Chiang Mai Kitchen

Chiang Mai Kitchen is still one of Oxford’s best kept secrets, hidden down a Tudor alleyway off Oxford High Street. Turn down past The Wheatsheaf Pub and you’ll find it, set up in 1993 in Kemp Hall which was built in 1637, original fireplace still intact.

But for anyone who likes their Thai food, it’s a staple, reigning supreme for over 30 years, its fans treading the well known path to its historic door for an authentic Asian offering. 

Still an impressive building, spread out over several floors and rooms, it’s not unified as such, but you can blame the 17th century layout for that. However, it’s enormously popular, and we were glad we booked when we arrived in the full dining rooms on a cold, wintery day, for a pre theatre lunch.

The group dining area at Chiang Mai Kitchen with its 17th century fireplace

Because Thai food always blows those bleak cobwebs away; the spicing, colour and novelty of its vibrant flavours, textures and hint of chilli just what we needed.

‘Then something slightly more adventurous – Kung Pad Prik Pao sweet chilli prawns with cashew nuts, spring onions and sweet chilli paste’

So there we were, multiple generations, some eating Thai for the first time, perusing the extensive menu with some crispy prawn crackers and chilli dip, trying not to opt for our favourites, the classics, to be a bit more imaginative and failing dismally.

Kom Ka soup at Chiang Mai Kitchen

Some Tom Ka soup then (£8) – that velvety, piquant, creamy blend of galangal, lemongrass, chilli, kaffir lime, and coconut milk that strokes your soul, the mushrooms like pert little buttons. I’d go every lunchtime just for a bowlful.

The Thai Green Curry (£12.50) is always a must because it’s such a great sounding board of a Thai restaurant, here served with tiny Thai aubergines, bamboo shoots, lime leaves and fresh chilli, the bowl bursting with flavour and ingredients, no stinting here, even though the prices are really reasonable, the rice light and fragrant.

green curry at Chiang Mai Kitchen

And a Pad Thai because it’s always life enhancing, filling and another firm favourite; that mix of saucy noodles, egg, peanuts and beansprouts hard to beat (£12.50)

don’t get the winter blues, just head down to Chiang Mai Kitchen for some culinary TLC

Then something slightly more adventurous – Kung Pad Prik Pao sweet chilli prawns with cashew nuts, spring onions and sweet chilli paste (13.50) which definitely packed a punch, the chilli hitting the back of your mouth, offset by the generous seafood, sweet sticky sauce and the crunch of nuts and onions.

The prawns, Pad Thai and green curry at Chiang Mai Kitchen

The service was swift and immaculate, the food arriving imminently, perfect for a pre-theatre timespan, and the family run business’ attention to detail was evident. They care.

So don’t get the winter blues, just head down to Chiang Mai Kitchen for some culinary TLC.

Go to https://www.chiangmaikitchen.co.uk for more details