Walk Down Memory Lane with Assistant Pastry Chef Thanakorn Thongpa at Four Seasons Resort Chiang Mai
Monday, July 31, 2023
Afternoons at Four Seasons Resort Chiang Mai give “slow living” a whole new definition. With shimmering paddies as far as the eye can see, and puffy clouds drifting across the peaks of Doi Suthep, the outdoor experience at Khao by Four Seasons is nothing short of relaxing. “What better way to soak it all in than with a seasonal afternoon tea,” smiles Thanakorn Thongpa, Assistant Pastry Chef.
Chef Paul, as he is fondly known, elevates this experience with a walk down memory lane, reminiscent of the delightful snacks that his mother would make for his family. “I vividly recall returning from school and opening the kitchen larder with anticipation,” he shares. “My mother would make snacks that the family loved, ensuring each of our preferences were represented. Of course, there were some personal requests that were fulfilled too!” Chef Paul chooses to present the menu in a traditional way, inspired by the vast rice paddies that were his childhood playground. “I would look forward to returning to Thailand,” he shares, as the family relocated to France. “To be surrounded by nature in its purest form has given me clarity of thought and memories for a lifetime.”
Focused on Authenticity
Inspired by traditional Thai flavours and giving them an authentic French pastry twist, Chef Paul has created a delectable menu of comfort favourites that bring a sense of nostalgia. “Balancing flavours and techniques, the presentation is highlighted by the quintessential coconut, while pineapple and banana also play a key part, as they were staples in my childhood,” Chef Paul smiles.
The menu boasts of a range of sweet and savoury delights including pineapple and coconut macrons, coconut and purple potato scones, coconut and chestnut Mont Blanc, and even a young coconut cake that resembles a real coconut, with a combination of white chocolate and coconut mousse. The exotic savoury selection includes coconut cream aranchini with tomato fondue, chicken wrap with coconut cream dip and more. “Paired with some of our signature cocktails such as Coco Delight (rum and fresh coconut juice), which is served in a young coconut, this afternoon tea promises a burst of tropical flavours and a whole lot of nostalgia,” smiles Chef Paul.