Anantara Chiang Mai Resort Reinvents The Service at 1921 House with a New Menu Blending Western Classics and Asian Flair for Songkran

(IN SHORT) Anantara Chiang Mai Resort has reintroduced The Service at 1921 House, its renowned steakhouse and grill, with an innovative new menu developed by Executive Chef Natruthai Petsuwan for Songkran. Set within a century-old mansion that exudes colonial charm and offers picturesque views of the Mae Ping River, the restaurant blends traditional Western steakhouse cuisine with Asian influences to deliver a unique dining experience. The revamped menu features signature dishes such as Braised Beef Cheek Pappardelle with salsa verde, bone marrow jus, and smoked Parmesan, Lobster & Salmon Agnolotti with sun-dried tomato and bisque, and Spanish Octopus Rigatoni with puttanesca and chilli. In addition, premium meat selections are showcased in a lavish TS 1921 Meat Feast that includes specialties like the dry-aged Nguadoi Tomahawk, prepared tableside with artisanal salts and a variety of exquisite sauces. Complementary dishes such as the 1921 House Salad and 1921 House Crumble further elevate the culinary offering. Chef Natruthai Petsuwan emphasized that the new menu supports local farming and sustainability by sourcing fresh, quality ingredients, while the restaurant’s timeless ambiance and exceptional service provide an unforgettable gastronomic escape during the Songkran festivities.

(PRESS RELEASE) BANGKOK, 2025-Apr-10 — /Travel PR News/ — Anantara Chiang Mai Resort invites guests to embark on a culinary journey that celebrates the rich heritage and innovative spirit of Thai cuisine this Songkran. Housed in a century-old teakwood mansion that once served as the British consulate, The Service at 1921 House— the resort’s distinguished steakhouse and grill—has reopened with an inspired new menu curated by Executive Chef Natruthai Petsuwan. The restaurant, set within a two-storied property adorned with colonial charm and breathtaking views of the Mae Ping River from its wraparound verandah, fuses classic Western steakhouse traditions with subtle Asian influences.

The new menu highlights a creative reinterpretation of signature dishes. Diners can savor the Braised Beef Cheek Pappardelle accompanied by salsa verde, bone marrow jus, and smoked Parmesan, delight in Lobster & Salmon Agnolotti filled with stracciatella, sun-dried tomato, and a velvety bisque, or experience the fiery Spanish Octopus Rigatoni enhanced with puttanesca, anchovy, and chilli. At the heart of the culinary offerings is an exceptional selection of premium meats. The TS 1921 Meat Feast presents a lavish assortment, including flat iron steak, barbecued pork ribs, Sirin Farm chicken from Chiang Rai, locally made Chiang Mai sausage, Sloane’s pork chop, Surat Thani tiger prawns, and Phuket lobster. Steaks are dry-aged in-house for no less than 30 days to perfect their tenderness and flavor. A standout creation is the Nguadoi Tomahawk—a one-kilogram masterpiece, flame-seared tableside with whisky and meticulously carved, served with an array of artisanal salts such as smoked Maldon Sea Salt, Nan’s fleur de sel, Pattani’s Garam Manis, house-crafted Monsoon Valley red wine salt, and black truffle sea salt, complemented by a selection of sauces including Thai jaew, longan salsa, bone marrow jus, béarnaise, green peppercorn, and black truffle mushroom. The menu also features Kampot pepper, a spice celebrated worldwide for its distinctive Protected Geographical Indication and culinary legacy.

Additional highlights include the sophisticated 1921 House Salad, a medley of charred baby cos and radicchio, cranberries, candied pecans, and a locally crafted blue cheese named Syam is Blue by Jartisaan in Chiang Mai. To round off the dining experience, guests can indulge in the decadent 1921 House Crumble, prepared with fresh raspberries from MonBarree Farm in Mae Rim and crowned with Chantilly cream.

“Anantara Chiang Mai has always embraced the vibrant spirit of Thai agriculture and the bounty of our local produce,” explains Chef Natruthai Petsuwan. “Our focus on sourcing locally not only supports small farms but also reduces our carbon footprint, ensuring that every dish serves as a testament to the quality and heritage of our region.”

The Service at 1921 House is open daily for lunch from 12:00 pm to 3:00 pm and for dinner from 5:30 pm to 10:00 pm. Guests can take advantage of complimentary parking and valet service at Anantara Chiang Mai Resort. For reservations or more information, please visit anantara.com/chiang-mai, call +66 53 253 333, or email chiangmai@anantara.com.

Media contacts:

Mark Thomson
Group Director of PR and Communications
mthomson@minor.com
+66 (0)2 365 7678

Rebecca Hall
Area Director of Public Relations & Communications
rhall@anantara.com

Supa-arpha Itthikaiwan
Director of Marketing & Communications
Anantara Chiang Mai Resort | Anantara Chiang Mai Serviced Suites
supaarpha_it@anantara.com

SOURCE: Minor Hotels