THAILAND | Four Seasons Bangkok has opened the Chao Phraya Terrace along the hotel's famous central city picturesque backdrop.
Nestled along the enchanting Chao Phraya River, Chao Phraya Terrace at Four Seasons Hotel Bangkok at Chao Phraya River promises a dining experience like no other, set against the backdrop of breathtaking sunsets and serene riverside views. This casually elegant restaurant celebrates Thailand's rich agriculture heritage, focusing on farm-to-table ingredients and the ancient art of charcoal grilling.
“From field to plate, our culinary journey revolves around the sustainable, ethical sourcing of the best Thai ingredients, celebrating the remarkable terroir of the region,” noted Lubosh Barta, Regional Vice President and General Manager of Four Seasons Hotel Bangkok.
At Chao Phraya Terrace, the essence of every dish is rooted in charcoal grilling, using coconut wood charcoal from Prachuap Khiri Khan in Southern Thailand and lychee wood charcoal from Nan in Northern Thailand, which infuses a distinctive depth of flavour that defines the restaurant’s culinary identity. This charcoal grilling technique imparts a richness that elevates the essence of Thai cooking techniques, bringing out the authentic, bold tastes of Thai ingredients in every bite.
The focus is on the finest locally sourced ingredients, carefully selected from farms across Thailand. Standouts include Jasmine Wagyu beef from Maha Sarakham, known for its delicate marbling developed from a jasmine rice diet, and baby gem leaves cultivated by organic farmers in the mineral-rich soil of Chiang Mai's hills. Other highlights include blue swimmer crab from Surat Thani, raised in open sea farms on the Gulf of Thailand, and organic dairy products from Khao Yai, all contributing to a truly farm-to-table experience that celebrates the diverse flavours of Thailand.
Guided by the belief that “fire is the core of all cooking,” Chef Jessada “Pod” Khruapunt brings his expertise to Chao Phraya Terrace, using traditional charcoal grilling to echo the vibrant flavours of Thai ingredients reimagined from his experience in kitchens around the world.
“Inspired by my years in top kitchens worldwide and my roots growing up in Thailand, I draw from the amazing ingredients across the country, sourcing fresh produce and seafood directly from local farmers. I honour my heritage through the art of charcoal grilling, adding a distinct touch to each dish,” said Chef Pod, Chef de Cuisine at Chao Phraya Terrace.
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