Farang Ses

SETTING

In the heart of an opulent multibillion- baht hotel, Farang Ses with its high wooden ceilings, dripping chandeliers, gigantic teak columns and elegant art deco detailing overlooks the infinity swimming pool and paddy fields below. Stunning.

FOOD

Enter gastronomic heaven – this is sophisticated French cuisine at its classic best. The menu, while not extensive, includes such delights to tease the appetite as pan-fried goose liver with a creamy caramelised cherry sauce, or flavoursome and creamy snails fricassee with vegetables in mustard sauce and micro leaves. In order to clear the palate for even more exiting dishes, the chef offers tomato mousse before the mains, of which the absolute highlight is noisette of roebuck in bread crust, quince chutney, sauteed walnut gnocchis, mushrooms and barolo jus, the meat as tender as the best kobe and with only a subtle scent of game. Another intriguing dish is steamed pigeon breast in artichoke with broccoli pine nut puree and red wine sauce, rich in aroma and taste. For dessert, chocolate sabayon with spicy caramel and vanilla bourbon ice cream are particularly memorable.

WINES

The most impressive wine list in Chiang Mai and north Thailand. Very carefully thought out wines to complement each dish in the menu.

SERVICE

Impeccable. The staff is well trained and knowledgeable, anticipating needs before they arise, and provides friendly service.

PRICE

You pay for quality. A meal for two without wine will set you back 7-8,000 baht.

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