Mai Restaurant & Bar, the signature dining venue at Meliá Chiang Mai, has launched a new menu that blends sustainability with culinary creativity. Situated on the hotel’s 21st floor, the restaurant offers contemporary Northern Thai cuisine with Mediterranean influences, complemented by sweeping views of Chiang Mai city and the iconic Doi Suthep Temple.

As part of Meliá Chiang Mai’s 360° Cuisine concept, executive chef Suksant Chutinthratip (Billy) and sous chef Karn Phojun have designed dishes that prioritize sustainability and local partnerships. The menu sources fresh ingredients from ethical, chemical-free suppliers such as Rong Khum organic farm in San Pa Tong and SEED in San Sai. In line with the hotel’s commitment to reducing food waste, the chefs use as much of every ingredient as possible, with leftovers returned to farms as compost and used cooking oil recycled into biodiesel.

The new menu features six appetizers, including Hoi Shell Samunprai with seared scallops, chili drops, and turmeric chips, and Khao Soi Salad with farm-fresh produce, khao soi dressing, and cage-free eggs. Guests can also choose from three soups, three rice and noodle dishes, and nine main courses. Highlights include the Cheeva Pork Chop with locally raised pork, Neau Yang Nam Prik Kha with Thai-Angus rib eye and San Pa Tong rice, and Kua Haam Gai Benja chicken roulade with sai oua stuffing. Seafood and vegetarian options such as Kanom Jeen Nam Prik Goong Pao (tiger prawns with curry sauce) and Yum Makeua Yao (grilled eggplant with chili-soy dressing) further showcase the diversity of flavors.

For dessert, the menu introduces four sweet creations, including Lum Yai Pudding, made with organic longan, butterscotch sauce, and coconut ice cream. The dish is part of the Organic Longan Project, a collaboration between Chiang Mai Green Kitchen partner restaurants and Rong Khun farm’s Farm Lab. The lab develops sustainable farming methods, including biochar application and microbial treatments, and serves as a hub for climate-friendly agriculture.

With only 38 seats, Mai Restaurant & Bar is both intimate and visually striking. Its design pays tribute to Chiang Mai’s cultural heritage, from temple-inspired arches to umbrella-themed installations referencing the city’s famous Bo Sang Umbrella Village. Positioned just below MAI The Sky Bar, Chiang Mai’s highest rooftop bar, the venue offers guests a refined dining experience that combines sustainability, culture, and culinary artistry.