Savour the unique flavors of northern and vegetarian Thai specialties at Sala Mae Rim, renowned for its sumptuous Thai cuisine. A high teak wood ceiling complements Northern Thai artifacts and sweeping views of the Mae Rim Valley. They serve breakfast, lunch and dinner, with seating for 46 indoors and 24 outdoors.

The lunch and dinner menu starts with a list of about 6 appetizers. Like most parts of the menu, each is a northern-style dish or has a twist with northern influences. An authentic lanna-style appetizer is the platter that includes; fried breaded sour sausage, spicy Chiang Mai sausage, green chili dip served with vegetables and pork crackling. Salads include som tum talay, a dish with green papaya salad with assorted seafood. Some of the other popular salads are the larb Esan (Northeastern-style), which is a spicy minced pork salad and the yum som o goong, pomelo salad with prawns. Of course the selection of soup includes tom yum goong, probably Thailand's most popular dish, a spicy prawn soup with lemongrass, however, I enjoyed the pla tom kreung thet, a spicy herbarium fish soup with lemon-basil leaf. Moving on to the curry section of the menu of about eight choices is a dish called geng hung lay moo, northern dry-spiced curry with pork and pickled garlic. The dozen wok-fried, stir-fried or deep-fried choices include mostly shrimp or fish dishes with one each of pork, duck, chicken and even a beef dish of Australian beef with a black peppercorn sauce fried in a wok. There is also a dish of steamed whole ruby fish with lime chili broth.

Turning the menu page brings us to the noodles section and the first choice is the famous Chiang Mai curry noodles with chicken. Another delicious noodle choice is the bamee ped yang, egg noodles with honey roast duck. Wok-fried rice is offered in 4 styles, each having different ingredients. There is about 6 vegetable selections, and a few set menus.