This cute teahouse and restaurant is located about a 20 minute drive from the center of Chiang Rai. Established in 2022, this restaurant combines wild tea, local food, and regional culture into one calm, yet vibrant space. Created by a Kengtung family who once focused solely on foraging and producing wild Bansai tea (gushu cha), it has grown into a teahouse‑eatery that still feels deeply personal.
The menu celebrates local ingredients through Chiang Rai and Chiang Tung dishes, served alongside carefully brewed wild teas and Chiang Rai teas that highlight subtle differences in aroma and terroir. Visitors often linger upstairs or downstairs, where unhurried service encourages slow sipping, conversation, or quiet reading.
Beyond the table, Sangkaew is as a conduit between traditions and modern life, using contemporary presentation to keep older recipes and tea customs relevant. Storytelling runs through the experience: staff explain the origins of the wild tea, the family’s background, and why certain herbs or vegetables appear in each plate. The teahouse also organizes activities such as treks and cultural experiences in Wawee village, where guests can see century‑old wild tea trees and learn about forest‑friendly cultivation and community life in the hills outside Chiang Rai.
In terms of ordering, a couple of our recommendations are the following: local greens soup with fermented pork, northern Thai stewed mustard greens, Thai glass noodle seafood salad and to drink, the Matcha cream cloud and the Mixiang Oolong x Pear.
We highly recommend a stop here if you are in the region; best for travelers seeking something more grounded than a quick café stop, Sangkaew Teahouse offers a slow, sensory introduction to the everyday culture of the north.
View their Instagram here.
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