How to discover and delight in the best local dishes from Chiang Mai – Embark on a gourmet journey of unmatched taste and variety
Chiang Mai in Northern Thailand paints its own portrait comprising lush green landscapes, iconic Lanna ruins, hill tribes and of course a cuisine which has been perfected over the centuries with Chinese and Burmese influences. Provided below is how you can get acquainted with Chiang Mai’s food culture which is a far cry from what you will enjoy in the south and east. Thus, you can look forward to sampling milder curries and a generous usage of turmeric and ginger in a majority of servings.
Order a platter of Khan Toke
Gifted from the Lanna Empire, a Khan Toke platter cannot be relegated to a position of a single dish for it packs one almighty punch, both from a taste level and quantity point of view. Customarily served in a low teak tray, the said platter features a classical array of Northern dishes together with a basket of the famous sticky rice. Part and parcel of consuming Khan Toke is to be seated on the floor and to use your hand to polish off each and every component set before you. Added to this is the fact that you may indulge in a host of cultural acts that cover tribal & fingernail dances and folk music when at a local restaurant.
Savour the richness associated with Kanom Jeen Nam Hgeow
Described as “light,” “refreshing” and “exotic” by culinary connoisseurs who know a thing or two about cuisine in Chiang Mai, Kanom Jeen Nam Hgeow is a popular dish that you cannot look past when attempting to get your palate around all things centered around Northern Thai fare. The highlight of the dish is undoubtedly, the spaghetti-like noodles called Kanom Jeen which are tossed in fresh veggies and served alongside crispy pork skin and a splashing of local condiments including dried bird’s eye chillies.
Immerse your culinary senses in Khao Sai
Translating to ‘Egg Noodle Curry’ in English, Khao Sai is a yellow curry noodle soup which is savoury. Offering diners the opportunity to choose between pork, beef and chicken as their chief ingredient, Khao Sai makes excellent use of the flatter egg noodles and a form of deep-fried noodle which is included in the broth and as a garnish. Given that the portions served at local restaurants are notoriously small, you might want to go for seconds no sooner you finish off your first order.
Chainwit., Khao Soi Northern Thai food ข้าวซอย ผักดอง, CC BY-SA 4.0
Develop a love for curries with Gaeng Hoh
Labelled a curry dish that was first made with just leftovers from the kitchen, Gaeng Hoh has shed its former self en route to becoming a household name in Chiang Mai cuisine. While fresh ingredients are the crux of this favourite, Gaeng Hoh is brought to life with the aid of fermented bamboo roots, hang lay curry paste, red curry paste and kae curry paste respectively which are first mixed well. Upon completing this stage, an assortment of herbs, vegetables, shrimp paste, chillies, glass noodles and tender pork belly is tossed in and mixed into the former before being sent out to eager and hungry diners.
Dive into Tam Khanun
If vegan-travellers have been feeling somewhat left out, then the time for waiting is finally over. This is because Chiang Mai does have its fair share of spreads that focus specially on the health conscious. Called Tam Khanun, this dish is prepared with young jackfruit as its main ingredient and is popular amongst those who cannot get enough of salads. First, a green jackfruit is chosen and thereafter, boiled until it becomes tender. After this, the fruit is shredded and stir-fried in herbs such as garlic and dried chilli before dousing same with shrimp paste. With regards to accompaniments, it is customary to consume Tam Khanun with a boiled egg and some red chilli. Should you be keen to understand the unique flavours and textures that consist of Chiang Mai food, then you can also look at signing up for a cooking class at Anantara Chiang Mai Resort which has its own Chiang Mai restaurants.
