A Lunch of Chef Artistry at Oxygen Dining Room

June 5

Local media and influencers were invited to “A Lunch of Chef Artistry” at Oxygen Dining Room
Experience “THAI BOLDNESS” New Menu Inspired by Iron Chef Thailand
Oxygen Dining Room proudly introduces “A Lunch of Chef Artistry”, a special culinary experience created by Chef Arm, Executive Chef and challenger chef from the popular TV program Iron Chef Thailand.
This exclusive lunch event will take place on 5 June 2026 at Cross Chiang Mai Riverside, presenting a new menu concept under the theme “THAI BOLDNESS” a modern interpretation of Thai flavors inspired by Chef Arm’s journey and creativity from the competition kitchen.
The menu highlights bold Thai identity through local ingredients, refined techniques, and contemporary presentation. Guests will enjoy specially curated dishes inspired by the energy and pressure of the Iron Chef competition, transformed into an elegant dining experience at Oxygen Dining Room.
Signature creations include:
• Chiang Mai Tartare — grilled beef tongue tartare with Chiang Mai larb mayo
• Golden Tart — butternut squash tart with parmesan foam and nama ham
• App Pla — steamed red snapper with herbal mousse and fermented fish sauce
• Chef Arm’s Flame — grilled beef tongue with red wine burned galangal
• Chocolate Lava with coconut sugar meringue and perilla crumble
The concept of THAI BOLDNESS reflects Chef Arm’s vision of showcasing authentic Thai flavors in a creative and approachable way, combining local wisdom with modern culinary artistry. The experience is designed to celebrate Thai cuisine while creating a memorable journey for local and international guests alike.
“A Lunch of Chef Artistry” also aims to strengthen Chiang Mai’s growing culinary scene and support destination dining experiences that connect tourism, culture, and creativity.
THAI BOLDNESS
OPENING BITE
PARAPI ARANCHINI WITH CRISPY BETEL LEAF
CRISPY GOLDEN CUP WITH SAVOURY HERBAL AND COCONUT SUGAR DRESSING
STARTERS
CHIANG MAI TARTARE
Grilled Beef Tongue Tartare with Chiang Mai Larb Mayo and Seasonal Vegetable.
Caper, Cornichon, Fried Hooker Chive, Crispy Potatoes, Olive Tip
BREAD AND BUTTER
GOLDEN TART
Fancy Butternut Squash Tart with Nama-Ham and Parmesan Cheese Foam.
Miso Glazed Butternut, Butternut Cream, Butternut Chip, Hazelnut, Balsamic and Mustard Dressing
FROZEN RESET
Royal Project passion fruit and Chiang Rai pineapple icy Granita
MAIN COURSE (SELECT ONE)
APP PLA
Steamed Red Snapper with Herbal Mousse and Fermented Fish Sauce.
Basil Oil, Lumpfish Caviar, Sauté Termite Mushroom
OR
CHEF ARM’S FLAME
Grilled Beef Tongue with Potatoes Fondant and Red Wine Burned Galangal.
Crispy Leek, Sun choke Purée, Sun Choke Chip, Perilla Seed
DESSERT
CHOCOLATE LAVA
Chocolate Lava with Coconut Sugar Meringue and Perrilla Crumble
SWEET FINISH
Chocolate Dried fruit and Mixed Nut Bite
Mini Strawberry & Rose Macarons
Fresh Fruit Tart with Vanilla Pastry cream
Lemon Madeleine
For reservations or further info 053-931-999 admin.cmr@crosshotels.com