This small and intimate restaurant promises a unique dining experience. It is owned by a passionate husband and wife team; Chef Chindarnai ‘Dan’ Boonchaliew and food artist Pimmada ‘Pam’ Kankulsuntorn. The two have combined their talents to create a dining destination unlike any other in Chiang Mai. Elegant and welcoming, each dish is impeccably presented. The menu features creative takes on Thai and Southeast Asian cuisine. Sit back and enjoy their creative culinary journey from start to finish. While the dishes may have traditional names, they are guaranteed to surprise. Signature dishes include: grilled organic watermelon foie-gras salad, deconstructed duck red curry with lychee sauce, and hot butter with smoked tropical fruit.
Mr Chindarnai Boonchaliew (Dan) and Mrs Pimmada Kankulsuntorn (Pam)
The Chef and the Brigade
“Dan and Pam are both originally from Chiang Mai, but they grew up in Sydney, and worked around Southeast Asia for over 14 years.. In 2015, the couple launched REDBOX Foodbox Services in Brunei and delivered lunch boxes to local companies. When they came back to Chiang Mai, they kept the name and converted Pam’s house into a unique dining destination.”
Facilities and Highlights
Time zone: (GMT+07:00) Bangkok
Currency accepted: THB
Credit cards accepted: Visa, Mastercard
Electricity voltage: 220V
Electricity plug type:
ACCESSFrom Maya Mall, take Kad Suan Kaew road, and just after One Nimman (opposite side) turn left. .Drive 75-100m on the small Soi, the restaurant is on the right.
Airport: Chiang Mai International Airport (CNX) - 7 km
Train Station: Chiang Mai Station - 10 km
CONTACT6 Soi Jaansap, Huay Keaw Rd., Changpuck (Chiang Mai) เพียง 30 เมตรจากยี่แยกรินคำ มุ่งหน้ามายังถนนห้วยแก้ว ซอย จันทร์ศัพท์ ก่อนถึงคอนโดฮิลล์ไซด์พลาซ่า 4-5 Chiang Mai, Thailand
CONCIERGEYour concierge is ready to assist you with planning and completing your reservation, contact them on firstname.lastname@example.org
REDBOX is a green restaurant with a mission to be as environmentally friendly as possible in order to reduce its impact on Earth. It cuts down on the use of disposable products whenever possible, minimises food waste, and supports recycling practices. The restaurant also reduces the consumption of single use products and utensils, and the husband and wife team educate their employees on how to be as eco friendly as feasible with their social responsibility approach. They also support a Vipassana Foundation Centre in Sanpathong, fertilize their edible flower garden with their own homemade fertilizer, encourage an eat-in rather than a take-away dining experience, and offer a bonus to customers that bring in their own containers.