For creativity and fresh ingredients, Chilli Chilli hits the mark. The deterrent will be price and portion size. Most of the dishes served here can be found much cheaper on the streets but eating naem served by friendly, clued-in staff in an ambience of kitschy cuteness offers a completely different experience from sidewalk dining. For appetizers, order their Northeastern salmon larb; it’s not spicy but has plenty of flavor and an interesting texture combination thanks to the tender fish and the crunchy khao kua (roasted rice). You can continue your Northern-affair with their Chilli Northern appetizers, a mixed platter of spicy Northern sausages (sai ua), naem, fried pork, boiled eggs, kab muu (crispy pork skin) and naam phrik num—all of which get high marks. For mains, the Northern lamb curry with saffron rice isn’t quite like the menu’s picture. Even though the lamb is tender, the small portion, considering its price, is disappointing. Tired of Northern delights, then pick from the central menu (not available at the Paragon branch) and opt for sour curry with fried cha-om. It’s a tad on the sweet side, but the acacia leaves do add a nice balance. The desserts (all aren’t quite so exciting, with the usual fruits in chilled syrup and a misplaced brownie cheesecake. But do ask for their off-the-menu super creamy coconut ice cream, which comes with nuts, pineapples, sticky rice and luuk chit (palm fruit seed). For drinks, the E-lar politan is just sweet water. They redeem themselves with the tom yum kung-inspired cocktail, the chillijito: lemongrass, ginsa and two huge, lightly crushed pieces of chillis. It’s refreshing but the spiciness soon fires you up. We told you this place can be fresh and creative.
