Chiang Mai’s fine-dining scene has a new benchmark in Belén, a collaboration between local restaurateur Tao Ingudananda (Kiti Panit, Ledu) and chef Paulo Airaudo (who holds six Michelin stars between his restaurants). The kitchen is led by Italian Executive Chef Matteo Santalucia, whose impressive resume spans The Fat Duck, Maison Pic, La Dame de Pic, and Alain Ducasse. His style blends European precision with Japanese influences, while drawing 80 percent of ingredients from Northern Thailand’s fields, forests and farms.
Dinner begins in the moody library lounge, with amuse-bouches and Monsoon Tea before stepping through a hidden bookcase door into the 18-seat dining room. 10 of these seats face the open kitchen, where dishes unfold in full view: barracuda tartelette with dashi, seared Hokkaido scallop in a luscious XO-champagne sauce with green curry butter and milk bread on the side, tomato risotto with uni and a standout chawanmushi with charred corn. Desserts balance playfulness and elegance, from a mangosteen and white chocolate creation to a goat cheese flan with Thai plums, finishing with a whimsical Star Wars-inspired whiskey jelly. Ambitious, intimate and polished, it’s tipped to become Chiang Mai’s first Michelin-starred restaurant.
Belén. 14-course menu B5,500; wine pairing B2,500. InterContinental Chiang Mai the Mae Ping, Chang Klan. Open Thu-Mon, 5.30pm-11pm.