Chanapat Hotel

This thoughtful take on Thai cuisine unfolds in a casual, wood-accented space. The chef adds a personal touch to seasonal Thai ingredients in three menus: "Special", "Seasonal" and "Classic". We recommend asking about the catch of the day. Start with crispy rice crackers and Thai tomato salsa and pair your meal with Thai draft beer or aromatic alcohol-free drinks. Booking is required, as there are just 14-16 seats per service for each of the three daily rounds.

This halal kitchen next to the Ping River is one for beef fans. With indoor and outdoor dining, the big outdoor kitchen cooks a creative à la carte menu with balanced flavours. The beef fat rice topped with egg yolk has a smoky flavour. The spicy Thai soup with beef shank is packed with spice aroma.

This charming restaurant by the Ping River blends traditional and modern design, with warm wooden decor, brick walls and high ceilings. Woven crafts add a Northern Thai touch. Passionate about Western cuisine, the owner-chef fuses Thai ingredients with European techniques. Standouts include penne with Thai sour pork sausage in pesto and red curry with crispy duck confit and lychee. For an optimum experience, sit out on the riverside terrace and take in the view.

First-timers should order the plain crispy roti with condensed milk to start. The roti dough here is uniquely made without eggs, but slowly cooked to a crispy-chewy perfection in coconut oil. Choose from 20 toppings.

The cosy design and small counter foster a vibrant, relaxed dining experience. The small yet high-quality dishes combine Japanese Izakaya style with Thai ingredients, enhanced with wasabi or yuzu. The ham comes from a Yunnan village in Chiang Mai, perilla from Mae Hong Son, sashimi-grade fish from the south, and meat from organic farms. We recommend the corn-fried rice Yunnan ham and the house-made ponzu sauce, elevated by a refreshing Somsa citrus oil.

This popular open-air eatery serves well-sized northern Thai favourites at fair prices. Kang Liang, the peppery curry paste in spicy mixed vegetables goes well with the prawns’ natural sweetness; while the local fish marinated in herbs and spices is grilled in a bamboo tube until soft, with a smoky aroma. Do check the blackboard for specials of the day, which often focus on seasonal dishes.

This place specialises in Guay Jub with Sai Ua sausage, served in a unique peppery broth, featuring with crispy pork and pork liver. They also offer another delightful dish: fresh spring rolls, topped with sliced omelette and aromatic sauce.