(Last updated: February 2, 2026)
This is the seventh installment in my “Elaine Series”, which reviews 8 Taipa restaurants recommended by born and bred local resident, Elaine. A certified foodie in her early 20’s, she has the Taipa dining scene cased, and it’s my hope that we uncover a few hidden gems together here, that only Macau people know about. Next up? Quite possibly the most authentic Thai restaurant in all of Macau.
Chiang Rai has long been called Macau’s best Thai restaurant, and after four visits, I’m inclined to agree. It’s a simple, family-run place in Taipa Village with basic tables, friendly staff and consistently excellent food.
They’ve even expanded into the unit next door, practically doubling in size. Restaurants in Macau don’t grow unless people keep coming back, and Chiang Rai has no shortage of regulars.
The menu can be confusing. The English version has no photographs, while the photo menu has no English, so ordering occasionally requires some teamwork. Prices are excellent, portions are generous, and they’re even running a buy-two-beers-get-one-free promotion.
Enough preamble. Let’s eat.
The Coconut Milk Soup ($90) is magnificent. Sweet, sour and warming, with enough coconut to make it rich without turning it heavy. If someone asked me what Thai food should taste like, I’d hand them a spoonful of this. Worthy of a place on the Thai flag. Easy 5 stars.
The Spicy Grilled Beef Salad ($115) is another knockout, and a genuine contender for my , full stop. Tender beef, herbs that pop, and a dressing that nails the Thai trifecta of sour, salty, and spicy. The whole thing tastes alive. An absolute must-order.
The Spicy Grilled Beef Salad ($115) may be even better. Tender beef, fresh herbs and a dressing that hits you with salt, sourness and heat all at once. As of July 2026, it holds a vaunted place on my list of 10 Can’t Miss Macau dishes. 5 stars.
The Grilled Pork Neck ($90) keeps the streak going. Succulent, slightly sweet, slightly tangy, and even better once you dunk it in the accompanying sauce. Plenty of meat, great texture, zero complaints. 5 stars.
Then come the 4.5-star dishes, which aren’t exactly a major step down.
The Green Curry with Chicken ($65) is the kind of bowl you want to stick your entire face into. Fragrant, slightly sour and hot enough to remind you that you’re eating Thai food. One of Macau’s best curries at any price. 4.5 stars.
Whether it beats the Red Curry with Pork ($90) comes down to personal preference. The red curry is hotter, smoother and superb with the pork. The coconut milk keeps everything under control without smothering the spice. If you want more heat, tell the staff. 4.5 stars
The Papaya Salad ($80) was shockingly good, especially since I’d only eaten papaya salad once before. Fresh, crunchy and available at whatever spice level you think you can handle. 4.5 stars.
The Hot and Sour Lemongrass Prawn Soup ($75) gives you lemongrass, citrus and a proper hit of heat from the first spoonful. Another easy 4.5 stars.
The Fish Steamed with Lemon ($180) rounds out the top tier. The fish is beautifully soft, but that sharp, citrus-heavy sauce is the real reason to order it. 4.5 stars.
Moving down to the solid, but not essential category.
The Chicken Skewers ($90) are generous, nicely seasoned, and lightly tropical. Nobody at the table will complain. Solid 4.
My father didn’t care for the Thai-Style Sweet and Sour Chicken ($120), but I strongly disagreed. Compared with the North American version, it’s lighter, fruitier and considerably less sugary. Great with rice, and something I’d happily order again. 4 stars
Below that is the “good, but I probably wouldn’t order again” tier.
The Pineapple Fried Rice ($125) has plenty of ingredients, isn’t remotely greasy and can easily feed two. Perfectly good, but surrounded by this much excellent food, fried rice was always going to struggle for attention. 3.5 stars.
The Stir-Fried Beef with Oyster Sauce ($110) is similarly respectable. Thick slices of beef, onions and peppers in a light savoury sauce. Nothing wrong with it, although I can’t imagine returning to Chiang Rai specifically to order it. 3.5 stars
The Spicy Seafood Salad ($115) is fresh, moderately hot and offers a good mix of seafood. Unfortunately for it, the beef salad exists. 3.5 stars.
Last place goes to the Stir-Fried Shrimp in Yellow Curry ($180). Nothing is particularly bad, but after eating the green and red curries, this one felt flat and repetitive. Save the money and order either of those instead. 3 stars.
Bowls of rice are $13 each, and you’ll probably need one or two.
After four visits, I’m convinced Chiang Rai deserves its reputation. The prices are fair, the cooking rarely misses and several dishes rank among the best Thai food I’ve eaten in Macau.
Order the coconut soup, beef salad and pork neck. Then choose whichever curry matches your preferred level of pain.
Macau doesn’t have many restaurants like Chiang Mai left. Treasure it.
Other “Elaine Series” restaurants
-Loja de Sopa Fitas (叠记咖喱面食): 0 stars. No English menu = no use to us, plus noodles nothing special.
-Kam Lei (金利食店): 1 star. Maybe better than Loja de Sopa Fitas, maybe not. English menus, but more ordinary noodles.
–Xiao Sheng Xuan Japanese Ramen: 2.5 stars
–Duckling: 3 stars
–Hei Lin Cafe: 4 stars
–Tuk Tuk Thai Kitchen: 3 stars
–Rest Yangon: 4 stars
