: An intimate, chef-driven kitchen tucked in a quiet corner of Nimmanhaemin that’s quietly (and consistently) redefining what Thai tasting menus can be. Chef Phanuphol Bulsuwan – aka Chef Black – offers a micro-seasonal, locally sourced, boundary-pushing menu changes every 3-4 months, exploring new techniques and flavours that are equal parts amazing, equal parts mad. Why we love it: In a sea of Chiang Mai restaurants either chasing tradition or flirting with fusion (often badly), Blackkitch does something rarer and far more daring – it experiments with Thai ingredients on their own terms.

Blackitch Artisan Kitchen, a restaurant with 16 covers, is more anglicised. There are touch points with dishes I recognise from Thai culture, but it’s very contemporary: when I visited in July, the menu was called Rainy Season and used a lot of mushrooms that were being foraged then. To me it epitomises what is happening in some of Thailand’s bigger cities, where there’s a younger generation of chefs pushing the boundaries of what Thai food can be.

Head to Blackitch Artisan Kitchen, nestled above a gelato shop, where Chef Phanuphol Bulsuwan concocts a 10-course masterpiece fusing Thai, Japanese, and Chinese flavours with locally-sourced seasonal ingredients.

Chef Phanuphol Bulsuwan left a career as a civil engineer to learn the cooking arts, inspired by his restaurateur grandmother. His hard work paid off: Blackitch Artisan Kitchen is one of Chiang Mai’s most highly regarded (and most exclusive) dining experiences. The menu is designed to raise awareness of Chiang Mai’s indigenous cultures; each nine-course meal comes with stories of how the dishes are cooked in their home setting, along with the reassurance that only local produce is used in the kitchen.

A unique chef's table concept, this intimate dining experience is located, but of course, in Chiang Mai's hip Nimmanhaemin neighbourhood. The young gourmand behind the concept, Chef Black, draws inspiration from the seasonal fresh ingredients available locally and also selects special items to be flown in to craft an artisanal menu that is never repeated twice. With only three tables, reservations are an absolute must and seats are often booked out months in advance.

With just 16 seats, the Blackitch Artisan Kitchen is an exclusive affair. Stone and wood surfaces create an earthy backdrop for the work of Chef Phanuphol Bulsuwan, whose 10-course tasting menu is a homage to his professional cook grandmother from whom he learned his trade. Patrons are introduced to a range of Thai, Japanese and Chinese culinary experiences, with house-fermented items (made using leftovers) and pairings of beers and sake that are brewed in-house.

If you’re looking to treat yourself to a unique chef’s table experience, head to Blackitch Artisan Kitchen. Chef-owner Phanuphol Bulsuwan oversees the 16-seater restaurant, which prides itself on celebrating locally sourced ingredients and using techniques such as fermentation, foraging, and curing to elevate their taste even further. Consequently, the menu changes seasonally, with each dish showcasing various facades of Thai food and culture.

Blackitch Artisan Kitchen, located in the heart of Thailand, is a sought-after eating venue that provides its customers with an unforgettable gastronomic trip. The restaurant is praised for its distinctive and imaginative food, which features organic ingredients sourced from all over Thailand. With a seating capacity of only 16, the restaurant provides an intimate and cozy atmosphere, making every meal experience personal and unforgettable.

Address: 27/1 Nimmanhemin Soi 7, Suthep, Mueang Chiang Mai District, Chiang Mai 50200, Thailand. Chiang Mai’s misty, jungle-clad mountains have begun attracting innovative chefs eager to showcase the area’s sustainable farms, and Phanuphol Bulsuwan is at the forefront of this trend. Interestingly, he never received formal culinary training.

Blackitch Artisan Kitchen is one of the restaurants in Chiang Mai Michelin Guide showcasing a fine example of innovative Thai cuisine. The restaurant uses locally sourced ingredients to create seasonal dishes that are both delicious and sustainable. The tasting menu changes regularly, offering something new with each visit.

Accha, Allegro, Blackitch Artisan Kitchen, Shangri-La’s China Kitchen, David’s Kitchen, Le Meridien’s Favola, Four Season’s Khao, L’elephant, Le Coq d’Or, Le Crystal, RatiLanna’s Mira Terrace, Mix, X2’s Oxygen, Steak of the Day, Tengoku de Cuisine and Anantara’s The Service 1921.