Feast of Korean flavours
March 13 - March 17
Chef Jason Kang, Executive Sous Chef at Four Seasons Hotel Shenzhen will be presenting a variety of exquisite Asian cuisines.
Breakfast (13th – 17th March)
Choose from a range of exotic Asian porridges – oyster and mushroom, abalone, baby octopus, chicken and beef. Savour the intriguing Platter of Nine Delicacies, along with morning staples like poached eggs, flower pancakes, and cucumber kimchi.
Poolside Snacks (14th March – 16th March)
Sample two new snacks every evening, as you relax by the poolside after a refreshing swim. These light bites capture the essence of casual dining in Korea – from Spicy Pork Neck Stir-Fry, to Beef and Rice Cake Skewers. Pass-around service is from 5 pm to 7 pm.
Dinner at KHAO (14th March – 17th March)
Choose one of Chef Jason’s fivecourse set menus, or mix and match from the a la carte selection. Featuring standout dishes like Beef Bulgogi, Baby Octopus in Wasabi Sauce, and Chilled Seaweed and Cucumber Soup.
Sunday Brunch (17th March)
An afternoon of fabulous Korean flavours in an intimate, sociable setting. Available for one day only, this feast promises to be an experience to remember.
Four Seasons Resort Chiang Mai