Hugely popular among locals and expats alike but little frequented by tourists, the small but scenic lake of Huay Tung Tao lies a short ride from Chiang Mai’s downtown at the foot of Doi Suthep.
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The small lake, actually a reservoir fed by streams descending the forested backdrop of Doi Suthep, is ideal for swimming and the energetic can also do a circumnavigation on foot. For most though, the main draw is the almost continuous ring of waterside eateries.
Fun with friends. Photo: Mark Ord
It’s difficult to see where one ends and another begins, and all 30 or so are pretty much identical, featuring slightly raised and covered bamboo platforms set along the water’s edge. Variations on a theme are stilt ones over the water or simple mats on the ground.
The universal menu formula is northern Thai and Isaan fare, with an emphasis on fish, accompanied by a choice of plain or sticky rice, washed down by lashings of cold beer. Don’t go ordering green curry, cashew nuts or mojitos, although you may find one or two spots making a few food concessions to tourists. Huay Tung Tao signature dishes are deep-fried whole fish, fish in orange curry and kung taeng, or dancing shrimp, so named as the shrimp are eaten live—albeit slightly stunned by the lemon juice and chilies.
A relaxing setting. Photo: Mark Ord
Other popular choices are sun-dried beef or pork, and laap, the ubiquitous Isaan minced meat salad. Chiang Mai’s version is laap muang, a richer mix with pig blood incorporated into the sauce.
Beer and food prices are very reasonable. Even a whole fish often costs not more than 150 to 200 baht, so two people could graze all afternoon for 500 baht or so. Quality varies between places and owners and chefs come and go, but we’re yet to find a bad one. Very busy on a hot weekend, Huay Tung Tao is generally quiet during weekdays. Things get underway by mid-morning but close down shortly after sunset, with the busiest hours in mid-afternoon. This is one of our favourite Chiang Mai ... Travelfish members only (Around 300 more words) ... please log in to read the rest of this story.
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By
Mark Ord.
Last updated on 31st July, 2017.
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