Tucked quietly inside a charming alley near Central Chiang Rai, Reddish is a casual dining restaurant that delivers far more sophistication than its relaxed setting might suggest. The concept centers around quality ingredients sourced from Northern Thailand and across the country, with a strong focus on beef presented in multiple styles that blend Thai inspiration with international technique.
The restaurant interior embraces a warm red toned aesthetic that feels intimate and welcoming, making it an easy place to settle in for a long dinner. Yet behind the relaxed atmosphere lies a kitchen that clearly values time intensive preparation. Many dishes require hours or even days of work, and the difference becomes immediately noticeable once the food arrives.
A standout starter is the Potato Layers, one of the restaurant’s most popular snacks. Thin slices of locally sourced potatoes are carefully stacked into layers, baked, seasoned, and then deep fried before serving. The result is a crisp golden exterior with a tender layered interior that offers both texture and depth of flavor. Another notable beginning is the Burnt Caesar Salad, where baby cos lettuce is grilled with garlic confit oil before being finished with a house made Caesar dressing, crispy rice puffs, and crunchy bacon. The light charring adds a subtle smokiness that elevates a familiar classic.
The Thai Style Salmon Tartare offers a refreshing counterpoint to the richer dishes on the menu. Salmon and avocado are seasoned in a Northeastern Thai larb style, creating a bright balance of spice, acidity, and herbs that adds a distinctly Thai character to the dish.
Among the mains, the Beef Stroganoff pasta stands out as a guest favorite. The kitchen prepares a slow cooked beef stew sauce that becomes rich and creamy before topping the pasta with grilled picanha and Parmesan. It is deeply comforting yet carefully balanced. The Pasta Salmon Green Sauce brings a lighter but equally flavorful approach. Inspired by pesto but adapted with Thai basil, the fragrant green sauce pairs beautifully with grilled salmon with crisp skin and pickled tomatoes that add freshness to the plate.
The centerpiece of the menu is the 15 Days Dry Aged Thai Wagyu Striploin Steak. Sourced from a local farm in Northeastern Thailand, the grain fed Wagyu is dry aged to deepen its flavor before being grilled to form a beautifully caramelized crust.
It arrives accompanied by cauliflower purée, roasted potatoes, sautéed mushrooms, and honey glazed carrots. The dish is finished with the restaurant’s signature beef jus, which is slowly simmered for more than 48 hours before being reduced to a glossy sauce that captures an intense and concentrated beef flavor.
Desserts continue the theme of balanced indulgence. The Tiramisu is rich but restrained in sweetness and presented with a cookie baked in house, while the Chocolate Lava Cake delivers a molten center of dark chocolate accompanied by strawberries, blueberries, and homemade ice cream.
In a city where casual dining often leans simple, Reddish stands out by combining relaxed hospitality with a kitchen willing to invest serious time into its ingredients. For visitors and locals alike, it offers a thoughtful and flavorful dining experience that highlights the evolving culinary landscape of Chiang Rai.
