Chiang Mai, Thailand, 2019-Feb-27 — /Travel PR News/ — Four Seasons Resort Chiang Mai presents a feast of Korean flavours by Chef Jason Kang, Executive Sous Chef at Four Seasons Hotel Shenzhen. Born and raised in Korea, Chef Jason brings his culinary craft, honed over two decades, to surprise and engage the tastebuds of Four Seasons guests in Chiang Mai.
From March 13 to 17, 2019, gastronomes can explore a variety of Korean dishes at the Resort – from prized delicacies to laidback local favourites. “Come savour the sophisticated side of Korean cuisine with specialties such as baby octopus in wasabi sauce, and braised beef tail with chestnuts,” says Jason as he shares an insight into the menu. “For easy-bites by the poolside, I recommend Seoul-style fried chicken winglets and spicy rice with fishcake.”
Inspired by renowned chef Mario Batali and the late culinary icon Anthony Bourdain, Chef Jason brings a fresh flair to the cuisine of his homeland. Marrying authentic techniques with creative presentation, he has introduced Korean food to diners across the world – from Miami and Las Vegas to Azerbaijan and China.
So, based on his experience, what would Chef Jason recommend as the must-try items on his menu? “If you have never tasted Korean food before, I suggest starting with beef bulgogi,” he smiles. “Almost everyone who tries it falls in love with this dish. In fact, it has been my favourite since I was a little kid!” For those who are already familiar with the flavours, “You could try the BBQ beef short ribs with king oyster mushrooms, or braised baby chicken with ginseng.” Breakfast at Khao by Four Seasons will feature some lesser-known specialties that Jason would like to showcase.
Guests can enjoy Chef Jason’s Korean cuisine at four promotional events:
- Korean Breakfast (March 13–17): Choose from a range of exotic Asian porridges – oyster and mushroom, abalone, baby octopus, chicken and beef. Savour the intriguing Platter of Nine Delicacies, along with morning staples such as poached eggs, flower pancakes, and cucumber kimchi.
- Poolside Snacks (March 14–16): Sample two new snacks every evening, relaxing by the poolside after a refreshing swim. These light bites capture the essence of casual dining in Korea – from spicy pork neck stir fry to beef and rice cake skewers. Pass-around service is from 5:00 to 7:00 pm.
- Dinner at KHAO by Four Seasons (March 14-17). Choose one of Chef Jason’s five-course set menus, or mix and match from the a la carte selection. Featuring standout dishes such as beef bulgogi, baby octopus in wasabi sauce, and chilled seaweed and cucumber soup, this is a must-do dining experience for those who love Korean food or want to try it for the first time.
- Sunday Brunch at Rim Tai Kitchen (March 17). Join in an afternoon of fabulous Korean flavours in an intimate, sociable setting. Available for one day only, this feast promises to be an experience to remember.
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Source: Four Seasons Hotels & Resort