Review

Mai recently opened at the Melia Hotel brings to Chiang Mai a bold and unique combination of Lanna cuisine with Mediterranean influences. Decorated in splashes of oceanic blue, with sleek wicker screens creating a level of intimacy, the ambience is indeed elegant. Begin with a classic Spanish cocktail to get in the mood, perhaps a traditional Sangria or a white wine based, el Barcelona with fruity zing. The signature Mai sampler including Northern Thai sausage and grilled green chili relish on crispy salmon skin perfectly showcases the concept with occasional contemporary European touches fused with traditional Thai. The restaurant embraces a healthy and sustainable philosophy, supporting artisan farmers and fishermen through local produce from farm to table. A stand out main course is pappardelle soi neur, an innovative creation of delicate layers of pappardelle pasta coated in a rich dry khao soi curry, blending a Northern staple with Italian home comfort. Desserts continue the theme with klua ping ice cream krathi, or grilled banana with crunchy rice puff crumbles, salted caramel sauce and coconut ice cream. Or choose the ice cream soawaros of passion fruit ice cream with sweet khao soi and decadent salted-chili chocolate. A short, but more than sufficient wine list includes a super selection available by glass.