Jungle to Table with Chef Pisan Torphet


Golden Triangle, Thailand

“We created the kitchen garden from scratch, along with the horticultural team. Do you know we now have more than two hundred types of fruits, vegetables, herbs and spices growing here?” asks Camp Chef Pisan Torphet, beaming with pride. Specialty dining promises to be truly memorable at Four Seasons Tented Camp Golden Triangle, thanks to Pisan’s love for growing and procuring great ingredients. The Camp’s very own organic garden yields ingredients for signature dishes. Fresh produce arrives daily from carefully chosen farms around the region, while high-end meats are flown in from overseas.

Another of his pet hobbies is exploring the Golden Triangle’s distinctive flavours. “I love driving with my family and my team to Mae Sai, a town on the Myanmar border, to eat the local food. A simple dish like larb gai, or spicy Thai chicken salad, tastes different there. You learn something new from the local experts every time,” he says enthusiastically.

At the Camp, Pisan brings the diversity of Burmese, Laotian and Thai cuisines into a menu that is best enjoyed at the specialty dining experiences.

Camp Peak Breakfast

A picturesque breakfast at the Camp’s highest point sets the right tone for another incredible day. At 5:00 am, just before sunrays break through the morning mist, the team set up an elegant table at Camp Peak. When guests arrive at the scenic hilltop after a short hike, they are greeted by a piping hot breakfast and magical sunrise views of the Golden Triangle. For breakfast, Pisan recommends the Thai-style omelette with jasmine rice, and the freshly baked Camp granola with local nuts and seeds. Inspired by his passion for "clean" local ingredients, the menu features organic free-range eggs from the hill-tribe village of Mae Suai, fresh vegetables from Royal Project farms, and organic herbs from the Camp.

Wine Cellar Dinner

Guests can choose the Thai or international set menu for this delectable five-course dinner. Drawing from the cellar’s diverse and beautifully displayed wine collection, the sommelier recommends vintages for each course, perfectly complementing the fine ingredients and fabulous flavours. Nineteenth-century artefacts lend the evening an old-world safari air. “For the local main course, I suggest the wok-fried pork with garlic, chilli and basil,” he says, “In the Western menu, my personal favourite is the Australian beef tenderloin – a glass of good red wine takes it to another level.”

Elephant Camp Dinner

“For those who enjoy local flavours, I love to make bamboo fish – a signature dish served only at this dinner,” he explains. “We marinate fresh ruby fish fillet with homemade curry paste and put it in a green bamboo pipe. Then we roast it on a bonfire next to the dinner table, so the guests can smell the fantastic flavours.” The candlelit supper is served under a private canopy, alongside traditional live Thai music and a view of slumbering elephants.

Riverside Picnic

If in the mood for a relaxed lunch between adventures, guests can enjoy a breezy picnic by the river, overlooking tranquil vistas of Myanmar. A bento box of goodies is freshly prepared and served in a private, scenic spot. Guests can choose from a lunch selection of regional specialties and healthful dishes.

“For an authentic Northern Thai taste, try the egg noodle curry with chicken and coconut milk. Our Thai-style chicken burger is also very popular, with unexpected elements like red curry paste and coriander,” says Pisan. “For a light, refreshing meal, I suggest the chilled tomato and cucumber soup and the Camp garden salad, which is made of fresh home-grown ingredients from our garden.” Now that’s a truly jungle-to-table experience.