Coca Suki (สุกี้โคคา)

Coca Suki (สุกี้โคคา) occupies a patch of sidewalk within the Chang Phueak night market cluster on Thanon Manee Nopparat, close to the North Gate. The format is direct: plastic stools, open-air wok cooking, and a menu anchored by Thai-style sukiyaki in its two principal forms, the broth-based soup version and ผัดสุกี้แห้ง, the dry stir-fried take that most regulars come for. The dry suki is the reason to stop here.

Each portion is cooked separately in a hot wok, which generates the high-heat char and smoky aroma that a shared hotpot cannot replicate. The base typically combines glass noodles and vegetables with a choice of protein, pork, chicken, seafood, or mixed, and the dipping sauce, applied during the fry rather than served alongside, is what defines the house character. No two stalls in the market make it exactly the same way, and this one has built a following on the strength of that sauce.

The stall is not connected to the international COCA Restaurant chain despite the phonetic overlap in the name. It is a local operation, referenced by regulars under several spellings, Suki Koka, สุกี้โคคา, สุกี้ช้างเผือก, which reflects how embedded it is in neighbourhood shorthand rather than any formal branding. Doors open at 6 pm and the kitchen runs until midnight, which aligns it with the broader Chang Phueak night market rhythm rather than the tourist-facing dining strips further south.

Pricing sits at the street-food end of the scale. For anyone tracking Chiang Mai's wok-fired street cooking, this stall represents the format at its most direct.