Huen Muan Jai

Huen Muan Jai opened in 2011 with a focus on northern Thai cooking. Its story is linked to chef Charan Thipung and his experience with that repertoire, which extends beyond the Thai dishes best known abroad.

The Lanna-style wooden house stands in a Chang Phueak garden, with indoor tables, outdoor seating and private pavilions. The setting lends itself to a shared meal, placing different preparations in the centre of the table.

Specialities include spicy galangal dip with steamed mushrooms and a vegetable soup with snakehead fish. Galangal brings a different aromatic emphasis from a coconut curry. One way to explore the cooking is to combine a dipping sauce, soup and main dish, choosing the level of chilli to suit the group.