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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

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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

29 °C / 84 °F

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

Lunch and dinner

  • APPETIZERS

    (vs) Hors D'Oeuvres Ruam – Breaded Thai Shrimp Cakes with Plum Sauce, Grilled Chicken Satays with Peanut Sauce, Homemade Spicy Chiang Mai Pork Sausage Spring Rolls, Chiang Mai Green Chili Dip and Minced Pork in Cucumber Cups

    (v) Por Pia Thord – Crispy Vegetable Spring Rolls

    Sala Kratong Thong – Crispy Rice Tartlets with Duo Condiments of I-San-Style Fish Salad and Lanna-Style Minced Pork with Tomato Chili Paste

    Kratong thong – Crispy Rice Tartlets with Spicy Chicken Salad and Curried Minced Shrimp

    Thord Man Goong – Crispy Shrimp Cakes with Chinese Plum Sauce

    Gai Hor Bai Toey – Fried Marinated Chicken Wrapped with Pandanus Leaves

    (s) Satay Ruam – Thai-Spiced Barbecue Chicken, Pork and Prawn Satays with Cucumber Relish and Peanut Sauce

  • SALADS

    (vs) Som Tum Poo Nim – Green Papaya Salad with Soft-Shell Crab

    (vs) (v) Larb Moo Kanom Sen – I-San-Style Spicy Minced Pork Salad with Fresh Herbs and Local Rice Noodles

    (vs) Tum Goong Sod – Spicy Prawn Salad, Cambodian-Style

    (vs) (v) Yum Makhua Yaow – Roasted Long Green Eggplant Salad with Minced Pork and Prawns

    (vs) Narm Tok Pla Tub Tim – Spicy Ruby Fish Salad Tossed with Tamarind Dressing

    (vs) (v) Yum Nua – Thai Grilled Beef Salad with Cucumber, Tomato, Mint and Chili Lime Sauce

    (vs) Sua Rong Hai – Grilled Beef Salad with Roasted Rice Powder and Chili Tamarind Dressing

  • SOUPS

    (vs) Tom Yum Goong – Spicy Prawn Soup with Lemongrass

    (vs) Tom Yum Goong Mae Narm Prig Pao – Spicy Blue River Prawn Soup with Milk and Roasted Chili Paste

    (vs) Tom Zaab Moo – Spicy Braised Pork Soup with Lemongrass and Roasted Chili

    (s) (v) Tom Kha Gai – Chicken Soup with Fresh Coconut Milk and Galangal

    (v) Gaeng Leang Talay – Herb-Flavoured Vegetable Soup with Seafood

    Tom Jued Nam Tao Hoo Pak Ruam – Clear Soup with Sour Pork, Tofu and Vegetables

  • CURRIES

    (s) (v) Gaeng Phed Ped Yang – Red Curry with Barbecue Duck, Fresh Tropical Fruits and Coconut Milk

    (s) Gaeng Massaman Gai – Southern-Style Cinnamon Curry with Chicken, Potato and Cashew Nuts

    (vs) Gaeng Kiew Warn Haeng Talay – Thick Green Curry with Seafood, Basil and Fresh Coconut Milk

    (s) Chu Chee Goong Mae Narm – Thick Red Curry with River Prawns, Kaffir Lime Leaves and Fresh Coconut Milk

    (s) Gaeng Karee – Yellow Coconut Curry and Pineapple, Potato

      With Chicken or Pork
      With Prawns

    (vs) (v) Gaeng Kiew Warn – Green Coconut Curry and Eggplants, Basil

      With Chicken or Pork
      With Prawns

    (vs) Gaeng Phed – Red Coconut Curry and Eggplants, Basil

      With Chicken or Pork
      With Beef

    (vs) Gaeng Pah – Thai Jungle Curry and Mixed Vegetables, Hot Basil

      With Chicken or Pork
      With Ruby Fish
  • FRIED AND STEAMED DISHES

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

    Ped Ob Kafe – Deep-Fried Roast Duck with Nacha Coffee Sauce

    Nua Pad Narm Mun Hoy – Wok-Fried Beef with Straw Mushrooms, Scallion and Oyster Sauce

    (vs) Poo Nim Kapraow Grob – Crispy Soft-Shell Crab with Hot Basil Sauce

    (s) Hoi Shell Pad Prig Pao – Wok-Fried Sea Scallops with Basil and Roasted Chili Sauce

    Goong Mae Narm Sauce Makarm – Fried Blue River Prawns with Tamarind Sauce and Fried Shallot

    (s) Pla Kapong Sarm Rod – Fried Whole Sea Bass with Three Flavour Sauce

    (vs) Pla Kapong Nueng Manaow – Steamed Whole Sea Bass with Chili Lime Sauce

    (vs) Pla Tub Tim Nueng Takrai – Steamed Whole Ruby Fish with Lemongrass and Spicy Cashew Nut Sauce

    (v) Priew Warn – Sweet and Sour Sauce

      With Chicken or Pork
      With Prawns or Blue River Prawns

    (vs) Pad Kapraow, Stir-Fried Hot Basil Sauce

      With Sliced Chicken or Pork
      With Prawns or Sliced Beef
  • NOODLES

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

    (s) (v) Kaow Soi Haeng Giew Goong – Thick Coconut Curry with Shrimp Wonton and Crispy Noodles

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

    Lard Nar Mee Grob Moo – Crispy Yellow Egg Noodles with Vegetables and Pork Gravy

    (s) (v) Sen Buk Tom Kha Goong – Yam Noodles Tom Kha-Style with Prawns

    Bamee Ped Yang – Egg Noodles with Honey Roast Duck

  • RICE

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

    (s) Kaow Pad Kapraow Talay – Wok-Fried Rice with Seafood and Hot Basil

    Kaow Pad Poo – Wok-Fried Rice with Crab Meat

  • VEGETABLES

    (s) (v) Chayote Fire Daeng – Wok-Fried Chayote with Garlic, Chili and Oyster Sauce

    (v) Tua Gnok Pad Tao Hoo – Wok-Fried Bean Sprout with Tofu and Garlic

    (v) Yod Kaow Pod Pad Hed – Wok-Fried Baby Corn with Mushrooms and Oyster Sauce

    (v) Pad Pak Ruam – Wok-Fried Mixed Local Vegetables

    (v) Nor Mai Pad Hed – Wok-Fried Asparagus with Garlic and Wild Mushrooms

    (v) Tao Hoo Song Kreung – Golden-Fried Tofu with Vegetables and Soy Sauce

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

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