sticky rice topped with sweet and salty coconut milk, served with slices of ripe yellow mango. A warm, creamy, and fruity dessert.

Small balls of sticky rice dough (often colored or mixed with taro/squash) served in warm, sweet coconut milk. Chewy texture and a mild coconut flavor.

Dessert for lovers of intense flavors. Sticky rice with coconut milk accompanied by durian flesh. Durian has a creamy custard texture and a very powerful and distinctive aroma.

Sweet sticky rice served with taro pieces in a coconut cream. The taro provides a pleasant starchy texture that contrasts with the sticky rice.

Banana pieces gently cooked in sweet coconut milk, slightly salted to enhance the flavor. Served warm. A comforting and simple dessert.

A plate of freshly cut pineapple. Juicy, sweet, and fragrant tropical fruit, ideal for finishing the meal on a light note.

Fresh pineapple slices. An acidic and sweet fruit that aids digestion after a hearty meal.

Baked Thai flan, made from eggs, coconut milk, and palm sugar, here flavored with green tea. Dense yet melting texture, often topped with crispy fried onions for a sweet and savory contrast.

A gourmet duo including a slice of Thai coconut flan and a scoop of coconut ice cream. The combination of warm cake and cold ice cream.