Review

Rasik Local Kitchen is a popular favourite with local foodies wishing to savour a chef’s table experience showcasing seasonal dishes and skilled interpretations of classic northern Thai dishes. The restaurant employs traditional cooking methods to add depth of flavour and style to regional specialties. The open kitchen is presided over by Chef Wai, with customers welcomed with menu recommendations including intriguing details of seasonal and daily specials. Seasonally changing menus showcase local meats and seafood creations, delicately infused with smoky flavours from the charcoal grill, and richly scented regional herbs. Deep-fried squid with northern chilli spice is memorable, with firm flesh and crunchy yet amazingly light batter. The strong herbal coating will catch you pleasingly off-guard, with an earthy and punchy finish. The supporting Vietnamese coriander pesto cools the heat. Charcoal-grilled snapper highlights the distinctive cooking method. Infused fish, fresh and succulent, is supported by an aromatic Thai fish sauce that is hot and sour. Meats are cooked lightly in the northern tradition. Red curry with grilled pork collar presents sophisticated flavours and textures across the cut. The heat of the curry is paired with basil leaf and damask rose petals, giving a gently floral finish. Rasik is a bastion of authentic and creative regional cuisine; book in advance to secure one of their small number of tables.