CSR Project

Tha Ma O is an ancient community dating back to the founding of Khelang Nakhon city. Located in Wiang Nuea sub-district, Mueang district, Lampang province, it was named after the large pomelo trees that grew naturally along the riverbank. The community flourished during the teak trade era, as evidenced by the architectural style of houses and centuries-old temples that reflect the diverse cultural heritage of its inhabitants. Examples of these are Wat Pratu Pong, ancient city walls, and Gu Chao Ya Suta.

Today, Tha Ma O residents preserve their local culture and traditions through a simple way of life, welcoming visitors to experience their community. Activities include tram rides, cycling tours, traditional crafts, and sampling local cuisine prepared with community-sourced ingredients, preserving distinctive flavors passed down through generations.

Hung Le Curry: A renowned local dish with a unique aroma and rich flavor from high-quality spices and herbs. This dish is made by cutting pork belly or fatty pork into bite-sized pieces, and then marinating in Hung Le curry powder until well coated, with just enough water added to create a slightly wet mixture. The meat is then placed over heat and simmered until the curry is absorbed and the pork becomes tender and succulent. Next, spices such as ginger, garlic, and shallots are added. The dish is seasoned with tamarind paste, fish sauce, and palm sugar, then simmered further to allow the flavors to fully permeate the meat. It is then ready to be served alongside hot steamed rice.

Hung Le curry has a distinctive flavor profile, combining sour, sweet, salty, and mildly spicy tastes. It is considered an important dish and popular at various traditional events and festivals. This curry has been passed down through generations and is preserved as part of the local food culture of the Tha Ma O community. It is one of the must-try specialties for tourists, who are encouraged not only to taste it but also to learn how to prepare it, thus participating in the preservation of this unique local culinary heritage.

Si Pian Curry: Also known as “Four Friends Curry” in some regions, this Tai Yai dish is a testament to the culinary wisdom of the Tai Yai people, with a name that hints at its unique preparation method. In Burmese, "Si" means oil and "Pian" means to release, perfectly describing the gentle simmering process that coax out the natural oils, allowing meat to be mixed with the special curry paste made with fenugreek and coriander seed toasted in oil to add aroma. When the meat is perfectly cooked, potatoes and onions join the mix, simmering until melt-in-your-mouth tender, making this dish a curry with a deep, rich taste that envelops your palate, leaving a lingering aroma that's uniquely its own. Si Pian Curry is a beloved staple at local celebrations, from merit-making and ordination to local festivals. More than mere sustenance, it serves as a thread weaving together the fabric of community life. When villagers gather to prepare this curry, they are not just cooking—they're strengthening bonds, preserving traditions, and keeping their local heritage alive with every aromatic spoonful.