Chao Phraya Terrace Returns with a New Season of Thai Farm-to-Table Charcoal Dining at Four Seasons Hotel Bangkok

As Bangkok welcomes the cooler season, Chao Phraya Terrace at Four Seasons Hotel Bangkok at Chao Phraya River reopens on October 27, 2026, inviting guests to experience the flavours of Thailand in an atmospheric riverside setting. Led by Chef de Cuisine Jessada “Pod” Khruapunt, the open-air restaurant celebrates the country's rich agricultural heritage, coastal abundance and time-honoured cooking traditions through a refreshed menu that brings exceptional regional ingredients to life over charcoal fire.

In Thailand, food has always been closely connected to the land, its people and traditions passed down through generations. From the fertile plains of the Northeast to the fishing communities of the South, each region contributes distinctive ingredients and flavours to the country's culinary identity. At Chao Phraya Terrace, these connections form the foundation of Chef Pod's Thai farm-to-table philosophy, where thoughtful sourcing and traditional techniques allow the natural character of each ingredient to shine.

“For the past three years, Chao Phraya Terrace has celebrated Thailand's finest ingredients through the tradition of charcoal grilling. While our philosophy remains the same, each season brings new opportunities to explore the flavours and produce of different regions. This year, we look forward to introducing new creations that reflect the diversity of Thai cuisine while staying true to the ingredients and traditions that inspire us,” says Chef de Cuisine Jessada “Pod” Khruapunt.

This season, Chef Pod introduces new interpretations of familiar Thai flavours, beginning with Cold Noodles with smoked tiger prawn, where seaweed, chilli, torched ginger and bitter orange create a vibrant interplay of freshness and smokiness. From Thailand's Northeast, Massaman Korat Wagyu Bone-In Short Rib brings together the richness of locally raised beef with pickled onions, coconut and cumin, while Grilled Yellow Curry Thai Gulf Squid celebrates the country's coastal bounty with fragrant yellow curry, pickled vegetables and coconut.

At the heart of the experience lies the timeless art of charcoal grilling. Using coconut and lychee wood charcoal, Chef Pod brings depth and smokiness to dishes that honour the bold yet balanced flavours of Thai cuisine. The restaurant's much-loved Signature Fire Skewers welcome Khao Yai Free-Range Chicken Wing with turmeric, curry paste and coriander, alongside must-try favourites such as Banana Prawns with makrut lime, coconut milk and chu-chee curry, and Korat Wagyu Beef Short Ribs with tamarind, palm sugar and seven peppers.

The culinary journey extends to a renewed selection of plant-based creations, including Mushroom Skewer with tahini, soy mushroom and zucchini, Tofu Skewer with gorlae and cashew nuts, and Vegetarian Steak and Curry, featuring lion's mane mushroom, beetroot and red curry. Guests can also rediscover signature dishes such as Grilled Red Grouper with Fermented Soya Bean and BBQ Ratchaburi Pork Ribs, reflecting the restaurant's enduring appreciation for regional ingredients and the artistry of fire.

Beyond the cuisine, Chao Phraya Terrace captures the charm of Bangkok's riverside lifestyle. As the sun sets over the Chao Phraya River, the gentle evening breeze, shimmering water and inviting aromas of charcoal grilling create a relaxed yet refined atmosphere. Whether gathering with friends over signature skewers or sharing a leisurely dinner, guests are invited to savour the warmth of Thai hospitality and the pleasure of dining by the river.

Chao Phraya Terrace reopens on October 27, 2026, bringing together Thailand's culinary heritage, the creativity of a new season and the timeless pleasure of dining by the Chao Phraya River.

For reservations, please visit Chao Phraya Terrace, call +66 (0) 2 032 0885, or chat with us via FS Chat App