Meliá Chiang Mai’s acclaimed Mai Restaurant & Bar has launched a refreshed menu showcasing a sustainable culinary philosophy, combining innovative cooking with a commitment to supporting local organic farms and reducing environmental impact.

Located on the hotel’s 21st floor, Mai Restaurant & Bar offers modern Northern Thai cuisine infused with Mediterranean touches, served with panoramic views of Chiang Mai and the iconic Doi Suthep Temple.

The restaurant’s new menu is crafted with sustainability at its core, aligning with Meliá Chiang Mai’s 360° Cuisine concept — a holistic approach that closes the loop between farm, kitchen, and community.

Culinary Collaborators

Executive Chef Suksant Chutinthratip (Billy) and Sous Chef Karn Phojun collaborate with a network of ethical, chemical-free farms including Rong Khum in San Pa Tong and SEED in San Sai. Every ingredient is used with care — from root to peel — and leftovers are either composted at the farms or recycled, with used cooking oil converted into biodiesel.

The new offerings include six appetisers, such as the standout ‘Hoi Shell Samunprai’ featuring seared deep blue sea scallops, turmeric chip, and a chilli-infused finish. A creative twist on a regional classic, the ‘Khao Soi Salad’ blends farm-fresh vegetables with tai lue tofu, cage-free eggs, and a signature khao soi dressing.

Extensive Menu

Among the nine main courses, meat lovers can savour dishes like the ‘Cheeva Pork Chop’ served with wild peppercorn sauce, and ‘Neau Yang Nam Prik Kha’, a grilled Thai-Angus ribeye complemented by dried galangal gravy. Vegetarian options include ‘Yum Makeua Yao’, a grilled eggplant salad with chilli-soy dressing and wheat germs.

Seafood enthusiasts can enjoy dishes such as ‘Kanom Jeen Nam Prik Goong Pao’, pairing tiger prawns with fermented noodles and curry sauce.

Desserts highlight organic longan, sourced from Rong Khum Farm’s “Farm Lab”, a centre for sustainable agriculture led by Prof. Dr. Puangrat Kaewlom and Mr. Piroj Kaewlom. The ‘Lum Yai Pudding’, for instance, combines organic longan, butterscotch sauce, and coconut ice cream — a product of the Chiang Mai Green Kitchen’s Organic Longan Project, promoting health and environmental awareness.

Visually, the 38-seat venue is a tribute to Chiang Mai’s cultural heritage. Inspired by the nearby Bo Sang Umbrella Village, the space features umbrella rib installations and traditional textiles, offering guests a dining experience that’s as aesthetically refined as it is environmentally conscious.