Meliá Chiang Mai’s all-day dining restaurant Laan Na Kitchen has unveiled a four-course Mediterranean menu underpinned by fresh, organic veggies sourced from a nearby sustainable farm.
As part of the hotel’s 360° Cuisine program, executive chef Suksant Chutinthratip, a.k.a Billy and his team have created each dish on the new menu using seasonal produce from nearby Ori9in The Gourmet Farm. Food waste is returned to the farm as fertilizer, making for a truly 360° concept that embraces sustainability and promotes healthy eating.
The seasonal four-course meal begins with a green hummus salad seasoned with grounded smoked paprika and served with tomatoes, cucumbers, olives, carrots, celery and pita bread, followed by a chilled cream of cucumber and sesame paste soup with natural yoghurt and dill.
The chef’s efforts to use every part of each ingredient is evident in the main course “root-to-leaf” beet paella with Iberico ham trimming, freshly grated tomatoes, grilled mushrooms, and Parmigiano Reggiano. To round out the menu, Chiang Mai orange pot de crème paired with coffee or tea.
Available daily for lunch from 11.30am – 2pm and dinner from 6pm – 10pm at Laan Na Kitchen from 1 October – 30 November 2022, the set menu is THB 699 nett per person.
For more information and reservations, please phone Laan Na Kitchen on 052 090 601 or email fb@meliachiangmai.com
Price is inclusive of 10% service charge and 7% government tax.
