It’s hard to not go to a restaurant that’s so highly recommended by Andy Ricker, and so we tried 3 times to get some chicken at SP Chicken (SP ไก่ย่าง) in Chiang Mai. Quick note – they run out of chicken way way earlier than their supposed closing time.
But luckily for us, third time was a charm and we settled happily down to our very large and very delicious lunch meal.
This is the menu for SP Chicken:
And this is the sheet of paper you fill out to order (you can ask the server to fill it out if you don’t understand Thai):
SP Chicken is located on a side street, but you can’t really miss the big yellow sign once you turn down onto that street.
Of course, we ordered the chicken! They’re fairly small, but it was a good size to share with someone else and then try another dish.
The chicken also came with these 2 sauces (one was slightly spicy and vinegary and the other was very mildly spicy and sweet). According to Mark Wiens, these sauces are known as nam jim jaew (น้ำจิ้มแจ่ว) and nam jim gai (น้ำจิ้มไก่).
We also ordered the Beef Soup – tasty and refreshing with chunks of beef in the broth.
The Spicy Bamboo Shoot Salad was perhaps our least favorite dish and it was the only one we left unfinished. At first the cilantro flavor was pleasant, but there was something about the salad that left a slightly metallic aftertaste.
The last dish we ordered was the Stir-Fried Water Morning Glory, which was decent.
And we ordered sticky rice to go with our dishes.
On our second lunch at SP Chicken, I also ordered the Barbecue Pork Ribs, which were quick small and not as tender as I would have imagined.
And the Spicy Green Papaya Salad with Salted Crab. There was literally salted crab in the salad, which made it rather hard to eat since the shell of the crab was quite hard.
The chicken was definitely the highlight – it was moist and tender and the 2 sauces they served the chicken with resulted in a mouthful of flavor (as well as a bit of heat!).
The pork soup was also very flavorful (and not very spicy).
However, the side dishes were just ok – the morning glory was so so and the bamboo salad was just ok.
This is how David Brower, the Sensorial Guy, described our meal:
A solid address with quality lemongrass rotisserie cooked chickens. Mini’s!
Visually when the plate arrives, you are delighted by it’s presentation. The pieces are thick and the skin golden, well cut up and laid out.
We found the little chickens quite savory, juicy for such little birds, where one might be thinking they would have no fat for juiciness and taste.
The two little sauces, one spicy and savory, the other sweet, were tangy and delicious. An palate pleasing addition to the birds soft subtle meat.
If you’re looking for a meal with a bit more protein than your typical Pad Thai, then this is definitely a good place to frequent (the chicken meat is not gristly at all which makes for a nice change).
Personally, I think it’s worth a visit, but it’s probably not a restaurant I would eat at regularly especially since I’ve tried many other restaurants/food stalls that I’ve enjoyed a lot more.