Tuesday, August 20, 2024 Four Seasons Resorts Koh Samui and Chiang Mai team up to bring the bold flavors of Northern Thai cuisine to the island, offering guests a unique culinary experience. In recent years, Thailand has been shifting towards a more sophisticated and immersive approach to tourism. Over the last decade, this change has also influenced Thai culinary practices significantly.
Traditional Royal Thai dishes continue to be revered, yet a wave of contemporary chefs is delving into their cultural roots to craft a fresh, distinctive repertoire of Thai cuisine. “Our flagship Thai restaurant Koh Thai Kitchen is very much in the conversation with its constantly evolving menus,” suggests Branka Novakovic, Assistant Director of Food & Beverage at Four Seasons Resort Koh Samui. Led by Chef de Cuisine Sumalee Khunpet, fondly known as Chef Jeab, the restaurant is recommended by the Michelin Guide 2024 for its authentic Southern Thai cooking on the island.
“For over a decade, Chef Jeab has regaled Four Seasons guests with their own interpretation of Southern flavours and an award-winning seafood concept,” adds Branka . Northern Delights in the Kitchen This August, Chef Jeab teams up with Junior Sous Chef Natapol Pholpong, affectionately known as Chef Net, at the Four Seasons Resort Chiang Mai. From August 28 to 30, 2024, they will spotlight Northern Thai cuisine.
Chef Net has earned praise and distinction for his innovative approach at Khao by Four Seasons, where he offers a bold twist on traditional home-style cooking and creatively reinterprets Lanna dishes. “Original and authentic flavours are what I strive for on my menus,” elaborates Net. “Dishes from my childhood, and meals that my grandmother would conjure up in her traditional wood-stove kitchen are where my inspiration comes from,” says the chef who will introduce a selection of his signature dishes during this unique Northern Thai culinary expedition .
Staying Vibrant The highlight of this culinary event is an exclusive à la carte dinner menu featuring Northern Thai delicacies. It includes Abb Muang, a traditional Northern Thai chili dip, accompanied by crispy pork rind, boiled vegetables, and hardboiled eggs. Another standout is Chef Net’s unique take on Chiang Mai’s Gaeng Hang Ley Moo, a deeply flavorful pork curry.
The event culminates in the Tam Rab Thai Buffet Night, an evening where a variety of Northern Thai dishes take center stage against the backdrop of breathtaking, starlit coastal scenery. “Look to savour favourites such as Nam Prik Num – a green chili dip with onion, garlic, and herbs; Yum Gin Gai – an aromatic Northern chicken soup; Kha Nom Jean Nam Ngiaw – a red curry with pork ribs and fermented rice noodles; and Abb Pla Ping – grilled fish wrapped in banana leaves with Thai herbs,” suggests Net . A Morning Burst of Flavor Breakfast at Koh Thai Kitchen captures the essence of Samui’s stunning coastline and palm-fringed vistas under the morning sun.
Adding zest to the vibrant ambiance, Chef Net introduces signature dishes that bring the distinct tastes of Northern Thailand to the fore. Savor the Tum Ma Khuea, a grilled eggplant paste enhanced with crispy pork crackling, and the Gai Tod Ma Kwaen, a Northern-style roasted chicken, each offering a unique flavor experience reminiscent of Chiang Mai and its rich culinary heritage. “For those who would like a first-hand experience of making some these exotic Northern Thai recipes, Chef Net will also host a special Northern Thai Cooking Class at KOH Cooking Studio, where he will guide guests through some ‘cutting-edge’ culinary tips while creating a meal from scratch,” suggests Chef Jeab .
Highlights from his kitchen include Larb Muang Moo, a spicy Northern Thai pork salad, and Yum Gin Gai, a herbal chicken soup. These dishes are among the standouts in this engaging cooking session. “So whether you are enjoying a special a la carte meal, plating up at the buffet dinner, or learning the secrets of Northern Thai cooking, this three day event promises to leave you with a true taste of Northern Thailand cuisine and a definite craving for more,” smiles Branka .
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