Meliá Chiang Mai’s sky-high restaurant will offer an exquisite four-course dinner menu to mark Thailand’s traditional water festival Loy Krathong.
Also known as Yi Peng and unique to northern Thailand, the festival will be held 8 November to coincide with the full moon on the 12th month of the Thai lunar calendar. The festival gives thanks to the River Goddess and symbolises letting go of negative energy and starting life afresh in the coming year.
To be staged at the hotel’s signature restaurant on the 21st floor, Mai Restaurant & Bar, that specialises in northern Thai cuisine with Mediterranean influences, the four-course menu will be accompanied by spectacular views of Chiang Mai city by night.
Crafted by Meliá Chiang Mai’s executive chef Suksant Chutinthratip (Billy) and Mai Restaurant & Bar’s Sous Chef Karn Phojun, the menu starts with a trio of Thai appetisers:
- A crispy shrimp basket
- Egg net-wrapped peppery shrimp
- A golden parcel stuffed with chicken curry
Tom Yum soup seasoned with a paste of wild chili, prawns and winter mushrooms is the second course.
The main course is a choice between baked salmon trout with green chili relish, wok-fried locally grown edible ferns and safflower rice or slow-cooked tender pork ribs in Khao Soi curry sauce served with home pickled vegetables, garbanzo beans and potato. The menu is topped off with a ‘Loy Kratong treasure basket’ featuring a collection of Thai desserts.
Available on 8 – 9 November 2022 for dinner between 6pm – 10pm, the four-course dinner menu is THB 2,999 nett per couple including a glass of red or white wine and selection of fine teas or Spanish coffee.
For further information or to make a booking, call 052 090 603 or email fb@meliachiangmai.com.
Price is inclusive of 10% service charge and 7% government tax.
