KHAO by Four Seasons has opened at the hotel group’s Chiang Mai property, delivering a culinary journey through Northern Thailand, Burma, and Yunnan.
If you’re looking to delve into the culinary heritage of the Golden Triangle, KHAO, the newest eatery at the luxurious Four Seasons Chiang Mai, finds its inspiration in Thailand’s long-standing love affair with rice, or khao. Nestled amid emerald paddy fields, the new all-day dining destination is a fitting tribute to the magical grain that has nourished the Mae Rim valley and beyond for millennia.
Helmed by chefs Anchalee Luadkham and Rada Phanpung, the exciting new resort restaurant presents rare, unique, and traditional dishes given a modern touch using the finest locally-sourced and sustainable ingredients. Some of the rare dishes on the menu are impossible to find even in local restaurants.
Highlights include Yam Pla Fu, a northern delicacy of crispy local catfish and tangerine; Goong Mae Narm Yang, grilled giant river prawns, procured from local hill tribes, with seaweed caviar; and Maw Din, tender pork and vegetables, slowly simmered in an earthenware pot. The menu is also laced with an abundance of fresh ingredients sourced from the Royal Project.
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