DINING OUT & RECIPES BY NOI
Hamburg offers a pretty good hamburger!
By Shana Kongmun
Think Park has really grown recently with the
addition of new shops, hair dresser and coffee shops. For a
time there were only a couple of restaurants but the fun new
funky spot called Hamburg opened recently. Stripped down and
industrial in appearance this fun little restaurant is
pretty basic, order at the counter from a menu that is
pretty much just various types of hamburgers of different
meats and sandwiches. The drinks menu at the counter
upstairs is pretty limited but there is a full bar down the
stairs that seems to run a separate till.
I ordered the Beef Burger for 140 baht. It was not huge but
then I don’t like huge burgers. It was juicy and tasty and
came with a nice salad, some crispy fries and was topped
with bacon. They have their own sauce on the burger. I am
not normally much of a sauce person but this I enjoyed. It
was tangy without being too sweet. The burger was juicy
without being too greasy and the bacon that topped it cooked
to crispy but not burned. We also had a generous portion of
the fries for 50 baht. Coke came in a paper cup and was
quite reasonably priced as well.
This will definitely be a repeat location for me and it
certainly adds to the charm of Think Park for visitors to
the area. There is motorbike parking along the sidewalk next
to Think Park and car parking across the street in the old
Amari Rincome Hotel grounds. Hamburg is open daily and is
quite reasonable. The menu also offered chicken and pork
burgers as well as some steak sandwiches as well. They have
sides which were limited at the time we went but the fries
were good and crispy although my friend was disappointed at
the lack of onion rings. However, it is a new restaurant and
still on a learning curve. For all that, the service was
quick and the food was quite good.
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.