Mayura Wagyu, a shellfish-heavy Grand Platter and whole Andaman mullet headline the latest dining update at the riverside resort’s heritage restaurant.
Mayura Wagyu is among the centrepieces of the new steak and seafood menu at The Service at 1921 House, Anantara Chiang Mai Resort.
- The Service at 1921 House at Anantara Chiang Mai Resort has introduced a new menu centred on in-house dry-aged beef, seafood and contemporary European dishes.
- Mayura Wagyu A4 is offered as a one-kilogram tomahawk or 300-gram D-rump, while the restaurant says all of its beef is dry-aged in house for at least 30 days.
- Seafood additions range from the multi-item Service Grand Platter to whole Andaman mullet, Phuket lobster and Surat Thani tiger prawns.
- The restaurant occupies the resort’s century-old 1921 House, a former British Consulate building on the banks of the Mae Ping River.
(NEWS) CHIANG MAI, Chiang Mai, Thailand, 2026-Aug-31 — /Travel PR News/ — A century-old former consular residence on the banks of Chiang Mai’s Mae Ping River is leaning further into steakhouse dining, with Anantara Chiang Mai Resort introducing a new menu at The Service at 1921 House built around dry-aged beef, caviar and seafood from Thailand and farther afield.
The restaurant occupies the upper floor of the resort’s heritage 1921 House, formerly the British Consulate in Chiang Mai. Anantara describes the building as more than a century old, with river views from its wrap-around teak balcony. The new menu uses that historic setting for a contemporary grill format rather than attempting to recreate period dining.
Mayura Wagyu joins an expanded dry-aged beef programme
The headline addition is Mayura Wagyu A4 from Australia, which the restaurant lists as F1 Japanese Black Wagyu fed on a chocolate and confectionery-based diet for 500 days. It is available as a one-kilogram tomahawk or a 300-gram D-rump with a BMS rating of 9+, and joins an in-house ageing programme in which Anantara says all beef is dry-aged for a minimum of 30 days.
Chef Natruthai Petsuwan, executive chef of Anantara Chiang Mai Resort, said the team chose Mayura for its quality and distinctive provenance, adding that the beef’s richness works particularly well alongside the salinity of Royal Oscietra caviar. The caviar can be added to grilled selections and also appears in 1921 Caviar & Wagyu, which combines wagyu tartare with pickled shallots, English mustard, bone marrow mayonnaise and brioche.
Mayura Station, based on South Australia’s Limestone Coast, has an established competition record beyond the restaurant’s own sourcing claims. The Australian Wagyu Association reported that Mayura became the first producer to win Grand Champion three times at its Wagyu Branded Beef Competition when its Signature Series took the top title in 2024, following earlier wins in 2019 and 2022.
The broader beef list at The Service spans several origins and production styles. It includes Miyazaki Wagyu A4 from Japan, Harris Ranch USDA Prime from the United States, Australian Westholme Wagyu and Stockyard Gold Black Angus, alongside Nguadoi Wagyu from Chiang Mai, which the restaurant says is raised on longan for 400 days. The combination gives diners a local reference point within an otherwise internationally sourced steak programme.
Seafood shares centre stage
The new menu gives seafood equal billing. The Service Grand Platter brings together Boston lobster tail, Alaskan king crab, tiger prawn, Hokkaido scallop, French no. 3 spéciale oyster, New Zealand mussel, salmon crudo and roe, served with green apple mignonette, lemon butter, seafood sauce and Marie Rose. Royal Oscietra caviar can be added separately.
A whole 800-gram Andaman mullet is another centrepiece, served with Grenobloise sauce and toasted hazelnuts. Other seafood choices include Phuket lobster with tarragon and garlic butter, Surat Thani tiger prawns, Scottish salmon, wood-fired gindara and Lobster Tagliolini finished with tomato confit, shellfish bisque and tarragon cream.
The emphasis on premium imported ingredients is balanced by references to Thai provenance, particularly through the Andaman fish, Phuket lobster, Surat Thani prawns and Chiang Mai-raised beef. That local-and-international mix reflects the restaurant’s position inside a luxury resort serving visitors while remaining tied to northern Thailand as a destination.
Classic European dishes reworked for the Chiang Mai setting
The rest of the menu continues the restaurant’s contemporary European direction. Tournedos Rossini pairs beef with foie gras, seasonal truffles and Madeira jus, while seared Hokkaido scallops, roasted bone marrow and charcoal-grilled Spanish octopus broaden the savoury selection.
Desserts range from The Service Chocolate Caviar to Eton Mess made with seasonal Chiang Mai strawberries and Sticky Toffee Pudding served with Thai vanilla bean ice cream. The use of local fruit and Thai vanilla gives familiar European desserts a regional connection without changing their basic identity.
The menu update sits within a resort whose dining programme is centred on the heritage house. Anantara’s current 1921 House dining programme also includes afternoon tea on the Verandah and drinks at Brit Bar, while The Service remains its steakhouse and grill.
Anantara Chiang Mai Resort currently comprises 52 rooms, 34 suites and 25 serviced suites and is located about 15 minutes from Chiang Mai International Airport. The Service at 1921 House is open daily from noon until 10:30 p.m., with reservations available through the resort.
