Accompanying the good news about Chiang Mai's plan to soon reopen to international visitors, another exciting opening we look forward to visiting is this new restaurant called Ging Grai.
Ging Grai is Supanniga's Thanaruek "Eh" Loaraovirodge's new endeavor in Chiang Mai. One of the founders of Supanniga and Somtum Der restaurants, who's decided to move to the northern capital for a slower-paced life, has decided to branch out his passion for Thai cuisines under his very own food venture Isan Jantra Group. Apart from taking the name for grai tree (aka a sea fig) that signifies his family history, Ging Grai also focuses on serving Thai regional cuisines from four main regions while sourcing ingredients from both local and international producers.
Some of the main features you can expect include grilled catfish in northern-style curry paste, spicy papaya salad with fermented rice noodles from Isan, fried baby spareribs with fish sauce from the central region, and jellyfish with sweet fish sauce from the east.
To complement a wide range of delectable servings, the restaurant also creates a line-up of blended tea and mocktails that uses exotic herbs, such as chamuang leaves and galangal.
It's no complete feast without a grand dessert to wrap up the good time here. Ging Grai proudly presents the "innovatively designed" sweet treats made by talented young chef Max Whittawat who once honed his skills from a New York dessert bar. The highlights are krayasart (caramelized peanuts) cheesecake, coconut and sweet corn panna cotta, and Thai pancake with mango sticky rice.
Ging Grai is now open daily on Soi Nimmanhemin 11, and you can also check out its online shop via the official website here.
