Now operating under new management, the Windmill restaurant has been transformed into a high-class dining establishment. It’s a bit out of town but easy to spot – you’ll know you’ve found it when you see the massive windmill. Sitting on a spacious plot of about 35 rai with a capacity of over one thousand people, the Windmill is a lovely place for a night out, set against a stunning mountainous backdrop with bubbling streams separating its various buildings. Using the concept of a luxury hotel with an ample staff, the Windmill has begun expanding its horizons to include catering, banquets and event receptions. Executive Chef Maetee Mahamit, who is also president of the Chiang Mai Northern Chef Club, has vast experience creating both traditional Thai and western dishes, and has meticulously designed the Windmill’s menu to include only the finest plates from European, Chinese and Thai gastronomy. With more than 20 years in the culinary world, Chef Maetee is presently working on perfecting the art of umami – dishes that use minimal amounts of sauces (and no MSG!) so that the taste comes solely from the ingredients’ natural flavours. Currently, Bangkok is the only place in Thailand where these rare umami dishes can be found, but Chef Maetee hopes to turn the Windmill into the first restaurant in Chiang Mai to offer them.