Flavour in the Flames
Executive Chef Liam Nealon spent six months carefully crafting a unique culinary experience for Four Seasons Resort Chiang Mai’s newest farm-to-table eatery, Char. The restaurant’s pièce de résistance is its opulent fire pit, designed by renowned architect and landscape designer Bill Bensley, where most of the menuis prepared.
Nealon proudly assets, “Our menu explores the relationship between open flame and high-end produce, rendering each ingredient in a new and unique way. We work closely with local farmers so that the freshest, seasonal ingredients of northern Thailand are brought to the fore.”
Italian Sous Chef Marco Avensani adds a Mediterranean touch with classic wood-fired pizza, quinoa spaghetti and home-made pastrami. The highlights are of course grilled meats, ranging from Australian rack-of-lamb, organic chicken, to the headliner – Black Angus Tomahawk. Rest assured, each bite will be imbued with smoky succulence.
Opens 11.30am-11pm, daily, 502 Moo 1, Maerim-Samoeng Old Road, Maerim, Chiang Mai, fourseasons.com/thailand, +66 (0) 53 298 181