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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Availability cannot be determined at this time.
Please select dates and click "Find Rooms" to determine availability.
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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

Remove
Room 4:

Adults

Children (0-18 yrs)

Remove
+ Add Another Room

To add more than 4 rooms, please call 66 2 650-2650. Toll Free Telephone Numbers By Country

We noticed a problem with the reservation details

We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Resort directly at 66 2 650-2650 or our Toll-free numbers by country .

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Four Seasons Resort

Chiang Mai

Local Time

Local Temperature

24 °C / 75 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

All-day dining

  • APPETIZERS AND SALADS

    Parma Ham with Parmesan Cheese and Marinated Pickles

    Beef Carpaccio with Rocket, Capers, Parmesan Cheese and Lemon Dressing

    Smoked Salmon with Crab Meat Salad

    (v) * Vine-Ripened Tomato with Mozzarella, Parma Ham, Rocket and Balsamic Dressing

    Caesar Salad with Bacon, Parmesan Cheese and Caesar Dressing

      With Herb-Roasted Chicken Breast
      With Grilled Marinated Prawns

    Rocket Leaves with Feta Cheese, Mushroom and Walnut Dressing

    Chicken Cobb Salad

  • SOUPS

    Chicken Consommé with Mushrooms

    (v) Tomato Cream Soup with Garlic Croutons

  • SANDWICHES

    (v) Grilled Ham and Cheese Sandwich with Potato Chips

    Tuna Sandwich on Rye Bread with Avocado Relish

    (v) Toasted Walnut Bread Drizzled with Honey, Brie Cheese, Tomato and French Fries

    Baked Pita Bread Filled with Chicken and Cheddar Cheese

    Grilled Beef Burger with Choice of Bacon, Cheddar or Blue Cheese and French Fries

    Sourdough Club Sandwich and French Fries

  • PASTA AND PIZZA

    (v) Spaghetti with Fresh Tomato Sauce and Parmesan Cheese

    Penne with Bolognese Meat Sauce

    Linguine with Parma Ham

    (v) Buffalo Mozzarella, Eggplant and Tomato Coulis

    (v) Pizza Margherita, Tomato, Mozzarella and Oregano

    Pizza Pepperoni, Italian Salami, Tomato, Onion and Chili Flakes

    Pizza Bianca, Mozzarella and Parma Ham

  • MAIN COURSES

    Includes One Side – Creamy Mashed Potatoes, French Fries, Steamed Rice, Grilled Vegetables, Mesclun with Parmesan and Aged Balsamico

    Grilled Salmon with Avocado and Lemon Vinaigrette

    Oven-Roasted Truffled Chicken Breast with Bacon-Pea Relish and Rosemary Sauce

    Australian Lamb Chops Crusted with Boursin Cheese, Tomato Provençal and Natural Jus

    Grilled Australian Sirloin Steak, 250 grams with Sautéed Mushrooms and Garlic Butter

  • LOCAL FAVOURITES

  • APPETIZERS AND SALADS

    Som Tum Poo Nim – Papaya Salad with Soft-Shell Crab

    Nua Yang Narm Tok – Isan-Style Spicy Beef Salad with Fresh Herbs

    Satay Ruam – Pork, Chicken and Prawn Satay with Peanut Sauce

    Yum Hua Plee – Banana Blossom Salad with Shrimp and Pork

    Yum Takrai Goong – Prawns with Peanuts and Spicy Lemongrass Salad

    Yum Sen Buk Ruammit – Spicy Yam Noodle Salad with Minced Pork and Seafood

    Gai Hor Bai Toey – Marinated Chicken Wrapped in Pandanus Leaf

  • SOUPS

    (s) * Tom Yum Goong – Spicy Prawn Soup with Lemongrass

    (ms) Tom Kha Gai – Chicken Soup with Coconut Milk and Galangal

  • CURRY

    Kua Kae Gai – Northern Chicken Curry with Locally Grown Vegetables

    Gaeng Kiew Warn Moo Rue Gai – Green Curry with Pork or Chicken in Coconut Milk

    Gaeng Phed Ped Yang – Red Coconut Curry with Roast Duck and Fresh Fruit

    Paneang Moo Rue Gai – Thick Red Curry with Pork or Chicken in Coconut Milk

  • FRIED AND STEAMED DISHES

    (ms) Gai Pad Med Mamuang – Wok-Fried Chicken with Cashew Nuts

    (vs) Moo Rue Gai Pad Kaprow – Stir-Fried Pork or Chicken with Hot Basil Leaves

    Nua Pad Narm Mun Hoy – Wok-Fried Australian Beef with Oyster Sauce

    (s) Goong Pad Prig Thai Orn – Wok-Fried Prawns with Green Peppercorn

    Hoi Shell Sarm Rod – Fried Sea Scallops with Three Flavours Sauce

    Pla Kapong Nueng Manaow – Steamed Sea Bass with Lime-Chili Dressing

  • NOODLES

    (v) (ms) Kaow Soi Gai – Famous Chiang Mai Curry Noodle Soup with Chicken

    (v) Pad Thai Goong – Wok-Fried Rice Noodles with Prawns

    Bamee Giew Goong – Noodle Soup with Prawn Wontons

    Sen Buk Pad Kee Mao Moo – Stir-Fried Yam Noodle with Pork, Green Peppercorn, Garlic, Chili and Hot Basil

  • RICE

    Kaow Pad Moo Rue Gai – Wok-Fried Rice with Pork or Chicken

    (ms) Kaow Pad Kaprow Talay – Wok-Fried Rice with Seafood and Hot Basil

  • VEGETABLES

    (v) Broccolini Narm Mun Hoy – Broccolini with Oyster Sauce

    (v) Pad Pak Ruam – Mixed Vegetables

    (v) * Taow Hu Song Kreung – Soft Egg Tofu with Vegetable Gravy

  • DESSERTS

    Kaow Niew Mamuang – Fresh Mango and Sticky Rice

    Tub Tim Siam – Crispy Water Chestnut in Coconut Milk

    Hot Chocolate Melt and Macadamia Nut Ice Cream

    Four Seasons Cheesecake with Blueberry Topping

    Tiramisu

    Vanilla Ice Cream Sundae Topped with Fudge Brownie Cube

    Chilled Mango Mousse Cake and Berry Compote

    Pistachio Crème Brûlée

    Seasonal Fruit Platter

    Homemade Ice Creams – Vanilla, Chocolate, Strawberry, Chocolate Chip, Macadamia Nut, Coconut

    Homemade Sorbets – Lime, Raspberry, Passion Fruit, Lychee

    Fruit with Raspberry and Passion Fruit Coulis

    Chef’s Selection of Imported Cheeses, Grapes, Nuts and Chiang Mai Honey

(v) Vegetarian
* Spa cuisine
(ms) Midly spicy
(s) Spicy
(vs) Very spicy

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