Bringing the holiday cheer right to table this festive season, Four Seasons Resorts Thailand invite guests to share in some unique culinary experiences. With carefully curated menus and an extra drizzle of holiday dressing, guests can expect to revel in the celebrations all the way through to the New Year and beyond. "What better way to get together for a year-end celebration than with authentic dining experiences?" quizzes Sean Mosher, General Manager, Four Seasons Resort Chiang Mai and Tented Camp Golden Triangle. "Each of our three resorts offers a unique and flavourful celebration, promising a festive journey filled with joy, indulgence, and unforgettable memories," adds Jasjit Assi, General Manager, Four Seasons Resort Koh Samui.
Breakfast Temptations at the Golden Triangle
At Four Seasons Tented Camp Golden Triangle, each day starts with a delightful breakfast as the camp chef rolls out holiday specials to celebrate the culinary diversity of the Golden Triangle region. Inspired by the flavours of three great culinary legacies - Myanmar, Laos, and Thailand - this bold and new a la carte menu features exciting local recipes. "Look to sample some indigenous culinary heritage of the Golden Triangle such as the Khai Pam, a traditional serving of egg with crab meat, pan-grilled in a banana leaf cup, or the Oop Gai, a rich Burmese-style chicken curry, served with sticky rice," suggests the effervescent Camp Manager Paweena Waraha. These authentic Northern Thai offerings are complemented by a robust selection of international breakfast options such as chef's own Avocado Toast made with locally baked artisanal bread, and Acai Mixed-Berries Smoothie Bowl, topped with crunchy granola, fresh fruit, and coconut flakes. Eggs are whipped into a variety of avatars, from the classic camp pancakes to a protein-packed Egg White Frittata. "Each dish offers guests a truly authentic and immersive dining experience. In addition to the traditional Northern Thai and neighbouring country specialties, we offer a selection of healthy Western dishes to provide comfort and familiarity amid the wilderness of the Golden Triangle," shares Director of Restaurant and Bar Filippo Meloni.
Magic of the Mediterranean at Koh Samui
Stretched across the idyllic white-sandy beach of Four Seasons Resort Koh Samui, Pla Pla offers more than just stunning seaside views - it brings the flavours of the Mediterranean right to one's table. Under the skilled hands of Chef Luigi Frassanito, the restaurant's new dinner menu is a rustic, family-style presentation, creating an unforgettable dining experience by the ocean. "Among the new additions, Chef Luigi's Carpaccio stands out for its flirtatious pairing of Asian and Italian flavours," says Hannes Schneider. "The freshness of the thinly sliced, bluefin-tuna is accentuated by yuzu, along with pickled onions, hazelnuts and a stracciatella sauce." The Asian twist extends to the Burrata salad, where fresh basil cuts through the sweetness of the creamy burrata and a chilled gazpacho dressing. Exhibiting a little home-styled Mediterranean magic, chef's Gnocchi Caprese mirrors the colours of the Italian flag with a rich tomato sauce and basil leaves to go with the mozzarella and pillowy-gnocchi nuggets. As an ode to the ocean here at water's edge, Chef Luigi goes all in with the seafood on his festive menu, with a range of exotic recipes on offer. From a Sicilian Red Prawn Crudo, to the Phuket Lobster Spaghetti, and his standout Grilled Octopus - chef's interpretation of a Spanish polpo alla galiziana, served with octopus ragout, tomato tartare, and potato cream - every mouthful on the menu is mesmerizing.
Fire-Grilled Flavours in the Heart of Chiang Mai
Set against the lush rice paddies and majestic peaks of Doi Suthep, North by Four Seasons at Four Seasons Resort Chiang Mai celebrates the tradition of fire grilling with a unique farm-to-table approach. Executive Chef Alvin Dela Cruz reimagines classic recipes, blending premium cuts of meat and local produce with modern culinary techniques. Collaborating with local farmers and artisans, the menu highlights Chiang Mai's renowned ingredients while honouring traditional western flavours. "Our concept focuses on reimagined classics that highlight the richness of the ingredients," says Chef Alvin. General Manager Sean Mosher adds, "This approach not only supports our local community but also provides our guests with a deeper connection to the region's culture and flavours."
The menu at North by Four Seasons is divided into four sections - Garden, Farm, Ocean, and Grill - showcasing premium meats, seafood, and seasonal vegetables. Signature dishes such as crispy Pork Belly with Mae Rim Valley longan honey sauce and tender locally-sourced wagyu beef paired with a variety of sauces capture the region's authenticity. Highlights also include the luxurious Roasted Bone Marrow with char-grilled baguette slices and the Half Rotisserie Chicken, slow-roasted to perfection. Enhanced by fresh herbs from the house garden, every dish offers a harmonious balance of flavours, inviting guests to embark on a culinary journey that connects them to the cultural richness of northern Thailand.
For a stay at Four Seasons Resorts Thailand, call +66 2 207 8900, email [email protected], or chat via the FS Chat App.
Source: Four Seasons Resort Thailand
