Guay Jub Chang Moi Tat Mai is a northern thai restaurant in Chang Khlan, Chiang Mai.
Editorially verified July 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Why locals love it: A generations-old Chinese noodle stall near Warorot that keeps a Bib Gourmand while staying almost invisible to anyone not already in the know.
Tip: It runs late afternoon into the evening near Chang Moi; order the guay jub with extra crispy pork belly and a side of fried wontons.
Address: Chang Moi Kao Road, Chang Moi, Mueang Chiang Mai 50300
Why locals love it: A morning-only khanom jeen counter buried in Thongkham Market, ladling northern nam ngiao and curry sauces to a purely local weekday crowd.
Tip: Get there before 11:00 while the sauces are fresh; point at the nam ngiao pot and add a plate of fresh herbs and crispy pork skin.
Why locals love it: Run out of a family garage down a quiet Old City lane, it serves the biggest, cheapest bowl of khao soi in town with almost no tourist traffic.
Tip: Come before 13:00 on a weekday and add the extra chicken; the broth runs out early and it is closed on Sundays.
Why locals love it: A Bib Gourmand stall in a tucked-away Hai Ya market that locals rate the city's best khao soi, put on the map only after Somebody Feed Phil filmed here.
Tip: It sits inside Kad Kom market south of the moat; go mid-morning and pair the khao soi with a plate of naem crispy-rice.
Why locals love it: A quiet family kitchen south of the moat whose massaman was named the world's best curry in a 2021 competition, still barely known to visitors.
Tip: Order the award massaman and the pomelo salad; it is small, so booking ahead on a weekend evening is wise.
Why locals love it: A tiny shop near Wat Lok Molee on Wualai Road where a 30-baht bowl of khao soi draws locals but almost no tourists despite the low, low price.
Tip: It is a lunch-only spot; arrive before 14:00 and expect to share one of just a few tables with the neighbourhood regulars.
Why locals love it: A local Lanna kitchen off the eastern bypass where visitors are so rare that regulars notice, cooking classic northern curries far from the tourist trail.
Tip: You will need a taxi or scooter to reach it; go for the gaeng hang lay and the nam prik platter with sticky rice.
Why locals love it: A morning-only khanom jeen counter buried in Thongkham Market, ladling northern nam ngiao and curry sauces to a purely local weekday crowd.
Tip: Get there before 11:00 while the sauces are fresh; point at the nam ngiao pot and add a plate of fresh herbs and crispy pork skin.
