Nestled in a humble yet artful Lanna-style house on the outskirts of Chiang Rai, Chef Kongwuth ‘Kong’ Chaiwongkachon turns each seven-course tasting menu into a multisensory performance. Up to 12 diners sit alongside his open kitchen, where every dish is introduced with stories of the ingredient’s origin – whether from local farmers, fishermen, or even wild ecosystems – making each course an education on local terroir.
Menus change every three months and lean into Northern Thai traditions interpreted with creative restraint and deep, thoughtful reinvention. Highlights have included prawn-and-radish cannelloni with fermented mustard‑green butter, tom som pla with chayote vine, khao soi gai in a contemporary glaze and inventive-yet-familiar desserts like the amethyst bualoy‑krongkrang‑tubtim krob medley. Don’t skip the wine pairing or the rum digestif, both carefully composed to enhance the dining experience.
Locus Native Food Lab. Seasonal menu B3,000-3,500. Mae Kon, Chiang Rai. Open Mon-Sat, 5.30pm-8.30pm.