An Ode to Thai Flavors: Ikigai’s September Menu

As the rainy season embraces Chiang Mai, Ikigai invites you to warm your heart and soul with a menu that’s both an ode to Thai flavors and a tribute to the cherished Blue Zones. This September, Ikigai’s offerings are heartier, designed to comfort and nourish, perfectly timed to replenish the spirit during the cooler, rainy days.

At Ikigai, each dish is crafted fresh and served when ready, encouraging a shared dining experience where smaller plates are meant to be savored together. We recommend selecting a few dishes to enjoy and letting the evening unfold with delightful surprises.

Plant-Based

Nori-Miso Local Wild Mushroom Risotto (300 THB)
This creamy risotto brings together the earthy flavors of local wild mushrooms and the deep umami of nori, all enhanced by the warmth of miso. It’s a comforting dish that perfectly captures the essence of the season.

Hiyayakko Tofu (280 THB)
Silky tofu meets an edamame emulsion, pickled ginger, and wasabi leaf in this light yet flavorful dish. It’s a refreshing take on classic Japanese flavors, with a Thai twist that makes it truly unique.

Purple Potato-Pumpkin Gnocchi (320 THB)
This dish combines the heartiness of purple potatoes and pumpkin with the fragrant flavors of garlic, lemon, and sage. Tossed with a crisp salad, parmesan, and walnuts, it’s a perfect balance of texture and taste.

Warm Walnut Hummus (320 THB)
A rich, warm walnut hummus is paired with merguez mushrooms and served with betel leaf and crispy shallots, creating a dish that’s both earthy and satisfying.

Asparagus and Charred Courgette (340 THB)
This dish features perfectly charred courgette and tender asparagus, topped with beurre noisette, parmesan, and a poached duck egg. It’s a simple yet elegant offering that highlights the freshness of the season’s produce.

Beet and Kolarabi Tartar (340 THB)
A vibrant tartar of beet and kohlrabi, served with cured egg yolk, pickled daikon, and feta, offering a refreshing and visually stunning start to your meal.

Lemon Labneh (350 THB)
Marinated hung yogurt is transformed into a tangy labneh, paired with confit garlic, sundried tomatoes, and pita bread. This dish is a delightful blend of rich and bright flavors, perfect for sharing.

Meat

Larb Duck Scotch Egg (340 THB)
This dish takes the classic Scotch egg and gives it a Thai twist with larb duck, served with a tangy piccalilli that adds a perfect punch of flavor.

Chicken Oregano Feftedes (340 THB)
Juicy chicken feftedes are flavored with oregano and lemon, served with a creamy feta-dill sauce and rosemary bread, making it a comforting and satisfying choice.

Buffalo Tongue Reuben (380 THB)
A bold and flavorful Reuben made with buffalo tongue, paired with apple sauerkraut, cornichons, beetroot, Swiss cheese, horseradish, fermented chili, and cranberry molasses. It’s a dish that’s rich in texture and taste.

Duck Liver Parfait (300 THB)
Indulge in this luxurious duck liver parfait, complemented by a sweet and tangy mulberry gastrique and crispy chicken skin for an added crunch.

Dried Triple Pork-Fennel Salsiccia Capellini (340 THB)
This pasta dish is a celebration of robust flavors, with spicy mezza sauce, sundried tomatoes, and fennel salsiccia bringing a delightful depth to the capellini.

Organic Chicken Cacciatora (400 THB)
Tender organic chicken is cooked cacciatora-style with olives, sundried tomatoes, and mushrooms, served over truffle wet polenta. It’s a hearty dish that’s perfect for a rainy evening.

Kapow Beef Cheek (400 THB)
This dish features beef cheek braised for 12 hours, pressed, and “kapowed” with Thai basil, chili, and garlic, served with rice and a perfectly cooked egg. It’s a bold and flavorful dish that’s sure to impress.

Fish

Parmesan Tom Yam (360 THB)
A creative fusion of Parmesan and Tom Yam, featuring salmon and Thai chive tortellini. This dish is a unique and flavorful twist on the classic Thai soup, making it a must-try.

Green Pea Guacamole and Caviar (340 THB)
This vibrant dish combines the freshness of green pea guacamole with the luxury of caviar, served with gluten-free chips, coriander oil, and jalapeños for a zesty finish.

Cod Kinilaw (320 THB)
Pickled cod is paired with salted lemon curd, prawn crackers, crispy shallots, soused clams, and pomelo in this bright and refreshing seafood dish.

Baked Miso Glazed Seabass (380 THB)
Seabass is baked to perfection with a miso glaze, served with sesame chilled greens and pickled cockles, offering a savory and satisfying seafood option.

Roasted King Mackerel (380 THB)
This dish features king mackerel roasted to perfection, served with a lemon-dressed mixed green salad, taramasalata, and dill oil. It’s a simple yet flavorful dish that lets the quality of the ingredients shine.

Breaded Oysters (360 THB)
Crispy breaded oysters are paired with a fermented spiced roasted red pepper romesco, offering a bold and flavorful seafood option.

Dessert

Real Red Velvet Chocolate Torte (190 THB)
This rich chocolate torte is given a unique twist with a hint of balsamic vinegar, creating a dessert that’s both decadent and intriguing.

The “Uncle Bob” Mulberry Crumble (220 THB)
A comforting crumble made with mulberries, served with custard, cream, and honey fennel ice cream. It’s a sweet and satisfying way to end your meal.

Ikigai Mango Sticky Rice (180 THB)
A classic Thai dessert, Ikigai’s mango sticky rice is a must-try, offering the perfect balance of sweet and creamy.

The Broken Lemon Meringue (220 THB)
This deconstructed lemon meringue dessert is both playful and delicious, with a bright, citrusy flavor that’s sure to refresh your palate.

To My Brother: Ikigai “Butterscotch Angel Delight” (180 THB)
A nostalgic treat, this butterscotch angel delight is topped with caramelized popcorn, creating a dessert that’s both fun and satisfying.

Pumpkin Crème Brûlée (180 THB)
This crème brûlée is given an autumnal twist with charcoal monk fruit sugar and pumpkin crisps, offering a unique and seasonal dessert option.

Embracing the Season

At Ikigai, the menu changes with the seasons, reflecting the freshest ingredients and the flavors of the moment. This September, the focus is on heartier dishes that warm the soul, perfect for sharing with loved ones as you shelter from the rain. With a dedication to using unsaturated and animal fats, no refined sugar, and only 1% salt in their recipes, Ikigai’s dishes are as wholesome as they are delicious.

We recommend embracing the practice of Hara hachi bu—eating until you’re 80% full—but we understand that might be hard when the food is this good.

Reservations Recommended
📞 Contact: 082 126 2915

#IkigaiSeptember #ThaiFlavors #NewMenu #ChiangMaiDining