For the Songkran Festival, the Anantara Chiang Mai Resort invites its guests to rediscover the service at 1921 House, the resort's renowned steakhouse and grill. Enjoy an inspiring new menu created by Executive Chef Natruthai Petsuwan. Classic Western dishes are artfully reinterpreted with Asian nuances, celebrating the perfect harmony of tradition and innovation.

The Service at 1921 House restaurant is located in a two-story teakwood mansion, once a British consulate, and boasts over a century of rich history. Upon entering the wraparound veranda, which overlooks the tranquil Mae Ping River, guests are immediately immersed in a world of timeless elegance. Inside, the culinary experience continues amidst décor reminiscent of the intrigues of the British colonial era, offering an ambiance as unforgettable as its gastronomic delights.

The new menu delights with bold, modern flavors. Specialties include braised beef cheek pappardelle with salsa verde, bone marrow jus, and smoked Parmesan; delicately filled lobster and salmon agnolotti served with stracciatella, sun-dried tomatoes, and a velvety bisque; and Spanish octopus rigatoni refined with puttanesca, anchovies, and chili for a spicy finish.

The centerpiece of the menu is an exceptional selection of premium meats, expertly prepared to bring out their natural flavors. The TS 1921 Meat Feast is a true delight, offering a generous selection of flat iron steak, grilled pork ribs, Sirin Farm chicken from Chiang Rai and local Chiang Mai sausage, Sloane's pork chop, Surat Thani tiger prawns, and Phuket lobster. The steaks are dry-aged in-house for at least 30 days, enhancing both texture and flavor. Highlights include Japanese Wagyu, Australian Black Angus, USDA Prime beef from the USA, and the renowned Thai Nguadoi beef – a true gem of Chiang Mai.

The Nguadoi cattle, raised in the lush foothills of Doi Tao, are a first-generation crossbreed of Japanese and Thai breeds and are fed a diet rich in local longan fruit. Their unparalleled tenderness and sweet flavor earned them the title of "Wagyu World Champion 2023".

Another culinary highlight is the Nguadoi Tomahawk – a one-kilogram masterpiece flambéed tableside with whisky and expertly carved by the kitchen team. It is served with select salts such as smoked Maldon sea salt, Nan's fleur de sel, Pattani's garam manis, house-made red wine salt from the Monsoon Valley, and black truffle sea salt. Accompanying sauces include Thai jaew, longan salsa, bone marrow jus, béarnaise, green peppercorn, and black truffle mushroom – a true symphony of flavors, tailored to your taste. To further enhance the experience, The Service proudly uses Kampot pepper, a spice prized by gourmets worldwide for its protected geographical indication and rich culinary heritage.

The 1921 House Salad is served alongside, an elegant mix of grilled baby romaine and radicchio, cranberries, candied pecans, and Syam is Blue – a creamy, locally produced blue cheese from Jartisaan in Chiang Mai. Guests can round off the evening with the 1921 House Crumble, made with fresh raspberries from MonBarree Farm in Mae Rim and finished with delicious Chantilly cream.

“Anantara Chiang Mai is proud to support the next generation of Thai agriculture,” says Executive Chef Natruthai Petsuwan. “The developments in the last decade alone have been astonishing. Sourcing local produce not only supports small farms but also reduces our carbon footprint and allows our guests to enjoy the freshest, highest-quality products.”

The restaurant "The Service at 1921 House" is open daily from 12:00 to 15:00 for lunch and from 17:30 to 22:00 for dinner. Free parking and valet parking are available at the Anantara Chiang Mai Resort.

For reservations or further information, please call +66 53 253 333.