With just five tables set alongside the open kitchen, Rasik is as intimate as it gets. Diners watch Chef Sala ‘Waii’ Sakdadej move with an easy rhythm and a big smile, turning the space into something closer to a dinner party than a restaurant. At times he’ll step out from behind the counter, raise his glass, and toast with guests – blurring the line between host and chef in a way that makes you feel part of his inner circle.
The menu is rooted in hearty Thai comfort food, where local ingredients are treated with finesse but never fussed over. At the heart of it all is rice. Chef Waii insists on Khao Hom Mali from the famed Thung Kula Ronghai basin, choosing the Thai Hua & Sethiwan brand for its fragrance and natural moisture. To achieve what he calls the perfect balance of texture and aroma, he blends it with another jasmine strain – a small act of obsession that shows just how seriously chefs treat rice in Thailand. The result is rice that isn’t just a backdrop, but a steamy centerpiece that elevates everything from layered seafood curries to soulful Northern-style dishes.
Rasik Local Kitchen. Contemporary Thai. Dishes from B290. Chang Khlan, Mueang, Chiang Mai. Open 5-10pm. Closed Tue.