Chiangmai Gate morning market is one the best fresh market in Chiang Mai due to selection of fresh ingredients, quality of products and cleanliness. The market is located in the southern part of the old town next to the gate called “Chiangmai Gate” or “Patu Chiangmai” in Thai.
Open hours : Morning 3:00AM. – 11:00AM. Every day
Location : Old town – Bumrung Buri Rd.
Although you don’t have a kitchen when you’re traveling in Chiangmai, the market is still an interesting place to walk around, see local people and fresh ingredients that is used in Northern Thai region cooking.
Chiangmai Gate morning market have 4 main sections included fresh fruits & vegetables, fresh meat, dried ingredients and takeaway prepared food especially for Northern Thai local dishes.
Fresh fruits and vegetables
Chiangmai is one of the main agriculture provinces that supply to all over Thailand has the appropriate climate to grow variety kind of fruits and vegetables.
Mango fruit
Mango widely grow in Chiangmai has many varieties of mango. Each species have a unique flavor and fragrance. All species can be consumed young or ripe. The most popular young green mangos are “Kaew” “Mun” and the most popular ripe mango are “Nam-Dawg-Mai” “Chok-Anan”.
How to choose a good Thai mango
Thai mangoes are green when it unripe and will turn yellow when it ripe. You have to squeeze the mango gently to feel the very firm unripe mango which is good for making a mango salad. A good ripe mango will give a slightly soft to the touch.
Dried ingredients
There are many vendors selling rice, chili, garlic, shallot, dried shrimp for Pad Thai, dried spices for Larb Muang powder and also a popular “Mak-Khwaen” pepper which is related to Sichuan pepper.
In Northern Thailand, sticky rice that grow local is more popular that Jasmine rice which is from Central Thailand. Sticky rice has long shape with bright white color and can harvest twice a year. Chiangmai mainly consume 4 varieties of sticky rice which are “Sanpatong” sticky rice “Kor Koh Hok” sticky rice “Kyo Gu” sticky rice and “Khao Gum” black sticky rice. The way to cook sticky rice is to steam in a steamer.
Another ancient ingredient “Mak-Khwaen” pepper which is related to Sichuan pepper has numbing spice used in Larb-Muang ground meat salad, Gang-Faak winter melon chicken soup, Gang-Kae mixed vegetables soup etc.
Chili / Pepper in Thailand are divided into 3 sizes Large Medium and Small. Normally the small chili is the spiciest level 5 of 5 the most popular variety is “Bird’s eye chili”. The medium size is also medium spicy level 3 of 5 the most popular variety is Spur or “Jinda” chili and the large Cayenne or “Prik Chee Fah” or “Noom” chili is less spicy 2 of 5 level.
Meat and Seafood
Takeaway prepared food
Hello ! my name is Arm Alex Nitipong M.
As I grew up in Chiangmai, I’m really happy to show you a local market and how to choose Thai fruits such as mango, papaya, rambuton, mangosteen, lychee, longan etc. when it in season. Also introduce a herb garden for Thai kitchen such as lemongrass, Kaffir lime, sweet basil, holy basil etc.. At small house cooking class Chiangmai not over 4 people, you will prepare all ingredients by yourself and have your own cooking station.I will help you in every steps and explain cooking dishes background. I am well trained from culinary school and a hotel in Chiangmai.
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