Thursday, December 31, 2015

Terraces Italian Cuisine at Four Seasons Chiang Mai






Nestled in a traditional northern Thai Lanna-style pavilion with sweeping views of the Mae Rim Valley, Terraces at the Four Seasons Resort in Chiang Mai, offers a stunning open air setting overlooking the surrounding rice paddies and distant Doi Suthep mountain range. Featuring Italian and International cuisine inspired by the region's abundant natural produce, Terraces showcases dishes from Asia and beyond, with a menu guided by authentic flavours and exceptional ingredients, from local natural produce such as wild Morning Glory, Chiang Mai Pork Sausage and local Soft Shelled Crab to imported Australian 'Darling Down' Wagyu Beef, as well as an extensive menu of classic Italian favourites from antipasti such as Fritto Misto with with Calamari, Prawn, Cod and Soft Shell Crab, to crisp wood fired pizzas and traditional pastas like Fusili Arrabbiata, Rigatoni Bolognese and Asian-fusion Spaghetti Tom Yum with seafood. At night, you can hear the chorus of toads croaking from the rice paddies, or if you're fortunate enough, witness the 'Yi Peng' Lantern Festival, part of the festival of lights in Northern Thailand that shows respect to Buddha, where illuminated paper lanterns are launched into the night sky by local villagers. It's believed that launching a lantern will send a person’s bad luck and misfortune away into the air, especially if it disappears from view before the fire goes out, however just being at the Four Seasons Chiang Mai, was blessing enough for us!




An arrangement of floating lotus

A cold towel wrapped in the same of a lotus with an orchid nestled on top

Terraces Italian themed menu

Warm rosemary-infused bread and grissini with roasted garlic and olive oil

Thai white wine from the Monsoon Valley

Fritto Misto with Calamari, Prawn, Cod, Soft Shell Crab, Artichoke, Spicy Mayo and Nam Jim Jaew

Tuna Tartare with Lobster, Avocado, Chives, Kaffir Leaves, Dijon Mustard and Lime Juice

Fusilli with Semi Dried Tomatoes, Roasted Shallots and Green Spinach Pesto

Squid Ink Angel Hair Pasta with Crab, Prawns, Broccolini and Garlic Cream

Lanterns floating in the night sky as part of the Yi Peng' Lantern Festival in Chiang Mai











Kaffir Lime Scones
Makes 24 scones
Recipe courtesy of Four Seasons, Chiang Mai, Thailand

2 cups bread flour
2 large egg yolks, beaten
1/2 cup whole milk
2 cups butter
1 3/4 tbsp baking powder
7 tbsp icing sugar
1 tsp vanilla paste
3 Kaffir lime leaves


Mix the bread flour, baking powder and butter in a bowl. Pour in milk, eggs and vanilla paste and stir until mixed well. Place the dough on a floured surface and knead it gently. Pat the dough flat until 1/2 to 1-inch thick. Using a round 2-inch cutter, cut out 24 circles from the dough. Brush the tops with egg yolk and bake for 20 mins at 355°F, until lightly golden on top. Serve warm with clotted cream and jam.