A slow-cooked, Burmese-influenced pork curry featuring ginger, garlic, and pickled garlic in a savory, slightly sweet sauce.
5 top-rated spots found
Widely considered the gold standard for the 'melt-in-your-mouth' texture of its pork belly. The curry is exceptionally rich, oily in the traditional sense, and packed with pickled garlic and julienned ginger that cuts through the fat perfectly.
📍 11 Nimmanahaeminda Rd Lane 13, Suthep, Mueang Chiang Mai District, Chiang Mai 50200, Thailand · View on Maps
Helmed by Chef Charan, this version is celebrated for its balance. It avoids the excessive sweetness found in tourist-centric versions, focusing instead on a complex, slow-simmered spice depth that reflects true Lanna heritage.
📍 24 Ratchaphuek Alley, Chang Phueak, Mueang Chiang Mai District, Chiang Mai 50300, Thailand · View on Maps
Dining here is a cultural experience; the evening service takes place in a room filled with Lanna antiques. Their Hang Lay is dark, intense, and follows a decades-old family recipe that is unapologetically traditional.
📍 112 Ratchamanka Rd, Phra Sing, Mueang Chiang Mai District, Chiang Mai 50200, Thailand · View on Maps
This is the 'cleanest' version of the dish in the city. Using organic pork from their own farm and no MSG, it offers a high-quality, vibrant alternative to the often heavy and oily street versions.
📍 One Nimman, Nimmanahaeminda Rd, Suthep, Mueang Chiang Mai District, Chiang Mai 50200, Thailand · View on Maps
Located in a stunning 1880s teak mansion, this restaurant offers a sophisticated take on Lanna food. Their Hang Lay is noted for its 'intense and complex' spice profile, developed by chefs with fine-dining backgrounds.
📍 19 Tha Phae Road, Chang Klan, Mueang Chiang Mai District, Chiang Mai 50100, Thailand · View on Maps