Everyday Food by Chef Jason Kang

Combining authentic methods with creative presentation, Chef Jason Kang has introduced Korean food to diners across the world for over two decades. He is now bringing his culinary craft to the breakfast and dinner at Khao.  Chiang Mai foodies can explore a variety of Korean specialties at the Resort. We were fortunate to be invited to preview the menu Chef Kang will be serving at Khao.

 Braised Yak Sun Abalone

Broiled Abalone with Korean Fermented Bean Paste Sauce, Chili,  Pumpkin. I was astonished on how well all of this works together. The bean paste sauce with pumpkin fits so compliment each other very well. I think of the numerous dinners I’ve had, and this has to one my favorite starters I think I ever had.

Samgye Tang 삼계탕

Braised quail with ginseng, Sweet Rice,  and dried dates. Samgye-tang or ginseng chicken soup in Korea consists primarily of a whole young chicken filled with garlic, rice, jujube, and ginseng. For his trip to Chiang Mai, chef Jason uses quail instead of chicken and dates instead of garlic. Making this a sweet, but still very tender meat.

Bibimbap 비빔밥

Traditional bibim rice, red pepper sauce, and seasonal vegetables. This Korean rice salad is outstanding at the homemade sauce, and mixed meat hit the spot perfectly after a soup. It’s very light and aromatic.

Bulgogi 불고기

Korean Beef Bulgogi served with glass noodles and enoki mushrooms. Usually served with rice, Chef Jason served up this dish with glass noodles instead. The noodles actively change the taste and texture of the typical bulgogi dish that’s usually served with rice. The glass noodles made the meal feel lighter and healthier. It was a good twist on this Korean classic.

Yak Sik (Sticky Sweet Rice) with Sik Hae (Rice Drink)

This Korean dish is made by steaming glutinous rice and mixing it with chestnuts, and pine nuts. The rice dessert was served along with Sik Hae a traditional sweet Korean beverage. This dish was straightforward but very satisfying to the taste buds and an excellent way to end dinner.

Four Seasons Resort Chiang Mai

Poolside Snacks (14 March – 16 March): Sample two new snacks every evening, as you relax by the poolside after a refreshing swim. These light bites capture the essence of casual dining in Korea – from 5 pm to 7 pm.

 

Dinner at KHAO by Four Seasons (14 March – 17 March). Choose one of Chef Jason’s five-course set menus or mix and match from the a la carte selection.

 

THB 1,850++ per person 5 courses set dinner food only

Gourmet Club members enjoy an exclusive 20% discount.

 

For more information and to reserve your experience, email fb.chiangmai@fourseasons.com or call 66 (0) 53 298 181