Chiang Mai Restaurant

Was a great experience wonderful friendly staff
And great food
You simply must try it

After hearing and reading such good reviews, I was quite disappointed with this place.
First, it’s tiny. No bigger than a small Brooklyn apartment living room, maybe 10 – 15 people can squeeze into the dining area. We were told 15 – 30 minutes for a wait time, it turned out to be over an hour. Ok, fine, we got a drink at the bar across the street.
The food is ok at best. While the flavor combinations were good, the food itself was just average at best. We were served rubbery chicken wings and squid, shrimp overcooked and so hot that it made peeling the head and shell off nearly impossible (not to mention I feel that the head should be severed by the restaurant, not the customer… lazy!). We did get a pork curry with sticky rice that was good, very good spice level. We had a few other appetizers on the table, none were particularly good and very unmemorable. The service was very good, although one server spoke no English, so trying to decipher what he was telling us was impossible, we had to ask the female server to tell us what he said.
I can’t say I am very familiar with northern Thai food, but I do not remember any food being this uninspired on my trips to Thailand in the past, so the «authentic» label they give themselves seems a bit overplayed. It’s more like code for «add a bunch of exotic spices Brooklyn hipsters can rave about and dump it on some badly cooked food». There are too many good Thai restaurants in NYC to get away with that gimmick. I’d recommend a trip to Jackson Heights for some real «authentic» Thai food.

Holy s**t is this place amazing! I have never eaten Northern Thai before and I just loved it. The flavors were so clean and the ingredients just had a wonderful harmony. We started with Tum Kanoon, which was young jackfruit and shredded pork belly mixed with curry paste, kaffir lime, lemongrass and chilis. The server warned that it was very spicy but I found it to be on the medium side; very pleasantly spiced but not hot. It was so delicious that I will be dreaming of it tonight. The grilled head on prawns were large and succulent: just the right amount of char. We also tried Kang Hung Leh, a hearty stew of pork belly and shoulder with ginger shreds, that came with a side of vegetables and sticky rice to sop up the yummy broth. Portion sizes are pretty big and we were so stuffed we could not finish the stew. I am so happy to have leftovers for tomorrow! There is a quite extensive beer & wine menu and it was all well priced. Husband tried a Japanese Heffeweisen that he liked very much. The space itself is lovely. This is only a pop-​up but I really hope they either extend the run or get a permanent home because I want to eat here again and again!

After a long day bottling gin in Red Hook, Lee M and I set out for some Thai food in the neighborhood.(I wanted to just say «Hood» but it sounded so wrong.)a few minutes on Unilocal and we had our spot… Northern Thai Chiang Mai was highly recommended, close by and only half of the 12 or so tables were filled when we arrived. A bit buzzed from our recent whiskey tasting at the distillery, we started with a beer. Because the lighting was so dim and because I didn’t bring my reading glasses, Lee did the ordering and hit the nail on the head !! It’s always hard to choose when you would really like one of everything.
Starting off with some spicyyyyyyy Tum Mamuang… a green mango salad that we rolled up in betel leaves. My mouth is still buzzing with a gleeful burn that really sneaks up on you ever so slowly.
Khoon Yang and Pla Muk Yang came next…3 grilled prawns (yes, heads on) with spicy garlic and lime sauce and sweet peanut chilly sauce and grilled squid with the exact same sauce. I felt that the squid was rubbery and would not order it again… I think I am used to Tapas which tends to grill at a higher heat, searing a bit more. And lastly, a fantastic Kang Hung Leh, pork belly and shoulder curry with garlic, ginger, shallot and cane sugar served with salty rib tips and sticky rice, some greens and endive. Perfect for scoopin and the rice perfect for sopping up the curry. It’s a tiny place… but felt spacious and cozy. And it hit the spot !!

Although this restaurant is a bit hard to access if you’re not a local and don’t have a car, I highly recommend the trek out to this place. I spent a week daydreaming about their food after my first experience.
This restaurant serves northern Thai cuisine, which (IMO), is a refreshingly different take on the usual American Thai food.
Appetizer: Krabong– crisped nicely, decent portion size, definitely worth ordering
Main: Khao Soi– rich creamy and flavorful broth with thick egg noodles; portion is pretty huge and can definitely be split/​shared (just order more apps: P)
I’ll probably return to this place when I gather enough patience for the G train (but probably more because I still daydream about the Khao Soi)

The spices were authentic and the dishes were tasty. We ordered the Nam Prik Ong which tasted lovely, just like I’ve had many times in Chiang Mai. The Squid Yang tasted great with a tangy and spicy chili sauce to accompany the Yang flavoring sauce. I thought the squid was tender. I cannot believe I didn’t not order the gai yang for the 1000^th time. The Mango salad had great flavoring but the portion size was tiny. I think som tom has more texture and things to enjoy than mango salad.

Who would have thought that one of the best Thai food in NYC is in Red Hook, alongside seafood, BBQ joints, and sports bars??? Thanks to a quick Unilocal search on the bus, we found ourselves seated in this small but cozy restaurant as soon as we hopped off, and soon salivating over the menu items.
As the restaurant name suggests, Chiang Mai specializes in Northern Thai cuisine which is notable for a love for pork and seasonal ingredients. Coconut milk does not feature prominently. Don’t expect to find curries of multiple colors and Pad Thai here…
We started with Tum Kanoon: jackfruit with minced pork belly, mixed into a blend of Thai spices — lemongrass, lime, and kafir with a side of pork rinds. I had expected a more pronounced hint of jackfruit, but oh my. I must warn readers that this dish was SPICY! Even my seasoned Korean tongue could not handle each bite without reaching for the glass of water. Had it been less spicy. It would have been more enjoyable.
For my main dish, I chose the vegetarian option of Tofu, Mushroom, and Eggs stew with Chinese five spice. Thankfully, after a spicy kick in the butt from my appetizer, this dish was a welcome relief. The aroma of anise seeds and the other four spices were perfectly folded into the non-​meat proteins in the hearty and mildly sweet soy sauce-​based broth. There were three different kinds of tofu and five different kinds of mushrooms, each bite teeming with great flavors.
I am still awarding the restaurant five stars for authenticity. I would love to return to try the fermented pork dish, as well as the pork curry… I would say that this restaurant alone is worth the trek into Red Hook on M61, for this manhattanite.

Miss A and I took a hooky day yesterday which was awesome. We decided to hit up this place for lunch and it was really fantastic. We were the only ones in there for lunch so, i was nervous they weren’t going to bring their A game but, that was unwarranted.
The wine list here is really nice for any restaurant. Prices are reasonable and options are varied. We opted for a really nice Spanish White, a Godello @ $ 40. A lovely pairing with our dishes:
We started with the Tum Kanoon: Jackfruit salad with pork belly, kaffir, lemongrass, and pork rinds.
This was so freaking good. Stewed pork belly threaded with tons of lime leaves and lemon grass. It was spicy and tart and rich. While there was not a strong Jack Fruit flavor, it was very well balanced a little cilantro with each bite took it to the next level. We loved this dish and it went so well with the wine
Mango salad: The fish was grated on to the mango. The menu says served with Bettle leaves but, we got regular lettuce. Mango was fresh, the dish bright… A very nice version:
Jim Som Mok? This was the fermented pork parts with rice… While it was very good and I loved fermented pork, this was our least favorite dish. Still very nice but, all the other dishes were home runs and this was a very healthy double.
Three really lovely head on grilled shrimp. Beautiful shrimp, interesting dipping sauce. One was like a soy tamarind while the other was a fish sauce chili garlic. We both liked the chili garlic. Just very well done shrimp
The sausage here is fan freaking tastic. It’s almost like an encased curry. It’s very coarse and there is a ton of stuff in it. Served with a pâté of sorts that didn’t excite me. But, the sausage kicks butt.
Khao Soy:
You know a dish is good when in the middle of eating it, you order one to go. We were hesitant about ordering this as when we went to Khao Soy, we felt this dish was the least successful. Here it was the highlight. Or, one of them as there were three spectacular dishes. But, this was so rich and seasoned. The chicken was perfect pieces of leg meat. It was in this coconut broth. Oh my, i would have it for lunch today if I could.
Staff was really nice, the space was comfortable. I really love this place.

Absolutely incredible and authentic northern Thai. I try to switch it up every time and I have yet to be disappointed.
You can tell the waitstaff is just as thrilled to be serving you this cuisine as you are to be eating it.

Great, uniquely flavored Thai food.
We stopped by as a group of 3 on a Sunday at 1, and we didn’t have to wait at all. For our meal, we had the khao soi noodles, the pork belly and pork shoulder curry dish, the herbal pork sausage, and the ground pork with sticky rice. My favorite was the egg noodle soup, with a very hearty soup that had great flavor that you could dip the sticky rice into as well, while the chicken legs in the soup were also very tasty and tender. The sausage was not like your ordinary Asian sausage dish, definitely a more leafy than meaty flavor but still pretty good. The pork curry dish was also very good, with a hearty sauce and tender meat all abound. The service was pretty helpful with explaining the dishes, and it’s not very expensive at all for a unique Thai meal.
It’s a bit out of the way to get to for almost anyone living in the NYC area, but if you find yourself here, it’s definitely worth the stop.

Went with a friend who is from chiang mai and she said the food is super super authentic
I enjoyed the chicken Dish and mango salad
The food is well spiced and flavors bold and fiery!
Definitely go if you love spicy authentic Thai food and are not afraid of all parts of the pig.
A restaurant for the adventurous palate!!!

I’m from the north of thailand, this place is very authentic! don’t missed it! The food is amazing and the place is so nice.

First time Thai eater, great food and greater staff
Love the atmosphere of the place
Very nice evening, thank u !

I saw this place pop us as new on my Unilocal feed, and I decided to try it out since I live close by. It was super good! I don’t even remember the exact name of what I had, but the meat was very tender, flavor was amazing, and it was in a soup/​phở type dish. I also got a thai iced coffee which was amazing. I’ll be back and when I do, I’ll update review the names of the dishes.

Best. Thai. In. New York City.
For those who are only familiar with Westernized Thai food may find this place too spicy or over flavored. But for those who miss the food you had during your trip in Northern Thailand, this is it and forget PokPok’s Kaosoi. This place is way better. I also love their appetizer such as the sour pork, sautéed jackfruits+pork ears, and spicy sausages.

Wow. Amazing authentic thai cuisine after kao soy’s decline. Service was excellent, prompt. The staff informed me exactly how the dishes are eaten in thailand. I had the green mango salad and the khao soi. Delicious flavorful and satisfying. I will definitely be back.

This spot belongs in the class of NYC’s top Thai joints. It’s every bit as good as more established spots like, say, Somtum Der, Chao or Pok Pok.
The nam prik ong (pork-​tomato-​eggplant dip, $ 8) packs a spicy wallop that’s tamed by slice of cool, crisp chayote. The kang hung leh (curry with pork shoulder and pork belly, $ 15) is fiery and full of lots of tender protein and blubbery goodness. The tum mamuang (green mango salad, $ 8) is a vibrant, fishy, stingingly spicy wonder that will haunt your dreams.
Ambiance is also killer, whether in the open-​air garden or the playfully decorated dining room. To top everything off, the staff is really nice and there’s a solid roster of beers and wines.
P. S. We showed up around 5 on a Saturday and were the first diners to arrive, but the place was getting close to filled up by the time we left an hour later, so a reservation is probably smart.

Gracious service to guide you through one of the most inventive, authentic Thai restaurants to grace the borough of Brooklyn.
Especially enamored of the Jin Som Mok. Only for omnivores, but the combination of salty, sour, peanuts, pork and ginger will rock your tastebuds.
Tim Kanoon was recommended by our server– heat, but not too much. Jackfruit and lots of tastebud surprises. Their pla muk yang comes with two levels of sauces. The seasonal steamed fish, Pla Nueng See-​Ew has a broth that is heavenly, mellow and rich.
Believe the hype. Bring your friends. We need this in Brooklyn.

Stopped in to Chef Kanlaya’s New restaurant, a warmer and more intimate spot.
I had the Sai Oua Chiang Mai Sausage.
I couldn’t chew it because it melted in my mouth… no lie.
Had a great time. Saw some Thai people eating as well (always a good sign).

ILL BE BACK!!!

A few months ago our favorite restaurant changed almost the entire staff and nothing was in the same universe as the food from the original crew. We walked home from Red Hook feeling very depressed and we were grateful to have eaten there as often as we did in the short amount of time that we knew about it.
We are elated that the same staff that left has now opened this new restaurant and it is FANTASTIC!
We are so happy that the best dishes from the former restaurant are back and even better than ever — especially the Khao Soi! We didn’t think this could ever be improved, but yes — it really is better than ever. The Krabong (papaya, taro, & banana blossom fritters with spicy vinaigrette sauce & sweet peanut chili sauce) is also a dramatic improvement over the original dish (which was a must have!)
And then there are the new dishes that we tried like the Moo Ping (grilled pork skewers) & Look Chin Ping (grilled beef meatballs with sweet tamarind cilantro sauce) that are new masterpieces. Both were so delicious and had multiple notes of flavors.
In short, if you want an amazing meal — go here. We will be back again and again and again!