อ่านบทความภาษาไทยคลิกที่นี่
Get a head start on your fabulous new year with a culinary treat at Palette Restaurant, 137 Pillars House Chiang Mai where refined taste and utter indulgence comes naturally.
This New Year season continues on a bright note with the return of the Chef’s Tasting Menu — a six-course journey designed to set the right tone for diners as we all move forward into the year ahead. Created by Chef Lakana ‘Mam’ Suakaew, the menu revisits familiar signatures while introducing new nuances with added bursts of creativity, drawing on a wide range of seasonal ingredients and winter produce. Carefully composed and distinct in character, the result is a tasting menu that captures the flavours of the season and sets the tone for new beginnings, available from February through April 2026.
The opening bite arrives delicately portioned—marinated salmon sashimi tossed in a vibrant Thai seafood sauce, arranged atop a crisp Thai rice cracker and finished with a saucy drizzle of chilli oil. The silky texture of the salmon contrasts with the cracker’s crunch, while the lively heat and acidity of the sauce brings the dish into sharp focus — a small but expressive first bite.
Warmth follows with a creamy roasted cauliflower soup. Made from winter cauliflower currently at its tastiest peak, the soup is gently sweet, smooth and comforting, best enjoyed hot—uncomplicated, nourishing and quietly satisfying.
Freshness returns in a colourful butternut squash, beetroot and carrot salad, finished with shaved parmesan and a balsamic-honey dressing. The natural sweetness of root vegetables is balanced by the savoury depth of parmesan and the mellow acidity of the dressing, creating a dish that feels both wholesome and well considered.
A tart mango sorbet clears the way for the main course.
And for the main course, diners may choose between two thoughtfully prepared options. The pan-roasted ribeye steak is tender and richly flavoured, served with layered baked spinach, mushrooms and sliced potatoes, alongside roasted vegetables and a glossy red wine jus. Alternatively, the pan-roasted oil fish provides a lighter bite, its soft flesh paired with vegetable lasagna and lemon cream for a clean, balanced finish.
End the experience with flair—and flare— with a French-style banana flambé, served with Nutella chocolate sauce, caramel, pecans and vanilla ice cream. Warm caramelised bananas meet cool vanilla ice cream, rounding off the meal with familiar comfort the famed 137 Pillars House indulgence.
The six-course Chef’s Tasting Menu is priced at 1,500++ baht per person, including tea or coffee, and is available from February to April 2026.
Palette Restaurant, 137 Pillars House Chiang Mai
2 Soi 1, Na Wat Gate Road, Wat Gate, Mueang Chiang Mai
(lane opposite Wat Gatekaram)
Tel: 053 247 788
137pillarschiangmai.com
