Best Chiang Mai Food Tour for Foodies (Beyond Pad Thai!)

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Quick Facts About A Chef’s Tour’s Chiang Mai Food Tour

Here’s everything you need to know to get started with “A Chef’s Tour” in Chiang Mai:

• Cost: $59 USD. For the best price, book directly on A Chef’s Tour website.

• Duration: Approximately 4 hours of culinary exploration.

• Start Time: 10am (lunch tour) or 5pm (dinner tour)

• Number of Tastings: Enjoy between 15-20 different tastings (water included).

• Group Size: The tour accommodates a maximum of 8 guests to ensure a personal experience. There’s a minimum requirement of 1 guest to conduct the tour.

• Meeting Point: Wat Lok Molee, conveniently located a block from Chang Phuak night market, just across the moat from the Old City. Easy to find, and you can park your scooter inside.

• Accessibility: The tour involves very little walking, including walking through a local market, but participants will need to get in and out of a traditional rod daeng truck and sit on low stools.

• Dietary Restrictions: This food tour in Chiang Mai is not suitable for vegetarians as most dishes include meat and fish. Accommodations can be made for those who are gluten-sensitive (note some sauces may contain gluten) and lactose-intolerant (Northern Thai cooking rarely uses dairy). Unfortunately, a pork-free option is not available.

• Tipping: Tips are not expected.

• Lunch Tour Note: The lunch version of the tour includes khao soi, a traditional lunchtime meal in Northern Thailand.

Why “A Chef’s Tour” in Chiang Mai Stands Out

As a food-obsessed traveler, I’ve taken food tours all over the world. They’re one of my favorite ways to get to know a new place, plus they tend to be more social tours, perfect for solo travelers like me.

This food tour in Chiang Mai is one of the best food tours I’ve ever taken–believe me, that’s saying something!

Joining “A Chef’s Tour” in Chiang Mai is like unlocking a secret culinary map of the city. Seriously, after so many months of living here, I thought I had tried a lot of Northern Thai dishes, but I was only familiar with the first two stops!

From the start, the knowledgeable and passionate local guide Moui introduces you to an array of dishes that are pillars of Northern Thai cuisine but rarely encountered on the typical tourist path. These aren’t places you’ll find on the Michelin food guide.

Moui isn’t just a guide! She’s a local aficionado of Northern Thai cuisine with over two decades of experience in the region. Her background in culinary arts and her deep personal connections with local vendors enrich the tour with stories and insights that go beyond standard guidebook knowledge. 

With Moui, you’re not just trying good food–you’re learning the who, what, and why behind each dish.

For instance, you’ll learn about the historical trade routes that introduced certain spices to Northern Thailand and how these have been incorporated into local dishes over centuries.

Moui’s storytelling connects each dish to its roots in the region’s culture and history. As someone who has lived in Chiang Mai for nearly eight months, I was surprised to discover so many new flavors and stories at places just around the corner.

Her personal touch makes the tour feel like you’re being shown around by a knowledgeable friend rather than a scripted guide.

One of the highlights of this Chiang Mai food tour is visiting a local wet market and a night market, where Moui helps demystify the busy stalls filled with exotic fruits, spices, and other ingredients. 

The tour also makes commuting between eateries an adventure itself, as you hop on and off the traditional rod daeng trucks that are iconic to Chiang Mai.

Beyond just eating, you’ll come away with practical tips on how to navigate local menus, order dishes, and even some pointers on eating etiquette that will boost your confidence in exploring Thai cuisine on your own. She taught me how to incorporate fresh herbs into every bite, just like the locals do.

I wish I had taken this tour on my first day in Chiang Mai because it gave me a much better understanding of the city’s history, culture, and food scene.

If you’re looking to experience Northern Thai culture through its food, “A Chef’s Tour” is a perfect start.

What to Expect on “A Chef’s Tour” in Chiang Mai

The food tour kicks off at Wat Lok Molee, an iconic temple just across the moat from the Old City’s North Gate, one block away from the busy Chang Phuak night market. Try to get there early so you have time to explore the temple before the tour.

After a warm welcome from Moui, your expert local guide, you’ll start the tour off with a bang at the Cowboy Hat Lady’s stall, made world-famous by Anthony Bourdain (pour one out for Tony). This is just one of at least five different stops you’ll make along the tour.

To be honest, I have eaten the Khao Kha Moo (slow-braised pork served over rice) before, as it’s one of the most famous food stalls in Chiang Mai. The first time I went, I wasn’t all that impressed. But Moui requested our portion of pork be a less fatty selection, and that made all the difference! I didn’t know you could do that.

The stall serves 250 kilos of pork knuckle a day. It’s slow-cooked for 7 hours and seasoned with Chinese five-spice flavors that are not common in Thai cooking. It’s usually served alongside a boiled duck egg, which is creamier than a chicken egg.

You’ll discover fascinating stories, like how the stall’s owner adopted her signature cowboy hat as a practical solution to the harsh lights, never anticipating it would become her trademark.

This is the type of information you’ll learn from Moui! 

She also explained to us that locals don’t often cook at home anymore. Farmers used to come home from a long day in the fields and eat a home-cooked meal with their families, but since the 1960s, most people have worked in cities, so they eat street food. Thai kitchens are pretty basic nowadays for that reason.

You’ll also try several Burmese dishes, which have been brought over by many immigrants and refugees over the years and are now a staple of Northern Thai cuisine. 

My favorites were the pork curry, spicy beef soup, and noodles. The spices used in the traditional water buffalo Laab were too intense for me, but I’m so glad I got to try it! 

The wet market tour and picnic were another highlight. No matter how many times I’ve explored Thai markets on my own, there’s nothing like exploring with a local. 

We tried all sorts of local fruits, veggies, sai oua sausage, and desserts. We also had the opportunity to snack on some crispy insects, which other guests enjoyed, but I declined (I have a bug phobia). 

Pro tip: Pace yourself! We easily tried 20 different foods over the course of an evening. I’m a big eater and rarely get full, but even I struggled at the end! 

The Flavors of Chiang Mai: A Blend of History and Culture

Chiang Mai’s food is deeply influenced by its history as the capital of the ancient Lanna Kingdom, which was founded in the 13th century. 

The Lanna Kingdom, encompassing parts of northern Thailand and Myanmar, had unique trade relationships and was less influenced by the central Siamese court, leading to a culinary tradition that incorporated local ingredients and techniques that differ significantly from those found in Central Thailand.

Here’s why the food here tastes so different: Chiang Mai was a crossroads for traders from all over Asia, which means the local cuisine got a little bit of Chinese, a dash of Burmese, and a sprinkle of local Lanna influence. 

The Chinese brought their noodles, woks, and love for duck and pork. They introduced soybeans, ginger, and tofu, spicing up the local dishes in ways you won’t find in the South.

And then there’s the landscape—unlike the lush coconut and palm sugar plantations of the south, Northern Thailand’s fields are filled with herbs and crops that lend a more herbal and slightly bitter flavor to its dishes. 

On this food tour, you’ll try Laab, made with water buffalo. That’s a local favorite, born from practicality—older buffalo that couldn’t work the fields ended up in the stew pot.

Even khao soi, that creamy, dreamy noodle soup you’ve got to try, has its roots in the past. Brought over by Chinese Muslim traders in the 19th century, this dish is a delicious testament to Chiang Mai’s place on the old trade routes.

FAQs About Food Tours in Chiang Mai

Final Thoughts: Why You Shouldn’t Miss “A Chef’s Tour” in Chiang Mai

Discovering Chiang Mai’s food scene with “A Chef’s Tour” is more than just eating—it’s a deep dive into the heart of local culture and flavors. 

At $59 USD, the tour offers incredible value, considering the wealth of knowledge, authentic experiences, and the sheer variety of foods you get to try.

It’s a great tour for solo travelers, too, since everyone is more open to making friends when their taste buds are happy!

Moui’s expertise makes each stop on the tour an engaging lesson in history and culinary arts. 

Choose the lunch tour to enjoy the iconic khao soi, or opt for the dinner tour to experience the Chang Phuak Night Market. Either way, you’ll explore Northern Thai cuisine beyond what most tourists experience. 

You’ll gain insider access to the best local spots, learn the subtleties of regional dishes, and get practical tips that will enhance your entire stay in Chiang Mai. 

Taking a cooking class in Chiang Mai is the perfect next step if you love exploring new places with your stomach. The Tom Yum soup I made in mine is the best one I’ve ever tasted!

Kick off your trip with ‘A Chef’s Tour’ and you’ll quickly discover why Chiang Mai has long been celebrated as a culinary capital of the region.

They also have top-rated tours available in Bangkok, Phuket, Bali, Kuala Lumpur, Hanoi, and Singapore!