The 4 best farm-to-table restaurants in Chiang Mai

What is it:

Perched on the 21st floor of the Melia Hotel, with stunning views of Chiang Mai, MAI Restaurant & Bar offers a richer story than you'd expect from a typical hotel dining experience. Focusing on farm-to-table food journeys, it fuses local, low-carbon ingredients to create Thai food with a Mediterranean twist. 

Why we love it:

Taking pride in their commitment to supporting local communities, Executive Chef Suksant (Billy) Chutinthratip works closely with Chiang Mai Green Kitchen farmers to source sustainably grown local ingredients that inspire a menu of seasonally rotating dishes.  Pioneering a ‘360° Cuisine Program’, Chef Billy also makes sure to use every part of each ingredient, with any leftovers sent back to a close network of organic farms for composting. Dining here is not reserved for hotel guests, meaning anyone can enjoy his creations by either walking in or pre-booking a table. The food is earthy, comforting and pleasantly unfamiliar, with an exciting menu that explores classic northern flavours in not-so classic ways. 

Time Out tip:

If you try one thing, we recommend the gaeng phak whan baan consommé-style soup of smoked dried fish, poured piping hot over just-picked seasonal greens from the hotel’s organic garden. 

Meliá Chiang Mai, 21st floor. 052 090 603. Reservations here. 2pm-5pm, 6pm-11pm.

What is it: 

While many may mistake it for a Japanese restaurant given its name, Ikigai actually serves up a wide range of farm-to-table dishes that explore the cuisines of the world’s six official blue zones.

Why we love it:

Founded by chef James Noble, it’s the concept of ikigai that holds the food here together – meaning ‘a reason for being.’ Embodying a philosophy of purpose and culinary artistry, each dish is crafted to nourish both the body and soul, emphasising quality, sustainability and the joy of dining over unhealthy decisions and photo-first presentation (although his food still looks great in a post). And while the everyday menu is always a winner, the Saturday long lunch is probably the spot's best and most generous serving of food that literally never ends. B900 gets you an unlimited flow of made-to-order blue zone dishes that change almost weekly depending on the season and availability of farm produce. All dishes are made with farm-to-table ingredients, naturally, and after you’re full he’ll serve you two desserts – because what’s all that healthy eating without a bit of sweetness for the soul? 

Time Out tip: 

If going for the long lunch, expect good conversation and feel free to take a stroll and come back for seconds. Chef Noble does what he loves and is not afraid to share his thoughts on the foibles of the culinary industry. 

Ikigai, Moo 6 Fahham (opposite Ruam Chok market). 082 126 2915. 5pm-10pm Tue-Fri. Midday-10pm Sat. 

What is it:

Despite their playfully blue name, Chiang Mai’s legendary salad spot is a favourite among families, officials and critics alike. Brainchild of two friends, a small salad plantation has turned into a fresh produce empire, serving restaurants and stores in Chiang Mai, Bangkok and other major cities as they continue to grow.

Why we love it:

While you can’t beat a good salad, servings come as exceptionally large portions to make sure you’re really full of green goodness. With a love for family and the idea of mothers both feeding and eating well, their concepts are inspired by what they think is best for the soul. While they don’t shy away from the odd deep-fried morsel or rack of ribs lathered in barbecue sauce, most dishes would make your gym trainer proud you chose it over a burger – even if the portions are monster-sized. Oh and we also love the name – a wordplay on ‘Au’ and ‘Jo’, the nicknames of the founders who love to lean into the joke with the odd phallic symbol or suspiciously feminine shell shaped urinals. 

Time Out tip:

Don’t bother with the ‘salad for the table’ impulse order because you think your dish looks quite small in the picture. We’ve never had anything served to us on a plate or bowl smaller than 12 inches – be prepared to take a meal of leftovers home once you’re done. 

Ohkajhu Sansai (original branch). 061 274 9977. 9am-9pm.

What is it:

Originating as a salad farm, and perhaps better known for their off-shoot restaurant The House By Ginger that’s garnered both Michelin and local appreciation in recent years, the ‘ginger’ brand has doubled down on their farm-to-table concept in their kitchen flagship, now with restaurants across the country. 

Why we love it:

Going a step further with a fully dynamic and integrated ‘farm-to-city’ concept, Ginger Farm does an excellent job of serving the city with fresh, home-cooked food made with ingredients you can trust. While their dishes explore all corners of Thai cuisine, they have a fondness for northern tastes given their origins. No MSG, no artificial flavours, just pure, good food like grandma used to make. Their efforts to use organic and free-range ingredients grown in a sustainable way is also second to none – a rarity in a world of greenwashing. 

Time Out tip:

In Chiang Mai you have a choice between Ginger Farm Kitchen and The House by Ginger – both exceptional choices although the second comes with a gift shop of beautiful decor and durable melamine crockery. 

Ginger Farm Kitchen, One Nimman. 052 080 928. 11am-10pm.