Savour the finest of Thai, Laotian and Burmese cooking, along with Western classics, in our breezy thatched-roof pavilion with rustic hardwood floors.
- 7:00 am – 10:00 am
- 12:00 noon – 3:00 pm
- 7:00 pm – 10:00 pm
- Som Tam Pu Nim
Traditional young papaya salad with deep-fried, soft-shell crab
- Camp Pad Siew
Wok-fried, flat rice noodles with chicken and Hill Tribe vegetables
- Khao Soi Hor
Northern egg-noodle curry with chicken and coconut milk
- Tom Saab Gai
Laotian chicken soup
Pisan TorphetCamp Chef
Hailing from a remote corner of Chiang Mai province in northern Thailand, Chef Pisan began his life in the food world as a 17-year-old dishwasher in Bangkok. He forged his way upward in various hotel kitchens in Bangkok and worked abroad in Saipan and South Africa. After cooking in several high-profile hotels in Phuket and Hua Hin, he returned to the northern Thailand of his childhood to oversee the Camp’s culinary operations.
“The North has always been my true home. My heart and my soul belong here. And, of course, I love eating and making Northern Thai food.”