Loin, an exclusive restaurant nestled in the heart of Chiang Mai, prides itself on being a haven for the private dining experience. Situated on Charoen Muang Road, with the State Railway of Thailand Park as a backdrop, this establishment has garnered acclaim for its innovative concept and meticulously curated culinary offerings. Guests can expect a dining experience that is both intimate and exceptional.
In French, "loin" means "far," but in Thai, it translates to "illusion," "deception," and "lure." The restaurant aims to entice diners with a captivating play on deception, serving Thai cuisine with a surprising twist. Despite the unmistakable Thai flavours, the presentation of the dishes might challenge traditional expectations, adding an element of allure and intrigue to the dining experience.
In the Odyssey Part II menu, the restaurant has teamed up with Chef Wuttisak Wuttiamporn to reimagine, innovate, and showcase six delectable dishes rooted in local ingredients, flavours, and culinary traditions. All of the courses were named after Thai provinces to pay homage
The journey starts with a welcome drink, served in a traditional silver cup. The drink is zesty, with lemon and rosemary as garnishes, helping cleanse guests' palates and preparing them for their meals.
The dining experience commences with a delectable amuse-bouche called Chiang Mai. This compelling introduction includes crispy, golden-brown chicken skin paired with vibrant and flavourful namprik noom gel. Additionally, it includes Hang Lay wrapped in a delicate spring roll, complemented by a sweet and tangy pineapple gel. Lastly, a unique-looking sai oua croquette is presented with a rich and savoury umami tomato gel.
The first course, Nakhon Ratchasima, is a reimagination of the most beloved street food, som tum. This unique creation consists of meticulously prepared vegetable cubes in a vibrant array of colours. The som tum sauce is infused with a touch of liquid nitrogen, adding a layer of theatrics and a refreshing, icy touch when drizzling over the colourful cubes.
Mountain is a delightful cocktail featuring a blend of brown sugar and sake, which creates a perfect balance of sweetness and fragrance. This refreshing drink is further enhanced with the addition of mint leaves and rose water, providing an alluring aroma. A touch of lemon adds a zesty and reviving flavour, making it an ideal pairing for the second and third courses.
The second course, Nan, is a modern take on the traditional Nan Province-style laab. It features a blend of various spices, including Makwaen, which is a spice closely related to Sichuan pepper, known for its spiciness, heat, and distinctive aroma. The dish offers a complex flavour profile that includes elements of saltiness, spiciness, and a refreshing hint of sourness.
Pathum Thani is the third course, inspired by the flavourful boat noodles soup. The soup or broth is prepared in consummé, which involves clarifying the soup to maintain its original richness. It is then served with succulent wagyu and a delicate tuile topped with refreshing water spinach gel. To elevate the dish, drops of sweet basil oil are added for colour and aroma.
River is a concoction that combines the subtle notes of white wine, the rich indulgence of chocolate, and the exotic sweetness of lychee. The infusion of champaka elevates this drink, adding a fragrant and sophisticated touch to its already exquisite blend. This drink is a pair for the main course.
Bangkok, the main course, is a creatively deconstructed rendition of the renowned Pad Thai. The culinary team meticulously crafts a delicate roulade using a blend of shrimp mousse and Japanese seaweed. This roulade is then expertly encased in pasta and delicately coated with the tangy Pad Thai sauce, resulting in a harmonious fusion of flavours and textures.
Island is a cocktail paired with the dessert course, crafted with smooth white rum, creamy coconut milk, crisp white grape juice, and soothing aloe vera, creating a refreshing and indulgent experience for the palate.
The final course, Phuket, presents a delectable dessert inspired by the delightful classic Oh Aew. This dish consists of vanilla mochi made from agar, banana milk jelly, and red bean jelly, elegantly topped with watermelon and lime granita. To add a finishing touch, all the elements are delicately covered by a vibrant red sugar sheet.
Loin is an exceptional choice for anyone looking to experience a unique and non-stereotypical Thai fine dining experience in Chiang Mai. This restaurant offers a refreshing departure from the typical Thai dining scene, making it a must-visit for diners seeking an authentic and memorable culinary experience.
Loin
Hours: THU - TUE, 18.30 - 21.00 Hours
Tel: +669 8326 2636
Facebook: https://www.facebook.com/loin.cnx
Instagram: https://www.instagram.com/loin.cnx/
Email: loin.cnx@gmail.com
Location: 459 12-13 Charoen Muang Rd, Wat Ket, เมือง Chiang Mai 50000
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