For traditional flavors representing Thailand’s north and northeast regions, a classy yet casual vibe, and prices that don’t won’t hit your wallet too hard, hard-pressed to find a more successful mainstay than Supanniga, which hosts four branches (Thonglor, Sathorn 10, Tha Tien, river cruise). It’s the place to bring out-of-towners, co-workers, dates—basically, everyone who wants a taste of the north. The menu draws inspiration from the heritage of the owner, Khunyai Somsri, and dishes include moo cha muang, which is pork belly curry, a dish from the East, nahm phrik khai pu which is crab roe relish dipping sauce from the north, or their gaeng gi lek that’s a stew with beef or pork, coconut milk, and ki lek flowers.
Occupying a colonial-style house with ample green space, this Lanna-focused fine-dining restaurant delivers authentic northern flavors and novel tastes. The menu features recipes from across the North (as you might have guessed from the name) given a fine-dining twist, most of them handed down by family members. There are dishes like khan toke, which is a traditional Thai Lanna ceremonial set up with multiple dishes featuring the likes of hang lay curry with beef cheek, bamboo shoots soup with puff ball mushrooms, mah kwan chili paste, and black pig from Chiang Rai. The khao soi selections are not your average khao soi—chicken, kurobuta pork, jumbo crab, A5 wagyu shank, and giant river prawns. It’s delicious and a staggeringly good value for this level of care. Recipes have been passed down through the owner’s family, swapping the usual curry powder with pulverized black cardamom.
Besides being Harry Style’s favorite restaurant in Bangkok. Gedhawa has been on our list of Northern Thai restaurants for as long as we can remember. In a setting that is reminiscent of Northern Thailand, this restaurant serves khao soi that is pleasantly light, pomelo salads that's refreshing, and home-style kua kae, which is stir-fried vegetables with chicken. They also have two Northern-style stews, their gaeng hed tod with mushrooms, cha-om leaf, coconut stems and chicken or their yum jin gai with roasted chicken and makwaen. This spot also serves northern curries. The restaurant is decorated with potted orchids, hanging tung (flags) and vibrant fabric typically used and found in the north, bright pink walls, and darkwood furniture.
With authentic recipes passed down from the Chiang Mai owner Chinnanan Sethachanan’s grandmother, you know this will be an authentic northern feast. There’s khao soi gai, housemade nam prik noom (green chili relish), and nam prik ong (chili, tomato and ground pork dip) on the menu. There are also rare dishes like khao ngiao jeen which is steamed rice with pork blood and herbs in banana leaves and their stir-fried pak chiangda, which is a northern vegetable with egg.
Kamkinsuk is a cute, minimally designed restaurant hidden near Petchawet Hospital. This Northern Thai restaurant offers a glimpse into the less familiar tastes of Phrae province. Here, you can taste Phrae specialties like chin nueng prik kha, beef steamed and then stir-fried with herbs and served with duck eggs, and seasonal dishes like Thai dressed salad with num pu (crab sauce). This is also a restaurant dedicated to laab, with a number of laab options, the owner’s mother makes laab chili paste and sends it to her from Phrae.
Ongtong Khaosoi—with a small but sumptuous menu that includes chicken khao soi, homemade sausages, and crispy fried pork neck—come to Bangkok via Chiang Mai’s beloved Ong Tong noodle shop. The highlight khao soi gai comes with a creamy yet spicy soup and a tender chicken drumstick, while the khao soi haeng sai oua is a stir-fried version starring homemade northern-style sausages. Do also try the deliciously moist puu ong (a mash of grilled rice-field crabs’ eggs and egg).
Chiang Mai’s famous Khao-So-i opened a branch in Silom earlier this year. Using techniques from Japanese noodle preparation such as ramen and udon, the goal is to increase khao soi's awareness to a worldwide audience and make the dish associated with other Thai cuisine mainstays. Egg noodles are prepared in two ways at this restaurant. The first variant is likely to be known to khao soi fans: the noodles are ladeled in a hot rich soup with a choice of meat. The second choice, fried braised noodles with the restaurant's secret sauce, is similar to stir-fried yakisoba. Another feature of Khao-So-i is its imported quality meat selection, which includes wagyu slices, fresh scallops, braised pig, and the classic chicken combination.