A taste of Mae Hong Son

Join me in my home to explore the memorable foods of Mae Hong Son, a small Northwestern city near to the Burmese border. The provincial capital’s proximity to Shan state lends Thai-Shan (Tai Yai) characteristics to the local food, producing a cuisine not easily found elsewhere in Thailand.

The Supper Club

I ask all guests to please read my COVID-19 safety measures before booking a ticket/attending the event.

Mae Hong Son is a small Northernwestern Thai town in a province by the same name. Due to its close proximity to the border of Myanmar and large Tai Yai (Thai Shan) population, the food in Mae Hong Son marries Northern Thai and Shan styles to create a unique cuisine not easily found outside this region in Thailand. This style of cooking relies on seasoned oils for texture and flavour, with heaps of garlic and turmeric. Sour tomatoes are never far from a cook’s reach, and the cuisine lacks the chilli punch associated with many other regions of Thailand. A notable ingredient is tua nao, which is made of fermented soybeans. Tua nao can be used fresh but typically the fermented beans are mashed and pressed into thin discs, which are dried and toasted before use in cooking.

This supper club runs in Beckton, East London, in my home. Come along with a bottle of wine or two and try some Tai Yai foods.