Coconut and lychee wood charcoal are back on the fire beside Bangkok’s Chao Phraya River. Chao Phraya Terrace, the open-air Thai restaurant at Four Seasons Hotel Bangkok, reopened on 27 October 2026 with a refreshed menu from Chef de Cuisine Jessada “Pod” Khruapunt.
The setting is a good reason to linger: dining tables face the river, while a separate lounge area offers somewhere to have a cocktail. The food gives the evening a more particular focus. Ingredients associated with regions across Thailand appear in cold dishes, curries, seafood and skewers, with charcoal grilling running through the menu. Four Seasons describes its approach as Thai farm-to-table, working with small farms and producers run by families.
New dishes for the season
Chef Pod has kept the restaurant’s focus on fire while changing the dishes around it. “While our philosophy remains the same, each season brings new opportunities to explore the flavours and produce of different regions,” he said in the hotel’s reopening announcement. The new plates range from smoked seafood to a substantial beef short rib, so a meal here needn’t follow just one direction.
Cold Noodles bring together smoked tiger prawns, seaweed, chilli, torched ginger and bitter orange for THB 620. It’s a lighter starting point than the Massaman Korat Wagyu Bone-In Short Rib, which comes with pickled onions, coconut and cumin and costs THB 1,500. The Grilled Yellow Curry Thai Gulf Squid, served with pickled vegetables and coconut, sits between them at THB 880.
Those combinations show how widely the menu moves without losing its Thai focus: bitter orange alongside smoked prawn, cumin and coconut with Korat beef, and yellow curry with squid from the Gulf. If you’re choosing several plates for the table, the noodles and squid offer different takes on seafood before the richer short rib.
Skewers from the charcoal fire
The Signature Fire Skewers are the easiest way to make a meal of the grill. New this season is a Khao Yai Free-Range Chicken Wing with turmeric, curry paste and coriander, listed at THB 360. Banana Prawns with makrut lime, coconut milk and chu-chee curry cost THB 520; Korat Wagyu Beef Short Ribs with tamarind, palm sugar and seven peppers cost THB 580.
Each skewer comes with peanut sauce, cucumber relish and spicy tamarind sauce. A Trio Combo lets diners choose three skewers for THB 690, a useful option if the table wants to try several preparations. Ratchaburi Pork Neck with smoked bacon and cha-muang leaves is another choice, at THB 410.
The skewers have been part of Chao Phraya Terrace’s previous seasonal menus, too. Last year’s selection included Khao Yai Organic Chicken Thigh and Maha Sarakham Wagyu Beef Short Ribs, while the restaurant’s Thai regional sourcing and charcoal cooking were already central to the experience. This reopening is a change of dishes rather than a change of direction. Grilled Red Grouper with Fermented Soya Bean and BBQ Ratchaburi Pork Ribs also return as signature dishes.
More than meat and seafood
Chef Pod’s new plant-based dishes make it possible to build a meal beyond the seafood and beef that feature so prominently elsewhere. The Mushroom Skewer combines tahini, soy mushroom and zucchini; the Tofu Skewer comes with gorlae and cashew nuts. Vegetarian Steak and Curry pairs lion’s mane mushroom with beetroot and red curry.
Other starters extend the menu’s regional references. Surat Thani Blue Swimmer Crab Salad comes with grilled coconut and edible fern gremolata for THB 790. Northern Larb–Style Korat Wagyu Beef Tartare, with perilla seeds, northern spices and local herbs, is THB 820. There’s also a Tubtim Siam Pomelo Salad with grilled banana prawn, water chestnuts, poached quail egg and roasted chilli for THB 580.
The range matters if you’re dining with a group: one person can concentrate on the skewers while others order salads, curry or something from the larger plates. For a simpler side, the menu lists chargrilled long aubergine with spiced curry at THB 240 and spicy barbecued cauliflower with chilli-fermented soybeans at THB 250.
Bigger plates to share
Three dishes are marked for sharing, and each includes two side dishes. Songkhla River Prawn comes with barbecued okra and burnt cherry tomato for THB 2,100. Salt-Crusted Whole Sea Bass, accompanied by torched ginger and tea leaves, is THB 2,700. The 400 g Thai-Spiced Butter-Aged Wagyu Rib-Eye costs THB 3,500 and comes with nam prik ong and barbecue long chilli.
These are the plates to consider when dinner, rather than a few drinks and skewers, is the plan. The menu also offers baked rice with tom yum seafood at THB 340 and smoked mashed potatoes at THB 230 among its sides. Listed sauces range from Thai seafood and spicy tamarind to larb béarnaise, giving diners some choice over how to put a larger meal together.
Menu pricing is in Thai baht; also payable are the applicable government tax and a service charge of 10%. That’s worth allowing for when choosing between a skewer-led meal and one of the larger sharing dishes.
Planning a riverside visit
Chao Phraya Terrace is open daily from 2pm to 10pm, with last orders at 9pm. A DJ plays on Fridays and Saturdays from 5pm to 8pm. The afternoon opening leaves room for a riverside cocktail in the lounge before dinner; the open-air tables make the river part of the evening throughout.
The restaurant is at Four Seasons Hotel Bangkok at Chao Phraya River, 300/1 Charoenkrung Road, Yannawa, Sathorn. It’s one part of a wider dining collection at the hotel, which also includes Italian restaurant Riva del Fiume, Cantonese restaurant Yu Ting Yuan, French brasserie Brasserie Palmier and BKK Social Club for cocktails.
For dinner at Chao Phraya Terrace, you can reserve a riverside table online, call +66 (0) 2 032 0885 or use the FS Chat App. The restaurant’s full menu is available online if you’d like to choose between cold noodles, fire skewers and a whole sea bass before you go.
