KHAO by Four Seasons Resort Chiang Mai hosted Thanunya Kaikaew, Chef Gai, this past weekend and we were fortunate enough to be one of the few invited to a sneak peek at her 4-course wine paired dinner. Chef Gai is known for her expertise in desserts such as honeycomb parfait and taro crème Brulee. The press release had warned us to expect a delightful finale to the meal, and it was no lie. Exquisitely executed finale! I am getting ahead of myself here so let’s rewind a bit and take you through our evening.
We started off the meal with an Amuse-Bouche which is distinctive from appetizers. An Amuse Bouche usually cannot be ordered or found, and the restaurant’s regular menu. Typically served only according to the Chef’s selection as this offers the guests a glimpse into the chef’s approach to the evening’s menu. Chef Gai concluded that our evening had to begin with a serving of tartare. Of course, this was no ordinary tartare! Made from minced free-range veal tenderloin and seasoned with local spices this was superb! The beef was excellent in both taste and quality. It was buttery in texture and flavor as each bite i took melted as soon as it passed your lips. It is nothing less than what you expect from a master chef and of course of Four Seasons Resort Chiang Mai.
Now I will skip on over to the soup; this was an intriguing dish for me because, to be frank, I did not like it. On the menu, it noted the Cream of Baby Jackfruit was infused with garden betel leave, acai foam and cherry tomato confit. Not only was this dish unpleasant but it was more than challenging to get a picture that I could use for this post. As the menu fails to mention there was another ingredient in this soup that changed the whole meal completely. These long strands of vibrant green captured my eye while I looked at a dish that I did not know what to do. Well, I am that class that I always give things a try, and I am happy I did. The dill just changed the dish entirely from something I did not want to eat to draining every last drop.
Chef Gai is a certified French cuisine specialist by Le Cordon Bleu Paris, has spent various years honing her craft in dessert and is one of the six chefs to be chosen as a member of the culinary elite of Iron Chef Thailand. So it is no secret that Chef Gai skills shine when it comes to the desserts. At the end of our fabulous mean diners were treated to her specialty, Honeycomb Parfait. My friend who does not have a sweet tooth at all enjoyed this immensely. Pack together on a spoon with Kaua Praline and Marian plum compote it hit different notes. It is one of the most complex and enjoyable desserts I have had the fortune of trying.
On a side, the wine pairing for this dessert was Ruffino Serelle Vin Santo del Chianti. An Italian wine that apparently how one location that distributes it through all of Asia! So if you had this wine anywhere in Asia, it came through Hong Kong first!
Four Seasons Resort Chiang Mai
Last year they introduced Khao, Northern Thailand Themed restaurant with the spectacular and humble Chef Anachalee they produced a menu that influenced by the region and didn’t shy away from local spices. That sometimes is not friendly to foreigners, whose palates are a bit sensitive. Along with embracing the food and culture, they brought their idea of using sustainable and local vegetable and herbs that come from the Royal Project.
Now in 2018 to start the year, they’ve decided to take it up a notch by launching Thailand’s Culinary Masters series hosted at KHAO by Four Seasons Resort Chiang Mai. They brought in Chef Gai to kick it off, but she will not be the last! Next up in the series is Chef Chumpol, who slated to make an appearance on the 3rd & 4th of March. So if you are planning a trip to Chiang Mai make sure you mark these dates down because you will not want to miss it!
For Booking Dinner at Khao:
Telephone: 053 298 181
Address: 36 Rat Uthit rd., Tambon Wat Ket, Amphur Muang (6.48 mi)
Muang Chiang Mai, Chiang Mai, Thailand 50000