The mountainous Thai province has emerged as a hub of sustainable agriculture, with forward-thinking chefs in its namesake city taking full advantage of the bounty of local produce.
Photographs by Marisa Marchitelli
Left to right: A footbridge leads to growing tunnels at Ori9in Farm, a half-hour drive from downtown Chiang Mai; Duck schnitzel with sesame bok choy at the farm’s Waiting for May restaurant.
Though dinner is still a few hours away, Phanuphon Bulsuwan is already guiding me on a remarkable culinary expedition. Not just backstage through his kitchen, but into storage rooms packed with large glass beakers, colorful cultures swirling inside. Better known as Chef Black, Bulsuwan is co-owner of Blackitch Artisan Kitchen, a compact restaurant whose dedication to hyperlocal ingredients and fermentation techniques has put the city of Chiang Mai on the global foodie map.
This artisanal market should please fans of arts and crafts. Here, you’ll be able to purchase handmade ethical products of all kinds which should make for excellent Christmas gifts. Even better: you can create your own gift at one of the many workshops on the schedule or drop by for lunch or coffee, provided by artisanal food vendors.
Dec 11-12, 11am - 6pm. 5/F Emquartier Garden Event Space, Emquartier, The EmDistrict Sukhumvit Rd.
Make your own fresh tonnarelli pasta and take home pre-made calamarata cacio e pepe with Chef Miro Mattalia from Appia, who’ll take you through fresh Roman pasta and sauce recipes inspired by “The Roads to Rome”, the new book from our friends and faves, Paolo and Jarrett.