From smoky northern sausage to fiery southern curries, an independent restaurant on Claremont Street is changing how Shropshire thinks about Thai food.
Ask most people in Britain to name a Thai dish and you will hear the same few answers: green curry, pad Thai, maybe a red curry with jasmine rice. They are wonderful dishes, but they tell only part of the story. At Chaiya Shrewsbury, an independent Thai restaurant at 4 Claremont Street, the aim is to show the rest of it, with a menu that travels across the country from the mountains of the north to the coast of the south.
If you want to plan your order before you go, the full Chaiya menu is a good place to start. This guide walks through what makes each region’s cooking different, which dishes to look out for, and how to get the most from a meal that is meant to be shared.
Chaiya Thai restaurant exterior on Claremont Street Shrewsbury
Why regional Thai cooking matters
Thailand is a country of distinct food cultures. Climate, geography and neighbouring cuisines have shaped each region’s cooking over centuries. The cooler, mountainous north favours herbs and gentle spice. The north-east, known as Isaan, is famous for sharp, sour and fiery flavours. The fertile central plains produce the rich, balanced dishes most of us already know. The south, surrounded by sea, turns up the heat and leans on turmeric and sourness.
Most Thai restaurants in the UK focus on a familiar central Thai menu. Chaiya brings all four regions together under one roof, which makes it an easy place to explore Thai food beyond the usual favourites without needing a passport.
Regional Thai dishes shared on one table at Chaiya Shrewsbury
The north: herbs and smoke
Northern Thai food is often described as earthy and aromatic. It uses less coconut milk than central cooking and more fresh herbs, with flavours built slowly rather than all at once.
The dish to look for at Chaiya is Chiang Mai Sausage (Sai Oua), named after the region’s best-known city. It is a grilled sausage loaded with herbs and chilli, full of bold northern Thai flavour. Served in slices, it makes an ideal starter to share, with a pleasant kick of heat.
Isaan: fresh, sour and fiery
Isaan cooking is some of the most exciting in Thailand, and it is increasingly popular with diners who like bold flavours. Expect plenty of lime, chilli and fish sauce, often eaten with sticky rice and grilled meat.
Som tum, the green papaya salad, is the classic, listed on Chaiya’s menu as Classic Som Tom. Shredded green papaya is tossed with cherry tomatoes, lime juice, fish sauce and chilli to create something crunchy, sour and hot all at once. Larb is a warm minced salad lifted with lime, herbs and toasted rice. Chaiya serves Spicy Tentacles Larb, made with tender squid, along with Isaan Sausage (Sai Krok Isaan) and Grilled Pork Collar with roasted rice powder. Together, they make a lively, refreshing part of any shared meal.
Som tum green papaya salad at Chaiya Shrewsbury
Central Thailand: the classics
Central Thai food is the cuisine most Britons recognise, and for good reason. It is all about balance: sweet, sour, salty and spicy working together in one dish, often with coconut milk for richness.
At Chaiya, this is where you will find Green Curry, Red Curry and Pad See Ew, flat rice noodles stir-fried with egg, Chinese broccoli and a rich soy sauce. These dishes are the comfortable choice, but cooked well they are anything but ordinary. They also anchor a table, giving everyone something familiar alongside the more adventurous plates.
The south: bold heat and sourness
Southern Thai cooking is the boldest of the four regions. Turmeric gives many dishes a golden colour, and chilli is used generously. Some dishes also show the influence of the region’s Muslim communities and its trading history.
Gaeng Som Goong is a vibrant sour curry with prawns, chilli, turmeric and tamarind. Kua Kling, made with chicken thigh or pork neck, is a dry, intensely spiced dish with herbs and chilli. Hat Yai Chicken Wings, named after a southern city famous for its fried chicken, are marinated, deep-fried until crispy and served with fried shallots. Pad Thai fans will find it here too, as Hat Yai Pad Thai, a southern-style version. For something richer and milder, the slow-braised Lamb Shank Massaman Curry is a comforting option.
How to order a Thai meal
In Thailand, a meal is rarely one plate per person. Dishes go in the middle of the table and everyone shares, which is the best way to enjoy a menu as varied as Chaiya’s. A simple approach for a table of two to four:
- Start with something crunchy, such as Hat Yai Chicken Wings or Chiang Mai Sausage.
- Add something fresh and sour, such as Classic Som Tom or Spicy Tentacles Larb.
- Choose one curry: Green Curry for a gentler option, Gaeng Som Goong for something sharper.
- Add a stir-fry or noodle dish, such as Kua Kling or Pad See Ew.
- Order steamed jasmine rice or sticky rice for the table to bring it all together.
This mix gives you a spread of textures and flavours, and a taste of more than one region in a single meal.
Cooked to order, adapted for you
The kitchen team at Chaiya brings more than twenty years of experience cooking in Thai restaurants, and every dish is cooked fresh to order. That means the food arrives hot from the wok, and it also means it can be adjusted.
If you are unsure about spice, ask for a milder version. Many dishes can be made vegan by swapping in tofu and leaving out fish sauce or oyster sauce, and much of the menu suits gluten-free diners, with soy-based sauces the main thing to check. Anyone with an allergy should tell the team when booking or on arrival, so the kitchen can talk through what is safe.
A warm, modern setting
Chaiya’s dining room was designed to feel warm and modern, combining the comfort of a Thai home with the clean lines of a contemporary town-centre restaurant. Soft lighting and natural textures make it relaxed enough for a weekday lunch and special enough for a date night or a celebration with friends.
Warm, modern dining vibe at Chaiya on Claremont Street
When to go
Chaiya’s central location makes it easy to fit into a day in Shrewsbury. At lunchtime, it is a sit-down alternative for anyone working, shopping or sightseeing in town. In the evening, it works well for dinner before or after a show at Theatre Severn; mention your show time when you book and the team can pace your meal. On weekends, the sharing menu suits families and groups of friends.
If you would rather stay in, Chaiya also offers takeaway through Deliveroo and for collection, so you can try a few regional dishes at home first.
Plan your visit
Chaiya is at 4 Claremont Street, Shrewsbury, SY1 1QG. Tables can be booked by phone, and walk-ins are welcome subject to availability. Go with friends, order more dishes than you think you need, and try at least one from a region you have never tasted before.
