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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)

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Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

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

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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

25 °C / 77 °F

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

Dinner

  • CHEF’S SPECIALITIES

    (v)(ms) Gung Pad Med Mamuang - Wok Fried Rock Lobster with Cashew Nuts
    (ms) Gai Bress Nueng Narm Pla - Steamed Royal Project Free Range Bress Chicken with Fish Sauce and Lemongrass
    (vs) Kae Yang “Sua Rong Hai” (Allow 20 Minutes) - I – San Style Broiled Lamb Rack with Spicy Tamarind Sauce and Sticky Rice

  • APPETISERS AND SALADS

    Hors D’oeuvre Ruam

    Fried Marinated Prawns Wrapped with Egg Noodles

    Grilled Chicken Satays with Peanut Sauce

    Local Pork Sausage Spring Rolls

    Chiang Mai Tomato Chili Dip and Minced Pork In Cucumber Cups

     

    Som Tum Poo Nim

    Green Papaya Salad with Soft Shell Crab

     

    Satay Ruam

    Thai Spiced Barbecue Chicken, Pork and Prawn Satays with Peanut Sauce

     

    Por Pia Thord   

    Crispy Vegetable Spring Rolls

     

    Narm Tok Pla Tub Tim

    Spicy Ruby Fish Salad with Tamarind Dressing

     

    Yum Jin Gai Haeng

    Free Range Chicken Salad with Banana Blossom and Northern Spices

     

    Larb Muang Moo

    Northern Style Spicy Minced Pork Salad

     

    Yum Som O Ped

    Pomelo Salad with Duck, Cashew Nuts and Roasted Chili Paste Dressing

     

    Yum Nua Kub Kratiem Tone

    Spicy Grilled Beef Salad with Cucumber, Mint and Pickled Pearl Garlic

  • SOUPS

    (vs) Tom Yum Goong - Spicy Prawn Soup with Lemongrass
    (vs) Tom Zaab Pla Kapong Bai Maeng Luck - Spicy Sea Bass Soup with Shallots and Lemon Basil
    (s) Tom Jin Gai Muang - Local Style Free Range Chicken Soup with Banana Blossom
    (s)(v) Tom Kha Gai - Chicken Soup with Fresh Coconut Milk and Galangal

  • SIDE VEGETABLES

    (v)(ms) Chayote Fire Daeng - Wok Fried Chayote with Garlic and Bird Eye Chili
    (v)(ms)Pak Boong Fire Daeng - Wok Fried Morning Glory with Garlic and Bird Eye Chili
    (v)(ms)Puay-leng Pad Hed - Wok Fried Spinach with Royal Project Mushrooms, Garlic and Bird Eye Chili
    (v)(ms)Makhua Yaow Pad Horapa - Wok Fried Smoky Green Eggplant with Garlic, Chili and Sweet Basil
    Normai Farang Pad Hed - Wok Fried Asparagus with Royal Project Mushrooms
    (v) Pad Pak Ruam - Wok Fried Mixed Local Vegetables

(v) Vegetarian Option Available

(ms) Mildly Spicy

(s) Medium Spicy

(vs) Very Spicy

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