Review

Opened in 2004, Ajarn Sayud's kitchen offers traditional heirloom Thai cuisine and Royal Thai dishes within a quaint collection of traditional cottages, that were originally the family residence, surrounded by gardens and water features. Leading the kitchen is Dr. Sai, painstakingly recreating her mother Sayud's recipes to preserve the authenticity of Thai cuisine. The dishes are served on local Chiang Mai celadon ceramics, further supporting local artisans. The menu is comprehensive with generous portions. Begin with the house signature appetizer platter, available in a variety of sizes to suit party numbers, which includes classic fried prawns and nuts wrapped in egg net, herbal chicken in pastry shells and flower shaped dumplings topped in coconut cream, elaborately plated and executed perfectly. Home-style dishes such as an exquisite green curry and fried pork belly are flavourful and truly represent the best of Thai cuisine. Stand out recommendations include khao yam of mixed southern rice, a mouthful of texture and flavours, and gaeng Tai plaa, fermented fish entrails curry both complex and satisfying. Finish with a rarely seen, King Rama IX project inspired, dessert of delicately carved sweet potato with coconut cream which is delightfully memorable. The beverage list is short, offering fresh fruit juices, herbal drinks, sodas and teas.