Roots & Flavours: Four Seasons Tented Camp Golden Triangle Marks 65 Years of Four Seasons Around the Table

For generations, the meeting point of Thailand, Myanmar and Laos has shaped a rich exchange of ingredients, recipes and culinary traditions. At Four Seasons Tented Camp Golden Triangle, this shared heritage comes to the table through Roots & Flavours—an intimate experience that invites guests to discover the destination through its food, people and landscape.

Created to mark 65 years of Four Seasons, the experience gives the milestone a distinctly Golden Triangle expression: personal, rooted in place and brought to life by the people who know it best. The experience will be available until November 30, 2026.

A Journey Through the Flavours of Three Countries

Shaped by the forests, rivers, farms and communities of the Golden Triangle, the region’s food tells a story of cultures that have influenced one another across generations. Roots & Flavours brings those connections to life through the ingredients, dishes and people behind them.

Designed around the belief that contemporary luxury is rooted in authenticity, connection and a sense of place, the experience begins with a guided walk through the Camp's gardens. Accompanied by the Camp's gardeners, guests gather seasonal herbs, and vegetables while learning about the flavours that have long shaped the cuisines of Northern Thailand, Myanmar and Laos.

“Food is one of the most meaningful ways to understand a destination. Here in the Golden Triangle, every element carries a story of the land, the people and the traditions that connect Thailand, Myanmar and Laos. By sharing those stories with our guests, we hope they leave feeling a little closer to this remarkable place and the people who call it home,” says Ashok Nair, Camp Manager, who will be welcoming guests as a co-host, for this special event.

After the foraging, guests gather beneath the bamboo canopy at an open-air kitchen, where Camp Chef Sirintip "Ning" Sianglert introduces guests to the culinary heritage of the Golden Triangle. Cooking over traditional charcoal fires, guests prepare a seasonal three-course meal inspired by the region's distinctive flavours, from the bold herbs of Northern Thailand and comforting drawing on Northern Thailand, Myanmar and Laos.

For Chef Ning, these dishes are deeply personal. Raised in Northern Thailand, she brings to the table the flavours and traditions she has known throughout her life.

"Nature is a great timekeeper and a guide. When we follow the seasons, we create dishes that honour not only the ingredients, but also the people and traditions behind them," she says, with a firm nod to seasonality.

From the Land to the Table

Raised in Northern Thailand, Chef Ning grew up surrounded by the culinary traditions of the region, where influences naturally crossed the borders of Thailand, Myanmar and Laos. Today, she works closely with nearby farmers and community producers, giving her the flexibility to adapt her menu to the season’s freshest produce. 

The menu traces these traditions through dishes that bring together regional flavours and familiar techniques. Tom Yum Gai Mueang, a clear Northern Thai chicken soup, combines galangal, lemongrass, makrut lime, makhwaen and fresh herbs, with banana blossom adding texture. Chef Ning keeps the broth at a gentle simmer, allowing the herbs and spices to release their flavours while preserving its clarity.

From Myanmar comes Oop Gai, slow-cooked chicken infused with hand-pounded turmeric, lemongrass, garlic and chilli, served with golden turmeric sticky rice and crispy garlic. Its patient preparation allows the aromatics to build gently through the dish.

Yum Pak Lao, a Lao herb and vegetable salad, brings together blanched seasonal greens and mushrooms with a smoky, hand-pounded aromatic dressing, fermented fish sauce, peanuts and sesame. The journey returns to Thailand with Butterfly Pea Inthanin, delicate tapioca dumplings naturally coloured with butterfly pea flower and served with lightly salted coconut cream. Together, the dishes reflect Chef Ning’s exploration of the region’s shared culinary heritage, natural ingredients and time-honoured techniques.

Together, the dishes reveal both the differences and connections between the three cuisines—the balance and aromatics of Thailand, the savoury depth of Myanmar and the fresh herbs and distinctive flavours of Laos. More importantly, they tell a shared story of neighbouring cultures, ingredients and traditions that have travelled across borders for generations.

Hands and Hearts Behind the Experience

At the heart of Roots & Flavours are the people who bring the Camp and its surroundings to life. Gardeners introduce guests to seasonal plants and ingredients; Chef Ning brings the culinary traditions of three neighbouring countries to life; and Camp Manager, Ashok Nair welcomes guests and shares stories of the landscape and communities of the Golden Triangle.

Intentionally intimate, the experience creates time for conversation, curiosity and connection as guests cook alongside the Camp team. Recipes are prepared, stories are exchanged and the people behind the experience become as much a part of the memory as the food itself.

The journey concludes around a communal jungle table, where guests share the three-course meal they have prepared with Chef Ning. Surrounded by bamboo, forest sounds and the landscape of the Golden Triangle, the table becomes a place to gather, share what has been made together and celebrate the people and traditions behind each dish.

As Four Seasons marks 65 years, Roots & Flavours reflects the generosity of care in a way that feels true to the Camp: through people sharing what they know, ingredients gathered from the land and a meal prepared and enjoyed together.

Here, the Golden Triangle is discovered not only as a destination, but through the people, flavours and stories that give it meaning.