Lanna Dishes Made for Sharing

Slow-braised pork belly in a fragrant northern curry with ginger, garlic and tamarind.

Silky curry noodles with tender chicken, coconut spices and a crisp noodle crown.

Fire-roasted green chilli dip with shallot and garlic, served with seasonal vegetables.

Northern tomato and minced pork relish, served with crisp pork crackling.

Grilled northern pork sausage packed with lemongrass, makrut lime and curry herbs.

Dry-fried pork larb scented with makhwaen pepper and northern aromatic herbs.

Seasoned rice-field crab roe steamed in its shell and lightly grilled until aromatic.

Tender mustard greens and pork ribs in a gently sour tamarind broth.

Free-range chicken curry with a garden of local vegetables and northern herbs.

Shredded bamboo shoots tossed with nam pu, ginger leaves and northern spices.

Tender Chiang Da leaves wok-tossed with soft egg and light seasoning.

Rice noodles in a rich tomato-pork broth with cotton-tree flowers and fresh condiments.

Light, airy lean pork crackling made for dipping and sharing.

Freshly steamed sticky rice, soft and fragrant, served in a traditional basket.

Coconut sticky rice with ripe mango and crisp mung beans, available in season.

Plump longan in a delicately scented syrup, served chilled over ice.

Vivid butterfly pea infusion brightened with fresh lime and gentle sweetness.

Slow-brewed roasted bael fruit with mellow sweetness and a subtle smoky aroma.

Northern miang leaf tea with a clean aroma and a softly tannic finish.