Mind you, Prachak’s “red pork” (moo daeng), although it’s derived from Cantonese “char siu” (caramelised BBQ pork), bore little resemblance to its Chinese counterpart. The Thai version is sweeter, has different spice marinade, and is “wetter”.
Chiang Mai is a very tourist-friendly city, and the eating & drinking scene is pretty exciting. My personal fave dining spot is Nasi Jumpru, located a short distance outside the city:
Another place recommended to me in Chiang Mai was Saiyut’s Kitchen. More expensive than the usual Chiang Mai prices.
But the one place I’d highly recommend and which you should not miss is Khao Soi Samerjai. Its rendition of the Northern curried noodle is stupendous!
