Anantara Chiang Mai Resort unveils a new menu at The Service at 1921 House

August 7

Local media were invited to sample the new menu at The Service at 1921 House, Anantara Chiang Mai Resort.
Chiang Mai, Thailand – Anantara Chiang Mai Resort has unveiled a new menu at The Service at 1921 House, bringing together premium dry-aged beef, fresh seafood and contemporary European dishes within the resort’s heritage 1921 House, set on the former British Consulate grounds beside the Mae Ping River.
At the centre of the new grill selection is Mayura Wagyu A4 from Australia, an F1 Japanese Black wagyu raised on a chocolate and confectionery-based diet for 500 days and recognised as Grand Champion at the Wagyu Branded Beef Competition. Available as a one-kilogram tomahawk or a 300-gram D-rump with a BMS rating of 9+, it forms part of the restaurant’s in-house dry-aged beef programme, with all beef aged for a minimum of 30 days to develop flavour and tenderness.
“We selected Mayura Wagyu because its quality and distinctive provenance reflect the direction of the new menu,” said Chef Natruthai Petsuwan, Executive Chef of Anantara Chiang Mai Resort. “Its Grand Champion recognition demonstrates the exceptional standard of the beef, while its distinctive 500-day feeding programme contributes to its marbling, tenderness and depth of flavour. Its richness also pairs particularly well with the salinity of Royal Oscietra caviar, creating an elegant contrast in flavour and texture.”
Royal Oscietra caviar is available as an addition to the restaurant’s grilled selections, while 1921 Caviar & Wagyu combines wagyu beef tartare with caviar, pickled shallots, English mustard, bone marrow mayonnaise and brioche. The wider beef selection includes Miyazaki Wagyu A4 from Japan, Harris Ranch USDA Prime from the United States, Australian Westholme Wagyu and Stockyard Gold Black Angus, as well as Nguadoi Wagyu from Chiang Mai, raised on longan for 400 days.
Seafood takes equal prominence with The Service Grand Platter, featuring Boston lobster tail, Alaskan king crab, tiger prawn, Hokkaido scallop, French oyster no. 3 spéciale, New Zealand mussel, salmon crudo and roe. The platter is accompanied by green apple mignonette, lemon butter, seafood sauce and Marie Rose, with the option to add Royal Oscietra caviar.
Another centrepiece is the Whole Andaman Mullet, an 800-gram fish served with Grenobloise sauce and toasted hazelnuts. Further highlights include Phuket lobster with tarragon and garlic butter, Surat Thani tiger prawns, Scottish salmon, wood-fired gindara and Lobster Tagliolini with tomato confit, shellfish bisque and tarragon cream.
Classic dishes are given a contemporary interpretation, from Tournedos Rossini with foie gras, seasonal truffles and Madeira jus to Seared Hokkaido Scallops, Roasted Bone Marrow and Charcoal Grilled Spanish Octopus. Desserts include The Service Chocolate Caviar, Eton Mess with seasonal Chiang Mai strawberries and Sticky Toffee Pudding served with Thai vanilla bean ice cream.
The new menu is available daily at The Service at 1921 House from 12.00 pm to 10.30 pm. For reservations and enquiries, contact Anantara Chiang Mai Resort on +66 53 253 333, email chiangmai@anantara.com or visit anantara.com.