As the rainy season arrives, the local delicacy eagerly awaited by many is "Worm Mushroom" or "Hed Tob." Recently, a wonton noodle restaurant in Doi Saket District, Chiang Mai Province, has creatively crafted a fusion dish that perfectly combines local ingredients with Chinese-style cuisine, becoming a seasonal specialty that everyone wants to try.
With meticulous preparation, the restaurant selects only white, young worm mushrooms, cleans them thoroughly, cuts them into small pieces, and mixes them with minced pork. The mixture is then wrapped in wonton dough and boiled until cooked, preserving the familiar pork wonton flavor. The special feature is the distinctive "crispy and chewy" texture unique to worm mushrooms.
The restaurant has developed many signature dishes using worm mushroom wontons, such as worm mushroom wonton noodles with red pork and worm mushroom wonton noodles with "Phraya Thekrua" sauce. Nopadon Janhom, owner of Tee Noi Ocha, shared the inspiration behind this menu: "I want customers to enjoy something new by combining valuable and unique local ingredients. Although worm mushrooms are currently quite expensive—costing several hundred baht per liter—the restaurant is willing to invest to provide customers with new experiences."
Importantly, the response to this dish has been excellent. Customers who have tasted it appreciate its flavor and unique texture. Despite the high cost of ingredients, the restaurant maintains regular prices without any increase from the original menu.
For those traveling to Chiang Mai during the rainy season or devoted worm mushroom lovers, be sure to stop by Tee Noi Ocha in Doi Saket District to enjoy this uniquely delicious northern Thai experience. It promises a delightful and chewy treat.