www.gonorththailand.com is a website for those who love to travel in the north of Thailand. It recommends tourist attractions, restaurants, and accommodation in the 17 northern provinces. The website has organized activities for members to join in and will select one lucky winner to join a trip in the "Luxury Eating, Comfortable Living in the Northern Lord Style" campaign. I myself am one of the participants and was lucky enough to be selected to join the trip this time.

According to the itinerary, I will be able to travel and learn about Lanna culture in Chiang Mai province. I will get to eat luxurious food at various restaurants and stay comfortably for 2 days and 1 night. On this trip, I understand that I will be joining a trip with a Net idol. However, the team has not yet revealed who the Net idol is. I myself have tried to find information about Net idols, and I must admit that I was quite worried at that time. I was afraid that when I met her, I wouldn't know her, and I wouldn't know how excited to act when I met her.

Note. Follow my travel log on another channel at https://www.facebook.com/unclegreenshirt.

This trip, I'm traveling with Nok Air. Nok Air is currently inviting you to experience the must-visit cities. For passengers traveling with Nok Air, Nok Air will provide free 15 kg checked baggage allowance, free seat selection, snacks served on flights, and most recently, free Wi-Fi on flights. It is the first airline in Asia to do so. Currently, Nok Wifi has been launched on 2 aircraft and is being continuously developed.

After checking in, while waiting at the gate, you can play Free wifi provided by Nok Air. Registering to use Wifi is not difficult. Just use Booking No. to log in.

Today I'm flying with Nok Air, a pink bird. The flight from Don Mueang Airport to Chiang Mai Airport takes about 1 hour.

From Chiang Mai Airport, I got a FORD ALL-NEW FOCUS as my vehicle to travel to the Siripanna Hotel to change clothes. This Ford model is a 4-door car with a Duratec 2.0L Ti-VCT Gasoline Direct Injection engine and a PowerShift6-speed automatic transmission. The interior is well-equipped with many amenities. It has a SYNC voice command system, a premium sound system, and an air conditioning system that can adjust the temperature separately for the driver and front passenger.

Upon arriving at the Siripanna Hotel, my guest and I, who the team informed me was a Net idol, changed into northern Thai attire to fully immerse ourselves in the Lanna experience during our trip.

Siripanna Villa Resort & Spa is a five-star resort designed to capture the essence of Wiang Kum Kam, the former capital of the Lanna Kingdom. It offers a luxurious experience steeped in Lanna traditions. In 2015, Siripanna was recognized as a Top Hotel in Thailand by Tripadvisor. Previously, it received the Silver Award in the Luxury Urban category for Environmental and Natural Conservation at the 2011 Thailand Boutique Award.

As soon as you turn your car into the Siripanna area, you will be greeted by the refreshing atmosphere amidst the green garden.

The scent of Lanna can be felt from the first step. The lobby is quite spacious. The front and sides of the lobby have an area for guests to relax while waiting for check-in or check-out. This area is open-air and looks high and airy. The welcome drink with a cold towel that the staff brought to serve refreshed me very well.

Just next to the Lobby, you will find a path leading to the guest rooms, flanked on both sides by lush greenery, making every step feel truly refreshing.

And then I arrived at my accommodation for tonight, which is a Royal Lanna Villa. It also has an area for sitting and admiring the garden in front of the room.

Inside the Villa, the space is divided into 3 sections. The first section is a seating area. Siripanna has prepared chairs for guests to sit or lie down, as well as a bookshelf behind the chairs and a small table in front. The second section is the sleeping area with a King Size bed or Twin Beds, depending on the guest's preference. The lighting in the room provides a warm tone, complemented by wooden furniture, giving it a distinct Lanna feel.

The third area is the bathroom. The bathroom is very spacious and has a clear separation between the wet and dry areas. There is a toilet with a bidet spray, two sinks, a regular showerhead, and a rain shower. The highlight of the bathroom is undoubtedly the large, round bathtub located in the center of the room. The top of the bathtub allows natural light to enter from outside. During the day, the light from outside shines directly into the bathtub.

The room is equipped with a variety of amenities, including a 32-inch LCD color TV with cable, a hairdryer, emergency lights, a fire extinguishing system, a telephone, air conditioning, a bathrobe, slippers, an umbrella, a safe, a refrigerator, a minibar, coffee and tea making facilities, free Wi-Fi, and four bottles of drinking water per day.

Let's take a look at the atmosphere around Siripanna.

The swimming pool here is inspired by the Chiang Mai moat, which is surrounded by greenery. I must admit that wherever you look, you feel refreshed. Green spaces are not only around the swimming pool, but almost every area of ​​Siripanna is surrounded by lush nature with over 20,000 species of trees. It is no wonder that this place has won an award for environmental and natural conservation. If I were to say that Siripanna is the lung of Chiang Mai, I wouldn't be wrong.

There is a gym that overlooks a green garden as well.

This place offers a rice planting demonstration and allows guests to participate in the planting process.

Adjacent to the demonstration rice field, you will find a beautiful Thai-style wooden house called "Huen Silapa". This house is used for cultural activities, including meetings, Khantoke dinners, cooking classes, Kad Muang, music in the garden, and weddings. It is also a place where guests can offer alms to monks in the morning.

After my guest and I transformed into northerners, we continued our journey to our first destination.

The first place the team took me to experience this time was Wat Suan Dok.

First, let me introduce the members who will be joining me on this 2-day, 1-night trip. Starting with the host, Khun Kaeo Ko, from Chiang Mai. She is a descendant of King Inthawichayanon. If I hadn't been told, I would have thought she was related to Ms. Jennifer Kim, because her beauty is on par with the famous singer. My first impression of her was that she would be reserved, but not at all. The more I talked to her, the more I realized that she is a fun, talkative (non-stop) person with a very good personality.

The guest that the team said was a Net Idol was actually Ms. Pookie, or better known as Ms. Chally from the movie "Tears of Cupid". The first time I saw her, I didn't have to act or show any excitement as I had worried about when I first met a Net Idol. The first feeling I had when I saw her was excitement and joy because I already admired her acting skills. I whispered to her if her real personality was the same as in the drama. She said that in the drama, it was like real life. She likes to tease people, but in a fun way. She was very friendly with me, not arrogant, and made me smile and laugh all the time.

And the person who will be sharing their knowledge about Wat Suan Dok with me is Associate Professor Somchote Oongsakul, Advisor to the President of Chiang Mai University on History.

Professor Somchote explained that we are standing at Wiang Suan Dok, which is surrounded by a square wall measuring 570 meters on each side. It is the site of the first stupa in Chiang Mai. King Kuena, the 6th king of the Mangrai dynasty, invited the stupa from Sukhothai to be enshrined in Chiang Mai. Then, this stupa miraculously split into two parts. One part was taken to the top of Doi Suthep, becoming the Phra That Doi Suthep.

The most important point of Wat Suan Dok, besides the Phra Borommathat, is the Ku Chao Luang Chiang Mai, which is the place where the ashes of the Chao Luang Chiang Mai are kept. The teacher explained that Chiang Mai was the center of the Lanna Kingdom. Phaya Mangrai founded Chiang Mai on April 12, 1839 according to the Julian calendar. There is evidence inscribed on the stone inscription at Wat Chiang Man. In 2016, Chiang Mai will be 720 years old, or 60 zodiac cycles. The Mangrai Dynasty ruled for 18 reigns and 282 years. Later, the Burmese ruled for another 200 years. Then, King Taksin led an army from Thonburi to drive out the Burmese. This led to a new era of rule, called the era of the Seven Lords. Chiang Mai had 9 rulers during the Rattanakosin era: King Kawila, Phraya Thamalangkha, Phraya Kamfan, Phraya Phutthawong, King Mahawong, King Kawilorotsuriyawong, King Inthawichaiyanon, King Inthaworotsuriyawong, and King Kaeo Nawarat.

King Inthawichayanon sent his daughter, Princess Dara Rasmi, to serve in the inner court of King Rama V. This marked the beginning of the relationship between the two royal courts. Later, at the end of 1851, Princess Dara Rasmi returned home. She saw the tombs of the lords and princes, which were scattered along the Ping River in the area of Kad Luang, known as Khwang Meru. She thought that if the ancestors were left scattered along the Ping River, it would be difficult for people to pay their respects. Therefore, she ordered the remains of the eight lords, including the remains of her consort, to be moved to Wat Suan Dok in 1852. Later, after the 11 tombs, the descendants, lords, and the princess also brought their remains here. At present, there are no less than 70 tombs. The Fine Arts Department has registered it as an ancient monument.

In the Lanna era, Wat Suan Dok was of great importance, comparable to the Phra Thep Bidon in Wat Phra Sri Rattana Satsadaram or Wat Phra Kaew. Most tourists who visit Chiang Mai tend to think only of Wat Phra That Doi Suthep. So I would like to suggest that Wat Suan Dok is actually an important place that tourists should not miss.

After learning about the history of Wat Suan Dok, it was time for lunch. The team took me to Khao Soi Sip Sam, a restaurant in Nimmanhaemin known for its delicious khao soi.

Usually when I come to visit Chiang Mai, whenever I feel like having Khao Soi, I always think of the Khao Soi shops around Fa Ham. The appearance of the shops in that area is mostly old wooden shops, which tells you that the shops have been open for many years. But today I had the opportunity to get to know a new style Khao Soi shop that breaks away from the image of the Khao Soi shops I've known. This shop is located on Nimmanhaemin Road, Soi 13, at the end of the soi.

Tucked away in Soi 13, this small eatery has transformed the ground floor of a shophouse into a trendy rice noodle soup haven. Its stylish, youthful decor has made it a popular spot for both teenagers and working professionals.

Due to the limitations of the shophouse, the interior space of the shop is quite narrow. However, the shop has installed clear glass at the front of the shop, making it look more spacious. Inside, there are about 7 tables for customers, located on the left and right sides of the shop. There is also a bar along the glass wall for additional seating. The shop is equipped with air conditioning.

The air-conditioned room also has a long table for service. This part is open air.

The restaurant, located in Soi 13, offers a wide variety of Khao Soi dishes to choose from, including Khao Soi with chicken drumstick, crispy pork Khao Soi, pork Khao Soi, beef Khao Soi, seafood Khao Soi, and meatball Khao Soi.

I opted for the Khao Soi Gai, and the broth was quite rich. I added a squeeze of lime and enjoyed it with onions and the restaurant's homemade pickled vegetables, which further enhanced the dish's spiciness. The chicken drumstick was incredibly tender and generously sized.

There was also crispy pork khao soi, but I didn't get to try it because the chicken khao soi was enough to fill me up.

In addition, there is also Khao Kan Jin Hom Tod, which is rice cooked with pork blood and minced pork, topped with fried shallots. It goes well with fried chicken wings and Khao Soi.

To top it off with a sweet treat like Lava Crunch, which is actually vanilla ice cream drizzled with caramel and topped with almonds.

Although the shop's appearance may seem modern, the secret recipe for the khao soi here is the same as that of the Khao Soi Nang Lae restaurant in Chiang Rai province, which has been open for over 30 years. So you can be sure that the khao soi here is definitely delicious. The shop is located in Soi 13 and is open from 10:00 AM to 8:00 PM. It is closed every 1st and 16th of the month.

With a full stomach, I'm ready to continue my journey. From Nimmanhaemin Road Soi 13, I head towards the Lanna Photographic Archives, which is located not far from the Three Kings Monument.

With your back to the Three Kings Monument, you will see the Lanna Folklife Museum on the opposite side.

Walk along the right side of the Lanna Local Museum and you will find the Lanna Photography Hall behind the museum.

The ground floor is a space for relaxation and research. It provides access to photographic information in the form of photographs, photo books, textbooks, research papers, and articles related to the academic field of photography. It also serves as a digital library.

Before going up to the second floor, Professor Vithi Panichphan, an expert in arts and culture from the Lanna (Tai) Cultural Arts Center Project, Payap University, is waiting to share his knowledge with us. The professor said that Chiang Mai has a long history and was once the capital, the center of prosperity in all aspects of the Lanna Kingdom. It was a passageway, a trade route, similar to a gas station. People from various ethnicities, such as Tai Yai, Tai Lue, and even those from faraway lands like the Chinese Haw, would stop by here, causing Chiang Mai to continuously absorb foreign cultures, whether in terms of dress or dance. Therefore, there are hints of Khmer, Lao, Chinese, Ayutthaya, or even the Mandalay Palace, making Chiang Mai a melting pot of cultures, creating a new and unique identity. The professor proudly stated that it is not shameful for Chiang Mai to have a mixed and diverse heritage. Whether it is harmonious or not is another matter. It's like having a tray full of gems. It's not just a glass or a stone. Whatever you pick up is a gem. You could say that what we have is a combination of the best from many places, blended to make it even better.

The second floor houses an exhibition hall dedicated to disseminating knowledge and academic achievements, as well as showcasing creative works through traditional and contemporary photographic exhibitions.

The exhibitions at the Lanna Photography Gallery are constantly changing. During my visit, the gallery was showcasing photographs of Chaokor Kaew Prakai Gawil in Chiang Mai. I had the opportunity to see photographs of her from her childhood until just before her passing. Chaokor Kaew dressed in a flamboyant and vibrant style from a young age. It wouldn't be wrong to say that she was a fashion trendsetter in her time.

Upon entering the shop, you will be greeted by a display of premium tea products. These include Blended Tea, which is a unique blend created by the shop itself, Flower Tea, Fruit Tea, and Chinese Tea sourced from various renowned tea-producing provinces in China.

Next to the back of the shop is an area for guests to sit and sip tea. The decoration is also in pink tones. There are many areas to choose from, whether you come with 2 people or a group of friends.

The most striking feature is the fountain in the middle of the shop. Sipping tea while listening to the sound of water is a truly mesmerizing experience.

For those who want to be close to the Ping River, there is an open space prepared for you. It is an open area surrounded by large trees, giving you a different feeling.

Let's take a look at some afternoon snacks.

To start, the restaurant will serve a Welcome Drink of Rooibos Caramel Rouge, an African red tea with Caramel bits. The aroma is fragrant and well-rounded, with a hint of Caramel sweetness lingering on the tip of your tongue.

Followed by High Tea.

The top floor will be Mini-Tarts and Macaron, which the shop's Macaron will be made in the Italian style.

The concept that I kept secret at first is that all products in Vientiane, whether food or snacks, will be completely vegetarian. No meat-related ingredients will be used here. Vegetarians should not miss it.

The middle layer is Rooibos Tea Mousse, a mousse made from red tea from Africa (Natural Organic tea). I must say that this piece is very delicious. I almost finished the whole piece by myself. It is sweet and mellow, with a fragrant tea aroma. It is very refreshing to eat!

The ground floor is fresh fruit served with homemade strawberry jam.

Scones come in two varieties: plain and raisin. They are served with light cream, peanut butter cream, and homemade strawberry jam and homemade lychee jam. During the lychee season, lychee jam is available. I heard that mango jam is also available before the mango season. This set was a bit dry for me, but when I had it with the tea served by the shop, it made my throat feel smooth.

For the tea at the shop, I got to try 2 types: Vieng Joom On tea and Madame Butterfly. Vieng Joom On tea contains black tea, white tea, cinnamon, and plum. It smells amazing! The other type, Madame Butterfly, contains green tea, sunflower, and peach bits. Both are delicious and refreshing. I'm really bummed that I forgot to take a picture of the tea color to show you guys.

For those who want to enjoy a happy afternoon, I recommend Vieng Ju Mo On restaurant. In addition to enjoying the atmosphere by the Ping River, you can also enjoy the taste and aroma of tea, as well as vegetarian snacks.

After we had rested and recovered from our fatigue, Khun Kaeo took me to RARINJINDA for a relaxing massage.

In reality, Rarinda is both a resort and a spa, located in the heart of Chiang Mai, on the banks of the Ping River. But what I'm going to recommend today is the spa part, and let me tell you, the spa here is truly comprehensive.

The interior is beautifully decorated with lush greenery.

The first step is the Spa Reception. This is where customers can choose the package they want to use, as well as select the oil, Body Mask/Body Scrub according to the customer's choice of package.

Let's start with the Hydro Therapy Pool, a water therapy science that helps reduce stress and increase refreshment with a warm water massage at 34 degrees Celsius. This pool has a total of 8 positions, such as the Bubbling Area, which is a swirling air pressure around the body. This position helps stimulate the body's temperature regulation. Different Jets help relax specific areas and stimulate blood circulation. Aqua Bed is a massage bed that focuses on the back and legs. Swan Neck is a water pressure that focuses on the neck, shoulders, and head, helping to reduce muscle pain caused by work. To use this service, customers must wear a swimsuit, but don't worry, Rarindra Jinda has prepared a swimsuit for you.

In addition to the Hydro Therapy Pool, there is also a Hydro Therapy Tub. Hydro Therapy Tub therapy is a relaxing massage with water jets that stimulate the four senses through massage from air and water pressure, focusing on joints and muscles. The heat from the water helps to improve blood circulation, relieve muscle aches and reduce stress throughout the body. This bath massage also helps you sleep better, relieves joint pain and muscle injuries.

Foot Massage Foot massage is an ancient massage technique that helps improve blood circulation, relax muscles, and relieve pain.

Elements of life is a new type of therapy that uses the power of nature, combining massage and sound therapy with the four elements. It starts with lying on a warm quartz sand bed (earth + fire) to relieve joint pain and muscle aches, accompanied by the soothing and melodious sound (wind) of Tibetan singing bowls. The gentle vibrations of the sound waves will help you relax. This is followed by a combination of Thai and Swedish massage, focusing on the back and legs. Finally, the treatment ends with a splash of ice-cold rose water (water) to stimulate and refresh the body and mind.

Classical Thai Massage helps relieve muscle tension, increase the flexibility of tendons and joints, and restore balance to the body. In addition, the use of herbal compresses helps relieve muscle pain and stimulate blood circulation.

The top floor will be the villa section, with a total of 6 villas. Each villa is only for Day Spa treatments.

Starting from this room, the Spa Treatment Room is a room used for oil massages, hot stone massages, and packages that include oil. On the side of the Spa Treatment Room, there is also an outdoor Rain Shower and Jacuzzi where you can soak in the water while enjoying the high-angle view of the Ping River.

Shirodhara Treatment is a modern Shirodhara technique therapy of Ayurvedic treatment. The therapist will warm the aromatic oil to the right temperature and let it flow continuously to the forehead to increase the refreshing energy. Along with a unique head and shoulder massage to balance the body and mind, creating a sense of well-being and maintaining health in terms of relaxation massage techniques. Shirodhara massage will cleanse, nourish and strengthen muscle cells at various levels. It can enhance muscle energy, create circulation, relieve tension and help eliminate toxins from the body. On the side of the Shirodhara Treatment room, there is also a Steam room and Jacuzzi where you can soak in the water while enjoying the high-angle view of the Ping River.

For this time, I tried the Foot Massage service. The process starts with the staff gently washing my feet. I felt incredibly comfortable, I can't even describe it. Then I lay down on the massage bed, and the staff placed a warm herbal compress on my neck, further enhancing my comfort. The staff then began to massage my feet, working their way up to my calves. And then... I don't remember anything else. The next thing I knew, the massage was over, and the staff was waking me up.

After completing the Spa Package, Rarindra Jinda will prepare hot tea and sticky rice with mango for customers. It can be said that coming here is comfortable for both the body and the stomach.

If you come to Chiang Mai and don't eat northern food, it's like you haven't been to Chiang Mai. For this meal, Khun Kaeo brought me to the Chiang Mai Cultural Center. Here, in addition to serving Khao Tok dinners, there are also Lanna dance performances to watch. The Chiang Mai Cultural Center has been open since 1971, which is more than 40 years ago. This place is considered the first Khao Tok dinner restaurant in Chiang Mai.

The interior design of the Chiang Mai Cultural Center draws inspiration from the distinctive features of the "Kalah" and "Pae" houses, traditional Lanna dwellings. Wood is the primary material used in the construction, and the roofs are covered with clay tiles, following ancient architectural practices.

Let's take a look at the food on the table and see what's on the menu.

Let's start with Khao Soi, a northern Thai curry influenced by Burmese cuisine. This curry features pork and pork belly, and its flavor profile is sweet, salty, and subtly spiced.

Stir-fried vegetables are chopped cabbage, then stir-fried with oyster sauce. The taste is just right.

The northern Thai chili dip was decent, but not as spicy as I would have liked. Personally, I enjoy spicy food. The dip was quite thick, made with young chilies, shallots, and garlic. It paired well with the crispy pork rinds.

Spicy tomato-based chili paste, perfectly balanced in flavor. Pairs well with blanched vegetables.

The fried chicken came in large pieces, but there was no dipping sauce. It went well with sticky rice and chili paste.

Crispy pork belly, cut into bite-sized pieces, is my favorite. It's delicious on its own or dipped in northern Thai chili dip or sweet chili paste.

Crispy noodles, both crispy and sweet, another menu that I enjoy eating.

Deep-fried pumpkin (fried pumpkin) With the crispness and sweetness of pumpkin, I enjoyed this menu as well.

The overall taste of the food may not be as spicy as Thais would prefer, as some dishes have been adapted to suit foreign palates. All food items are refillable, and staff will be on hand to replenish them as needed. For rice, there are both sticky rice and jasmine rice options available. Choose whichever you prefer! After your dinner, the center will serve rice crackers and seasonal fresh fruits as a sweet ending to your meal.

During the meal, there will be a performance of Lanna dance, which is a unique characteristic of Lanna. The dance expresses the gentle nature and grace of life under the belief and faith in Buddhism. The performances will be rotated.

Sword dance is an art form that involves self-defense fighting, showcasing fighting skills combined with beautiful dance moves. I was sitting right in front of the stage. Every time the performer swung the sword, I felt a thrill.

The Fon Sao Mai dance is a dance that imitates the silk weaving of the villagers.

The Chicken Dance is a dance from the play Phra Lo, following the chicken. It is a dance of the attendants of Kai Kaew. The Princess Royal created the dance moves to celebrate the proclamation of the Lord of Chiang Mai in 1909, which she collected at Wat Suan Dok.

Fon Thian is a candle dance performed at night without fingernail extensions. Instead, dancers hold candles in both hands. This dance was adapted by Her Royal Highness Princess Rambhai Barni from the Fon Leb dance to welcome King Rama VII during his visit to Chiang Mai in 1926.

Enjoying the meal while watching the performance, it truly captures the essence of the north. For the final performance, it will be a standard circle dance. The dancers will invite the guests to join them on stage for the circle dance.

If you are in Chiang Mai and want to experience the authentic Lanna atmosphere, taste Khao Khan Tok and watch traditional Lanna performances, try visiting the Chiang Mai Cultural Center. You will experience all aspects of Lanna culture. The center is open every night from 7:00 PM to 9:30 PM. It is conveniently located in the city center and is also next to the Wualai Walking Street.

Full of food, I went straight back to my accommodation in Xishuangbanna. I slept soundly until morning.

The alarm clock went off at 5:45 AM. I really wanted to stay in bed and snuggle under the covers, but then I thought, "I'm here on vacation, not to sleep." So I gritted my teeth and got out of bed to go breathe in the morning air. I quickly washed my face and brushed my teeth, then went for a walk to soak up the atmosphere of Xishuangbanna.

Guests who are interested in offering alms to the monks in the morning can contact the hotel in advance to prepare the offerings. The monks will collect alms in front of the Heuan Silapa.

After walking around and soaking up the atmosphere, I went back to take a shower and get ready for breakfast.

The restaurant here is called Sleebanyan, a Lanna-style restaurant open daily from 6:00 AM to 11:00 PM. This restaurant serves both local and international cuisine. There is also a bar serving delicious drinks, cocktails, wines and local herbal drinks. Inside the Sleebanyan restaurant, the area is divided into two parts: an air-conditioned room and a natural ventilation area. What really caught my eye was the tile pattern that imitated the ancient tile pattern. It makes the restaurant look very charming in my eyes.

The Buffet Line on the day I used the service had a wide variety of international cuisine to choose from.

Rice porridge corner

Salad corner

Japanese food corner and Cold cut

Various bread corners.

Seasonal fruits

Fruit juice and various cereals.

This corner is where the chefs cook fresh dishes, and it features a menu of all things egg-related.

This corner is a noodle corner. The noodles are freshly cooked.

The location of Siripanna is excellent. It is only 6 km from Chiang Mai Airport and 1 km from Chiang Mai Railway Station. From the hotel, you can walk to Chiang Mai Night Bazaar in about 10 minutes or go shopping for souvenirs at Warorot Market, which also takes about 10 minutes. However, if you don't want to walk, the hotel provides a shuttle service that operates at scheduled times.

Although Siripanna is located in the midst of an urban community, once you step inside, you will completely forget about the hustle and bustle of the surrounding city. Not only is the atmosphere here peaceful and private, but the service is also of Lanna quality. Each staff member is cheerful and has a great service mind.

After breakfast, I have to say goodbye to Xishuangbanna. I think if I come to Chiang Mai next time, I will definitely come back here again.

After checking out at Siripanna, Khun Kaew took me to learn about Lanna culture at the Hoeng Hian Lanna Wisdom Center.

The advancement of technology has changed the way of life of the people of Chiang Mai. Local wisdom has been neglected to the point of concern. There is a lack of inheritance from knowledgeable people and teachers. Most people are fascinated by outside cultures and do not inherit knowledge from the wisdom of those teachers. Around the beginning of 2001, various organizations, whether government, business, cultural groups, and many other agencies, have discussed and agreed that they should coordinate with all groups to join in organizing activities to promote the inheritance of local arts, culture, and wisdom. They jointly organized the "Lanna Succession" event in early April of each year for 5 consecutive years, hoping that it will contribute to the participation in local development based on local culture and wisdom together in the future. However, it has not yet been able to continuously inherit the existing local wisdom and have diverse learning activities. Luang Pho Phra Phutthaphonwaraphon of Wat Chedi Luang gave the idea that "To make the inheritance of Lanna culture and wisdom successful, organizing the Lanna Succession event only once a year for 4 days cannot achieve real results. It must be done continuously, so to speak, every breath, then it will be true." The Lanna Succession Organizing Committee therefore agreed that a project must be implemented to continuously inherit Lanna folk wisdom. This led to the establishment of the "Hoeng Hian Lanna Wisdom Succession" in 2000.

The curriculum will focus on the wisdom of the northern people, such as making tung, Lanna language, local music, weaving, local dance, Lanna painting, children's toys, weaving, metal stamping, carving, making local desserts, and much more.

Professor Wisit Sittikhong, a special lecturer at the Hoeng Hean Institute for the Preservation of Lanna Wisdom, introduced the tung that I will be learning about today as a "tung sai moo" because the shape of the tung resembles intestines. Children nowadays might see the tung sai moo as similar to a jellyfish, but in the past, people in the north of Thailand had never been to the sea and had never seen a jellyfish. They only saw pig intestines, so they have always called this tung a "tung sai moo". However, in some areas, it is called a "tung paya yo". The tung sai moo is used on the occasion of the New Year of the city, which is during Songkran (April 15th). It is placed at the sand pagoda along with the 12 zodiac tungs. It is believed to be a Buddhist offering, used to worship the Phra Kesa Kaew Chulamani on Mount Meru. The tung sai moo has a positive meaning. There are many types of tungs, used in both auspicious and inauspicious occasions. They must be chosen according to the type of event.

Making a tung isn't difficult. Just fold and cut the paper. For beginners, it takes about 10 minutes to complete. Whether the tung turns out beautiful or not depends on the choice of paper color and the cutting technique of each person. It is considered another interesting activity. If you have time, try to find a good experience like this at the Hoeng Hian Lanna Wisdom Center.

Hoeng Hian, a center for preserving Lanna wisdom, is located on Ratchadamnoen Road behind Prince Royal's College. For more information, please visit their Facebook page: Hoeng Hian, Preserving Lanna Wisdom.

For those visiting Chiang Mai who are looking for a change of pace from northern Thai cuisine and want to experience Japanese food, or for those who have a passion for Japanese food, I would like to recommend Tengoku restaurant. Actually, Tengoku has 2 branches. The first branch is located in Soi Wat Buak Khrok Luang, in front of the Dhara Dhevi Hotel. It has been open for 7 years since 2015. Importantly, it has received the Thailand Best Restaurant award from Thailand's Tatler for 6 consecutive years. As for the second branch, which I will introduce today, it is a new branch that just opened at the beginning of 2015. That is Tengoku –Yaki, located in Nimmanhaemin Road, Soi 5.

With an area of over 250 square wa, Tengoku - Yaki has divided the area into 4 parts.

The second section is Tengoku+Yaki restaurant, which offers both buffet and a la carte options. The buffet is priced at 555 baht per person (including green tea) and includes New Zealand sirloin, Kurobuta pork, scallops, salmon, squid, shrimp, beef tongue, beef liver, pork liver, smoked bacon, salad, and Japanese kimchi. The a la carte menu features a variety of grilled dishes.

The third section is Tengoku de cuisine restaurant, which offers both buffet at 800 baht per person net (excluding drinks) or a la carte. This restaurant serves Sushi and Sashimi.

The second floor can accommodate 12 people, making it ideal for business meetings, business discussions, or large gatherings.

For today, I will introduce you to Tengoku de cuisine, which serves Sushi and Sashimi. Let's start with Sashimi.

This Sashimi Set includes salmon, tuna, marinated saba, squid tentacles, and ark shells. Let me tell you, the salmon and tuna are cut into very large pieces. I secretly learned that the reason why the shop cuts them into large pieces is because they want customers to see that the fish in the shop has a firm texture and to feel that the fish served is really fresh. It can be said that it is full of flavor. You can fully experience the sweetness of the fresh fish.

Nori Salad (NoriSalad) The shop uses lettuce, which is available in Chiang Mai all year round. Wash it and cut it into bite-sized pieces. Then spray it with the shop's special Japanese-style salad dressing. Spraying the salad dressing is a technique that will not bruise the vegetables from mixing the salad. On top of the lettuce that has been sprayed with salad dressing, sprinkle with roasted seaweed and white sesame seeds. The shop will grill the seaweed on a pan to make it crispy. When eating, you don't have to mix it too much, because if you mix it too much, the seaweed will not be crispy. This dish is served with lemon for those who want a zesty flavor.

Engawa Sushi (Grilled Flounder Fin Sushi) uses only the fin, which is then coated with the restaurant's special sauce and flame-grilled. It is then garnished with soy sauce-marinated wasabi. The taste is sweet with the freshness of the flounder fin, which literally melts in your mouth.

The Natsudeng Kaku, a signature dish of the restaurant, features eggplant with a unique flavor. While eggplant typically has a bland and slightly bitter taste, this dish uses eggplant from the Royal Project, sliced into 1-inch thick pieces and scored in a grid pattern. The eggplant is then deep-fried in a hot wok until golden brown and cooked through. The sauce, a special recipe of the restaurant, is made by simmering miso, Japanese fermented tofu, soy sauce, and a touch of palm sugar. The dish is finished with a sprinkle of roasted white sesame seeds. The resulting flavor is a harmonious blend of sweet and savory, with the eggplant remaining tender and free of excess oil. This dish truly deserves its place as a signature offering of the restaurant.

The Gyu Aburi Sushi features Australian ribeye, thinly sliced and then seared. The accompanying sauce bears a striking resemblance to Thai jaew dipping sauce, with the restaurant aiming for a similar but distinct flavor profile. However, the sauce is actually crafted from Japanese ingredients, including Japanese chili paste, soy sauce, and Japanese chili flakes, which are less spicy but offer a similar depth of flavor to jaew while being milder in taste.

Beef Tataki with Ponzu Sauce (เนื้อวัวดิบกับน้ำจิ้มปงซึ) is a dish inspired by Japanese cuisine. In Japan, horse sashimi is a popular dish, but in Thailand, horse meat is not readily available and not widely consumed. Therefore, the restaurant uses Australian ribeye steak instead. The steak is sliced into long, 2-inch thick strips and seared over high heat just enough to change the color of the outer surface. If the meat is not seared, the blood will ooze out when it is sliced. After searing, the meat is frozen. When served, the meat is thinly sliced, resulting in a vibrant color with no blood. The sliced meat is served on a bed of thinly sliced onions. Before serving, the sliced onions are soaked in ice-cold water to reduce their pungent odor, which can irritate the eyes. The top of the sliced meat is garnished with finely grated garlic. To eat, mix the garlic into the ponzu sauce and dip the meat and onions in the sauce until thoroughly soaked. The ponzu sauce is a mixture of soy sauce, vinegar, mirin, and a little sugar. The vinegar and mirin help to cook the meat. If the meat is soaked in the sauce for about 5 minutes, it will turn white. However, most people prefer to dip the meat and onions in the sauce for a shorter time to enjoy the fresh flavor.

Grade A3 Hakata Wagyu, grilled without any seasoning, is then placed on Himalayan salt. The heat of the meat will absorb the saltiness of the salt into the meat, which will taste just salty, not like regular salt. When eating, use chopsticks to flip the meat first to allow the meat to absorb the saltiness of the salt on all sides. This menu, I must say, is very delicious. The meat is tender and salty. I myself have stopped eating meat for a long time. When I saw this menu, I had to try it. But when I tasted it, I couldn't stop. This menu is in a la carte, not included in the buffet.

Pa Puk, the owner of the restaurant, said that almost all restaurants in Japan order fish from the Tsukiji Fish Market. The deliciousness of raw fish depends on the dipping sauce. Each restaurant therefore has its own soy sauce recipe. Whether it is delicious or not depends on the soy sauce. Therefore, the restaurant uses the concept of Japan to prepare its own soy sauce. The restaurant orders soybeans for making soy sauce that have been fermented for a year from Japan, boils them and seasons them itself.

For the wasabi here, the restaurant orders pre-washed and chopped wasabi, including the skin, roots, and stems, packed in vacuum-sealed bags from Japan. Pa' Puk says that the price of wasabi heads is several times more expensive than ordinary wasabi. The restaurant then marinates it with soy sauce and salt and refrigerates it for about 2 days. This type of wasabi is called "pickled wasabi" in Japan, which is actually pure wasabi (Tengoku Wasabi). However, the taste is milder because it has been marinated in soy sauce, making it easier to eat. You don't need to mix it with soy sauce anymore. Therefore, the restaurant recommends that when you eat it, dip the fish in soy sauce first and then place the wasabi on top. The taste will be more well-rounded than grated wasabi. Tengoku Wasabi is not included in the buffet. If you want to experience the restaurant's signature wasabi recipe, you can order it for an additional 50 baht.

The highlight of Tengoku is the a la carte buffet, where customers order and the restaurant prepares and serves the dishes. This is because the restaurant believes that raw fish loses its quality if it is sliced and exposed to air for more than 15 minutes, which immediately affects the taste. Whether it's raw fish or sushi, the quality of the fish on the buffet line cannot compete with freshly sliced fish. With a wide variety of 40 dishes to choose from, the restaurant also offers its own soy sauce and pickled wasabi, giving it a unique flavor compared to other Japanese restaurants. Importantly, although the dining time is limited to 2 hours, the restaurant will not rush customers if they are still enjoying their meal and there are no other customers waiting for a table. The chef here has been a Japanese chef for over 30 years, so it's no surprise that every dish is truly delicious. Oh, the buffet does not include hamachi, otoro, or sea urchin, but if you want to try them, you can order them a la carte. Although the buffet price may seem a bit steep, I think the taste and quality are definitely worth the price.

Tengoku –Yaki Restaurant on Nimmanhaemin Road Soi 5 is open in two periods: the first period is from 11:00 AM to 2:00 PM, and the second period is from 5:30 PM to 10:30 PM.

After enjoying a delicious Japanese meal, I headed to Thinkpark to take a tram ride around Chiang Mai city.

The Green City Bus will operate daily, with two rounds per day: 9:00 AM - 10:30 AM and 1:00 PM - 2:00 PM. During the morning round, in addition to riding the Green City Bus, there will be a walking tour of the city, visiting Wat Chiang Man, Ho Phra Ya Mengrai, Wat Duang Dee, and Wat Umong Maha Thera Chan. This route will pass through narrow alleys and communities, allowing you to experience local life. The cost for this round is 80 baht per person. The afternoon round is a city tour by bus only, and the cost is 50 baht per person.

As you sit and enjoy the view, volunteer speakers will be there to share their knowledge. The speakers come from various networks, each working on topics they are passionate about. For example, "Kiew Suay Hom" focuses on caring for large trees and green spaces, the "Nong Rak Lanna" group shares historical knowledge, and the "Kon Glai Baan" group provides insights into the local community and the income generated from tourism will be used to support the care of large trees and the development of green spaces in Chiang Mai.

For those who are interested, you can take the tram to see the city at the Rin Kham intersection, under the big tree, next to Thinkpark. The money we pay will not only bring back knowledge and enjoyment, but you will also be part of doing good by increasing green space for Chiang Mai. Follow the activities of this event at FB: Green City by Green, Beautiful, Fragrant.

To get a taste of the city's diverse atmosphere, I decided to hop off the green car at Tha Pae Gate and take a red car to Kad Dok Mai.

From the Kad Dok Mai market, I had the opportunity to try riding a rickshaw. Due to my tall stature, I found it quite awkward to pedal the rickshaw. When sitting in the driver's seat, my knees would constantly bump against the handlebars. Additionally, the hand brakes were unusable, and I had to rely on the foot brake, which was located near the chainring. Due to my lack of experience, I had to bend my head down to see the brake whenever I needed to stop the vehicle.

I felt very sorry for my passengers, both Khun Kaew Kor and Khun Pookie. They must have been on the edge of their seats the whole time. I saw Khun Kaew Kor clasp her hands in prayer before I started the car. As for Khun Pookie, she screamed all the way!

After seeing that it's unlikely to succeed, I'd rather be a passenger.

The rickshaw took me on a leisurely ride through the city until we reached Waroros Market. From there, I walked over to the Hmong Market in Trok Lao Chiew.

I came to close the trip at the Three Kings Monument again to prepare for a walk and shopping before returning home at the walking street. When the time was right, I continued to Chiang Mai Airport.

On the way back, I used Nok Air again, just like on the way there. It took about 1 hour from Chiang Mai Airport to Don Mueang Airport. It was a very impressive trip.

This trip was another one where I gained many valuable experiences. I learned about the history and culture of Lanna, and I did many things I've never done before, such as wearing traditional clothing, riding a three-wheeled bicycle, and making a tung. I don't think I would have had the opportunity to do these things in my daily life. I think this trip made me understand Lanna culture much better. If any of my friends want to learn more about Lanna culture like me, try following my itinerary. You'll definitely learn more about Lanna.

You can follow the trip "Eat luxuriously, live comfortably" in the style of a northern city lord here.