Busarin
Busarin occupies a modest shophouse on Rattanakosin Road in the Pa Tan area of Chiang Mai, just outside the old city moat. The kitchen is run as a family operation and the cooking draws directly from traditional Northern Thai recipes, with curries forming the backbone of the menu — green curry with pork, pumpkin curry, and fish-based preparations feature prominently. The Michelin recognition has brought more visitors but the restaurant remains small and unpretentious, with no reservations taken and a first-come approach at peak times. Arriving at the start of service — lunch or early dinner — avoids queues. The menu changes slightly based on what is fresh and seasonal.
Experience hints
Pair your visit. After Busarin, round out your day in Chiang Mai with contrasting stops nearby.
Visitor Reviews
Family recipes from Northern Thailand. But they will dial down the spice/heat if you ask. No rice for mains (Dessert only). Michelin ratings -- well deserved. Family run. Nice vibes. Cozy dining area. What to know: - limited seating - brunch/lunch only. Close at 4pm - day sister restaurant to the evening dinner restaurant next door (Magnolia) . Same kitchen and owners. Both great Highly recommend.
The food here was absolutely incredible. We started off with the barracuda curry, very unique dish. Second, we had the northern Thai curry noodle with chicken, phenomenal dish. The showstoppers were the roti dishes, we had the green curry and the hunglay curry with lamb; absolutely the best roti I’ve ever had. You would be crazy not to try this restaurant, fully deserves 5 stars.
Michelin rated. Entrees starting at $2. Calm vibe and low music. Food was good. Desserts delicious. And their Busarin iced coffee delightful. We had the Green Curry with Pork and Red Curry with Pumpkin and Pork. Durian sticky rice and Coconut Milk ice cream with Fries Sticky Rice Cake. I love the small menu.
Location Info
133 Rattanakosin Rd, Tambon Pa Tan, เมือง Chang Wat Chiang Mai 50300, Thailand+66 81 671 2846Tips for Visiting Restaurants & Food
Learn the Spice Scale
Say 'mai pet' for no spice, 'pet nit noi' for a little spice, or 'pet mak' if you want it Thai-hot. Most cooks will default to a toned-down version for foreigners unless you specify otherwise.
Follow the Crowds
The busiest street stalls are almost always the best — high turnover means fresh ingredients and a recipe that locals vouch for. An empty restaurant at dinner time is a red flag.
Ice Is Safe
Factory-made tube or cylinder ice (used in virtually all restaurants and stalls) is made from purified water and is safe to consume. You don't need to skip the iced Thai tea.
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Location Info
Visitor Information
Best time to visit
November – February
Avoid: March – May (smoke & heat)
Rainy season
June – October
Avg. temperature
15°C – 36°C(59°F – 97°F)
Crowds
Peak: December – January & Songkran (April)
Getting there
Chiang Mai International Airport (CNX) has direct flights from Bangkok (1 hr), Singapore, and Kuala Lumpur. Overnight sleeper trains from Bangkok take ~12 hrs.
Getting around
- •Red songthaews (shared pick-up trucks)
- •Grab (available in city centre)
- •Motorbike rental (฿150–250/day)
- •Tuk-tuks (negotiate price first)