Chiang Rai Chiang Rai Province, Thailand Travel Guide
Lanna food is generally less sweet and sour than central Thai cuisine. It often carries spicier notes and leans heavily on fresh herbs and unique local ingredients.
The region’s history of trade and migration includes flavors from Burmese and Chinese Yunnanese cooking, imparting depth to the local palate. This historical blend forges a distinct culinary identity.
Turmeric, ginger, galangal, lemongrass, kaffir lime, chilies, cilantro, mint, dill.
Fermented products (tuk nao, pla ra) lend savory notes; pork, chicken, beef are common proteins.
Expect earthy, aromatic, often spicy, with subtle bitterness and savory balance.
Creamy coconut curry with egg noodles, chicken/beef, crispy topping.
Widely found at local eateries throughout Chiang Rai.
Rich, mild, sweet pork belly curry with ginger, tamarind, peanuts.
A unique depth of flavor influenced by Burmese cuisine.
Grilled pork sausage with lemongrass, kaffir lime, galangal, chili. Aromatic and flavorful snack.
Popular at markets and street food stalls.
Freshly blended, refreshing tropical treats. Perfect for the tropical climate.
Cha Yen (iced tea), Oliang (iced coffee), local beers. Also Mekong Whisky for a local spirit.
Upscale hotels like The Riverie or Le Meridien present refined Thai and international cuisine.
Comfortable dining with Northern/Central Thai and some international dishes.
Chiang Rai Night Bazaar a central hub for street food and vast local dishes.
Growing number of restaurants cater to diverse tastes.
Includes Italian, Japanese, Western (pizza/burgers), Indian food.
Options for tourists and expats seeking familiar tastes.
Expansive choices for varying palates.
Options available, 'Jay' signs denote vegan food. Request 'mai sai neua sat'/'mai sai nam pla'.
Halal limited but available. Kosher extremely rare, bring own or stick to natural items.
Challenging for GF. Nuts, shellfish, fish common; clearly communicate allergies.
Use Thai translation apps/cards. HappyCow helps find options.
Mid-April, lively water splashing, parades, temple visits.
A major cultural celebration.
November, releasing floats on waterways, a magical spectacle.
Check local calendars for specific dates.
Traditional Lanna feast on a pedestal tray, often with music/dance.
Restaurants along Kok River present scenic views, especially at sunset.
Minced meat with roasted ground rice, fresh herbs, lime, chili. Distinct Northern Thai flavor.
Young jackfruit boiled and pounded with herbs, spices, and minced pork.
Tomato-based (Ong) or green chili (Num) dips, served with sticky rice and vegetables.
Cha Yen (Thai Iced Tea) and Oliang (Thai Iced Coffee) for popular refreshments.
Local beers like Singha, Chang, and Leo also available.
Durian, the 'king of fruits,' is seasonal and abundant when in season.
Note: strong odor may prohibit it indoors at some hotels.
Do not be afraid to try street food. Look for stalls busy with locals, indicating freshness.
Tipping is not strictly required but appreciated for good service in restaurants and for tour guides.
Never point your feet at people, images of the Buddha, or food; this gesture is considered disrespectful.
Always check opening hours and specific booking terms when planning your culinary explorations.
