DINING OUT & RECIPES BY NOI
Woo Café, not just for coffee and cake
BY Heather Allen
Three of us went to Woo Café, Art Gallery &
Lifestyle Shop for coffee and ended up with a delicious late
lunch topped off with cake. The owner, Chatcahi Jullatamara,
greeted us as he does with all his customers, a seemingly
endless stream of people while we were there for lunch. Set
in a gorgeous old home, with a charming outside dining area
and art filled interior, the restaurant has a lovely front
garden and parking, a real must in the narrow Wat Ket area.
decided on the Fettuccini with Chiang Mai sausage. I do not
normally go for fusion food but I thoroughly enjoyed the
dish. It is a tad on the spicy side so those who do not like
their food spicy should mention this to the friendly wait
staff who speak both Thai and English.
My friend ordered Fish and Chips. She was delighted by the
freshness and crispiness of the fish. It was not overly
greasy and was a generous dish.
There was a small range of delicious-looking cakes at the
coffee counter for dessert. We ordered the recommended
carrot cheesecake, which was moist and tasted heavenly. My
friend was bowled over by her passion fruit soda served in a
generous jar garnished with a cut of the actual fruit and
syrup on the side to sweeten as needed.
We totally enjoyed the tasty and beautifully presented food
in the light and relaxed stylish ambience with well-trained
staff who were friendly and attentive. We will definitely be
The café opens daily from 80 Charoen Rat Road ,T. Wat Ket
,A.Muaung, Chiangmai 50000 Tel: 053 003 717.
RECIPES BY NOI: Kao Soi; the yellow egg noodle with yellow and coconut soup
Who doesn’t know Kao Soi? Who doesn’t like it? For expats,
Thai people and anyone who ever visited Chiang Mai would
have been heard or tried our famous yellow noodle dish at
Here’s a very brief introduction; The most believable
presumption is that Kao Soi first came from a Chinese-Muslim
recipe which Chin Ho (Chinese from Yunnan province, South
China) brought with them when they moved more south to
northern Myanmar, Laos and Thailand. At first there was no
coconut milk in the soup (I can’t imagine Kao Soi without
coconut but I am really interested to try). And of course,
Chinese-Muslims don’t eat pork and that’s why we mostly see
Kao Soi with chicken or beef. Nowadays seafood, pork and
meatball Kao Soi can be found as well but honestly, chicken
and pork are really the best.
There is a very interesting fact about my city, Chiang Khong
and Kao Soi and that is that we don’t have it there! We took
it from Chiang Mai and of course you can eat yellow Kao Soi
in Chiang Khong but when you say Kao Soi, then it will refer
to Nam Ngiew, the previous recipe we cooked.
Let’s make it more complicated. Chiang Rai has the word Kao
Soi but it’s Nam Ngiew with rice noodle/Sen Yai, when Nam
Ngiew is served with Kanom Sen (or Kanom Jeen-fermented rice
flour noodles) then we will call it Kanom Sen or Kanom Sen
Ingredients for the yellow Kao Soi are quite different as
the paste contains dried chili, salt, garlic, shallot,
kaffir lime skin, krachai (fingerroot), Kamin (turmeric)
lemongrass, shrimp paste and curry powder.
I always start by stir frying the past with a few spoonfuls
of cooing oil and add beef. Then add soup and coconut milk.
Beef will take a couple of hour to cook so make sure you
have a lot of coconut milk. When the beef is tender we can
add more sugar and salt.
The special add in the noodle are, deep fried egg noodles,
shallots, coriander, pickled cabbage and a slice of lime.