This open sided restaurant is part of the Santichon Chinese Village, about 12 km from Pai in north west Thailand.
We had the signature dish of a pork hock braised in broth with star anise and soy sauce seasonings. We mopped up the gravy with steamed Chinese buns.
We also had a sea weed soup with tofu and Chinese dumplings and a plate of stir fried Chinese greens.
A curious offering was thin strips of dried goat meat, wrapped in very thin bamboo strips and deep fried. They were oily and hard to unwrap from the bamboo.
While the meal filled our hungry stomachs it was nothing to write home about.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.