Four Seasons Chiang Mai Shares Recipes on Facebook Live

Chefs will showcase highlights from the latest “green season” menus at the resort’s signature restaurant Khao by Four Seasons.

Fresh local ingredients at Khao by Four Seasons. (All photos: Four Seasons Resort Chiang Mai)

While it may be some time before many of us can visit Thailand again, we can travel vicariously through a quartet of live-streamed cooking demonstrations held at Four Seasons Resort Chiang Mai. The weekly series will focus on the latest offerings at Khao by Four Seasons, which puts a contemporary spin on heirloom recipes from northern Thailand. Senior chef de cuisine Anchalee Luadkham and her team have spent the last few months researching “green season” menus that harness locally grown fruits, and the result may well inspire budding home cooks to experiment in their own kitchens.

Available for both lunch and dinner starting on September 1, 2021, the new menu includes classics such as yum mamuang (green mango salad) with pla duk fu (crispy catfish) and Chiang Mai–style yum som o (pomelo salad). However, it is the use of snake fruit, banana, pineapple, and pink longans that brings some of the featured dishes to the next level. “Juicy, sweet and sour, adding salak (snake fruit) to panaeng nua (beef curry) picanha intensifies the flavor while keeping the dish balanced,” Anchalee says.

Chef Anchalee Luadkham’s panaeng nua (beef curry) picanha with snake fruit.

Another unusual combination is banana with prawns in a yellow curry: the addition of banana and purple sweet potato makes the dish creamier and richer. Other delicacies on the menu include the sweet, salty, sour, and spicy ma hor suparod pulae cooked with Pulae pineapple from Chiang Rai Province, plus a free-range chicken soup featuring pink longan from Lamphun.

Chef Anchalee in the kitchen.

Meanwhile, executive chef Liam Nealon’s latest pan-Asian specialties at Khao by Four Seasons includes BBQ spring chicken, a locally inspired scallop and prawn tom kha ceviche, and his take on the Vietnamese dish bun thit nuong, which features a mouth-watering combination of sizzling-hot grilled pork and cool rice vermicelli.

Some of these signature recipes will be shared with guests and followers from all over the world through a Facebook Live session broadcast every Friday at 5 p.m. local time (6 p.m. in Singapore/Hong Kong) for the next month. Viewers can discover the nuances of Khao by Four Seasons’ signature dishes in an interactive format, starting this evening with Liam’s tom kha ceviche. The lineup for the next three weeks is as follows:

  • August 20: Gaeng karee goong, kluai hom thong (Yellow curry with prawn, banana, cherry tomato, onion, purple sweet potato) with Anchalee
  • August 27: Bun thit nuong with Liam
  • September 3: Panaeng nua picanha and salak (Panang picanha beef, snake fruit, basil) with Anchalee

Visit Four Seasons Chiang Mai’s Facebook page for more updates.


Executive chef Liam Nealon’s scallop and prawn tom kha ceviche.

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