137 Pillars House in Chiang Mai Opens New Restaurant - Palette

137 Pillars House Chiang Mai has opened an new restaurant called Palette.

Palette is located in the hotel’s original teak homestead which dates back to the 1800’s.

The restaurant seats up to 20 diners, while an additional 16 diners can be accommodated in the intimate Wine Cellar and private open air verandah. The restaurant can also be booked exclusively for private functions and special occasions.

Palette’s menu offers a selection of cuisine using locally sourced and organic produce. The vegetables are purchased from the local Royal Project farms, while high quality imported items are sourced globally, including foie gras, caviar, smoked salmon, lobster, lamb, grain fed beef and scallops.

The menu was created by the highly personable and talented Guest Chef, Tammasak Chootong, owner of Suay Restaurant in Phuket. Chef Tammasak returned to Thailand in 2003 after training and working in Germany. He has worked in world class restaurants and hotels both in Germany and Thailand as well as serving a year on the prestigious QE II Cruise Liner.

“In designing the menu, I wanted to create healthy dishes that are light and colourful, with an Asian touch,” Chef Tammasak said.

Exhibitions of Asian artists will be featured regularly in Palette, starting with Khun Worawuth Srakaeo, a student of renowned Thai Artist Ajarn Thanakorn. K. Worawuth’s exhibition of watercolours include a mixture of portraits and landscapes.

Palette is open daily for lunch and dinner and a degustation menu is available with the choice of food only, or inclusive of wines.

Menu Highlights @ Palate

Starters
Grilled sea scallops with vegetable salad and champagne veloute
Tuna sashimi with miso lime sauce served with warm poppy seed bread
Smoked salmon roll with vodka-orange mousse, caviar and beet root drops

Soup & Intermezzo
Lobster bisque, grilled river prawns, braised zucchini and garlic bread
Linguini pasta in tomato cream, lump caviar and fresh crab meat

Mains
Pan seared truffle foie gras with grilled Portobello mushroom, port wine-water chestnut risotto
Grilled lamb rack with pistachio crust, ratatouille vegetables and pomme Williams
Chicken saltimbocca on polenta, cream sautéed orinji mushrooms and truffle jus

Desserts
Baked Alaska with homemade chocolate sauce, vanilla-ginger syrup and winter berries
Mango sticky rice spring roll, flambéed sweet mango and homemade black sesame ice cream
Warm chocolate lava cake with orange compote and homemade vanilla sauce

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