Khao at Four Seasons Resort Chiang Mai presents Thailand's Culinary Master Series 2018

January 8, 2018, #chiangmai, Thailand

Four Seasons Resort Chiang Mai presents Thailand’s leading culinary experts at the newly-launched KHAO by Four Seasons to give Chiang Mai’s discerning diners a chance to get up-close and personal with these masters of cuisine. From a sit-down course-wise dinner to one-on-one cooking lessons and an interaction over Sunday Brunch, the weekend with visiting chefs promises to be a memorable experience.

In a first of this commendable series, #khao by Four Seasons presents #thanunyakaikaew, #chefgai, in an action-packed weekend of dining at Four Seasons Resort #chiangmai.

Enjoy a stunning four-course wine-paired meal, comprising western delicacies, highlighted by the use of fresh ingredients from the Northern Thai bounty including crayfish, sturgeon and Royal Project-produced vegetables and herbs. Think veal tartare Lanna, baked rainbow trout with banana blossom wrapped in banana leaves and more to please the palate.

Known for her expertise in desserts such as honeycomb parfait, taro crème brulee and kao nuk nga waffles, expect no less than the most delectable finale to the meal

Meet Chef Gai

A certified French cuisine specialist by #lecordonbleuparis, #thanunyakaikaew - #chefgai - has spent several years honing her skills in dessert-making, and is one of the six chefs to be selected as part of the culinary elite of Iron Chef Thailand. Published in 2004, her cookbook Healthy Menu brought her critical acclaim and led to several opportunities including the launch of Gai & Joel Global Flavours, which remains one the top restaurants in Bangkok. Her recent venture, Souffle and Me, showcases more than 20 delicious souffles using a variety of Thai ingredients in the heart of Bangkok, Thailand.

At #khao by Four Seasons, #chefgai brings her expertise in combining delicate western cuisine with robust Thai ingredients to present an innovative western menu - a first-of-its-kind in #chiangmai.

The Schedule

January 20, 2018