Maaterr : Ma-ter

Northern style cherry tomato salad, seasoned with a special chili paste recipe, giving a sweet and sour taste with a hint of spice. Refreshing and juicy, emphasizing the natural flavors of the ingredients.

A fusion dish combining crispy on the outside, soft on the inside waffles with "Ong Pu Na" (northern-style seasoned crab roe), which is rich, creamy, and has a savory flavor that pairs well with the waffle batter.

Fermented pork (Jin Som) grilled in banana leaves with chicken eggs. Fragrant with grilled banana leaves. The sour and mellow taste of fermented pork contrasts with the richness of the egg. Soft and bouncy texture.

Roasted eggplant pounded with spices and herbs. Smooth and tender with a perfectly spicy and salty taste. Served with boiled quail eggs on skewers for an enhanced texture.

Lanna-style herbal pork sausage, rich in flavor with curry paste, turmeric, and kaffir lime leaves. Spicy and hot, grilled until the skin is crispy and the meat is firm. Enjoyable as an appetizer.

A northern Thai local chili paste with intense sour, salty, and spicy flavors. Served with chewy grilled squid, fragrant with charcoal smoke. A perfect flavor combination.

A northern-style salad with intense flavors similar to "Luu" (spicy blood soup), but adapted with a special seasoning sauce instead of raw blood. Tossed with blanched cockles, providing a crunchy texture and spicy taste.

Finely minced raw beef larb, seasoned with northern larb chili and various herbal spices. It has a Mak Khen aroma, with a spicy and slightly bitter taste from the ox bile, in the authentic northern Thai style.

Fresh seafood larb (type of fish depends on daily availability), seasoned in the northern Thai larb style. Fragrant with roasted spices and herbs. The taste is intense, and the fresh, sweet fish pairs well with the larb seasoning.

Tender and juicy beef flank steak, grilled to perfection. Served with hot and fragrant roasted galangal chili paste, which enhances the meat's flavor.

Charcoal-grilled marinated pork neck, fragrant and tender with streaks of fat. Served with a sweet, sour, and slightly spicy spicy tomato dip that cuts through the richness of the pork fat.

Crispy skinned, tender, and juicy grilled pork belly. Served with fresh, spicy, and savory "Nam Prik Num" (young chili dip), fragrant with roasted chili. A popular northern Thai set meal.

Duck thigh marinated with koji soy sauce until infused. Grilled until the skin is crispy. Topped with a chimichurri sauce adapted with Thai herbal "Pak Plaew", giving a unique aroma and a fresh, sour taste.

Salt-grilled beef tongue, fragrant and tender on the inside with a slightly chewy texture. Served with a mild mushroom chili paste, fragrant with roasted mushrooms, which complements it well.

Picanha steak (top sirloin) grilled to perfection, tender and juicy. Served with red eye chili paste mixed with koji, offering a harmonious blend of spicy, sweet, and salty flavors.

Beef cheek curry stewed with herbs until meltingly tender. The curry is rich and fragrant with local spices, with a spicy and salty dominant flavor.

Mildly flavored wild sweet leaf curry with large, fragrant grilled river prawns. The soup is clear but rich from dried fish and shrimp paste. The sweet leaves are naturally crisp and sweet.

Clear soup with Malabar spinach and clams. The soup has a slightly viscous texture, unique to Malabar spinach. Naturally sweet and easy to eat.

Spicy coconut curry with chewy clams and "hed tob" mushrooms (which pop in the mouth). Fragrant with curry paste and herbs.