Long Chim Nola

Shiitake, water chestnut, carrot, topped with scallions, ginger garlic soy sauce.

Vegan. Purple yam, marinated, mushrooms, water chestnut, carrot, topped with scallions, ginger garlic soy sauce.

Butterfly pea flower glass noodle, mixed green. Tomato, onion, tossed in chili garlic lime dressing, topped with crunchy things.

Vegan. Roasted cauliflower florets, culantro, shallot, lemongrass, Thai chili, cilantro, toasted rice powder, tossed in spicy lime dressing, topped with crunchy onion, mint leaves, served with side veggies.

Chicken, Thai eggplant, zucchini, pumpkin, lemongrass, galangal, kaffir leaves, green chili, Thai basil, served with jasmine rice.

Most famous local street food of chiang mai province, rich, and flavorful slow simmered coconut based curry with chicken drumstick, and egg noodle accompanied by crispy noodle pickled mustard greens, fresh lime wedge, shallots, roasted chili oil.

Rich and flavorful slow simmered coconut based curry with marinated tofu and mushrooms, rice noodle accompanied by fresh lime wedge, shallots, pickled mustard green, roasted chili oil (vegan).

Thai style BBQ pork over rice, served with boiled egg and sliced cucumber.

Vegan. Slow simmered kabocha in sweeten coconut milk. Served warm.

Black rice pudding, scoop of that ice cream, caramelized pineapple, topped with roasted crushed peanut and condensed milk drizzle.

Vegan. Sweet coconut milk infused sticky rice and fresh mango.