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Savour the finest of Thai, Laotian and Burmese cooking, along with Western classics, in our breezy thatched-roof pavilion with rustic hardwood floors.


7:00 am – 11:00 am
12:00 noon – 3:00 pm
7:00 pm – 10:00 pm

Signature Dishes

  • Camp Pad Siew rice noodles mixed with vegetables, fresh coriander leaves
    Som Tum

    Traditional young papaya salad

  • Khao Soi Hor egg noodle curry, greens, tomatoes

    Wok-fried, flat rice noodles with chicken and Hill Tribe vegetables

  • Tom Saab Gai Laotian chicken soup in gold bowl topped with fried noodles, chopsticks

    Northern egg-noodle curry with chicken and coconut milk

The Team

Portrait photo of Camp Chef Pisan Torphet wearing white uniform, holding bowl

Pisan Torphet

Camp Chef

Hailing from a remote corner of Chiang Mai province in northern Thailand, Chef Pisan began his life in the food world as a 17-year-old dishwasher in Bangkok. He forged his way upward in various hotel kitchens in Bangkok and worked abroad in Saipan and South Africa. After cooking in several high-profile hotels in Phuket and Hua Hin, he returned to the northern Thailand of his childhood to oversee the Camp’s culinary operations.

“The North has always been my true home. My heart and my soul belong here. And, of course, I love eating and making Northern Thai food.”

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