The menu at Ging Grai expands four regions, with recipes from Khun Eh’s families rarely found in other regional restaurants and the use of young grai tree leaves, a seasonable local vegetable called pak lieb in central region, pak huerd in the North, and pak hierd in Isan. The pink and green leaves can be enjoyed with coconut milk in various ways. For northern dishes, there are highlights like ab pla duk (grilled catfish in curry paste), kanom jeen nam ngiaw (fermented rice noodle with spicy pork rib sauce), and larb nuer (Northern style larb with pig’s blood). The signature dishes from Isan cuisine also are unique ones like tum sua (spicy papaya salad with fermented rice noodle), gaeng om gai (spicy chicken thick soup), and larb pla tong (Chitala fish larb). Savory dishes from central region are kanom jeen sao nam (fermented rice noodle with coconut sauce), sikrong moo tod nampla (fried baby spareribs with fish sauce), and goong kratiem pad kai khem (stir-fried shrimps with garlic and salted egg). Not-easy-to-find eastern dishes like maeng krapoon nampla whan (jelly fish with sweet fish sauce), yum pla   

The North

  • Gaeng Hung Lay (Pork Belly Curry)
  • Larb Nuer (Northern Style Larb)
  • Aeb Kai Pla (Spicy Fish’s Roe in Banana Leaf)
  • Aeb Pla (Seasonal Fish Grilled in Banana Leaf)
  • Kanom Jeen Nam Ngiao (Rice Vermicelli in Spicy Traditional Lanna Curry)
  • Phak Chiang Da Phad Kai (Local Vegetable “Gurmar” Stir-Fried with Eggs)
  • Naem Mok Kai (Pork Meat and Pork Skin with Eggs Fermented in Banana Leaf)
  • Jin Nuang Nam Prik Kha (Lanna Local Galangal Chili Paste Served with Steamed Chicken)
  • Sai Ao (Northern Thai Sausages)
  • Pla Boung Nam Prik Num (Sun-Dried Deep Fried Fresh Water Local Fish Served with Famous Lanna Green Chili Paste and Seasonal Vegetables)

The Northeast

  • Larb Pladook Yang (Isan Style Spicy Grilled Catfish Salad)
  • Nua Yang Jim Jaew (Grilled Premium Local Beef with Isan Chili Dip)
  • Pla Dook Yang (Grilled Catfish served with Isan Chili Paste)
  • Somtum Poo Plara (Spicy Papaya Salad with Field Crabs in Fermented Fish Sauce)
  • Tum Sua (Green Papaya Salad Mixed with Rice Vermicelli, Fermented Fish Sauce, and Local Isan Herbs)
  • Tum Thai (Original Thai Spicy Green Papaya Salad with Somtum Thai Sauce)
  • Gaeng Om Gai/Pork (Chicken or Pork Soup with Isan Herbs filled with Fermented Fish Sauce)
  • Larb Pla Tong OR Mok Pla Tong (Clown Knifefishes Mixed with Local Isan Herbs Grilled in Banana Leaf)
  • Nam Tok Nua/ Moo/ Gai (Spicy Isan Beef/Pork/Chicken Salad mixed with Chili Paste and Pounded Grilled Sticky Rice)
  • Sai Grok Isan Tod (Fried Isan Style Pork and Rice Sausages)

The Central

  • Kanom Jeen Nakprik (Rice Vermicelli with Ayuthaya Sweet and Spicy Chili Paste)
  • Tomyum Goong (Family-cooked Tomtum Prawns in Coconut Milk or Clear Soup)
  • Kanom Jeen Sao Nam (Rice Vermicelli By-The-Side with Pineapple, Pounded Dried Shrimp, Local Vegetables, and Mixed with Coconut Milk)
  • Tod Mun Pla Kraai (Deep Fried Knifefish Cakes Served with Chili Sweet Sauce)
  • Peek Fai Tod Takrai (Chicken Wings Deep-Fried with Lemongrass)
  • Si Krong Moo Tod Nampla (Fried Chopped Pork Ribs Mixed with Local Fish Sauce)
  • Gaeng Jued Taohu Moo Bachor (Clear Soup with Tofu and Minced Pork Balls)
  • Phad Kraprao Goong/Nua/Moo (Stir-Fried Thai Sweet Basil, Garlic, and Chilis, with Prawns or Beef or Pork)
  • Goong Gratiem Pad Khaikhem (Stir-Fried Prawns with Garlic and Salted Eggs)
  • Tao Jiew Lon Pak Sod (Preserved Soy Been and Minced Pork Dip with Fresh Local Vegetables)

The East

  • Moo Cha Muang (Pork Neck Curry in Sour and Sweet Trad’s Chamuang Leaves)
  • Gaeng Pa Pla Hed Khon Tua Fakyao (Spicy Red “Jungle” Curry Mixed with Eastern Thai Local “Sand Whiting Fish” and String Beans)
  • Maeng Gaproon Nampla Wan (Sweet Fish Sauce Paste with Steamed Jellyfish)
  • Pla Grabok Tom Som (Chili and Tamarind Boiled with Mullet and Local Vetgetables)
  • Kao Gieb Namjim Pu (Steamed Flat Noodles with Chili Crab Meat Dip)
  • Pla Hedkon Tod Gratiem (Sand Whiting Fish Deep Fried with Garlic)
  • Pladook Talay Phad Cha (Stir-Fried Sea Catfish with Chili and Finger Roots)
  • Ka Lum Plee Tod Nam Pla (Stir-Fried Chinese Cabbages with Fish Sauce from Trad)
  • Pla Muek Dad Diew (Fried Sundried Squids)
  • Yum Pla Sala Kem Tod (Eastern Sea Fish Sun Dried and Fermented with Salts Over with Spicy Chili, Red Onions, and Premium Fish Sauce)

กิ่งของต้นไกรที่แตกออกไปไกลมากกว่าที่เคยเป็น ด้วยรากไกรที่แข็งแรงและชอนไชลึก กว้างขวางไป ทั่วแผ่นดิน” คุณเอ้ ธนฤกษ์ เหล่าเราวิโรจน์ (ผู้ก่อตั้งกิ่งไกรและอีสานจันทรากรุ๊ป)


   18 ซ.นิมมานเหมินทร์ 11,
ถ.นิมมานเหมินทร์ , สุเทพ, เมือง, เชียงใหม่,ประเทศไทย 50200 


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