Tong Nuea Kinnee Nakniwat

Extra-large Northern Khantok set, featuring a variety of popular local dishes including Gaeng Hung Lay, Nam Prik Num, Nam Prik Ong, Sai Oua, and various accompaniments. Served with sticky rice and fresh vegetables. Ideal for gatherings or group dining.

Northern Thai Khantok set featuring rich Gaeng Hung Lay, Nam Prik Num, Nam Prik Ong, and Sai Oua. Served with hot sticky rice and fresh vegetables.

Lanna-style appetizer set, including popular snacks like Sai Oua, Moo Yor, and Crispy Pork Rinds, served with Nam Prik Num and Nam Prik Ong dipping sauces.

A Northern Thai food set featuring rare dishes like crispy fried Pla Buang and steamed Jin (steamed meat), served with Khaa chili paste and a full set of accompaniments, offering authentic local flavors.

A fusion set of Northern and Isaan (Lao) flavors, featuring spicy Thai papaya salad, cooked pork laab, fried chicken, and grilled pork neck. A perfect blend of two culinary cultures.

Thai Papaya Salad with a mellow sweet and sour taste. Contains peanuts and dried shrimp. No fermented fish sauce. Fresh and crisp papaya.

Thai Papaya Salad with Salted Egg. The richness of the salted egg yolk complements the sweet and sour dressing.

Thai Papaya Salad with Salted Crab. A blend of sweet and sour Thai salad flavors with the salty aroma of crab.

Salted Crab Papaya Salad. Salty primary flavor with sour and spicy notes, fragrant with crab.

Lao Papaya Salad with salted crab and boiled fermented fish sauce. Intense, rich, and "nuan" (savory) flavor.

Papaya salad using chopped cucumber instead of papaya, offering a juicy, crisp texture. Refreshing and pairs well with spicy dressing.

A hybrid papaya salad combining Thai and Lao styles, with peanuts, dried shrimp, and fermented fish sauce. Full-flavored: sour, sweet, salty, spicy, and "nuan" (savory).

Papaya salad with salted crab and Khanom Jeen noodles. The noodles absorb the spicy salad dressing.

Papaya salad with various accompaniments such as bamboo shoots, pickled vegetables, clams, and Leucaena seeds. Intense flavor and fragrant with herbs.

Papaya salad with firm Moo Yor. The Moo Yor flavor blends well with the spicy salad dressing.

Tender grilled pork neck seasoned as Isaan "Nam Tok" salad, with toasted rice powder, chili flakes, and lime. Sour, spicy, and fragrant with toasted rice.

Pork liver, lightly boiled and seasoned with toasted rice powder, chili flakes, fish sauce, and lime. The sweetness of the fresh liver combined with zesty seasonings.

Shredded bamboo shoots boiled with Yanang leaves, seasoned with toasted rice powder, chili flakes, and herbs. Mellow flavor, fragrant with Yanang leaves.

Pork sausage marinated with rice and garlic. Slightly sour, grilled until the skin is crispy. Served with pickled ginger and fresh chilies.

Chicken wings marinated in fish sauce, fried until golden and crispy. Salty and fragrant with fish sauce. Delicious as a snack or with rice.

Fried chicken wings tossed with Mak Khen, a Northern Thai herb with a zesty aroma and a slightly spicy finish.

Fried pork sausage, crispy outside, tender inside. Seasoned salty and savory. Served with a delicious dipping sauce.

Pork marinated with seasonings, sun-dried until semi-dry, then fried. Tender meat with rich flavor, fragrant with spices.

Beef marinated with spices, sun-dried and fried until cooked and fragrant. Perfectly salty and savory.

Fried pork belly marinated in fish sauce. Salty and savory, crispy outside, tender inside.

Crispy fried Pla Buang (dried fish). Salty and savory flavor. A rare local dish, often eaten with chili paste.

Fermented pork (sour pork) mixed with chicken egg, wrapped in banana leaves and grilled until cooked and fragrant. Sour and mellow flavor, fragrant with grilled banana leaf.

Northern Thai-style herbal sausage, grilled until the skin is crispy. Fragrant with curry paste and herbs, slightly spicy.

Grilled pork sausage over low heat until cooked, fragrant, crispy outside, tender inside. Served with Jaew dipping sauce.

Pork neck marinated with spices, grilled until slightly charred. Tender meat with streaks of fat, fragrant and delicious.

Crab roe mixed with chicken egg, seasoned and grilled in a crab shell. Salty, savory, and fragrant crab flavor. A seasonal Northern Thai dish.

Cooked Northern-style minced pork laab, seasoned with Laab chili paste and local herbs (Mak Khen). Spicy and fragrant with spices, not sour like Isaan laab.

Isaan-style minced pork laab, seasoned with toasted rice powder, chili flakes, lime, and fish sauce. Sour, spicy, and salty flavor, fragrant with toasted rice.

Buffalo meat laab seasoned with Northern Laab chili paste and spices (Mak Khen). Rich and intense flavor. Available in both raw and cooked versions.

Crispy pork rinds tossed with a spicy dressing and various herbs. Crispy, delicious, and intensely flavorful.

Springy Moo Yor salad, seasoned with a sour and spicy Thai-style dressing.

Blanched sweet leaf tips, lightly cooked, tossed with fresh, firm shrimp. Mellow flavor.

Northern Thai curry dish made by stir-frying Gaeng Hung Lay with glass noodles, pickled bamboo shoots, and various vegetables. Rich, sour, salty, and spicy flavor.

Local curry with young jackfruit. Spicy and hot from the curry paste and dried chilies, fragrant with cha-om and tomatoes.

Pork belly curry in a Burmese-Lanna style. Rich flavor, sweet, salty, slightly sour, fragrant with spices and shredded ginger.

Guan Tung vegetable curry with fermented soybeans and tamarind juice. Sour and mellow flavor, a clear soup that's easy to eat.

Spicy and sour young pork rib soup, hot and fragrant with herbs like galangal and lemongrass, and kaffir lime leaves.

Spicy sour soup with tender beef shank and tendons. Perfectly tender with a rich, spicy broth.

Tom Yum Goong (Creamy or Clear Soup - restaurant's choice). Sour and spicy, with authentic Tom Yum flavors.

Northern-style chicken soup with Laab chili paste and herbs. Spicy and hot, with a fragrant Mak Khen flavor. Not a salad-style Yum.

Northern-style straw mushroom curry, seasoned with Laab chili paste and spices. Similar flavor to Chicken Jin Yum but uses straw mushrooms.

Northern-style Aom curry with pork offal and pork. Seasoned with Aom curry paste. Rich flavor, fragrant with herbs.

Chicken marinated with Northern curry paste and herbs, wrapped in banana leaves and steamed until cooked. Rich flavor, infused into the meat.

Beef steamed with herbs until tender. Served with spicy Khaa chili paste. A perfect pairing.

Nam Prik Num (Green Chili Paste Dip) made from grilled green chilies, pounded with garlic and shallots. Medium spicy, fragrant with grilled chili aroma. Delicious with crispy pork rinds.

Stir-fried chili paste with minced pork and tomatoes. Sweet, sour, and salty flavor, not too spicy, suitable for children.

Dry chili paste, intensely spicy. Made from dried chilies and herbal ingredients. Suitable for those who love spicy food.

Black chili paste made from fermented crab juice simmered with chili paste ingredients. Salty, savory, with a unique aroma of freshwater crab.

Nam Prik Num set served with blanched vegetables and side dishes on a tray.

Nam Prik Ong set served with fresh vegetables and side dishes on a tray.

Spicy Nam Prik Ta Daeng set served with vegetables and side dishes.

Nam Prik Nam Pu set served with vegetables and side dishes. A set that captures authentic local flavors.

Steamed rice stir-fried with egg, seasoned mellowly. Easy to eat, suitable for all ages.

Hot steamed rice topped with fluffy, soft minced pork omelette.

Khanom Jeen noodles served with Nam Ngiao curry, including silk cotton flowers, pork blood, and minced pork. Sour, salty, and spicy flavor. A popular Northern Thai dish.

Egg noodles in a rich curry broth, served with a chicken drumstick and topped with crispy noodles. Served with pickled vegetables and shallots.

Rich Khao Soi with tender braised beef shank, perfectly blended with the curry broth.

Steamed rice stir-fried with Nam Prik Ta Daeng. Spicy and hot, fragrant with chili paste ingredients.

Fried rice with herbal Sai Oua, capturing the fragrant aroma of Sai Oua spices in every bite.

Dry-fried noodles with Sai Oua, seasoned mellowly. Dry and fragrant with wok aroma.

Tender sweet leaf tips stir-fried with chicken egg. Sweet, savory, and salty flavor. Easy to eat, delicious, and nutritious.

Chewy Pad Thai noodles stir-fried with a sweet and sour sauce, with fresh shrimp, peanuts, and tofu.

Freshly fried crispy pork rinds. Enjoy as a snack or with chili paste and papaya salad.

Firm Moo Yor, fried until golden. Fragrant and delicious.

Fresh Khanom Jeen noodles, for eating with Som Tum or various curries.

Flat egg noodles for Khao Soi, boiled and ready to eat.

Hard-boiled duck or chicken egg, with a perfectly runny yolk. Pairs well with spicy dishes.

Crispy, buttery cashew nuts, enjoyable to chew.

Crispy popcorn, a snack.

Grilled or fried seasoned meat, a delicious appetizer.

Crispy fried chicken tendons. Chewy and enjoyable.

Fried pastry filled with sweet banana. Crispy outside, soft inside, fragrant with banana.

Tender young palm fruit in sweet syrup, served cold with ice to cool down.

Pitted salak fruit in syrup. Sweet and sour, fragrant with salak aroma.

Fluffy krathong fruit in sweet syrup.

Strawberries in syrup, sweet and refreshing.

Popular Thai lager beer. Smooth and easy to drink.

Premium Thai lager beer. Rich and distinctive flavor.

World-class lager beer. Smooth taste with a hoppy aroma.

Popular, high-quality Thai brandy in a flat bottle. Smooth and deep flavor.

Clean bottled drinking water.

Cold, fizzy, refreshing carbonated drink.

Sparkling soda water, for mixing drinks.

Ice cubes served in a bucket, for drinks.