平江瓦提卡酒店

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.

Chum serves Northern Thai cuisine cooked from the recipes of the family's grandmother. The colourful restaurant is simply decorated with red and yellow walls and brightly coloured parasols of Northern Thai design hanging from the ceilings. The stir-fried pork and liver is well cooked, and packed with Thai herbs, wild pepper and coriander. The mixed Northern Thai starter uses a tasty young chili relish with the scent of green chili that isn’t too spicy.

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.

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.

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