Chiang Mai Danforth

Khao Soi

The restaurant's centrepiece — a coconut-curry broth over soft egg noodles topped with crispy fried noodles, a signature of Northern Thailand that the kitchen treats as a point of pride

Pad Thai

A reliable, wok-tossed benchmark — tamarind-forward with good char and the usual condiment caddy for personalising heat and sweetness

Green Curry

Coconut milk-based and fragrant with Thai basil, served with jasmine rice — a crowd favourite that regulars often pair with an extra order of roti

Tom Yum Soup

Lemongrass and kaffir lime fragrance comes through clearly in the broth — sour and spicy with enough heat to justify the name

Massaman Curry

Rich, slow-cooked curry with potato and peanuts — milder and sweeter than the green, good for those who want depth without serious heat