Classic Thai Pork & Chicken Satay

A native of Chiang Mai, Chef Anchalee Luadkham is at the helm of KHAO  and brings a tremendous cache of timehonoured cooking techniques and trade secrets passed down from her grandmother. Her Thai cooking has been showcased at Four Seasons around the world, and there’s no better example of her craft than this Ping Ruam – grilled marinated pork and chicken. Simple and flavourful, the sliced meat is marinated in a mix of lemongrass, fresh turmeric, garlic, shallots, soy sauce, mushroom sauce, palm sugar and coriander root, skewered and grilled.

Wine Companion:  Go with the Pinot Grigio from Attems of Friuli, northern Italy. Attem is owned by the Frescobaldi family from Florence, who took its quality to another level when they bought the winery from the original owners. The colder climate of the north gives a crispness to the palate and a nice clean finish.

For more contact: fourseasons.com/chiangmai/