Ekachan The Wisdom of Ethnic Thai Cuisine — Restaurant in Chiang Mai Province

Ekachan: A Michelin Mirage or Just Lost in Translation?

There are few thrills for a seasoned traveler quite like unearthing a Bib Gourmand gem. A restaurant lauded for its value, flavor, and soul – a place where cuisine isn’t just served, but felt. So when we stumbled upon Ekachan, promising a heady blend of Thai, Burmese, and Chinese provincial influences, our anticipation was as rich as the dishes we imagined would follow.

But anticipation, as it turns out, can be a cruel companion.

Arriving early – the sort of polite eagerness that should be met with grace – we were instead escorted to what can only be described as a punishment: a hastily arranged table stationed like an afterthought, directly in front of the kitchen’s chaotic exit. It set the tone. The staff, though plentiful, moved like ships without a compass. Some simply adrift, others seemingly indifferent. We waited, first for menus, then for clarity as to who exactly would take our order, while the dance of confusion and hand-me-down played on.

Curiously, a different play unfolded at other tables. Chinese guests, in particular, seemed to occupy an alternate reality within the same space – one with attentive service, better seats, and a pace entirely detached from our own experience. Influencers documented their curated meals while tour buses lined the street outside. A menu page, exclusively in Chinese, hinted that perhaps we were not the intended audience after all.

Yet, if food is the great equalizer, it had the chance to redeem. It didn’t.

We ordered three of Ekachan’s recommended dishes, expecting fireworks. What we received wouldn’t even light a match. The flavors were, at best, ordinary. Food you forget before the plate is cleared. Our local European Chinese takeout could replicate this level with ease – a damning comparison for both, frankly. The much-touted beef stew was a culinary non-event, lacking finesse, texture, or any compelling craft. The northern Thai platter, while acceptable, came with a price that made us wince. 350 baht – a figure that buys you not just better food elsewhere, but a better experience entirely, in almost all Chiang Mai local places.

Speaking of prices, Ekachan seems confused about its place in the world. Charging European rates for food that is on par with the overseas average joe eatery is bold. But boldness requires skill to justify it, and here, skill was in short supply.

We didn’t linger. Why would we? The ambiance was cold, the staff aloof, and the promise that led us here – the Michelin promise – felt like a joke. As we left, the only thing heavier than the disappointment was the question hanging in the air: who, exactly, awarded this place? And what did they experience that we did not?

Perhaps the inspector was treated to the “other” Ekachan – the one we saw a particular group experience. Or perhaps, in this strange era where social clout overshadows substance, Ekachan is simply a reflection of the times: curated, marketable yet utterly forgettable beyond the insta post.

A...

They have a Michelin nod (a bib, I believe) and it is well earned. I’ve been to 20-ish in the guide this month, in Japan, Thailand, and Paris — and this one stands out. (Also please remember, Michelin is just a tire company, and it’s just a guide with too much influence).

Large portions. Incredibly executed. Staff is attentive and eager. QR code for ordering, where you can see pictures, leave notes for the kitchen, and spiciness can be tailored (I prefer balance, rather than heat to overpower subtle flavors).

• Fried Chicken (149b): I am typically a vegetarian, but will try chicken wings and tebasaki when it seems well done. And my goodness, these are done so, so well. The interior is moist, the exterior is crunchy, with multiple layers of what seems like garlic sliced so thinly, it resembles panko. No bitterness from the frying, just flavor and crunch. A slight sweetness from the sauce below, a touch of heat.

This is much, much better than Korean style fried chicken.

• Tom Kha (159b): delightful. Just the right amount if lemongrass and ginger. And again, very large.

• Lotus Stem in Coconut Soup: Nuanced. Umami. Layered. The mackerel tastes as if it was done over wood. My only suggestion would be for a touch of lime and cilantro, served on the side.

Ambience: Is lovely. Candles at night with dimmed lighting. A wooden interior that reflects the country’s architecture.

Service: The owner/chef is one of the nicest people. He truly believes in local, feeding people top quality ingredients, and “working with my friends,” as he said quite happily.

Kudos to the consistent output by the kitchen — you should be proud of your work. Thank you for providing me with four outstanding meals thus far.

1-star reviews: This is for the chef/owner, because he probably takes every one of these to heart. Two of them are from two women who dined together, who also only reviewed Alice’s Diner in town (which serves a confusing, mediocre menu of italian pasta, thai, smoothies, granola bowls, and California vegetarian. At 5 stars. Alice’s is truly a tourist trap that has an owner who is abusive to reviewers and, potentially, would be the kind of person to sabotage a nearby restaurant. I’m not saying that this is what happened, but anyone who leaves Alice’s 5-stars, and this one 1-star, is truly...

The only star I’m giving is for the food, which, as many other reviews mention, was delicious. However, my overall experience was disappointing due to the unexpectedly poor service.

•Crowded and Noisy

This is a well-known restaurant, so it was packed with people. Unfortunately, this led to an extremely noisy atmosphere, making it difficult to enjoy the meal.

•Unskilled and Unattentive Service

Most of the staff appeared to be part-time and lacked proper training. While there were plenty of waiters and waitresses, they mostly walked around without paying attention to whether customers needed assistance. They showed little enthusiasm or warmth, and some even placed dishes on our table without explaining what they were.

When we ordered beer and water, the staff simply placed the bottles on the table without pouring them into glasses.

We also ordered a dish with two kinds of Northern sausages, but only received one. The staff did not inform us in advance; we had to ask, and only then did they mention that they had run out of the other kind. This lack of communication and professionalism was frustrating.

Overall, the service felt rushed and impersonal, making us feel unwelcome.

•Ambiance

The restaurant is located in a wooden house on the second floor. However, the lighting consisted of just a few simple spotlights on the ceiling, giving the place a cheap, uninviting feel rather than the premium dining experience we expected.

•Unclear Menu

The menu lacks pictures, making it difficult to gauge portion sizes. For example, we ordered a Northern sausage appetizer, but it turned out to be quite large—enough to fill us up quickly. Having visual references would help customers make better choices.

•Conclusion

While the food was delicious, we wouldn’t return unless the service significantly improves. The poor service overshadowed what could have been a great...