Chiang Mai cuisine, rooted in the northern region of Thailand, offers a vibrant tapestry of flavours, reflecting a rich culinary heritage shaped by centuries of cultural influences. Renowned for its bold and aromatic dishes, Chiang Mai’s cuisine showcases a harmonious blend of indigenous Thai ingredients, ethnic diversity, and regional specialities. Drawing inspiration from its geographical surroundings, which boast fertile lands and abundant produce, Chiang Mai’s culinary repertoire features an array of fresh herbs, aromatic spices, and locally sourced meats.

Khao Soi

Khao soi presents a luscious and flavorful yellow curry noodle soup, accompanied by spring onions, pickled cabbage, and lime wedges. The flat egg noodles are complemented by a sprinkling of crispy deep-fried noodles, enhancing the soup’s texture. Select from chicken, pork, or beef options for your khao soi.

Khan Toke

Khan toke isn’t merely a solitary dish; it epitomizes a distinctive Lanna dining tradition. Presented on a low teak tray functioning as a table, this experience entails an assortment of northern-style accompaniments alongside a basket of sticky rice. Diners typically gather around, seated on the floor, and partake using their hands. Contemporary renditions of khan toke often incorporate cultural performances, including folk music and tribal dance. Check in any good hotel in Chiang Mai, such as the affordable Travelodge Nimman.

Sai Oua

Sai oua emerges as a spicy appetizer, embodying the essence of northern-style cuisine through its distinctive sausage preparation. Crafted from a blend of ground pork, dried chillies, garlic, shallots, and an assortment of potent herbs and spices, it bears a striking resemblance to northeastern-style sausage when grilled over charcoal. However, its flavour profile sets it apart; sai oua boasts a meatier texture and an aromatic infusion of herbs alongside its fiery chilli kick.

Gaeng Hang Lay

Gaeng Hang Lay – Image via Flickr

Gaeng hang lay stands out as a distinctive yellow curry featuring tamarind-infused broth, tender pork chunks, shallots, and shrimp paste. Originally hailing from Burma, its northern Thai adaptation reduces the oil content while omitting coconut cream, resulting in a lighter consistency compared to green curry, yet brimming with robust spice flavours. While some may consider gaeng hang lay an acquired taste, for us, it remains a resounding culinary triumph.