Northern Thailand has inherited the culinary legacy of the once powerful Lan Na Kingdom; with ties to neighbouring Burma and the Chinese province of Yunnan. One noteworthy feature is the widespread use of tomatoes in curries and other cooked dishes - elsewhere in Thailand the tomato is usually seen as a salad vegetable.

Distinctive dishes include khao soy - a succulent noodle dish introduced by Muslim caravaneers from China. Wheat noodles are served in a chicken or beef broth with an accompaniment of chopped red onions; pickled cabbage; fresh lime and soy sauce. Nam phrik ong - minced pork with tomatoes and chillies; almost like a Bolognese sauce. Not to be missed is kaeng hang lay - curried pork with ginger and peanuts; often served at weddings and other celebrations. Another favourite is the spicy Chiang Mai sausage; made with naem; or preserved pork. Served with a tray of peanuts; fresh ginger and chilli peppers; Northerners consider this to be an ideal kap klaem; or accompaniment to drinks - usually whisky and soda with plenty of ice.

Visitors to Chiang Mai can sample local cuisine at a northern Khantoke dinner - elegantly served on a low table; usually to the accompaniment of traditional Lan Na dancing.