Are you looking for rent or buy a condo in Chiang Mai? Laketerrace Condominium 5 Units for Sale, 5 Units for Rent per Building 144 sqm for 13M/B 40,000B/Month 170 sqm for 15M/B 50,000B/Month Contact: 084 687 1333 / 064 007 2500 [email protected]  

It has been a great year at Shangri-La’s Dhala Restaurant, with a parade of Michelin starred chefs flying in to set up pop up kitchens to wow us with their culinary skills. From Hong Kong to London, Rome to Paris, one and two stared chefs have delighted us and expanded our palates with world-class cuisine, all at friendly Chiang Mai prices.

Following the trail of white hats which have graced Shangri-La’s Dhala Restaurant’s pop up culinary events this year, comes another highly acclaimed chef from Taormina, Italy, Chef Pietro D’Agostino of one Michelin star restaurant La Capinera.

Running a five star hotel is to juggle a circus of issues, people and activities, while making it all look seamlessly effortless.

With the promise of winter just around the corner, we would like to recommend a delicious hearty breakfast of khao tom Yuan, from Krua Kai Ped.

Amongst the bustle of people, shops, traffic and general Nimmanhaemin mayhem is a new little sanctuary of cool and calm, Ily Café & Restaurant.

Tengoku de Cuisine is a household name here in Chiang Mai, known for its fine Japanese restaurants in Tha Sala and Nimmanhaemin. There is, however, another unique third branch of this brand way out in the lush green fields and rolling mountains of Mae On district, which is well worth the lovely drive to visit.

The health food trend is here to stay, as more and more people are aware of what they put into their bodies. RatiLanna Riverside Spa Resort Chiang Mai’s Mira Restaurant has therefore updated its menu to satisfy the healthy and tasty needs of its customers.

Somtum House has been leading the way in somtum innovation since it opened its doors here in Chiang Mai 15 years ago. Perfecting the traditional somtum, they have pushed the envelope of the mortar and pestle to create a number of delicious and fun dishes.

There is a lovely charm in watching hot water being poured onto ground coffee beans and allowing nothing but gravity and time to brew it into an aromatic and tasty cup of coffee. The classic Vietnam drip coffee is one such device which is different from the ubiquitous compressor.

Dr Stanley Quek knows how to draw and please a crowd. He has successfully developed an abandoned district in Sydney, Australia, turning it into the vibrant award-winning Kensington Street which attracts over 3,000 people to its numerous restaurants, bars, galleries and shops each day.

There is no view of Bangkok as jaw dropping as those from the multitude of perspectives seen from King Power Mahanakorn.

This month’s street eat is Chef Napatsakorn ‘Puri’ Kitka’s favourite crispy pork shop.

Quiet, bright and airy, with an air of serenity, Buristro Bar & Café sits in Burisiri Hotel in the heart of Sirimankalajarn Road, which is rapidly becoming an extension of the busy Nimmanhaemin.

Mix Restaurant is one of the most creative kitchens to be found in our fair city and their latest dessert, the Golden Truffle Honey Comb turns the traditional ice cream onto its head.

The festive season is here and for those of you who have no plans to leave the city, why not check out this lovely restaurant just a stone’s throw from it all?

Chill Square @Anusarn Market is a new meeting point in the heart of the lively Night Bazaar. This bustling square consists of more than 60 beverage places and restaurants.

Delicious donuts and pastries at Sweet Whatever are designed to hit your sweet spot.

Chef Somyot Pokpong, Resort Executive Chef of Khu Khao, Raya Heritage Hotel, has designed a weekend experience which shouldn’t be missed with two set brunch menus: River & Earth and Garden.

While Thai cooking schools are a dime a dozen, there are not many places to go to study the arts and crafts of Thai desserts.

Shangri-La Hotel is mixing it up again, this time under a fiercely hot flame. Following a string of Michelin-starred chefs who have come from Europe to show off their skills and creative talents over the past couple of years, this month the hotel is hosting Chef Leung Yu King, Executive Chef of Island Shangri-La Hong Kong’s one starred Summer Palace Restaurant. Chef Leung joined the restaurant when it opened in 1991 as a third fryer, moving up the line until he was promoted to executive chef in 2017, retaining the restaurant’s one star.

One of the most coveted features of any holiday – especially for couples – is privacy, and Shangri-La’s new Spa Cottage provides that with all the bells and whistles.

Food has so many meanings for so many people. It can stand on its own, it can be part of an experience, it can take you on a journey, it can challenge and surprise, and sometimes it is just pure comfort for the soul.

Lovers seeking a romantic experience can’t go wrong with the RatiLanna Evening Romance Set. Step aboard the resort’s boat just as the sun slinks her way down the horizon. The boat itself is exquisitely designed with comfortable seating and plenty of cushions, perfect for lovers to lean back and snuggle up as they take in the sunset views of the Ping River and mountains beyond.

This month we hit the streets with Max Thammaraks, newly appointed Thai Ambassador by the World Food and Travel Association.

This resort is an incredible showcase of wood. Magnificent trunks, columns, boards and trimmings, all made from a massive private collection of wood, have been used in constructing a luxurious homage to hard wood.

This little kitchen in a little restaurant is a big hearted diner serving fresh and authentic Thai food by owners who have a passion for cooking. With only four tables, it is best to book in advance, as word is getting out about this gem.

It is all about wings here! If you are a fan of the classic chicken wing, then expand your wing palate at Wing 26 where you can sample wings marinated and coated in a whopping 26 different sauces from the ubiquitous buffalo wings to garlic BBQ sauces.

One (of many) differences between Thai and western cuisine, is that our dishes arrive fully flavoured at the table, and apart from noodles, they shouldn’t require any seasoning. But that is only true if the cook’s seasoning skills match the diners’ palate.

Food for You’s Chef Tutu is no traditionalist. He has always blazed a trail here in Chiang Mai for culinary innovation, winning a nod for one of Thailand’s Best Restaurants by Thailand Tatler as early as 2004.

When talking about various fields of creativity, one doesn’t really think of religion, let alone Buddhism. When thinking of the environment, one doesn’t really think of religion, let alone Buddhism.

If you haven’t been, then this is a wonderful fairly-new resort you must check out. Set on a quiet and picturesque bend of the river, this elegant resort draws you in with its grand architect and minimalist yet culturally-rich design.