Four Seasons Resorts Thailand is elevating holiday dining with curated festive menus across its three unique properties, offering guests memorable culinary experiences from now through the New Year.
At Four Seasons Tented Camp Golden Triangle, breakfast becomes an exploration of local and regional flavors. The a la carte menu features Northern Thai specialties like Khai Pam, a banana leaf-grilled crab and egg dish, and Oop Gai, a Burmese-style chicken curry. These are paired with Western classics like avocado toast and smoothie bowls, creating a diverse dining experience amid the lush wilderness.
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At Four Seasons Resort Koh Samui, Mediterranean-inspired dinners at Pla Pla steal the spotlight. Chef Luigi Frassanito’s menu blends Asian and Italian influences with dishes like bluefin tuna carpaccio infused with yuzu and hazelnuts, and Burrata salad served with a gazpacho twist.
Signature items include seafood-focused creations such as Sicilian Red Prawn Crudo and Grilled Octopus, offering a rustic yet refined oceanfront feast.
Four Seasons Resort Chiang Mai’s North by Four Seasons focuses on fire-grilled, farm-to-table cuisine.
Chef Alvin Dela Cruz’s menu highlights local ingredients and traditional grilling techniques, featuring dishes like crispy pork belly with Mae Rim honey, roasted bone marrow, and tender wagyu beef. Guests can savor these creations while connecting with the cultural and culinary heritage of the region.
To book your festive escape, contact Four Seasons Resorts Thailand via phone, email, or their FS Chat App.
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