Best Buffet in Chiang Mai Under 300 Baht (Unsponsored Review)
December 21, 2025
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Chiang Mai changes when the sun goes down. We all know the daytime city—the shimmering temples, the café-hopping in Nimman, the slow drift of the Ping River. But for those of us who live here, and especially for those of us at Haze Buds, the city truly wakes up when the tourists go to sleep.
There is a specific kind of magic to Chiang Mai after midnight. The air cools down, the traffic thins to a few lonely motorbikes, and the smells of the street shift from exhaust and roasted coffee to charcoal, garlic, and steaming broth. For the night owls, the shift workers, and—let’s be honest—the enthusiasts who have just enjoyed a premium session with our top-shelf selection, this is when the hunger hits.
But finding real food late at night can be a challenge if you don’t know where to look. We aren’t talking about the 7-Eleven toasted sandwiches (as legendary as they are). We are talking about soul food. We are talking about places with plastic stools, fluorescent lights, and aunties who have been cooking the same recipe since before you were born.
Most visitors stick to the Night Bazaar or the main strip of the Sunday Walking Street, missing the hidden gems tucked down soi (alleyways) and behind markets. These are the spots where you’ll find the locals. The university students finishing a project, the musicians packing up their gear, and the Haze Buds staff after a long shift.
Here are the 5 late night food spots in Chiang Mai that locals actually go to—and exactly what you need to order when the munchies kick in.
Location: Suthep Road (Behind Chiang Mai University)
Hours: Approx 5:00 PM – 2:00 AM (or until rice runs out)
Vibe: Chaotic, loud, and incredibly satisfying.
If there is one thing that defines the “munchies,” it is the desire for abundance. You don’t just want a bite; you want a plate. You want a mountain of rice. You want flavor that punches you in the face. Enter Pa Waew.
Pa Waew is an institution, particularly for the university crowd, but it’s a spot that flies under the radar for most travelers who stay in the Old City. You won’t find it on the curated “Michelin Guide” lists usually handed out at luxury hotels. But ask any local CMU student where to go when they have 50 Baht and a hunger that could eat the world, and they will point you here.
Walking into Pa Waew’s territory on Suthep Road feels less like entering a restaurant and more like joining a family assembly line. The energy is frantic in the best way possible. The wok burners roar like jet engines, throwing flames up into the night air. The clanging of metal spatulas against iron woks provides a rhythmic industrial soundtrack.
The defining characteristic of Pa Waew is the portion size. “Huge” is an understatement. When we say huge, we mean a mound of rice that looks like a scale model of Doi Suthep. It’s the kind of serving size that makes you laugh nervously when it’s placed in front of you. For our customers who have just visited Haze Buds and are feeling that bottomless hunger, this is a spiritual experience. It challenges you. It asks you: Are you actually hungry, or were you just talking?
While they offer a standard aharn tham sang (made-to-order) menu, there are specific items you need to target.
1. Krapow Moo Krob (Crispy Pork with Holy Basil): This is the gold standard of Thai street food, but Pa Waew elevates it through sheer volume and texture. The pork belly is fried until the skin crackles like glass. It is then tossed in a super-heated wok with crushed garlic, fiery bird’s eye chilies, and fistfuls of holy basil leaves. The sauce is savory, salty, and coats every grain of that massive rice pile. The heat from the chili cuts through the richness of the pork, creating a perfect loop of flavor.
2. The “Super” Omelet (Khai Jiao): You can—and should—ask for a Thai-style omelet on top. At Pa Waew, they don’t just drape it over; it’s practically a blanket. It’s fried in plenty of oil, making it crispy and laced on the edges, while staying fluffy and soft in the middle. It acts as a rich, savory lid for your rice mountain.
3. Kana Moo Krob (Chinese Kale with Crispy Pork): If you want something with a bit of crunch that isn’t deep-fried batter, the Chinese Kale here is excellent. The stems are kept crisp, providing a fresh snap that contrasts with the fatty pork belly.
Why Locals Go: It’s not just the quantity; it’s the consistency. It tastes exactly the same every single time—spicy, salty, comforting. It’s the ultimate “recovery” food, whether you’re recovering from a long night of partying or just a long night of deep relaxation.
Location: Charoen Muang Road (San Pa Koi area)
Hours: The shop is open during the day, but the “Bun Window” stays active late.
Vibe: Old-school heritage meets late-night rescue.
There is a myth among Chiang Mai locals about the “4 AM Bun.” It’s the holy grail of late-night snacking. When everything else is closed, when even the noodle stalls have washed their bowls and packed up their carts, Salapao Wikunphanich stands as a beacon of hope.
This isn’t just a food stall; it’s a piece of history. Established over a century ago, Wikunphanich is famous for making steamed buns (salapao) without preservatives, using traditional fermentation methods that give the dough a unique, dense, and slightly chewy texture that you simply cannot find in modern, mass-produced buns.
Most guidebooks will tell you to visit Wikunphanich in the afternoon to buy buns as souvenirs. They are wrong. The true magic of a Salapao reveals itself in the dead of night. There is something about the soft, pillowy dough that acts as the perfect counter-balance to the hazy, dreamlike state of a late night.
The shop itself feels like a step back in time. Located in an old wooden shophouse, there are no flashy neon signs, no QR code menus—just the smell of steaming dough and seasoned pork. It’s quiet. You might see a taxi driver stopping for a quick bite to fuel the rest of his shift, or a group of friends ending their night on a wholesome note. It feels like a shared secret among those awake at this hour.
What to Order
The Big Pork Bun (Salapao Moo Sub): This isn’t the fluffy, air-filled bun you get at a convenience store that dissolves in your mouth. This is dense. It has heft. The filling is a seasoned minced pork mixed with salted egg yolk and slices of Chinese sausage (kun chiang). The salted egg yolk is the key here—that burst of savory, sandy richness cuts through the dough perfectly. It’s a complex flavor profile: savory meat, sweet sausage, salty egg, and neutral dough.
Mantou (Plain Steamed Bun): Don’t sleep on the plain bun. If you’re feeling a bit overwhelmed by flavors or if your stomach is feeling sensitive, the plain Mantou is slightly sweet, incredibly soft, and perfect for grounding yourself. It pairs perfectly with a bottle of soy milk if you can find a vendor nearby.
The Warning: Because these use traditional yeast and flour techniques, they are filling. One might be enough. Two is a challenge. Three is a food coma waiting to happen. If you are high, you might think you can eat five. You cannot. Trust us.
Location: Kamphaeng Din Road
Hours: 10:00 PM – 3:00 AM (Closed Sundays)
Vibe: Dark, gritty, and undeniably delicious.
If you mention “Midnight Chicken” to a tourist, they might think you’re describing a menu item. But to a local, you are describing a destination. Gai Tond Tieng Kuen (literally: Midnight Fried Chicken) is legendary in Chiang Mai.
Located on Kamphaeng Din Road, an area historically known for its “earth walls” and a slightly rowdy reputation in the past, this spot is essentially an open-air cart setup that has taken over the sidewalk and the parking lot. It opens late and caters specifically to the post-bar crowd and the night wanderers.
This is street food at its rawest and most authentic. You sit on small plastic stools that force your knees up. The lighting is dim, provided mostly by the streetlamps and the warm, yellow glow of the food cart. It feels like a secret club where the membership fee is just buying a plate of sticky rice.
The queue can be long, but it moves fast. You’ll see a cross-section of Chiang Mai society here: high-so party girls in heels eating next to motorbike taxi drivers, next to expats, next to us. Everyone is equal before the fried chicken.
The Fried Chicken: Obviously, this is the main event. But this isn’t KFC. The chicken here is marinated in coriander root, garlic, and pepper, then fried until it’s a deep, dark golden brown. It’s not heavily battered; the skin itself crisps up beautifully. It’s savory, not too greasy, and served with a mountain of sticky rice.
Nam Prik Noom (Green Chili Dip): You must order this. If you are eating the chicken and sticky rice dry, you are doing it wrong. The Nam Prik Noom provides the moisture and the spice. It’s made from roasted green chilies, garlic, and shallots. It’s fresh, punchy, and wakes up your palate immediately.
Sai Oua (Northern Sausage): They do a fantastic version here—herbal, aromatic, and packed with lemongrass and kaffir lime leaf. It’s grilled until the casing snaps when you bite into it.
Fried Pork Belly (Moo Sam Chan Tond): If chicken isn’t your thing, the three-layer pork is deep-fried to a crisp. It’s the ultimate salty snack to end the night.
Pro Tip: Order a plate of boiled egg (Kai Tom) to mash into your chili dip. It adds a creaminess that balances the heat.
Location: Sri Poom Road (Near the Chang Phueak Gate moat corner)
Hours: 24 Hours
Vibe: Bright, reliable, and always open.
Sometimes, late at night, you don’t want grease. You don’t want spice. You want a warm hug in a bowl. That is Jok Sompet. Open 24 hours a day, this place is a landmark on the corner of the moat. While it is more well-known than the others on this list and you might see some tourists here, it remains a staple for locals because it is simply the most reliable food in the city.
Jok (rice porridge/congee) is the Thai answer to chicken noodle soup. It’s healing. It’s easy to eat. And for those who have indulged in the cerebral, floaty effects of our sativa strains, the texture of smooth, hot rice porridge is incredibly soothing. It grounds you.
Unlike the dark corners of Midnight Chicken, Jok Sompet is bright. The fluorescent lights will wake you up a bit, but the service is efficient. It’s a sit-down place with a proper menu, which can be a nice change of pace if you’re tired of sitting on a curb.
Jok Moo (Pork Congee): The classic. The rice is cooked down until it breaks apart completely, forming a thick, creamy paste. It comes with pork meatballs that are seasoned with ginger and soy. The ginger is crucial—it warms the stomach and aids digestion, making this the perfect late-night meal that won’t give you nightmares.
Add the “Century Egg” (Khai Yiew Ma): This is the pro move. The black, preserved egg adds a gelatinous texture and a creamy, earthy flavor that mixes beautifully with the white porridge. It transforms the dish from a simple breakfast item into a savory, umami bomb.
Khao Tom (Boiled Rice Soup): If the porridge texture is too mushy for you, get the Khao Tom. It’s whole rice grains in a clear broth. It feels lighter and cleaner, perfect if you want to go to sleep shortly after eating.
Dim Sum: They have steamers of dim sum ready to go. They aren’t the best in the world (this isn’t Hong Kong), but at 3 AM, a hot Shumai (pork dumpling) or a steamed bun is hard to beat.
Location: Bumrung Buri Road (South Gate of the Old City)
Hours: 5:00 PM – Midnight/1:00 AM (Some stalls stay later)
Vibe: A sensory overload of smoke, steam, and unlimited choices.
While not a single restaurant, the cluster of stalls at Chiang Mai Gate is a singular entity in the minds of locals. This is the nightly gathering point. While the North Gate (Chang Phueak) gets all the fame for the “Cowboy Hat Lady” and her pork leg, the South Gate is where the locals actually buy their dinner and their late-night snacks.
The variety here is staggering, and the vendors stay open late. It’s less touristy, cheaper, and the flavors are more authentic to the Northern palate. It’s the perfect place to go if you are with a group of friends who can’t decide what they want to eat because here, you can have everything.
Walking through the South Gate market at midnight is an adventure. You are dodging scooters, navigating through clouds of grilled meat smoke, and trying to decide between fifty different delicious smells.
Look for “Mrs. Pa” (The Smoothie Lady): Not to be confused with Pa Waew, this Pa is famous for her fruit shakes. If you have “cotton mouth,” this is your oasis. Her mango and passion fruit shakes are legendary. She uses fresh fruit, plenty of ice, and just the right amount of syrup. It’s icy cold and instantly refreshing.
Pad Thai wrapped in Egg: There is usually a vendor here flipping Pad Thai at high speeds, wrapping the noodles in a thin sheet of egg omelet. It’s greasy, sweet, sour, and perfect. It comes with a side of raw banana blossom and pennywort leaves—add them for crunch.
Grilled Intestines (Sai Yang): Don’t knock it until you try it. Grilled over charcoal until crispy on the outside and chewy on the inside, served with a tamarind dipping sauce. It’s the ultimate chew-toy for the hungry.
Roti: For dessert, find the Roti cart. A crispy, fried pancake drenched in sweetened condensed milk and sugar. You can add banana or egg, but the classic plain crispy Roti is the best way to finish a night.
Chiang Mai is a city of layers. You have the temples by day, the bars by evening, and the food hunts by night. At Haze Buds, we believe in enjoying every layer to the fullest.
We know that after a visit to our shop, your senses are heightened. Food tastes better. Textures are more interesting. That’s why we don’t want you wasting your appetite on mediocre food. Whether you’ve just picked up some top-tier flowers from our Sunday Walking Street branch or you’re chilling near Sridonchai, these food spots are the perfect copilots for your night.
Don’t settle for the convenience store toastie. You’re in the food capital of the North. Go explore the darkness, find the plastic stool, order the huge portion, and eat like a local.
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