ALL those bored by tom yam kung, fried rice and Thai beef curry, raise your chilli-stained napkins. Doesn't Thailand have anything else? Habitues to the kingdom know that our usual Chinese-influenced restaurant menu only hits the tip of the recipe list.
True lovers go for fried chicken and green papaya salad of the Northeast, or gaeng ba, the fiery 'jungle' curry, or even sour south Thai curry with its s'tow stinkbean.
But until recently, the food of the northern capital, Chiang Mai, was never represented here.
Possibly because Chiang Mai was never really part of Thailand (it was totally independent until 150 years ago). Because of its Burmese influence and its different tastes, it never became part of the Thai food cosmology.
Now, though, Chinese kung fu actor Eric Kee and his British-born partner, Greg Walker, have changed that.
They started their Thai love affair with Phuket Restaurant in Mid-Levels.
