Lung Khajohn Wat Ket
Bib Gourmand 2026

🔄 Last checked 2 Jul 2026 · details and hours can change — check the venue before you go

If you need one restaurant that proves the MICHELIN Guide doesn't only care about fine-dining rooms, Lung Khajohn Wat Ket is Chiang Mai's clearest answer. This isn't even a "restaurant" — it's a roadside stall directly across from Wat Ket Karam, on Charoen Rat Road, on the east bank of the Ping River. It sells exactly two things: khao kriap pak mor (steamed rice-flour dumplings) and sacoo sai moo (tapioca pearl dumplings with pork filling), made fresh over the steamer one piece at a time, takeaway only, with not a single seat. Yet the MICHELIN Guide 2026 still awarded it a Bib Gourmand. The reason is simple: the food is genuinely delicious at a price that's almost hard to believe. This stall has been selling for more than 30 years (some local media accounts trace it back as far as 60 years), turning it into a Wat Ket neighborhood legend — grandparents in Chiang Mai grew up buying from here as kids, and today they're bringing their own grandchildren to queue for the same box. A box costs about 20 THB.

There are two standout dishes and you should buy both. Khao kriap pak mor is a thin, smooth rice-flour skin spread the old-fashioned way over cloth stretched across a steaming pot, filled, then lifted off one sheet at a time — soft with just the right chew, the kind a machine can't replicate. Sacoo sai moo is clear, chewy tapioca pearls wrapped around a well-balanced sweet-salty pork filling — 7 pieces per 20-THB box, a number that makes plenty of people do a double take, since department-store tapioca dumplings now run over ten baht apiece while this place still holds a genuine community-market price. Freshness is the whole point — every piece and every sheet is made right there in front of you. Buy a box, unwrap it warm on the street, or carry it down to sit by the Ping River for a different kind of moment.

The Wat Ket neighborhood itself is reason enough to visit. This old riverside community on the east bank of the Ping was once a trading port back in the Rama V era, and it still has old wooden houses, quiet lanes, Wat Ket Karam with its small community museum, and pretty cafés tucked in throughout. Spend half a day walking the area, then close it out with a couple of boxes of Lung Khajohn's sacoo — under 100 THB for a taste of Chiang Mai history plus a MICHELIN award in hand. Small stalls like this are exactly why people fall in love with eating in Chiang Mai.