An Italian-style soda made from Phu Lae pineapple and Lychee to refresh the diners and increase the appetite with sweet and sour taste. Phu Lae pineapple is a famous fruit of the North with a sweet and slightly sour taste, also Lychee which are one kind of fruit that are exported from Chiang Rai. Mixing these 2 fruit syrup and soda is a good combination which is made to serve you.

Jin Som Bua Luang the word “Jin Som” is the local language of Thai northern people, also known as “Nhaem”. It is a traditional Lanna food that has been developed for more than hundred years for the purpose of preserving food for later use by mixing salt and garlic with pork and fermenting it in banana leaf or clay pot until it is sour. To serve this dish, we use Jin Som made from local people and wrap it in banana leaves before grilling to create a fragrant aroma. Placing in lotus petals and eating with side dishes like crispy fried white noodles, fresh vegetables like garlic, chili, ginger and cucumber, on top with salted egg sauce is a good combination to enhance more flavor.

Pho Nhum Yad Sai is bamboo shoots stuffed with pork. In traditional northern language it is called “Nhor Oua”, it is originally popular and famous for presenting traditional Lanna food because it shows the wealth, meticulousness and inventiveness in the kitchen. Nhor oua is a creative presentation by scraping in the middle of bamboo shoots to create space for pork to be stuffed in before coated it with flour and fried. Normally stuffed pork will mix with herbs like lemongrass, garlic, shallot and flavor with pounded chili, fish sauce or salt. We decided to serve with “Nam Prik Nhum” or Nhum chili paste. The word “Pho Nhum” in the menu name means “Young man”. We played with the menu name of the word “Nhum” because we wanted to express the energy of youth like a teenager's hot, spicy and energetic.

Ravioli Mae Nam Kok is ravioli cabbage soup. This dish was designed to present the unique appearance and flavor of “Jor Pakkard”. Jor Pakkard was originally only made from cabbage, tamarind and fish sauce because the cabbage is easy to find and it can be found everywhere. So northern people decided to eat it and create lots of dishes using this cabbage until it became a common everyday dish but it has been developed so far from the past. Nowaday have been adding more nutrients like meat and it has become a traditional food to welcome guests. Normally Jor Pakkard is eaten with sticky rice, so we decided to present it in modern Lanna style by serving it in the form of an Italian style ravioli stuffed with northern cabbage and pork that is braised until tender eating with tasty clear soup, adding aromatic with fried garlic oil and dried chili. We used “Mae Nam Kok” to compare the appearance of Jor Pakkard, normally both of them are cloudy and unclear but if it was well managed it could be clear and look nicer.

Hung Lay Lod Tham. Lod Tham means under the cave. The name of this dish is inspired from Nang Non cave in Chiang Rai where the wild 13 boars were trapped. The story of Hang Lay or Hin Lay curry originated from Myanmar, Hin means curry and Lay means meat. During the war between Thai and Myanmar, there was an exchange of food culture and Hung Lay is one of them. It has been popular in the north since then because it is considered one of the auspicious foods which normally used to be offered to monks on the occasion of important days. Hung Lay curry has a taste of salty, spicy, a little bit of sourness and the smell of herbs such as ginger, galangal, garlic and Hung Lay powder. To present Hung Lay in modern cuisine, we design to decorate this dish by laying down the pork that has been stewed in Hung Lay curry until tender on the plate with some sauce and covering the side with Kao Kab made from rice and has a crispy texture as a cave. Served with smooth mashed potato, Ajard jelly to cut the flavor and colorful coral tuiles.

Phu Lae in Wonderland. We choose Phu Lae pineapple to be one of the ingredients to show its charm and attractiveness, also because it is a representative fruit of Chiang Rai. Phu Lae pineapple is the modification of pineapple from Phuket which was brought up by Anek Prateep Na Thalang, professor of Chiang Rai Rajabhat University and grown in Nang Lae sub-district. Phu Lae is the combination of the words of Phuket and Nang Lae. Coconut ice cream has a long history since the region of King Rama V, it was considered as a rare dessert because it was reserved for only the nobles in the palace fence to eat only due to the difficulty of the process in the ancient time. Coconut milk in coconut ice cream shows the uniqueness and food culture of Thailand with the aromatic concentration of fresh coconut milk. Same with sticky rice which has been eaten with mango as a dessert since ancient times because it is a great combination to eat with either mango or ice cream. To describe this dish, it is a homemade coconut ice cream served with sour Phu Lae pineapple sauce eaten with butterfly pea sticky rice, added crunchy texture with Kao Tan or Thai rice crackers, finished with fresh baked pineapple. This dish is a combination of various textures such as crunchy, sticky, and smooth from ice cream.