CHEDI LUANG

We will include a message card! *Please make a reservation by phone by the day before *The photo is for illustration purposes.

The traditional dish 'Kantok', representative of Northern Thailand, refers to the round tray (basket) used to serve food when entertaining guests during the Lanna Dynasty (Chiang Mai) era. In Chiang Mai, there is a culture of enjoying vegetables deliciously. When eaten in the local style, the Thai sticky rice becomes sweeter when picked up by hand and lightly pressed.

A very popular dish in Thailand! It is often found in mangrove forests in Southeast Asia, hence it is called 'Mangrove Crab' or 'Mud Crab'. It is a high-end crab with a globally low catch volume. The sweet meat is packed tightly.

The grouper, said to be a mythical fish! The crispy, pie-like skin and the sweet white flesh offer a deep flavor.

Enjoy the power of the ingredients as they are! Savor the rich, fresh oysters in their shells with a special sauce made with chili, lemongrass, and a squeeze of lemon.

A staple food of the Chiang Mai people that pairs well with Kantok and spicy dishes. It takes a little time to steam.

Blend and sauté the secret dry herbs from the north to bring out the aroma. Served with fresh vegetables.

Poh Pia Sot <Special Fresh Spring Rolls by Chiang Mai Chef> (2 pieces) is a unique dish made with chicken breast and shrimp. Served with the chef's special mango sauce and seasonal sauces. Pha <Chilled Lemongrass and Herb> Fresh Scallops / Fresh Shrimp (3 pieces) Seafood / [Seasonal Menu] Fresh Oysters with Shells <from 3 pieces> Refreshing seafood with lemongrass and herbs. The fresh scallops are prepared with spicy lemon sauce, while the others are made with herbs and chili paste.

There are countless types of Yam in mainland Thailand. We will introduce them using seasonal ingredients.

A healthy and popular dish characterized by its chewy mung bean vermicelli. The addition of squid increases the volume.

A salad rich in papain enzymes from healthy green papaya, palm sugar, and cashew nuts.

Natural head-on shrimp, quail eggs, and minced pork marry beautifully with fragrant grilled eggplant.

Grilled high-quality beef mixed with a spicy sauce along with lemon, onions, and other ingredients.

A rich salad filled with plenty of fresh seafood such as shrimp, squid, and raw scallops.

One of the world's three great soups. Characterized by the richness of the large-headed prawns, often referred to as Asian lobsters. The most famous Tom Yum Kung in Japan, featured on the cover of Hanako. We are confident that its delicate and spicy flavor is even better than in Thailand!

The taste of Chiang Mai has a delicate flavor with a gradual spiciness that rises. The herbs used in Tom Yum Goong have been reported to have anti-cancer effects according to research from Kyoto University.

Using half of a large lobster weighing around 250g. The Tom Yum Kung seen at a luxury beach resort is here.

A creamy and tangy soup made with herbs such as galangal, lemongrass, and kaffir lime leaves.

A sharp flavor packed with healthy herbs like gacha. The ingredients and flavors change with the seasons.

A uniquely creamy and mild spicy soup luxuriously made with fresh seafood such as shrimp, squid, and shellfish.

A rich soup made with chicken broth, water spinach, flat rice noodles, wood ear mushrooms, and shrimp and pork balls. It is not spicy.

Packed with vegetables. Healthy vegetable spring rolls in Chiang Mai style, filled with pork and shrimp.

Baked with delicious mushrooms. Now featuring crab meat as a new addition. Served with the chef's special tomato chili sauce.

A meticulously crafted dish wrapped and tied with fresh yuba, steamed and fried with pork, water chestnut, crab, and seafood. Served with a special apricot sauce.

Generously made with plenty of shrimp, lightly fried to a fluffy texture. Served with a special apricot sauce and more.

A traditional Thai dish. White fish is spiced, thrown and pounded in the kitchen, then kneaded into a fish cake.

Fried young chicken is stir-fried with fragrant cashew nuts and seasonal vegetables using oyster sauce and Thai soy sauce.

Carefully marinated and grilled to a fragrant finish. Served with a Northeastern-style tamarind sauce with crushed roasted rice.

Pork, today's fish, beef, seafood, half a lobster, stir-fried with fresh holy basil and chili, along with crunchy bamboo shoots in oyster sauce.

Beef is also available. Thickly sliced eggplant is lightly deep-fried and stir-fried simply with rich Thai soy sauce, Taochiao.

Stir-fried with beef, seafood, plenty of basil, and chili, using rich shrimp paste and fish sauce. Let's indulge in the numbing spiciness.

Today's fish seafood beef lobster (half) is stir-fried with high-quality ingredients and tender eggplant in a deep and rich green curry flavor with green chili.

Stir-fried with vegetables, seafood, beef, and chicken in a red curry flavor made with Thailand's special red chili (Prik Kee Noo).

Today's fish, seafood, beef, and half a lobster stir-fried with various curries, spices, and fresh herbs for a fragrant and sharp flavor.

Lobster (half) <Special Lobster and Egg Curry Stir-fry> A popular dish using larger soft-shell crabs (or) lobsters that can be eaten whole.

Scallops and shrimp pork dumplings with lobster (half a piece) - The chef's pride, shrimp pork dumplings and lobster are deep-fried and finished with a special sauce of herbs and chili.

To bring out the sweetness of the ingredients, we used palm sugar and fresh chili peppers to create a rich sauce.

To bring out the sweetness of the ingredients, we used palm sugar and fresh chili peppers to create a rich sauce.

Squid, today's fish, soft-shell shrimp, soft-shell crab, fried together with mushrooms and garlic, seasoned with herbs and aromas. Served with Chedi Luang's special mango sauce.

Today's seafood dish: Lobster (half a piece) harmonized with the natural flavors of fresh tomatoes, chili, tropical notes, and lemon, creating a masterpiece of three tastes (sweet, spicy, sour).

Natural prawns, pork back fat, Thai soy sauce, ginger, and celery are steamed in an iron pot. A deep flavor infused into the vermicelli. *Please allow a little time.

Steamed selected fish such as silver cod with lemon and herb sauce.

A slightly tangy flavor with plenty of vegetables and herbs like lemongrass. Fresh fish that can also be served as sashimi is steamed and served hot at the table. Please wait about 10 minutes after heating to allow the flavors to meld. A popular menu item featured in BRUTUS! It will take a little time.

Stir-fried fresh seafood such as shrimp, squid, and scallops with fragrant Thai miso.

The authentic chef knows the best cooking method. Please request the level of spiciness.

The unique flavor of shrimp that has been salted and fermented is favored by Thai cuisine enthusiasts. Stir-fried with seasonal Thai vegetables.

A specialty of Chiang Mai and Kitahorie. Yellow egg noodles are half fried and half boiled, mixed with condiments to taste, and served in a light coconut-flavored curry soup. The wide fresh noodles are continuously improved through a unique manufacturing process.

Sweet and sour Thai stir-fried noodles made from rice flour. The texture is different. Mix in the fresh bean sprouts while they are hot and enjoy.

Spicy senlek made with lemon and fish sauce, stir-fried ba mee prik king with red curry and homemade fresh noodles. Thailand is a noodle kingdom with countless menu options, including keema o shanghai stir-fried with herbs and served with very spicy glass noodles.

A classic Thai dish featuring green coconut curry with green chili. Delicately rich and well-balanced, it is very delicious. Chicken/Fish/Beef/Seafood

Chicken, fish, beef, seafood - the chef introduces delicious Thai curries from all over Thailand, changing daily.

Fresh pineapple, shrimp, chicken, the aroma of Thai curry powder, and a good relationship with cashew nuts. *The presentation may vary.

Crispy lettuce and crab meat are removed from the shell for easy eating. *Presentation may vary.

A staple food of the Chiang Mai people that pairs well with spicy dishes such as Kantok (Nam Prik, Larb), Som Tum, and Gai Yang. It takes a little time to steam.

(Reference Example) Saku <Cold Tapioca in Coconut Milk with Seasonal Fruits>

It seems that this fruit was believed to have significant medicinal properties, bring good fortune, and possess spiritual effects, and it was treated with respect. *Presentation may vary.

Soft and rich in milky flavor, it spreads throughout your mouth with a subtle sweetness. The presentation may vary.

The red has a light body with a moderate acidity characterized by spiciness. The white is dry with plenty of minerality and tropical notes. It pairs excellently with Thai cuisine!

The 'Clásico' expresses the style of Codorníu, a winery favored by the Spanish royal family. It has a pale straw color. The aroma of citrus fruits from traditional grape varieties and almonds from bottle aging create a wonderful balance with delicate bubbles, resulting in a soft dry Cava. A convenient 200ml size for easy drinking!

This is a 'sakura-colored' rosé wine perfect for the upcoming season! It has aromas of red berries and black pepper, with a subtle sweetness that allows you to enjoy an elegant finish.

Using carefully selected Thai tea leaves, served in the original Chedi Luang elephant pot. Enjoy the elegant style of Thailand. (Dinner time)

The Lamint Tea (Cha Lamint) company, a pioneer in tea cultivation in Thailand, was the first to establish tea plantations and a tea factory in the Kingdom of Thailand. It is the only domestic tea manufacturer in the country that owns an internationally certified organic tea plantation for Assam tea cultivation, ranking among the top in domestic market share.

Namkin (Thai ginger tea) (HOT/ICE) - A Thai tea with a remarkable sweetness and ginger flavor (with condensed milk) (HOT/ICE) - Made with red leaves native to Thailand

Alcohol 4.7%, characterized by a rich and bitter taste

Alcohol 5.5%, characterized by a smooth taste and aroma

275ml Alcohol content 5% A rare wine cooler produced in Thailand. Bright golden color with a faint sweet aroma and a refreshing aftertaste.

275ml, Alcohol content 5%, based on rosé wine, characterized by a glamorous and fresh aroma reminiscent of red roses and strawberries. Subtle sweetness.

(non-alcohol) Refreshing and elegant citrus flavor of Mandarin Chiang Mai. Noble orange salad from Asia, high-quality mango, and flavorful green banana, with a good match of pineapple. (Alcohol) Snow Beer (Chedi Luang's popular beer cocktail) [Mango / Mandarin / Passion Fruit / Pink Grapefruit]

Mekong is a local liquor named after the Mekong River, the largest river in Southeast Asia. It is primarily made from rice and sugarcane, and pairs exceptionally well with Thai cuisine. ◆ Glass (on the rocks, highball, water mix) Bottle (750ml)

(Glass) (700ml bottle) Brought to Ryukyu during the Ayutthaya period, this shochu is also known as Thai shochu. Its smooth and gentle taste is popular.

Chardonnay Yarden [Israel] is the birthplace of Christianity and, in fact, the birthplace of wine as well. Ripe pear, lemon, pineapple, oak,