This Songkran, Anantara Chiang Mai Resort Unveils a New Menu at The Service at 1921 House

Revamped Menu at 1921 House for Songkran

This Songkran, the Anantara Chiang Mai Resort welcomes guests to experience The Service at 1921 House, the resort’s renowned steakhouse and grill, featuring a newly inspired menu crafted by Executive Chef Natruthai Petsuwan. Timeless Western dishes are creatively infused with Asian flavors, showcasing a delightful blend of tradition and innovation.

Nestled in a two-story teakwood mansion previously functioning as the British consulate, The Service at 1921 House showcases over a century of rich heritage. As guests step onto the wraparound verandah, they are greeted with views of the Mae Ping River, transporting them to an era of elegance. Inside, the dining experience unfolds amid décor that evokes British colonial charm, providing a setting that is as unforgettable as the cuisine.

The updated menu is full of modern flavours. Standout dishes include Braised Beef Cheek Pappardelle accompanied by salsa verde, bone marrow jus, and smoked Parmesan; lobster and salmon Agnolotti, which is filled and paired with stracciatella, sun-dried tomato, and a bisque; and Spanish Octopus Ribatoni, enhanced with puttanesca, anchovy, and chilli for a lively touch.

Central to the menu is a selection of high-quality meats skillfully prepared to highlight their natural flavours. The TS 1921 Meat Feast is a lavish offering featuring a variety 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 at least 30 days, improving texture and taste. Notable options include Japanese Wagyu, Australian Black Angus, USDA Prime from the USA, and the esteemed Thai Nguadoi beef — a true treasure of Chiang Mai.

Hailing from the verdant foothills of Doi Tao, Nguadoi cattle represent a first-generation cross of Japanese and Thai breeds, raised on a diet enhanced with local longan fruit. Their unmatched tenderness and sweet flavor garnered them the title of Wagyu Champion of the World 2023.

A standout feature is the Nguadoi Tomahawk — a one-kilogram masterpiece that is flame-seared at your table with whisky and expertly carved by the culinary team. It comes with artisanal salts including 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. Accompanying sauces like Thai jaew, longan salsa, bone marrow jus, béarnaise, green peppercorn, and black truffle mushroom create a delightful array of flavors customized to your taste. Enhancing the experience, The Service proudly showcases Kampot pepper, a spice cherished by culinary enthusiasts for its Protected Geographical Indication and rich gastronomic heritage.

The 1921 House Salad features a refined blend of charred baby cos, radicchio, cranberries, and candied pecans, complemented by Syam is Blue — a creamy blue cheese made locally by Jartisaan in Chiang Mai. To finish their meal, guests can enjoy the 1921 House Crumble, made with fresh raspberries sourced from MonBarree Farm in Mae Rim and adorned with rich Chantilly cream.