A dry-style stir-fried curry traditionally made by combining glass noodles with various leftover curries and bamboo shoots.
4 top-rated spots found
Widely cited by culinary experts as the absolute gold standard for Gaeng Hoh in the city. While the setting is a humble open-air shed, the complexity of their stir-fry technique achieves a 'wok hei' rarely found in this traditionally rustic dish.
📍 267 Mahidol Rd, Pa Daet, Chiang Mai 50100, Thailand · View on Maps
Helmed by Iron Chef Thailand contestant Chef Noi, this restaurant elevates Gaeng Hoh from a 'leftover' dish to a gourmet experience. The garden setting provides a serene backdrop that matches the refined balance of the food.
📍 24 Ratchaphuek Alley, Tambon Chang Phueak, Chiang Mai 50300, Thailand · View on Maps
Located in a stunning 100-year-old traditional wooden house that doubles as an art gallery. The Gaeng Hoh here is prepared using a 'museum-grade' recipe that has remained unchanged for decades, emphasizing the dish's historical roots.
📍 65 Moo 4, Buak Khang, San Kamphaeng, Chiang Mai 50130, Thailand · View on Maps
The most famous spot in the trendy Nimman district. While often crowded, their Gaeng Hoh is consistently high-quality and serves as a perfect entry point for those who prefer a slightly more modern, vibrant spice profile.
📍 11 Nimmanahaeminda Road, Lane 13, Suthep, Chiang Mai 50200, Thailand · View on Maps