THAILAND | Four Seasons Hotel Bangkok at Chao Phraya River has introduced a new Afternoon Tea experience at The Lounge.
The hotel has been celebrating Thailand's flavours through a limited-time menu with Executive Pastry Chef Andrea Bonaffini and acclaimed Thai chef Chalee Kader of the one-Michelin-star Wana Yook.
For the first time, The Lounge’s signature Afternoon Tea has been created entirely around Thai flavours, drawing on familiar dishes, ingredients, and culinary memories from across the country as inspiration.
Chef Bonaffini invited Chef Kader to bring his distinctive approach to contemporary Thai cuisine to the Afternoon Tea table.
Known for drawing on Thailand’s culinary heritage as a starting point for creative expression, Chef Kader has joined Chef Bonaffini to explore what happens when distinctly Thai flavours meet the traditions, techniques, and sense of occasion of Afternoon Tea.
“Thai food carries so much memory. You recognise a dish through its aroma, its balance of flavours or even a particular texture,” said Chef Kader.
“The fun of this collaboration was taking those memories and translating them into the language of Afternoon Tea. The presentation may be unexpected, but when you taste it, I still want there to be that moment of recognition – it should feel unmistakably Thai.”
Thai Saint-Honoré with makrut lime, longan and chilli by Chef Andrea Bonaffini
Across the Afternoon Tea, Thai favourites provide the starting point for a collection of savoury and sweet creations designed specifically for The Lounge. Khao Kriap Pak Moh, Khao Soi and Hoy Tod inspire the savoury selection, while Piak Poon, Khao Niew Sangkaya and Bua Loy are reimagined on the sweeter side of the menu.
Rather than recreating the originals in miniature, each creation draws on defining flavours, textures and culinary memories to offer something at once familiar and unexpected.
Chef Bonaffini has brought his own perspective to the experience with a dessert designed for sharing: a Thai-inspired Saint-Honoré with makrut lime, longan and a subtle touch of chilli.
Bringing classical French pastry technique together with distinctly Thai ingredients, the creation reflects the dialogue between the two chefs that runs throughout the Afternoon Tea.
“At The Lounge, we want Afternoon Tea to continue to surprise our guests while still feeling connected to where we are,” said Executive Pastry Chef Andrea Bonaffini.
“Chalee has such a thoughtful way of looking at Thai food – there is creativity, but always a deep respect for the flavour and memory behind a dish. Bringing his perspective together with our approach to pastry gave us the opportunity to create something new for The Lounge, while remaining very much a celebration of Thailand.”
The limited-time Afternoon Tea until the 30th of November 2026 offers both Bangkok guests and international visitors a fresh way to experience the flavours of Thailand through one of Four Seasons Hotel Bangkok’s most beloved rituals.
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