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When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (12-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
Room 1:

Adults

Children (12-18 yrs)

Room 2:

Adults

Children (12-18 yrs)

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Room 3:

Adults

Children (12-18 yrs)

Remove
Room 4:

Adults

Children (12-18 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.

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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 Tented Camp

Golden Triangle Thailand

Local Time

Local Temperature

24 °C / 75 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  1. Home /
  2. Golden Triangle, Thailand /
  3. Dining /
  4. Nong Yao Restaurant /
Tel.+66 53 910-200
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Dining

Lunch

  • WESTERN INSPIRED

  • SALADS AND SOUPS

    Also Available as Main Course

    (v) Camp Garden Mixed Green Salad with Balsamic Dressing

    (v) Caesar Salad with Homemade Caesar Dressing with choice of Chicken or Prawns

    (v) Chilled Tomato and Cucumber Soup with Kalamata Olives

  • SANDWICHES AND BURGERS

    Grilled Brie and Proscuitto Sandwich

    Grilled Peppered Tuna Sandwich on Garlic Ciabatta

    Paninni Triple BLT – Bacon, Lettuce, Tomato

    Camp Club Sandwich with Tomato, Egg, Bacon, Ham and Chicken

    Australian Beef Burger with Choice of Cheddar Cheese, Blue Cheese, Bacon, or Sautéed Mushrooms

  • MAIN COURSES

    (v) Spaghetti, Fresh Camp-Made Pomodoro Sauce or Meat Sauce with Parmesan Cheese

    (v) Black Angel Hair Pasta with Shrimps, Chili, Capers and Garlic Cream Sauce

    Pan-Seared Baby Sea Bass with Herbed Mashed Potatoes

    Baked Garlic Chicken Breast with Mushroom Cream Sauce

  • DESSERTS

    Four Seasons Cheesecake

    Ice Creams – Vanilla, Chocolate Chip, Coconut or Apple-Cranberry Sorbet

  • GOLDEN TRIANGLE INSPIRED

  • APPETISERS AND SALADS

    Also Available as Main Course

    Yum Nua – Thai Grilled Beef Salad

    Larb Gai – Laotian Chicken Salad with Roasted Chili and Herbs

    Meow Sua Eeurn – Crispy Battered Ruby Fish with Young Mango and Chili Lime Sauce

    Goong Makham – Grilled Tiger Prawns with Tamarind Sauce

    (v) Som Tam Poo Nim –: Traditional Young Papaya Salad with Soft-Shell Crab

    (v) Por Pia Thord – Thai Vegetable Spring Roll

  • NOODLES AND SOUPS

    Kaow Ram Fuen – Layered Shan Burmese Noodles with Pork and Prawns

    (v) Camp Pad Si-Ew – Wok-Fried Wide Rice Noddles with Chicken and Hill Tribe Vegetables

    Bame Phad Tom yum – Barbecue Chicken with Wok-Fried Egg Noodles and Bok Choy

    Kanom Jeen Narm Ngeiw – Northern thai Specialty Rice Noodle Soup with Kapok Flowers from Across the Mae-Kong, Pork and Vegetables

    (v) Khao Soi Hor – Northern Egg Noodle Curry with Chicken and Coconut Milk

    (v) Tom Saab Gai – Laotian Chicken Soup

  • MAIN COURSES

    (v) Geng Kua Nua Fak Tong – Semi-Dried Curry with Beef and Hill Tribe Pumpkin

    Moo Yang Manow – Grilled Lemon Pork on Bed of Chinese Kale

    (v) Kaow Phad – Fried Rice with Chicken, Pork or Crab Meat

    (v) Geng Ho – Lann Dry Glass Noodle Curry with Chicken

    Pla Neung Manaow – Steamed Fish with Chili and Lime Sauce

    Phad Pak – Wok-Fried Assorted Vegetables with Oyster Sauce

  • DESSERTS

    Fresh Fruits, Daily Market Selection

    Kaow Niew Ma Moung – Fresh Mango and Sticky Rice

(v) Vegetarian