Chiang Mai Paradise specializes in Northern Thai cuisine, with an authentic and vigorous taste, even though the restaurant has a shabby environment with only six tables for four, but for more than ten years, every meal at the door is still endless, and even the shrimp chips presented before the meal are talked about by diners as classics.
The most distinctive feature of Northern Thai cuisine is its "sour and spicy", most notably the Tom Yum without coconut milk, as Chiang Mai people believe that the rich coconut milk will overshadow the mixed aromas of lemongrass, ginger, lime and lemon leaves, without which the aromas of other spices can be revealed. Chiang Mai Paradise also maintains this philosophy, with its seafood tom yum with a thin texture and almost no aftertaste; But the heat will go straight to the chest and brain, and the whole body will be hot. It's a pity that all the seafood in the soup base is mediocre, the taste is not fragrant or elastic, and everyone seems to have lived a lifetime in the basin.
If you can't accept such a wild taste, coconut milk sour chicken soup is a warmer existence. It's more like a bowl of hot yogurt, with a harmonious mix of milky, sweet and sour. The chicken inside is tender and free of residues, but the most surprising thing is the small tomatoes, which work together with yogurt milk to make an amazing difference.
There are many more signature dishes in Chiang Mai Paradise, such as the lemon steamed fish, the more you boil, the more flavorful the fish itself is, the gentle and clear sweetness of the fish itself falls into the lemon sour soup, and the soup is fed back into the fish fibers. The three-flavor sea bass has all the fish bones removed, and the three flavors of sour, sweet and spicy are equally important, more like sweet and sour fish with a spicy taste, and lovers of heavy taste will definitely love it. The curry dishes also reveal a kind of immersion in the catering industry for many years, the seasoning not only ensures the purity of the strong aroma, the spicy place is never covered with coconut milk, but also adds a lot of rare domestic pairings to the curry, such as the small eggplant in the green curry, which is more tender and juicy than the chicken after being cooked. Unfortunately, although the authentic taste is restored, the ingredients are a little stingy, the portion is small, the quality is low, and the kitchen details such as the fish scales are not scraped clean are also often criticized by diners.
The service and environment of Chiang Mai Paradise have not been excellent, not even toilets, but there is a constant flow of customers, and the store has no intention of improving and changing. At present, there is only a store on Jinxian Road, and the queue during the meal is spectacular, so it is recommended to book a table in advance.
