Maison de Chiang Rai Thai Cuisine

Chef Amarin ‘Arm’ Sriphan brings both warmth and depth to the table. Gracious and deeply passionate, he walks patrons through his dishes rooted in northern Thai culinary history, with each plate tied to a personal story. His father, Vatcharin Bhumichitr, was a notable Thai cookbook author and that influence runs through the menu – this is food as memory, research and revival.

The seasonal menu unfolds as a ‘Thai culinary journey’, beginning with small bites of kai kwa, a crispy fried egg with rice crackers and minced shrimp, alongside miang kana wrapped in kale leaves and grilled chicken satay. From there, dishes build in depth, including nam prik kapi served with fresh and blanched vegetables, salted duck and turmeric-boiled prawns.

The highlight is the Chiang Saen-style hung lay curry, a slow-braised pork dish that leans into older interpretations of the recipe – more reduced, more vegetal – with the inclusion of pickled mustard greens – and more complex than the protein-focused versions commonly found today. It offers a glimpse into how the dish may have originally been prepared. Dessert continues with traditional sweets like thong muan, pandan custard and a more adventurous fermented soybean ice cream. This is easily one of the most memorable meals you can have in Chiang Rai.

Maison de Chiang Rai. Muang, Chiang Rai. By reservation only. 5:30pm-10pm