![]() “I always ensure that I use only the freshest of ingredients,” she affirms. With a range of heirloom recipes, her menus highlight the key elements of dining in the region. Anchalee tosses egg noodles with garlic oil and serves the ba mee ped yang up with roast duck that is stewed with eight spices and braised for two to three hours.Ī hallmark of the menu at Khao at Four Seasons Resort Chiang Mai is the authenticity that Anchalee brings to each dish on the menu. Served with rice noodles in a soup, kuay tiew narm nua toon is one of my favourite dishes!” she smiles. “To extract the flavour, we cook the ox cheeks with spices for more than four hours, until it becomes tender. “The crispy flat rice noodles with fried egg in the middle makes this dish different from the regular rad nah, where the rice noodles are usually served soft,” says Anchalee who is at the forefront of innovation, without compromising the genuine flavours of the cuisine.īesides using locally sourced ingredients, Anchalee is also keen to explore various cooking styles. One of the most popular noodle dishes in Thailand, rad nar moo muak is made with fried ribbon noodles, served with marinated pork, sesame oil and mixed vegetables. “Razor ginger and basil leaves are used as the main ingredients,” she shares, “Most of our ingredients are sourced locally, giving each dish a seasonal flavour.” Highlighted by fresh rice noodles, kanoom jeen narm ya pu is a southern-style yellow curry, flavoured with crabs that are sourced from the Rayong province of Thailand. We wanted to bring that experience to our restaurant and give guests a truly Thai experience,” shares Anchalee. “There are many kinds of Thai noodles you can choose from when you dine at a local noodle stall. “We wanted to give our guests a flavour of other noodle recipes that are commonly eaten in Thailand,” says Anchalee Luadkham, Senior Thai Chef at the Michelin Guide listed Khao by Four Seasons at Four Seasons Resort Chiang Mai.įeaturing on both the lunch and dinner menus, these recipes are nuanced with flavours and textures that give guests a true experience of dining like a local. Often served with gai or chicken, there’s an “authentic” khao soi in every household. Serve with condiments: coarse chilli powder, sugar, finely sliced chillies in vinegar, and chopped devil chillies in soy sauce (or vegan fish sauce).As far as signature dishes go, Chiang Mai and Northern Thailand is well known for khao soi – a soupy noodle preparation influenced by Burmese and Laotian cuisines.Garnish with condiments and chopped spring onions.Put the noodles on plates and top with the sauce.Don't let the greens cook for too long, or they will turn brown and won't be crunchy. When you are done with tasting, add the vegetables and mock chicken breast.Remember, Thai food is trial and error, so it is time to taste. When you add water, adjust the sugar, soy sauce. If the sauce is not thick enough, add more flour.When the sauce is bubbling, it should have a consistency of thick gravy. Add the soy sauce, yellow bean sauce and sugar.When cooked, the flour will turn from white to clear. Stir quickly to keep it from forming chunks. ![]() Add minced garlic and stir until fragrant.
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