In the leafy San Phi Suea district, about 15 minutes north of the Old City by car, chef Prapatsorn “TuTu” Na Chiengmai has quietly built a reputation for warm hospitality and seasonal Thai food. Set in a house overlooking rice paddies and a garden, the chef’s table-style restaurant offers a rotating menu based on what’s growing nearby and what guests are in the mood for. Expect dishes like crab salad with mixed fruit – mangosteen if it’s in season – and fragrant curries made from just-harvested herbs. The Ubud-like setting is tranquil, and the seating is limited, so reservations are essential.
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