Banana prawns—the largest Thai river prawn—are butterflied and grilled over charcoal until the exterior caramelizes and the interior stays tender. Coated with a paste of chu-chee curry (red curry concentrate) and makrut lime, which burns slightly on the charcoal for a bitter-sweet edge. Served whole on a skewer, meant for two people to share. The slight char and smoke complement the prawn's natural sweetness.
Tips from diners
Request your skewer medium-rare on the inside. The kitchen defaults to fully cooked. If you specify pink in the center, the prawn meat stays buttery.
Prawns are huge—one skewer feeds 2-3 people as part of a multi-course meal. Don't order this as your sole entrée unless very hungry.
A whole Thai sea bass is encased in a sea salt crust mixed with ground torch ginger (kha) and dried tea leaves. The salt seals in moisture while the ginger and tea create a fragrant steam inside. Grilled over charcoal until the salt skin cracks and falls away. The flesh inside is remarkably moist and infused with subtle ginger and tea notes. Chef cracks it at your table for theater. This is how high-end Thai restaurants execute whole fish.
Tips from diners
Designed for 2-3 people sharing. Request the ginger and tea removed before serving if you prefer less aggressive flavoring—they can be overpowering in raw form.
A vegetable-forward dish that doesn't feel like an afterthought. Fresh Nakhon Ratchasima corn (kernels sweet and tender) is grilled whole, then kernels are scraped off and tossed with traditional som-tam ingredients—shredded green papaya, long beans, tomatoes, lime, chilies, and fish sauce. The charred corn kernels add smoke and caramelization to the spicy salad. It's bright, textural, and interesting enough to order even if meat isn't calling you.
Tips from diners
Order this as a palate cleanser between heavier grilled items. The acidity and chili heat reset your taste buds.
Chicken thigh from organic Khao Yai farms is marinated in turmeric, curry paste, and coconut milk overnight, then grilled over coconut and lychee wood charcoal. The wood choices matter—coconut wood burns hot and cleanly while lychee adds subtle sweetness. The skin crisps while the meat stays juicy. Turmeric provides color and earthy spice that doesn't overwhelm. This is how Thai street vendors would grill if they had access to premium charcoal and organic birds.
Tips from diners
Don't skip the skin. That's where the char and smoke flavor concentrates. The crispy, smoky skin is what makes this worth the price over regular grilled chicken.
Pork neck—an underused cut—is marinated in smoked bacon fat and wrapped with cha-muang leaves (which add herbal, slightly citrus notes). Grilled until the exterior caramelizes and the interior stays pink and juicy. Pork neck has more marbling than other cuts, so it stays tender despite the high heat. The bacon fat and cha-muang combine to create a flavor that feels Thai but with Western technique—exactly what Chef Pod is known for.
Tips from diners
If you're unfamiliar with pork neck, this is a good entry point. It's between pork shoulder and pork belly in texture—tender but with character.
Opened seasonally (October-May) on the Four Seasons riverside grounds, Chao Phraya Terrace celebrates Thai charcoal grilling traditions using local ingredients and specialized wood charcoals from Prachuap Khiri Khan and Nan provinces. Chef Jessada 'Pod' Khruapunt sources organic farms in Khao Yai and Maha Sarakham for produce and proteins. The menu focuses on Thai street food refined—Fire Skewers inspired by Bangkok's night markets, grilled seafood, and sharing plates. Dining under open skies on the Chao Phraya with sunset views creates an almost ceremonial atmosphere.
Open October 30-May (seasonal). Closed June-October during the hot season. Check Four Seasons website or call before planning your visit to confirm current opening dates.
Outdoor seating only. Request a table on the Chao Phraya side (not the walkway side). Sunset views (5:30-6:30pm) are best in light, but evening (7pm+) is less crowded and cooler.
If staying at the hotel, book directly through your room. Hotel guests sometimes get priority seating and occasional discounts. Non-guests call +66 2 032 0885 or use their website.
The restaurant is outdoor charcoal grilling—expect smoke. Sit upwind if possible. The smoke smell lingers on clothes, so wear something you don't mind airing out afterward.
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