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The Chiang Mai Night Bazaar has never been short of places to shop or grab a bite, but Lanna Garden is taking a fresh, new approach to the neighbourhood’s well-worn formula. Set on the former Yunnan Market grounds, the new development brings together an open-air food court, independent retail and coffee outlets, as well as a restored heritage house, all part of the larger Lannatique complex that’s redefining the area. The development is also set to connect with Chiang Mai Tram by Lannatique, a clean-energy electric tram service linking 15 stations around the city’s key attractions and cultural landmarks.
The project combines contemporary retail with a nod to the area’s past. At its centre is the stunning Zheng He Heritage House, a traditional Muslim Chinese house once used to accommodate visitors. Impeccably restored and given a new purpose, the building now houses Akantuka, an ambitious fine-dining restaurant exploring the food and culinary traditions of Northern Thailand and its ethnic communities.
The retail offering is still taking shape, with more shops expected to join the existing line-up soon. For now, visitors can browse Monsoon Tea, a local brand that focuses on teas responsibly sourced from Thailand’s forests grown in harmony with nature, or stop at Minimal Coffee for a caffeine hit. The Story Lifestyle Chiang Mai also hones in on a signature Chiang Mai craft, showcasing an extensive range of handcrafted wooden kitchenware, from chopping boards and serving platters to bowls and utensils. The retail space opens up to an al fresco food court, adding a more casual option for those who want to enjoy the outdoors in the well-manicured, Lanna-inspired gardens.
The main draw for now is Akantuka. Owned and operated by executive chef Eakpol Pichchawong, whose Ekachan restaurant has earned Michelin Guide recognition, it takes a research and curiosity-led approach to regional cuisine. The name means ‘honoured guest’ in Thai and the experience is designed as a journey through the daily lives, ingredients and food traditions of local communities. There is no rigid menu. Ingredients arrive each day and the kitchen team decides what to serve, drawing on what is seasonally available and the stories behind it. An impressive 90% of the ingredients come from Chiang Mai, with all ingredients sourced from within Thailand. Cooking takes place over charcoal, lending a direct connection to traditional techniques.
A welcome drink of lotus rice tea, black sesame, chrysanthemum and wild honey sets the tone. Dishes might include khao ngai, a soup inspired by Shan cuisine, served with khao fuen, grilled pumpkin, crispy garlic and fermented pickle. A pomelo salad with octopus and betel leaves brings together contrasting textures and flavours, while Thai wagyu sirloin ‘nam ngiao’ is a standout combination of premium Thai beef, elevating a Northern Thai classic.
Eakpol’s interest in history runs through his cooking. He doesn’t see regional dishes as fixed recipes and instead researches their origins and uses them as a starting point for interpretation and experimentation. Behind the restaurant, a herb garden with live frogs offers a glimpse of the natural world that informs the kitchen.
Lanna Garden is still developing, but Akantuka gives the site a clear identity. In a neighbourhood built around the constant movement of shoppers and visitors, the restored house offers a place to pause over a meal and discover a different side of Northern Thai food.