This retro restaurant is all about Chiang Rai-style kanomjeen (rice vermicelli), which means thicker curries and the added potency of sun-dried fermented bean sheets. The place itself is also a delight, set in a traditional wooden house filled with fabrics and other old-school markers. Other local treats include khao kan jin (steamed pork blood rice) and mouth-watering desserts such as cold purple sangkhaya, a style of egg custard which gets its color from butterfly pea leaves.