Serving for decades countless customers including the Thai Royal Family, Mudmee mixes the best of various cultures together and has become a truly delectable melting pot. Run by Khun Mae Tim (literally translated to Mother Tim) who was born and grew up in a Tai Phuan family in Vientiane, Laos, Mudmee preserves the ethnic heritage, including their cuisine, which is getting harder and harder to come by these days. In fact, the name Mudmee reflected the occupation of Khun Mae Tim’s ancestors as Mudmee silk weavers.

As Khun Mae Tim’s mother was a home economics teacher, Khun Mae Tim has inherited the cooking techniques and recipe from her. After heading the kitchen at Lopburi’s most prestigious school, Khun Mae Tim has gained even more experience and you can trust Mudmee’s quality from start to finish. From picking the freshest ingredients to acting as Mudmee’s head chef for every dish and bowl, you’re guaranteed authentic Tai Phuan tastes with a touch of Lopburi and the vicinity from all the locally sourced ingredients. The awards in Mudmee’s repertoire include Thailand’s classic culinary award of Shell Chuan Chim and the internet famous Wongnai Users’ Choice for three consecutive years.

Once you’re seated at your Local Table, you’ll spot some cute, tiny cups. Feel free to literally dig in for Khanom Tuay (literally Cup Sweets) for Thai Coconut Custard. It’s all-you-can-eat buffet, but try to control yourself because more delights await! At Mudmee, salted egg used in Crispy Fried Catfish Stir Fried with Salted Egg and Chili Paste is no ordinary. Since marl is Lopburi’s signature product, the eggs are preserved in marl and become oily in the most pleasant way. The dish perfectly rounds out the flavors of Fried Chicken with Herbs and Puffball Mushroom Curry. One of Mudmee’s most popular dish, the curry tastes not too spicy and contains top-notch, chemical-free mushrooms from Sing Buri. After finishing your hearty meal, don’t forget to check out Mudmee’s fresh ingredients and dry food. Ranging from puffball mushrooms and chili pastes to pickled fish (and even ant eggs for those with adventurous palate, you might be able to recreate some dishes at home. (With some twists, though.)