Review

The Four Seasons Chiang Mai’s signature Thai restaurant is exceptionally well-appointed, overlooking rice fields within the resort’s tranquil grounds. Diners have options of eating on a semi-covered terrace whilst enjoying the views or in the comfort of an elegant dining room. The à la carte menu features classic recipes from across Thailand presented in a modern style by region. Additionally, Khao showcases a nutritional menu offering dishes under the umbrella of Balance by Four Seasons, acknowledging the link between mindful eating and achieving holistic balance. Begin with hoi shell klang na, spicy roasted scallop with mango and crispy rice salad; the scallop is juicy, the mango accentuates the sweetness and the rice provides added crunch. Follow with jor pu of deep-fried crab meat rolls, golden fried rolls stuffed with chunks of crabmeat with a hit of spice. Continue with iconic Northern dish khao soi gai, the comforting Chiang Mai creation of egg noodles in rich curry with tender chicken pieces. A worthy restaurant recommendation is gaeng sumruam nua wagyu, a mix of different curries combined to create a unique flavour profile, elevated with slices of roasted Australian wagyu. There are a multitude of homemade desserts to choose from including coconut cake and rice cheesecake; however, go for traditional mango sticky rice as a fitting finish.