24 Hours Eating Where the Locals Eat in Chiang Mai

All right guys, today I am back in Chiang Mai, one of my favourite cities in Thailand to give you my ultimate local food guide to Chiang Mai in 2026. But I am not alone. Today I'm joined by my man, Sipa from The Taste Cadets. I've flown him in. He's cut his tour short, flown him in first class to celebrate this little food feast. You ready, mate? I'm ready. I'm ready, man. Yeah, I'm excited. Good man. Well, today's video is sponsored by myself and my ultimate Chiang Mai food guide. So Sipa has picked five spots off of my food guide and we're going to hit every single one today. We've got some serious, serious spots today, guys. Of course, we're going to be eating in the city centre, but we're also going to be doing a little road trip on the peds out to a Hmong village for what people are calling the best Khao Soi in Chiang Mai. You ready? Yeah, big time. Yeah. Then let's go. All right, so we're starting off at an old faithful. We are out by the airport. Sipa has asked me to find him the best Sai Oa Northern Thai sausage that I know. Now, if you follow my channel, you've watched my other Chiang Mai videos, you'll know that I've been here before. We are at Auntie's Handmade Sai Oa and these guys are making everything from scratch, including the Chiang Mai sausage and the green chili, Nam Prik Nom, to go with it. No trip to Chiang Mai would be complete without a breakfast stop to this place. We've got Uncle here charring up the green chilies as we speak. They're going to pound that up into a lovely green chili paste. I'm going to eat that with our Northern Thai sausage that they have lovingly handmade. Reminds me of, you know, like when you're in LA and you see like Mexicans on the side of the road and that, like they do all their peppers and tomatoes and onions to make their salsa as well. Same sort of technique, innit? This is what we've come for. That's the Chiang Mai sausage, right? Yeah, man. What's it called again? Sai Oa. We've also got those same peppers, but stuffed with pork. I definitely want to try one of those. That sounds banging. So this place is super packed from about 6am till about 10am and then they kind of run out. You might be lucky if you come later, but really you've got to get here early. Everyone's just stopping off on the way to work, picking up bags of the sausages, the more bing. They've got all sorts of different stuff here, but it's a pick up and take home job. We're going to pick it up and eat it here. Aunty is super, super friendly. I've just come here for the first time in over a year. She was like, I haven't seen you for ages. Oh, we've had so many customers. So that's really, really warmed my heart. So thank you for anyone that's watched my video and has come down here and bought this food for yourself. Actually, you should be thanking me. Sipa's hungry, man. I don't think Sipa realizes just how much food we're eating today. And then you try the peppers. So she's going to take it over and she's going to, they're going to heat it up on the coals for us. All right. So most places you just sort of get it and if it's cold, you just get it cold. But here they warm it back up over those lovely coals. So we're getting double smoke. So she's going to chop it up for us as well. So friendly. So nice. All right. So stop one. So you picked this off my map, didn't you? Yeah. Right. So because you wanted Northern Thai sausage. And what better place to eat it than on Sipa's ped. All right. So what I want you to do, well, we haven't got sticks. So I'm just going to have to eat this and we'll use the stick for the Soi Oa. So we just got the little one, the mini one. Perfect one biter. And a nice texture. Smokey, sweet, salty. Job done. All right. So we've got this Northern Thai sausage. I won't bore you too much. You've seen me eat this before, but a little taste of Thailand in each bite. You got the lemongrass, you got the lime leaves, you got the galangal, pork fat, turmeric making it yellow. We got chillies in there. Oh, did I say shallots? I'm going to dip that into that green chilli dip that we saw him roasting the peppers for earlier. Right. I would say, I would go on record and say that's the best sausage in the world. Hands down. Not even a competition. Couple that with this smokey, salty, spicy dip. You can't beat it. But you guys don't want to hear what I've got to say about this because you've already seen me here. Let's see what Sipa thinks. Not only is this the best sausage in the world, for you this is the best example of the best sausage in the world. Best example of the best sausage in the world. But you know, we were talking a little bit before about just sort of like the vibe of a place. Yeah. So I'm sure there's a sausage that tastes the same, but because I love them so much and they're so friendly and so nice and it's on the side of the street and stuff like that. Yeah, it's not just the food. No, it's the whole experience. Oh man, that's so good. And that paprika is amazing, man. It's not too spicy. It's just fresh, like a little bit sour, a little bit spicy. Like you said earlier, a bit like the Turkish peppers when you bite into a slightly spicier one. There you go. But banging, man. Like you say, that type of sausage is the taste of Thailand. You get hit with the lemongrass immediately. Is it fish sauce or shrimp paste they use in it? There's some sort of depth there. Fish sauce. And you know, lots of pork as well. Yeah, exactly. But yeah, little bits of pork fat. Yeah, banging. All right, so what have you picked next off of my ultimate Chiang Mai food, man? As we're in Chiang Mai, I want to be eating 30 Chiang Mai food. And I've heard Hang Lei is one of the most Chiang Mai dishes. Yeah, there you go. I've got a spot for you, my man. Yeah. Let's go. Does it serve Hang Lei? Yes. Next stop, more northern Thai classics. We have come to Tong Tem To in the Nimman area of Chiang Mai, the university area. Very cool area. It's where all the cool kids hang out. Lots and lots of tourists. But there is some real authentic food here, as you're going to see in a sec. This place is absolutely amazing. It's really, really old school, classic northern Thai. Airy restaurant, wooden tables, lovely little lamps. Outside, we've got a nice little garden, trees, plants everywhere. We've got these lanterns hanging overhead. And also at the front, we've got a shed where the guy is doing all of the grilling. So we've got grilled pork neck, we've got grilled pork ribs. And I wasn't actually going to get any grilled meat, but now I've seen it, we'll have to get it. But we're actually here for a Hang Lei, which is a Burmese-style curry, or translates to Burmese-style curry. We'll also be getting a northern-style larb, which is much different to the Isan larb. Let's go. So you picked this off the list because you've been here before, right? Yeah. So my mate who lives here, and he's been here for 10 years in Chiang Mai, this is what he brought me to. So big up Adam, big up Dan's gym. So I know that you know your ---- as well, do you know what I mean? That's what certified the map for you, wasn't it, when you saw this on the map? Yeah, because at first I was like, who's this ******* falang, right? I'll be the judge. I had a little look and I was like, oh, right. Okay, yeah, you can come, Gary. Good, huh? Look at me. I'm going to look at you like I've brought you here. What do you think? Unbelievable, mate. It's good, isn't it? I like that. It's like a little sour tamarind. I love ginger. And where we don't have a lot of ginger in Thai cooking, like traditional Thai cooking, we use galangal more. Anything with ginger, and I love pork belly. Oh my God. Melts in your mouth. You've got the peanuts, chewed peanuts in there. It's oily, it's rich. And it's nice. It just makes a change from a classic Thai curry, do you know what I mean? Don't get me wrong, I love a coconut based curry and stuff, but it's nice to have like a different style, do you know what I mean? I'm sure there's loads, but this is me learning, do you know what I mean? But as a Brit, this is like more what we call a curry in the UK, right? Because it's got actual curry powder. It's like English curry powder almost. Yeah, but like Gary was saying, it's like, it's heavy on the ginger. It's like, it's slightly sweet, but like not sweet enough. Because me and you don't really love sweet food, I mean, not in a bad way. It's sweet with like the sour element and that's what it is then, it's the tamarind, right? It's oily, it's deep, it's rich. Honestly, it's one of my, for me, it's my top three Thai cuisine. That's up there, isn't it? Everyone comes here, right, and just eats Khao Soi, which is fair enough because Khao Soi is legendary, but you've got to try this, right? I would say that. I would say if you're coming up here, Khao Soi, Hang Lei, the sausage, the Chiang Mai style sausage. What did you point at me when you said sausage? Sausage. Yeah, yeah. The Chiang Mai style sausage. I think they are like, they really describe what this region's about, you know what I'm saying? Well, you think then, so you've had this Northern style lap, my friend. So this, I've only ever had an Isan style lap and probably most of you out there, if they've had grilled chicken with a som tam and a lap, that's an Isan style. Which very zingy, a lot of times covered in mint, whereas this is kua, lap kua, so it's like dry fried kind of thing. What does kua mean? Kua, it can mean different stuff, but I mean, usually it means toast, like in this pan, toasted, I guess, or dry, dry, dry. And that's why it's warmer, it's hotter as well. Yeah, and this has got a spice mix with Mac Nguyen, which is like a long pepper, which is the original chili in Thailand. Oh, before the bird's eye chili? Yeah, yeah, yeah. Wow. And then it's got a papel, which is laksa herb, which is kind of soapy or Vietnamese coriander, loads of different stuff, but it's just a completely, it's a completely different dish. Yeah, let me try it. It's less zingy and it's more like, there's more of a depth to it, do you know what I mean? Yeah, yeah, yeah. More herbal, and I see you mean about that Szechuan style. Yeah, yeah, yeah. That is banging, man, I love that. Is it hotter as well? It's got floral in it. Because it's like a hot version, that is in like, temperature wise as well. Yeah, yeah, yeah, yeah, yeah, yeah, yeah. Definitely more floral as well. It's so different to the, yeah, so different to this sandwich. Oh, and it has got, it's got liver minced up in it, a little bit of the testing. We were only going to come in for the curry, right, but we saw them grilling the meats outside. Another northern specialty is obviously Thai barbecue, right? Yeah. Thai ribs, and what do you call this dip? Nam Chim Chow. Nam Chim Chow, and it's just a. So, at the base, at the most basic, it's tamarind, palm sugar, fish sauce. Okay. But a lot of people put lime juice in as well, toasted rice, but at the base. Oh, and it's not too sweet, I've had ones that are a bit too sweet sometimes. It's sour and sweet. Now, if you have it in Bangkok, even though it's Isan food, it's all northern food. Yeah. It tends to be a bit sweeter. Yeah. When you go up to Isan, or north, it can be less sweet. Yeah, yeah, same. Unbelievable. These are so salty in a good way, like so savory. Yeah. Amazing, man. So, before we hit our next stop, our amazing Khao Soi, I just want to take a moment of your time to talk about the partner for today's video, Safety Wing, and their amazing insurance. One thing people don't always think about when they're traveling for food is what happens when something goes wrong. When you're constantly moving from city to city like I am, filming markets, jumping in taxis, sometimes even hopping on a motorbike to chase down an amazing bowl of noodles like we're going to be doing for our next stop, sometimes things can go wrong. So, having proper medical insurance is an absolute must. That's where Safety Wing and their amazing essential plan comes into play. What makes it different is that it's not just basic travel insurance. It's actually a combination of travel insurance and full medical cover. So, if anything unexpected happens, illness, injury, hospital visits, or even emergency evacuation, you know you're covered. It also includes the kind of travel protection you'd expect, like trip interruptions or lost luggage, which is pretty important when you travel as much as I do. Another thing I love is that it covers you across the whole region and internationally in general. So, whether you're traveling around Southeast Asia, taking a trip to Japan or Europe, or just hopping from country to country, you're still covered under the same amazing plan. Something that a lot of travelers I know worry about, especially in places like Thailand, motorbike accidents are covered as well. As long as you're wearing a helmet, you've got the correct license, and you haven't been on the chance. Everything is done online, so you can sign up in minutes by scanning the QR code on the screen now, or by clicking the link in the description box below. And it's specifically designed for people like me that travel long term or move from country to country. So, if you're traveling a lot, whether it's for work, adventure, or just chasing amazing food like me, it's definitely definitely worth checking out. Remember to use that link in the description to get started. Right, now let's get back to the food. Alright guys, so we finished up our little second stop. I'm absolutely stuffed, but good job for us. Good news, we've got a 40-minute drive to the next stop. Absolutely. We're heading out past Doi Suthep, which is probably the most famous temple in Chiang Mai, and we're going to head out to this Hmong village and get this Khao Soi. And there might be another dish there I've got to get you, because I said five, didn't I? Yeah, that's sweet, I'm down. And the best way to burn calories is by sitting on a ped. 100%. So let's do it. We jumped on the peds and made our way up the mountains to the west of the city, stopping at a slightly underwhelming waterfall, but we got the selfie and a thumbs up from Sipa before jumping back on the bikes to carry on our Khao Soi mission. We rode past Doi Suthep, one of the most famous tourist attractions in Chiang Mai, and another 15 minutes up the road we arrived at Doi Pui, a Hmong village and home to the amazing Lung Surin. Alright, so we're at the Hmong village at Doi Pui, and this is where Lung Surin, which a lot of people consider to be the best Khao Soi, not just in Chiang Mai, but in the world. Now my man Joey P, Mr. Joe Parilla, assures me that this is the best one in the world. So if it's not the best one in the world, I won't be speaking to him again, and I would ask you all to unfollow him as well. But let's not judge too quickly, let's go see what it's like first. Alright guys, we're here, we're here, we're here. Khao Soi Lung, which means Uncle Surin. I wish you could smell this, I wish I had something to let you smell through the TV, because this smells absolutely incredible. Yeah, this is my kind of place guys, proper, proper local. Just a few tables, open air, a little view over the valley. Beef, right? If someone else in the restaurant told me like, oh just get the beef, I'd go no, I'm still going to get two. But seeing the actual owner of the shop, he just said don't even bother with the chicken, just get the beef. It's like the first thing before she even knew you could speak Thai, she's saying beef. Beef, beef, beef, get the beef, get the beef. Beef, no? Okay. Right guys, so they've got chicken and they've got beef, and I would usually get the chicken just to sort of see what it tastes like, but seeing they're cooked completely separately. Yeah, also auntie's saying beef's the best, and everyone in the restaurant just get the beef. Just get the beef. So we've got, so this will answer your question, so Sipa just asked me, do they always do this with like the separate coconut cream? So traditionally, because they didn't have anywhere to refrigerate it, if they didn't sell it that day, it would spoil really quickly. So you'd make that without the coconut cream, then put the coconut cream in it. Ah, so that would help it. To keep it, yeah, yeah. I think that's what it was. So you can see they've got the Khao Soi here, Khao Soi beef there, and then the thickened coconut cream there, which is going to go on the top. Then we've got the crispy fried noodles, which is going to go on top. The egg noodles, and then we've got what she's calling the kimchi, I'm calling Pak Long. Okay, so they actually make the pickled mustard greens themselves, or auntie does anyway. So the coconut milk goes in first, then she's going to bring it over for us. Oh, she's going to put a little, let's put some more juice in there for us. Look, look at that, yes. Here, don't worry Sipa, you just sit down, yeah, we'll bring it over. Why are you making auntie bring it over? Such an entitled tourist. Oh my God. All right, mate, I'm going to try it before I stick anything in. Oh mate, that is deep, isn't it? Unbelievable, man. It's insane, isn't it? It doesn't taste like, it almost tastes like a different dish. It does, doesn't it? It doesn't taste like any Khao Soi I've ever had. More like a Middle Eastern dish, you said, didn't you? Yeah, yeah, that is, yeah, yeah. Off the first bite. I was going to steal his line there, because he just did it off camera. It's like the deepness, and the savoury, and the slight perfumery thing you get from Indonesia, but at the spice level of Thai food. It could be Persian something, couldn't it? Yeah, exactly, yeah. There's cloves in this, which I'm not used to in a Khao Soi. Absolutely love it, but the deep, rich. It's insane, it's off his head, mate, honestly. Even without putting anything in. Yeah. Like, it's not very spicy, though. She just said, try it, and then put more stuff in if you want. So I'm going to go in with some chilli paste. I'm going to go in with the lime juice. I put a bit of lime in it, and it's almost, to me, this is mental. Ruined it? No, no. It almost tastes like dolma, but the Kurdish version of dolma is sour and tomatoey. Oh, is it? With mincemeat in it, and it's got that slight... Got that taste. But again, it's like, this is Silk Road, do you know what I mean? This is like, all things coming from across the world, and it comes in a bowl like this, do you know what I mean? Some things are more clear-cut from one place, and then some things are so borderline from so many different places, man, and this is why they're in a bowl. Yeah, do you know what? I'm getting clove now, because it took me a while to pick the clove out, I'm getting clove more than I'm getting anything else. I thought I was getting black cardamom at first, but I'm getting clove the most. Sorry, okay, because in dolma, you have this thing called baharat, which is a five-spice, and you've got that in there. Is it? That's why I'm getting that. My man. The handmade pickled mustard greens, which he's called in kimchi, all my Shan friends call them kimchi as well. It's so delicious, those mustard greens, you're not going to find them in any other... They're not sweet either, they're like a tiny bit sweet, mostly sour, you've got the chili on them. The chili, the roasted chili, I was going to say powder, but roasted chili oil paste, again, homemade, fantastic. It's a little bit, it's not as coarse as usual, really, really spicy, quite smoky. The only thing, yeah, which I can't quite work out yet, I'm not sure this is fresh lemon juice, you know? Let me know, I'll let you know. I'm not sure this is fresh lime juice. No, I think it is, it's just been sitting there. Oh, is it? When it's been exposed to oxygen, that's what it tastes like now. You know when you leave a half-cut lime? Yeah, yeah, because a lot of times now, because to make it cheaper, shops will use like lemon juice out of a bottle of lime juice. Not here, mate. Do you know what I mean? It's not the old lemon-shaped bottle. Honestly, this, this is the best casserole I've ever had. It's on another level. And I'm gonna go ahead and say, it's probably some of the, no, it is my favourite Thai dish I've ever had. Now that's it. This particular one is a favourite? This one, yeah. Big shout, I'll tell you what, my man Joey P, Joe Parrilla, shout out to you, mate, because you did send me here. Mark Williams has been here. Yeah, yeah, yeah. It's a famous spot and rightly so, do you know what I'm saying? The beef is melting in your mouth, isn't it? But it's not a famous spot that feels tainted and that Instagram is outside, and we're the only, really only pricks filming. It's all Thai, isn't it? Yeah, everyone's Thai here, and they've travelled from all around, and you can tell it's got a history, and that auntie's a beautiful lady. She's talked you through the whole thing. I know. She's got curry powder. I know. Yeah, super amazing, welcoming spot. Yeah, she just took, yeah, 100%, she just took us to the drawer with all the handmade curry powder. She opened the briefcase up and let us know. Yeah. Stupid question, I already know the answer. Was it worth the 28 kilometre drive or whatever it was through the mountains? First of all, yeah, I love the drives, yeah. Second of all, I'd do it anyway, do you know what I mean? Yeah, yeah, yeah. I'd sit in a coach, do you know what I mean? Yeah, yeah, yeah. Yeah, amazing. And we are literally, I'll show you in a sec, hopefully I can get the drone up. We're literally just on the side of a mountain reservoir. Yeah, yeah, literally, man. With a little village in the middle. Unbelievable. It's amazing, yeah. Overlooking the whole village, jungles all around, beautiful views. That's a mad one, isn't it? And the most incredible food I've ever had out here, you know? So, well done. Deep, deep. Listen, I don't chat ----, this isn't, I don't care about any of this, do you know what I mean? Yeah, yeah. I just want to have a real experience. Yeah, yeah, yeah. And it has been. And you have. Yeah, man, thank you. My man. All right, bud. Listen, I think we're going to need a little break before our next stop, I could batter another one of these, but I know you're taking me somewhere else. I know, I know. We've got another 45 minutes back down the hill at least. What are we doing next? Next, we, I don't know, it depends what time it is. We might get a little snack, but tonight we are going to one of the best roast meat joints. Again, I'm going to say in the world. Moukrab. Moukrab. Gayan. Or Gayob. What does that mean? In a clay oven. In a clay oven, yes. He's basically Thai. Yeah, do you know what I'm saying? After the epic Khao Soi, we decided to head to the beautifully kept village gardens, which were randomly full of tourists wearing rented hill tribe attire. That aside, we checked out the museum, which tells you all about the lives of the hill tribe people and gives you a glimpse at the tools and the weapons they use in daily life. Speaking of weapons, we tried our hand at traditional Hmong crossbows and it turned out Sipa is a stone cold assassin. After hitting the bullseye, we headed up to the on-site coffee roastery for a quick brew overlooking the valley before making the mammoth journey back down into Chiang Mai for our final stop of the day. All right, mammoth journey down from Doi Suthep took us about 50 minutes, so appetite is back up, which is good because where we are now is legendary. We're at Neng Mor Ob Ong. Pork cooked in an earthenware jar. Now, this place is legendary. Mark Williams has been here, my mate Joey P again has been here, but they've actually changed locations. The last place they were in was super rustic, really, really local. This is still local, but brand new, two floors, nice and airy, all new tables, new chairs, but just the same amount of people. In fact, you can get more people in here, which means less waiting times, which is music to our ears because we need to finish this video. We're going to get straight into the kitchen, have a little look. I've already worded them up. They said we can come into the kitchen. Everyone's super friendly in here. Hopefully, now he's been on camera, he's going to give me a nice big bit. This is what we've come for. Look, he's weighing it. He can't even give me extra. What have we got? 100 grams. I'm going to need another 0.5 there, bruv. I'll eat the end bits. Look, they're frying them away. Look. I don't like all the crispy bits in the end. Sorry, guys. I got a little bit flustered when I saw them cutting the pork. I haven't really explained this. Ob Ong means cooked in an earthenware pan in a clay pot. A bit like a tandoor kind of thing, a Thai version. That's what this place is famous for. It's not just pork belly. They've got pork neck. They've also got amazing roast chicken. As you can see, lid on. It's an oven. It just keeps it so juicy. You also get all the flavor coming from the coals as well. These guys are excited, mate. I'm so excited, man. I can't wait to eat, bro. I'm starving again. I know. It's hard work. Let's eat, bro. It's hard. It's hard work on these pets. Yeah, it is. It honestly is. It's a 50-minute ride. Vibrations. I'm pretty stuffed there, and I'm ready again. Ready to go. All right, let's order. This is completely different from the last place. The last place used to be on the side of a main road, opposite a garage, busy in a good way. Rustic, a sort of place that you just sit at a table, smoke, and have a drink. This is very upmarket, freshly painted, which is nice, but this is the sort of place I would drive straight past, usually, if I didn't know it was this place. The food's exactly the same. Hopefully, the food's exactly the same. I'll give you an update in a sec. I can't find Alan anywhere. Hey, hey. Sex on the beach. Beautiful. Lovely day. That's what you need after a two-hour motorbike ride. We've come here for the main event here. Which is this crispy, crunchy moor. Moor krab, yeah? That skin is like a shard of glass. It's not always juicy either, that moor krab. No. It's juicy, and you've got the perfect little fatty pillow in between the crispy bit and the- The little gelatinous bit in the middle, look. Come on, let's have a little bit of this sauce, the nam chik chow. Perfect example of moor krab, I'd say. Nam chik chow. So, you don't usually get moor krab with the Isan dipping sauce. This is like- Okay. And that would be for the chicken, basically? Chicken, any grilled meat, because this is usually fried in Chinese places. It's not usually grilled, right? Or baked? Yeah, yeah. Oh, yeah. So, the Chinese version would be grilled, and this has been roasted. Sorry, fried. And this has been roasted. It's been roasted in the clay oven. By people from Isan, which is why we've got the Isan dip. What's this for? It's Isan style, and that's why they've got so much som tam on the menu and stuff. Got you. What's that say? A bit sweet? Right, we might have to get a bit more of that, by the way. Just a little strip. Yeah, yeah. Because it's like, I'm not going to be back here, do you know what I mean? Yeah, yeah, yeah, yeah. I miss it. I'm taking the wing. The wing's the best bit. Everyone knows that. You're hostling me. I know. I'll let you take that. I'm on the thigh, guys. Look at that. Look at the glistening skin on that bad boy. Even the chicken, man. Amazing. I wasn't even going to get the chicken here because I had it the other day. That's ridiculous. It's a whole other style, man. You can see the marinade, the white pepper, garlic, black pepper, lemongrass. And you can see it all in the oven, like all around the outside of the oven, and you can see where it had been stuffed and marinated. You've got the smoke from the coals. Super, super well seasoned again. Man, you can't go wrong with this. It sounds good, you know? Also, look, little pork neck. Why? You get it sometime with the rice. How do you say sticky rice? Khao Niao. The charcoal just makes the difference, doesn't it? Yeah, big time. This one's interesting. I'm not sure if there's pala in this. What's pala? Fish sauce? Fermented fish sauce, yeah. There's something else in there. Well, you know me. I'm not a massive fish person, so I'll be able to detect it immediately. I don't think so. Good, though. More tamarind in that, but yeah. Why do you call it tamarind? Tamarind. I see you saying that in all your videos. I'm such a dick. Tamarind. Only because I've had comments like that before, just from proper dicks, right? Anyone who needs to smoke hash needs to smoke harsh. I just spat all over my fork. Amazing. Thank you, brother. Yeah, I really appreciate you taking me round. I'm drinking your drink now for that. Yeah, go for it. I really appreciate you taking me round. I appreciate you coming, mate. This is not a good buy. This is just a tariff for now, because I'm going to link you back up in Bangkok. Bangkok, and you're going to order all our food for us. All in Thai, and you're going to show me around again, yeah? And I trust you now, do you know what I mean? Big ups, brother. Right, as we said, we're going to be doing some more videos in Bangkok, where I'm going to be putting Sipa through his paces, where he's going to have to order all the food for us in Thai. Doing pretty well today, I've got to say. So yeah, links to all his stuff, Taste Cadets, in the description box below. But for now, guys, we are going to enjoy the rest of the evening in Chiang Mai, have a few drinks, get to bed early, and we will be up in the morning. And just wanted to say,