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Chiang Mai occupies the old Tei Too space at 8158 Big Bend Blvd., which Su Hill bought from her sister, Ann Bognar. Credit: Adam Rothbarth
The gra dook moo sees baby back ribs oven roasted with honey and garlic and served with steamed rice. Credit: Adam Rothbarth
The steamed chicken (khao munn gai) comes with rice and multiple sauces. Credit: Adam Rothbarth
The bathrooms at Chiang Mai were renovated alongside the restaurant, receiving new paintings. Credit: Adam Rothbarth
The grilled pork sausage (sai oua) incorporates fresh spices and herbs. Credit: Adam Rothbarth
Fresh drinks include Thai iced tea and Thai coffee. Credit: Adam Rothbarth
Chiang Mai is open for dine-in and carryout. Credit: Adam Rothbarth
The nua sawann sees beef strips marinated in coriander and flash fried. Credit: Adam Rothbarth
The sakoo sai moo sees tapioca dumplings filled with minced pork, chicken and peanut. Diners are encouraged to take a bite of fresh chile alongside dumplings for an extra kick. Credit: Adam Rothbarth
The larb khua’s base is sauteed, spicy minced pork. It’s served with steamed rice and vegetables. Credit: Adam Rothbarth
The northern Thai-inspired menu features fresh herbs and produce, complex broths and sauces, and plenty of grilled meats. Credit: Adam Rothbarth
Chiang Mai is open from 11 a.m. to 8 p.m. Tuesday through Saturday. Credit: Adam Rothbarth
Su Hill moved to St. Louis this year to open Chiang Mai; her previous restaurant was Thai and sushi spot Bistro Saffron in Cape Girardeau. Credit: Adam Rothbarth
The pumpkin custard dessert is an off-menu treat. Hill said there are a number of things – especially fish dishes – that can be made at the restaurant if requested. Credit: Adam Rothbarth

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