Mae Hong Son

A rich and aromatic Northern Thai pork curry with Burmese influences, featuring tender pork belly slow-cooked with ginger, tamarind, pickled garlic, and peanuts in a complex curry paste with warm spices. Unlike most Thai curries, this does not contain coconut milk, allowing the bold flavors of ginger, tamarind, and masala spices to shine through. The curry is characterized by its thick, oily texture and a perfect balance of salty, sweet, and sour flavors.

A traditional Northern Thai dish of Shan/Tai Yai origin, featuring jasmine rice mixed with ground pork and pork blood, steamed in banana leaf packets. The blood infuses the rice with deep savory notes and a subtle iron taste, creating a unique and flavorful rice dumpling. This humble yet complex dish exemplifies the resourceful nose-to-tail cooking tradition of the region.