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Four Seasons Resort

Chiang Mai

Local Time

Local Temperature

28 °C / 82 °F

Thai Culinary Package

Learn the art of Thai cuisine and visit a local market

Services & Amenities

Cooking School

The cooking school at Four Seasons Resort Chiang Mai introduces guests – both novice and experienced cooks – to the art of Thai cuisine with our cooking classes.

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Overview

Designed by the Resort's culinary team, the program offers guests a hands-on learning experience. Famous dishes such as kaow soi gai (Chiang Mai curry noodle soup with chicken) and tom yum goong (spicy soup with shrimp) are just two of the specialties that are introduced in the Cooking School’s weekly program.


The Cooking School experience is also available as an all-inclusive package. Please refer to the Rates and Reservations section for details, or contact the Resort directly.

Chef’s Table

For a novel way to learn even more about one of the world’s favourite cuisines, join the cooking school’s intimate Chef’s Table, offered six nights a week. One of our Chefs demonstrates and explains various preparation methods and culinary techniques as you enjoy a sumptuous meal of 10 different Thai dishes to share, family-style, with up to 12 guests. The evening begins with cocktails at 7:00 pm. House wines, beers and non-alcoholic beverages are included, and children between 4 and 12 enjoy the Chef’s Table for half price.


Reservations are required. For more information or to book the Chef’s Table dining experience, please contact the Resort directly at 66 (0) 53 298-181.

Facilities AT THE COOKING SCHOOL IN CHIANG MAI

Designed by the award-winning Bensley Design Studios in Bangkok, the Resort's Lanna-style cooking facility celebrates northern architecture and traditional design. An imposing stone staircase leads guests into the demonstration, dining and retail pavilions, which complement the Resort's distinctive design.


The demonstration pavilion, with rich timber floors, large overhead zinc exhaust fans and huge sliding glass doors, is air-conditioned. It features a large cooking area for the chef, eight individual cooking stations suitable for one or two people, and a large teak working table and chairs that can accommodate all participants. The open-air dining area of the pavilion offers spectacular views of tree-lined mountains, extensively landscaped gardens and a waterfall, and is a perfect venue for guests to enjoy the dishes created during the class. An array of essential Asian ingredients, such as lemongrass, ginger, galangal, turmeric and garlic, are on display in the school's herb garden.

Facility details

Hours             
Monday to Saturday
Capacity            Classes can accommodate eight participants or can be specially designed for     larger groups of up to 16 students. Non-Resort guests are welcome to attend the cooking school, with advance reservation.
Language Cooking Classes are conducted in English, with four tantalizing dishes taught every day.

Daily activities

7:00 am – 9:30 am Tour of a fascinating local food market
9:30 am – 9:45 am Traditional Thai spirit house blessing and introduction
9:45 am – 12:30 pm Demonstration and interactive class
Create your own Thai dishes with guidance from our master chefs
12:30 pm – 1:30 pm Time to savour the food you have prepared
1:30 pm - 2:30 pm Vegetable carving lesson
Prices 6,300 THB per person, per class

NOTE: The price is subject to tax and service charges, totalling 17.7% To ensure personal attention, class size is limited to eight attendees. A customized group program can be organized in the afternoon. Advance reservations are required.

Modules OFFERED AT THE COOKING SCHOOL IN CHIANG MAI

  • Tuesday – Favourite Thai Dishes

    Be introduced to the many types of favourite Thai dishes, including E-sarn larb gai (Northeastern-style spicy minced chicken salad), tom yum goong (spicy prawn soup with lemongrass), panaeng ped (creamy red curry with roasted duck and mixed fruits), and phad Thai goong (wok-fried rice noodles with prawns).

  • Wednesday – Health & Spa Cuisine

    Stay healthy and learn how to prepare hearty Thai dishes: yum woon sen gai (spicy glass noodle salad with chicken), gaeng leang (clear soup and herb-flavoured local vegetables), pla tub tim nueng manaow (steamed ruby fish with chili lime sauce), and kaow phad jay (wok-fried brown and white jasmine rice with tofu).

  • Thursday – Fish & Seafood

    Learn the secrets of preparing Thai fish and seafood dishes from scratch: tum tang poo nim (spicy cucumber salad with soft shell crab), thord mun pla grai (deep-fried marinated Thai fish cake), tom kha goong (prawn soup with fresh coconut milk and galangal), and pla kapong sarm rod (fried sea bass with three-flavours sauce).

  • Friday – Home Style Hot & Spicy Dishes

    Learn how to prepare Thai family favourites you will make again and again: som tum (spicy green papaya salad), tom zaab moo (Northeastern-style spicy pork soup), phad kapraow gai (stir-fried minced chicken with hot basil), and phad see-iew goong (stir-fried rice ribbon noodles with prawns and soy sauce).

  • Saturday – Chef's Recommendations

    Our Executive Chef creates a traditional Thai menu for you to practise at home. Learn his tips and tricks for cooking yum nua (spicy grilled beef salad), tom kha gai (chicken soup with fresh coconut milk and galangal), ped ob café (deep-fried roasted duck with Lanna coffee sauce), and gaeng kiew warn goong (green curry with prawn, eggplant, sweet basil and coconut milk).

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