Lan Nuea Nan

Free-range chicken steamed with herbs and turmeric. Tender and juicy meat, fragrant with turmeric and herbal spices. Mellow taste.

Northern Thai local chili paste made from minced pork and tomatoes. Sweet, sour, and salty taste, not very spicy. Eaten with fresh vegetables.

Sour pork sausage or Jin Som, stir-fried with eggs. Sour, salty, and savory taste, with a fragrant pan-fried aroma.

Chili paste made with finely minced pork. Spicy and intensely flavorful, fragrant with herbal spices.

Gai Lan curry with pork ribs, seasoned with fermented soybeans and tamarind. Sour and mellow taste, refreshing to drink.

Pork belly curry simmered with curry paste, ginger, and pickled garlic. Thick gravy. Rich, sweet, salty, and slightly spicy taste.

Northern-style herbal pork sausage. Grilled until fragrant. Spicy and flavorful, with the aroma of lemongrass and kaffir lime leaves.

Chili paste made from grilled young chilies, pounded with grilled onions and garlic. Spicy and fragrant, a Northern specialty.

Crispy fried pork skin. Lightly seasoned. Chewy and enjoyable. Perfect for snacking or as a side with chili paste.

Boiled chicken eggs. Easy to eat, adds protein to your meal.

Chicken egg fried in oil. Crispy egg white, cooked or runny yolk as requested.

Beaten chicken eggs fried in hot oil until golden and fluffy. Fragrant and delicious. Eaten with hot jasmine rice.

Cooked jasmine rice. Soft, fragrant, with beautifully separated grains.

Hot steamed sticky rice. Soft and chewy. Perfect for eating with Northern Thai dishes like Larb or chili paste.

Jasmine rice topped with your choice of dishes. A quick and economical meal.

Egg noodles in a rich coconut curry, with tender chicken, topped with crispy noodles. Served with pickled vegetables and shallots.

Northern-style coconut curry noodles with pork. Mellow taste, fragrant with coconut milk and curry paste.

Khao Soi with tender, fragrant baked pork that pairs well with the rich coconut milk curry.

Delicious Khao Soi topped with generous pieces of crispy pork. Crispy outside, tender inside, adding a different texture.

A combination of rich Khao Soi broth and spicy herbal Sai Oua. A Northern fusion dish.

Braised beef Khao Soi. Beef so tender it melts in your mouth. The curry is fragrant with spices and infused with flavor.

Kha Nom Jeen in a curry of pork ribs and tomatoes. Sour, salty, spicy taste. With Dok Ngiew and pork blood.

Steamed jasmine rice mixed with pork blood and herbs in a banana leaf. Has a unique aroma. Salty and savory taste. Eaten with side dishes and fried chili.