Locus Native Food Lab — Restaurant in Chiang Rai Province

As I told the chef, after I sat down and had my first nibble and first glass of wine, it was as if I stepped out of Thailand and entered a bubble outside reality. This was not a pretentious dining experience, but a chance to dine in the presence of someone who knows how to improve and perfect the eating experience into an entirely different experience. The food was fantastic, each part of the 3 hour course was different, with layered flavors; I smelled each dish before I ate it, and enjoyed the smells maybe as much as I enjoyed the flavors. The presentation was superb, but also the way we dined - a half circle sitting with other guests in a house built like a tall hut , and a gorgeous stone over - added to the experience of both eating and observing the meal process. Additionally, I normally avoid alcoholic beverages, but I decided to pair my meal with wine, based on the chef's recommendation. I was not disappointed. Every part of the meal was paired perfectly with the wine; I even added a little more to my bill, to try gin made by the chef's brother and paired with some fantastic chocolate.

In short, find a way to get to Kong's somewhat secluded restaurant and enjoy a different experience in Thailand. Highly...

Dinner and a show! Chef @kong.cei presents each course with a little bit of the history of the ingredients and processes with deep, Northern Thai cultural references, historical food preparation processes and combinations of ingredients that are extraordinary, both intellectually and sensually! So not only is this an exceptional meal that evolves daily and changes with the season, but a seminar - a learning experience on many levels. The first six courses are modern interpretations of Thai cuisine with a wrap up at the end with the traditional. An overall meal design that gives you some dishes that challenge convention, but land you in comfort and security at the end of the narrative arc. And the wine pairing, with such an unusual set of flavors would be a task for even the best Soms - but the connections created here are elegant, subtle and amplifying. It is really worth doing the wine flight! And finally - the digestif! Another strong recommendation to go for! We had cacao spirit with samples of deep, dark chocolate, which in the words of the Chef, was a talkshow in your mouth between the flavors and the textures and the astringency of the spirit. Could not recommend...

Locus Native Food Lab lies a bit on the outskirts of Chiang Rai. From the outside it looks like a traditional Bamboo Hut, in the inside it is a beautiful clean and well furnitured fine dining restaurant.

All the staff is super friendly and english speaking. Of course the main man is chef Kongwuth Chaiwongkachon. What i liked about him is, he is really open minded, interested in the guests opinions and experiences with his creations. And over that all you can feel the love and the passion for his profession but also for his heritage of northern Thailand.

The food is superb. It is what you can expect: a real fine dining experience. It is a journey through northern Thai Cuisine, mixed with contemporary cuisine techniques and the love for detail. Also the wine Pairing fits really good and you should take also the Aperitif and Digestif, both fitting in the whole context. At the end chef Chaiwongkachon has even built in a surprise for his guests...

So 5 stars for sure. It is a wholesome experience where you can feel the love for food, hospitality and craftsmanship. Chef Kongwuth Chaiwongkachon my congrats to you and i hope Michelin...