Sparking age-old grilling traditions, over 70 percent of the menu is cooked on open flame
Four Seasons Resort Chiang Mai establishes the vanguard in culinary excellence in Chiang Mai with the launch of Char by Four Seasons, paying homage to the age-old tradition of grilling. Focused on farm-to-table ingredients and premium cuts of meat, over 60 percent of the ingredients is sourced from local farms in Northern Thailand.
Designed by acclaimed architect and landscape designer, Bill Bensley, the beautifully-decorated fire pit is the pièce de résistance of the restaurant. “70 percent of our menu is cooked here,” shares Executive Chef Liam Nealon, who has spent the last six months crafting the dining experience. “Our menu explores the relationship between open flame and high-end produce, rendering each ingredient in a new, and unique way. We work closely with local farmers so that the freshest, seasonal ingredients of Northern Thailand are brought to the fore.” Each recipe is expertly countered with signature sauces and house marinades that deliver the complexity with a punch.
“We are excited to unveil this stunning, new interpretation of a classic concept. Char is a celebration of the grill and fire-pit where clean, crisp flavours are elevated with finesse and flair,” shares Anthony Gill, General Manager, Four Seasons Resort Chiang Mai and Tented Camp Golden Triangle, “Making a strong connection with the local community is an important goal, as sustainability is key to the restaurant’s success.”
Smoked and flambéed