Chao Phraya Terrace Returns for the Season: Thai Farm-to-Table Charcoal Dining by the River at Four Seasons Hotel Bangkok

Nestled along the serene banks of the Chao Phraya River, Chao Phraya Terrace at Four Seasons Hotel Bangkok reopens for the season with a refreshed menu that celebrates Thailand’s rich agricultural heritage and the timeless art of charcoal grilling. Led by Chef de Cuisine Jessada “Pod” Khruapunt, the restaurant continues its story of Thai farm-to-table dining, showcasing sustainably sourced ingredients from across the country, elevated through the elemental power of fire.

“We are delighted to welcome guests back to Chao Phraya Terrace for the season. This reopening allows us to showcase the very best of Thailand’s ingredients, prepared with skill and passion over our signature charcoal grills,” says Lubosh Barta, Regional Vice President and General Manager, Four Seasons Hotel Bangkok.

“Chao Phraya Terrace is more than a restaurant; it is an experience of Thai culture, terroir, and craftsmanship. Our guests can enjoy riverside dining while savouring dishes that celebrate the richness and diversity of local produce,” adds Lubosh Barta.

A Renewed Celebration of Thai Ingredients

The new menu expands on the restaurant’s much-loved Fire Skewers, inspired by Thailand’s vibrant street food culture. Highlights include Banana Prawns with Makrut Lime and Chu-Chee Curry, Khao Yai Organic Chicken Thigh with Turmeric and Curry Paste, Ratchaburi Organic Pork Neck with Smoked Bacon and Cha-Muang Leaves, and Maha Sarakham Wagyu Beef Short Ribs with Tamarind and Palm Sugar—each infused with the restaurant’s signature smoky aroma.

Starters showcase the diversity of Thailand’s terroir: Surat Thani Blue Swimmer Crab Salad with Grilled Coconut and Edible Fern Gremolata, Tubtim Siam Pomelo Salad with Grilled Banana Prawn and Poached Quail Egg, and Grilled Nakhon Ratchasima Corn Som-Tam, reinterpreted with berry tomatoes and seasonal fruits.

Charcoal-Grilled Excellence from Land and Sea

Guests can indulge in perfectly grilled meats and seafood such as Songkhla River Prawn with Barbecued Okra and Burnt Cherry, Salt-Crusted Whole Sea Bass with Torch Ginger and Tea Leaves, and the indulgent Thai-Spiced Butter-Aged Wagyu Ribeye (400 gram) served with Nam Prik Ong and BBQ Long Chilli. Sharing dishes include Grilled Red Grouper with Fermented Soya Bean, BBQ Ratchaburi Organic Pork Ribs, and Thai Gulf Squid with Roe and Spicy Winged Bean Salad.

Plant-Based, Bold, and Beautiful

A new plant-forward selection celebrates the natural abundance of Thailand’s produce, offering dishes such as Grilled Thai Forest Mushroom with Yanang Leaves and Dill, Organic Pumpkin and Mushroom with Curry Paste and Cashew Nut, and Grilled Vegetable Green Curry with Tofu, Young Bamboo, and Eggplant—each cooked over open flame to capture a subtle smokiness. “For me, fire is at the heart of all cooking. This season, we’ve crafted a menu that honours Thailand’s regional ingredients, from farm to plate, infusing every dish with the depth and aroma that only charcoal grilling can bring,” says Chef Pod.

Riverside Dining at Its Finest

As the sun sets over the river, Chao Phraya Terrace offers a tranquil, open-air setting where guests can savour the sights, sounds, and scents of riverside Bangkok. The restaurant’s intimate connection to fire and flavour creates an atmosphere that is both vibrant and relaxed, perfectly suited to the capital’s dynamic culinary scene.

Crafted Pairings and Sunset Moments

Complementing the bold, smoky flavours is a refined list of Thai and natural wines, alongside signature cocktails from BKK Social Club’s award-winning bartenders Chunyanuch “Ning” Yodsuwan and Pasawut “Co” Oungsawad, thoughtfully paired to enhance the dining experience.

Chao Phraya Terrace reopens October 30, 2025 for the season. The restaurant is open daily from 12:00 noon to 10:00 pm, inviting guests to enjoy dinner, sunset cocktails, and live DJs at The Chao Phraya Terrace Lounge, where the golden hues of twilight meet the warmth of the grill.

For reservations, visit the website, call +66 (0)2 032 0885, or chat via FS Chat App.