Chef Kongwuth 'Kong' Chaiwongkachon's Northern Thai menu feels like a documentary of the region's food culture. Complex dishes carry seasonal, richly Northern flavours from Chiang Rai and small producers. The dining experience starts at 6:30pm, lasting for over three hours, with 12 diners finishing together at a padauk counter. Burmese fermented tea leaves, Nan black pork, Shan-style fried pea cake, and lesser-known sweets feature. There’s plenty to discover for all.