Cuisine de Garden Chiang Mai is proud to present diners with a new set menu filled with a bounty of ingredients that are specific to Thailand’s rainy season (roughly June to October).
These dishes are part of Cuisine de Garden’s 15-course Chef Table dinner experience, and each dish contains the ultimate in freshness—as the chef has done his sourcing locally, using items that can be found during the rainy season only.
Already well-known for his innovative nature-inspired cuisine, Chef Leelawat ‘Nan’ Mankongtiphan is constantly finding new culinary inspirations, which means his tasting menus are always changing and evolving. As the name of the restaurant suggests his main focus is “food from the garden”, and his latest menu once again highlights the concept that fresh and organic ingredients can always be found at Cuisine de Garden.
The latest set menu includes delicious dishes such as rainy season mushroom confit with mash rich grain and Yunnan sausage, as well as steamed local veal with koji rice, seasonal cress, and galangal salt. Even the desserts showcase the exciting and fresh taste of the season, with treats such as wild fig with jelly peach sorbet and perilla seed, followed by petit fours served with hot seasonal tea.
Cuisine de Garden Chiang Mai’s new menu for the ‘season of rain’ is available now, and is priced at just 1,590 THB per person. The same seasonal items will also be available on the 12-course lunch menu, which is priced at just 1,290 THB per person.
These dishes are part of Cuisine de Garden’s 15-course Chef Table dinner experience, and each dish contains the ultimate in freshness—as the chef has done his sourcing locally, using items that can be found during the rainy season only.
Already well-known for his innovative nature-inspired cuisine, Chef Leelawat ‘Nan’ Mankongtiphan is constantly finding new culinary inspirations, which means his tasting menus are always changing and evolving. As the name of the restaurant suggests his main focus is “food from the garden”, and his latest menu once again highlights the concept that fresh and organic ingredients can always be found at Cuisine de Garden.
The latest set menu includes delicious dishes such as rainy season mushroom confit with mash rich grain and Yunnan sausage, as well as steamed local veal with koji rice, seasonal cress, and galangal salt. Even the desserts showcase the exciting and fresh taste of the season, with treats such as wild fig with jelly peach sorbet and perilla seed, followed by petit fours served with hot seasonal tea.
Cuisine de Garden Chiang Mai’s new menu for the ‘season of rain’ is available now, and is priced at just 1,590 THB per person. The same seasonal items will also be available on the 12-course lunch menu, which is priced at just 1,290 THB per person.
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