A Few Tasty and Reasonably Priced Farang Restaurants : By Chiang Mai Ken

This food review is for the people of Chiang Mai who like tasty, reasonably priced farang food. I am a retired American who has lived in a few spots in the world with good food – Hawaii (31 years), San Francisco (20 years), Tokyo (12 years), New York City (2 years) and Seattle (1 year). I’ve been residing in Chiang Mai for almost 4 years, love to cook, but, because of the quality of ingredients available in our Land of Smiles, I  have found it too challenging to prepare foods to have the taste I have become accustomed to. So it has almost become a hobby of mine to find good tasting farang foods and I wanted to share my experiences with you for a good taste at reasonable prices. By reasonable, I mean not more than 200 baht ($6 US) per entrée.

The first restaurant I am covering is the Salsa Kitchen, which serves primarily Mexican food, followed by Mad Dog, for its New Zealand Lamb dinner.

The Salsa Kitchen This Mexican restaurant is located on Huay Kaew Road, near the Kad Suan Kaew Shopping Mall, across from a Shell gas station, where parking is free for customers. While The Kitchen serves traditional Mexican dishes, like enchiladas, chimichangas, burritos, fajitas, quesadillas and tacos, their signature dish, in my opinion, is their Ribs-Classic. The meat is so juicy and tender; it practically melts in your mouth – absolutely delicious! You get a mixed green salad, a very sweet corn on the cob and a home-made potato salad, all for a reasonable price of 189 baht ($5.75 US). The serving is so generous that I will often split it with my dining companion or take half of it home for lunch the following day. For their full menu, visit: www.thesalsakitchen. com Telephone: 05-321-6605. Open daily, 11am-11pm. For home delivery, call Meals on Wheels 4 U (084-608-6661 or 2).

Next is Mad Dog: This is a restaurant/bar (non-hostess) located on the inside of the moat (eastside), across from Loi Kroh Road, which goes further east from the moat, toward the Night Bazaar. I’ve always told friends and visitors that Mad Dog has the best breakfast in town – The Super, that includes a fruit juice, tea or coffee, 2 eggs any style, bacon or sausage or ham, home fried potatoes, sautéed slices of tomato and mushrooms, toast, butter and jam, all for 100 baht.

I just recently tried their New Zealand Lamb dinner, which was excellent! The tender and tasty slices of meat are covered with delicious brown gravy, served with steamed vegetables (string beans and carrots), potatoes and a mint sauce, very reasonably priced at 195 baht.

One of my friends shared his plain pizza, an 8” thin crust pizza, with just a tomato sauce and cheese, and it was also excellent, at 115 baht. I’d say the best pizza I’ve had in Chiang Mai!

For their full menu, go to: .com Telephone: 05-327-3002. 19/1 Moonmuang Road. Open Daily 8am-12pm. You may also get home delivery from Meals on Wheels 4U.

Bon appétit! For any questions, comments or suggestions regarding this review please email: chiangmaiken


Stuffed Tomatoes with Rice and Tuna

This is another of executive chef Santo Zoppis’ recipes. It is a very easy dish to make (15 minutes of cooking time), but the preparation is much longer, with Santo suggesting that this will take 35 minutes.

Ingredients          Serves 4
Tomatoes (ripe)                       8
Rice                                  50 gm
Red bell peppers               50 gm
Green bell peppers            50 gm
Tuna in Oil                      100 gm
Olive oil                           50 mls
Red Wine Vinegar            50 mls
Seasonal salads

Salt and pepper

Cooking Methodd
Wash the rice and cook in boiling water with a little salt until soft. Peel the tomatoes. To do this, have boiling water and very cold water available. Make an incision through the skin of the tomato but do not pierce the pulp. Drop the tomatoes into boiling water for no more than fifteen seconds. Remove and place in cold water. The skin should now slide off very easily.

Cut the top off the tomato and keep it. With a small spoon scoop out the seeds. Chop the red and green bell peppers, about 2 mm square; then mix with the still warm rice. Add the tuna in small pieces; then add the olive oil, red wine vinegar and season with salt and pepper.

Stuff the tomatoes with the rice filling. Close with the top of the tomato and serve on four plates with seasonal salads as decoration.