Krua Jiang Mai

Restaurants · Watthana

125 24 Thong Lo, Khlong Tan Nuea, Watthana, Bangkok 10110

Rated 4.8/5 from 2327 reviews.

Data checked on 4 June 2026.

Order the khao soi first. The pork belly in hung-lay curry runs richer and deeper than the usual Bangkok-Chiang Mai translation, and the aong pu makes the case for Northern Thai paste work when it is done right.

You walk into a compact room where the smell of Northern spices settles before you sit down. The kitchen sends out khao soi, larb fried rice, and hung-lay curry from a menu built on Chiang Mai home recipes and traditional cooking methods. Ingredients travel from the North. Technique stays homemade.

The khao soi arrives in a bowl wide enough for the crispy noodles and the curry to keep their distance until you break them together. Pork belly in hung-lay curry, Northern spicy sausages, and aong pu crab paste make up the core of what people come back for. Stir-fried sweet leaf with egg, beef tendon, wagyu beef basil, and crispy pork fill out the rest. Most dishes cost 300 baht, generous portions that hold their value in the Thong Lo corridor.

The space runs cozy across two stories with a warm Northern Thai vibe that does not try to replicate a Chiang Mai guesthouse. Service moves fast. The kitchen does not hold you waiting. Outdoor seating opens when the weather cooperates, and a bar on site keeps the drink list straightforward. The room fills with groups, families, and solo diners who treat this as a neighborhood repeater, not a special-occasion room.

Dinner reservations are required. The booking line runs through phone and the usual platforms, and the system enforces it when the room is full. Parking sits a short walk away at Eight Thonglor if you drive. Open from 10AM to 1AM daily, so the kitchen covers lunch through late dinner without a mid-afternoon close. The menu does not rotate by season. What you see is what the kitchen has been sending out for years, and that consistency is part of the reliability people expect when they book a table here.