Four Seasons Tented Camp Golden Triangle has launched Roots & Flavours, a limited culinary experience exploring the food traditions shared by Northern Thailand and its neighbours Myanmar and Laos.
Available until November 30, 2026, the experience marks the 65th anniversary of Four Seasons through a garden walk, hands-on cooking and a meal beneath the bamboo. Guests gather seasonal produce with the camp’s gardeners before joining Camp Chef Sirintip “Ning” Sianglert at an open-air kitchen, where the cooking takes place over traditional charcoal fires.
The experience draws on the location of Four Seasons Tented Camp at Thailand’s Golden Triangle, where the borders of Thailand, Myanmar and Laos meet near the confluence of the Ruak and Mekong rivers. Recipes and ingredients have moved through these neighbouring cultures for generations, creating connections that Roots & Flavours traces through four named preparations.
“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,” Camp Manager Ashok Nair said. “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.”
Nair will co-host the anniversary experience alongside Chef Ning and members of the camp’s gardening team.
Gathering herbs and vegetables in the camp gardens
At Four Seasons Tented Camp, Roots & Flavours opens with a garden walk, where the gardeners show guests seasonal herbs and vegetables. Along the way, they introduce the plants that have long appeared in local kitchens and discuss their role in regional cooking.
Guests encounter ingredients before they are chopped, pounded or simmered, while the gardeners share practical knowledge of what is growing at that point in the season.
Working with farmers and community producers in the area lets Chef Ning vary her menu according to the harvest. Raised in Northern Thailand, she approaches the Golden Triangle’s food through recipes and methods familiar from her own life in the region.
“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 said.
After the garden walk, the group moves to an open-air kitchen beneath a bamboo canopy. Here, guests cook with Chef Ning over charcoal, learning how careful simmering, hand-pounded aromatics and slow cooking shape the dishes.
The property already offers an Immersive Jungle Cooking Experience, also based around gathering ingredients and preparing a chef-led meal. Roots & Flavours is the camp’s anniversary edition, distinguished by its named regional menu and specific focus on the culinary links crossing the nearby borders.
A menu shaped by the Golden Triangle
Northern Thailand is represented by the menu’s first dish, Tom Yum Gai Mueang, a clear chicken soup. Galangal, lemongrass, makrut lime, makhwaen and fresh herbs contribute aroma, while banana blossom provides texture.
Chef Ning cooks the broth at a low, steady simmer. This measured preparation lets the herbs and spices infuse the broth while keeping it clear, resulting in a lighter broth than the richly coloured versions of tom yum familiar to many travellers.
Myanmar appears in Oop Gai, where chicken is slow-cooked with a blend of garlic, chilli, lemongrass and turmeric pounded by hand. It is served with golden turmeric sticky rice and crisp garlic.
Yum Pak Lao draws on the fresh herbs and produce associated with Lao cooking. Blanched seasonal greens and mushrooms are combined with a smoky aromatic dressing; fermented fish sauce, sesame and peanuts complete the mix. Its layers of fresh, fermented and toasted flavour offer a cooler contrast to the two chicken dishes.
For dessert, the menu turns to Thailand with Butterfly Pea Inthanin. Butterfly pea flowers give its delicate tapioca dumplings a natural blue colour; they are served with lightly salted coconut cream, balancing gentle sweetness with a savoury edge.
The menu focuses on ingredients and techniques shared across borders. Lemongrass appears in both the Northern Thai soup and Myanmar-inspired chicken, while herbs, hand-pounded seasonings and patient cooking connect dishes with different origins.
Dining at a communal jungle table
Once the cooking is complete, guests carry the meal from the open-air kitchen to a communal table in the jungle, where many of the ingredients were gathered.
The small-group format gives guests time to speak with Chef Ning, Nair and the gardeners about seasonal produce and recipes that have travelled across borders.
This participatory approach also places the meal within the wider character of Four Seasons Tented Camp Golden Triangle. Located 45 miles north of central Chiang Rai, the secluded property opened in January 2006 and marked its 20th anniversary in 2026. Its 16 accommodations comprise 15 tents and the two-bedroom Explorer’s Lodge.
The camp is around 65 kilometres from Chiang Rai International Airport, with the road journey taking approximately one hour. Its position close to two international borders informs the experience’s focus on regional food traditions.
Four Seasons, founded in 1961, is celebrating 65 years in 2026, while the Golden Triangle camp is marking two decades since it opened. Roots & Flavours connects the company-wide occasion to the property through a programme based on local produce and the knowledge of its team.
Roots & Flavours can be experienced at Four Seasons Tented Camp Golden Triangle until November 30, 2026. Travellers can contact the camp through its official website for availability and reservations.
