North

The story

Crafted with passion, served with love

Fire, Flame and Premium Cuts in the Mae Rim Valley

At Four Seasons Resort Chiang Mai, set along the Mae Rim-Samoeng Old Road amid lush tropical surroundings, North by Four Seasons brings the ancient tradition of open-flame cooking to a refined steakhouse setting. The concept is straightforward and confident: farm-to-table ingredients, premium cuts of meat, and the honest intensity of fire grilling.

What Arrives at the Table

The kitchen's signature dishes speak clearly to its philosophy. Wagyu beef boneless rib-eye comes with grilled vegetables, letting the quality of the cut lead. Heirloom tomatoes with burrata, basil pesto and balsamic reduction offer a composed counterpoint, while seared Hokkaido scallops with grilled sweetcorn, guanciale and garden herbs show the range beyond red meat. It is a steakhouse menu built around sourcing and technique rather than novelty.

Recognition Worth Noting

Wine Spectator's 2024 Award of Excellence signals that the beverage programme at North is taken as seriously as the food — a meaningful credential for a restaurant where a well-chosen bottle is very much part of the experience.

Setting and Atmosphere

Lunch runs through the afternoon and dinner continues until late evening, with outdoor seating available — a genuine asset in Chiang Mai's climate. The resort context means service is polished without being stiff, and the open-flame grill gives the room a warmth that formal steakhouse dining can sometimes lack.

For guests seeking a serious steakhouse experience in northern Thailand, North by Four Seasons delivers on a clear and well-executed promise.