Located within a century-old mansion, guests can enjoy a bold new chapter including reimagined flavours, and the finest local ingredients
This Songkran, Anantara Chiang Mai Resort invites guests to rediscover The Service at 1921 House, the resort’s distinguished steakhouse and grill, with the debut of an inspired new menu curated by Executive Chef Natruthai Petsuwan. Classic Western dishes are artfully reimagined with Asian nuances, celebrating a perfect harmony of tradition and innovation.
Housed within a two-storied teakwood mansion that once served as the British consulate, The Service at 1921 House carries over a century of rich heritage. Stepping onto the wraparound verandah, where views of the serene Mae Ping River unfold, guests are transported to a world of timeless elegance. Inside, the dining experience continues amid décor reminiscent of British colonial intrigue, offering a setting as memorable as the cuisine.
The new menu delights with bold, contemporary flavours. Signature creations include Braised Beef Cheek Pappardelle with salsa verde, bone marrow jus and smoked Parmesan; Lobster & Salmon Agnolotti, delicately filled and served with stracciatella, sun-dried tomato and a velvety bisque; and Spanish Octopus Rigatoni, infused with puttanesca, anchovy and chilli for a spirited finish.
At the heart of the menu is an exceptional selection of premium meats, expertly prepared to bring out their natural richness. The TS 1921 Meat Feast is a true indulgence, offering a generous array of flat iron steak, barbecued pork ribs, Sirin Farm chicken from Chiang Rai, local Chiang Mai sausage, Sloane’s pork chop, Surat Thani tiger prawns, and Phuket lobster. Steaks are dry-aged in-house for a minimum of 30 days, enhancing both texture and flavor. Highlights include Japanese Wagyu, Australian Black Angus, USDA Prime from the United States, and the celebrated Thai Nguadoi beef — a true gem of Chiang Mai.
Raised in the lush foothills of Doi Tao, Nguadoi cattle are a first-generation cross between Japanese and Thai breeds, nurtured on a diet enriched with local longan fruit. Their unrivalled tenderness and sweet finish earned them the title of Wagyu Champion of the World 2023.
An addtional signature highlight is the Nguadoi Tomahawk — a one-kilogram masterpiece, flame-seared tableside with whisky and carved with finesse by the culinary team. It is served with artisanal salts such as smoked Maldon Sea Salt, Nan’s fleur de sel, Pattani’s Garam Manis, house-crafted Monsoon Valley red wine salt, and black truffle sea salt. Complementary sauces include Thai jaew, longan salsa, bone marrow jus, béarnaise, green peppercorn, and black truffle mushroom — creating a symphony of tastes tailored to your preference. Further elevating the experience, The Service proudly features Kampot pepper, a spice revered by gourmands worldwide for its Protected Geographical Indication and rich culinary heritage.
To accompany, the 1921 House Salad offers an elegant mix of charred baby cos and radicchio, cranberries, candied pecans, and Syam is Blue — a creamy, locally crafted blue cheese by Jartisaan in Chiang Mai. Diners can conclude the evening with the 1921 House Crumble, crafted with fresh raspberries from MonBarree Farm in Mae Rim and topped with luscious Chantilly cream.
“Anantara Chiang Mai is a proud ambassador of next-generation Thai farming,” says Chef Natruthai Petsuwan. “The developments even within the last decade have been astounding. Sourcing locally not only supports small farms but also reduces our carbon footprint, all while allowing our guests to enjoy the freshest, top-quality produce.”
The Service at 1921 House is open daily for lunch from 12:00 pm – 3:00 pm and for dinner from 5:30 pm – 10:00 pm. Complimentary parking and valet service are available at Anantara Chiang Mai Resort.
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