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TravelTranscript
00:00In this video, I'm going to show you how the ultra-rich vacation here in Thailand at the Four Seasons.
00:06When it comes to hospitality and relaxation, Four Seasons resorts are the gold standard, and Thailand has two.
00:12One in Koh Samui, where they shot season three of White Lotus, and another here in Northern Thailand's Chiang Mai.
00:18Here, rooms can cost as much as $7,500 a night, or more simple rooms can be as little as $1,000, which isn't that cheap.
00:25So today, I want to show you what a day of eating, like the super-rich, looks like in Chiang Mai, Thailand.
00:32Oh my lord.
00:33I'll show you my villa, order room service, and experience the most expensive private dinner money can buy.
00:38But before any of that, let's head to the breakfast buffet, where we can see how the super-rich fuel up for the day.
00:43Let's move.
00:48We're already moving.
00:50Right now, we are entering the restaurant known as Khao.
00:52This is one of two restaurants that are available here at the resort.
00:55The other is called Noor.
00:56That is an international food restaurant.
00:58But this is the Thai restaurant.
01:00In the morning, they're serving buffet food.
01:01In the evening, they're serving restaurant food.
01:04What I love is the first thing when you step into the buffet area is you see this gentleman.
01:08This guy is an organic origami specialist.
01:11He takes leaves, and he makes crabs, birds, a freaking shrimp.
01:15Amazing.
01:15Let's go eat.
01:17We have now entered the buffet area.
01:19It turns out, it's not a gigantic buffet, but what they lack in quantity, they make up for in quality.
01:24A poor person's idea of being rich is having 100 foods.
01:27A rich person's idea of being rich is having, like, 23 really good foods.
01:32I guess there's still a lot.
01:33Let's go check it out.
01:33So right here, they've got fruit.
01:35They cut it in front of you.
01:36Southeast Asia has amazing mangoes, which I've just ordered.
01:39But they also have dragon fruit.
01:40They have guava.
01:41They have passion fruit.
01:42And they have Thai oranges.
01:44Take a look at that.
01:45Doesn't look very orange at all.
01:46On the side here, they also have something you wouldn't ordinarily see with fruit.
01:50Sweet fish sauce chili.
01:51Seems like quite a spicy combination.
01:53Oh my god, it's already almost done.
01:54This woman is very proficient in fruit cutter-y.
01:56That's it.
01:57All right, thank you for the mango.
01:58Should I put this on top?
02:00No!
02:00God, please, no!
02:02No!
02:02So I'm told this sauce actually usually goes on the green mango.
02:05But I want to try something a little bit crazy and put it on my orange mango.
02:08No!
02:09All right, let's go get some more food.
02:11Next, I want to show you the cold room.
02:13This is where you're going to find all the chilled meats, cheeses, breads, and so on.
02:16Over here, we have a variety of different fruit juices, grains, cereals, and granola.
02:20The stuff that people expect you to have, but this isn't what makes this place special.
02:24Let me show you that.
02:24So right here, they have a Thai breakfast station.
02:27And every day, the type of Thai food they are serving changes.
02:30And today, it's something known as
02:31A classic Thai street snack that consists of steamed crepes topped with a savory sweet pork filling.
02:38It is a local breakfast, and she is going to show us how it's made.
02:41It starts here with a rice flour batter.
02:44She takes the batter.
02:45She puts it on this mucelin cloth.
02:47Next, we're going to hit it with this filling, which has pork and nuts and even coconut inside.
02:52And back to steam some more.
02:53One minute later.
02:57So here she rolls it up, and she puts it with its little friends.
03:00She slathers it with a little bit of oil.
03:02And that is the final product.
03:03It reminds me of a Vietnamese bánh khun, but it has a very different filling.
03:07Although that does also have pork sometimes.
03:09This is a different shape, and the topping is way different.
03:12So right here, we have kind of a coconut cream.
03:14And that's what we're going to drizzle on top.
03:16And it was some fried shallots.
03:18And that is ready to eat.
03:19Breakfast, course one out of seven.
03:21Let's get into it.
03:22First of all, the mango.
03:23It's not something Thai people would do.
03:25Usually this would go with a green mango, which is tart, and it lacks sweetness.
03:29This is already sweet.
03:30So let's see what happens.
03:33Huh.
03:34Well, can I be honest?
03:35Mango as it was, was not broken.
03:36Oh, actually, this has a nice aftertaste.
03:38It's kind of a pleasant experience.
03:39Let's take a second to talk about the ambiance here.
03:42It's like a 9.8 out of 10.
03:43I don't know what could make it better.
03:45Maybe like people doing Cirque du Soleil type acrobatics in the background.
03:48But this is glorious.
03:50It's beautiful.
03:50There's a mountain in the background.
03:52It's peaceful.
03:53They're not piping in some kind of annoying music like we do at every restaurant in the USA.
03:58It's nice.
03:59Nice.
03:59And then we have this.
04:00This right here is my favorite.
04:02A good old Thai milk tea.
04:04It's so creamy, slightly sweet, and very satisfying.
04:09Moving on.
04:10This is our last breakfast item for course number one.
04:12Covered in cream stuffed with nuts and pork.
04:15Let's give it a shot.
04:20The filling is insanely sweet.
04:22It is so satisfying and so odd at the same time because it's porky.
04:25It's got some nuts inside, but it's also very sweet.
04:27I guess it's not so different from us eating like maple bacon in the USA.
04:31That's also pork.
04:32It's also sweet.
04:33And it's also the perfect thing to have for breakfast.
04:35Now, before we go out for round two, I want to tell you a little bit more about this resort.
04:38Opened in 1995, this resort features 98 teakwood buildings spread across 32 acres of farmland,
04:45rice paddies, and serene ponds.
04:48Designed to reflect the beauty of northern Thailand's Lana Kingdom architecture,
04:52it combines luxury with authentic local culture and warm Thai hospitality.
04:56Alright folks, we are headed for round number two.
04:58And this is a good one because since we are in Asia, they have to legally have a noodle bar.
05:03And if they are doing a wonton noodle, let's see how it's made.
05:05He starts with some bok choy, then bean sprouts.
05:08Then he tosses in the wontons.
05:10Gives it a little bit of a blanche.
05:11In the meantime, he grabs some egg noodles and he tosses that in too.
05:16From the basket, it goes into the bowl.
05:17That's looking steamy and delicious.
05:19From here, it's all about the broth.
05:21And that is the final product.
05:26To go with the noodles, they have so many different types of accoutrement.
05:28He said I should add sugar, which is wild.
05:31I used to put sugar on my cornflakes, but now I'm putting it on my noodles.
05:33He said the broth is very salty, so it'll create some balance.
05:36This is the Thai way.
05:37It's my way or the Thai way.
05:39Wait, what?
05:39He suggested putting in a little bit of vinegar.
05:41Pisa?
05:41I think it's salty enough.
05:43Yeah.
05:43Maybe if you like spicy, you can have some chili flakes.
05:46Why not?
05:46A little bit of kick in the morning.
05:47Who needs a coffee when you have chili flakes?
05:49Alright, I don't want to put any more stuff in there.
05:51Let's just go eat it.
05:51Alright folks, right here we have course two and Thai milk tea number two.
05:55Now, I have a secret dish here that we're going to build up to.
05:57Something called Moo Peng.
05:58But first, the wonton noodles.
06:00They look glorious.
06:01Now, you told me these wontons are full of shrimp and pork.
06:03Let's give it a shot.
06:08That's good.
06:08Nice little wrapper on there.
06:10You're biting into some nice bouncy shrimp, and then there's some pork flavor too.
06:13The broth.
06:16Mmm.
06:18It's such a deep, delicious, savory flavor.
06:20Little bit of kick from the chili flakes.
06:21And honestly, I could have gone harder with the sugar.
06:23Not that sweet.
06:24So those are the noodles.
06:25But this is my main meat course for breakfast.
06:28The Moo Peng.
06:29In Thai, Moo means pork.
06:31Ping means grilled.
06:32So Moo Peng, that's right, grilled pork.
06:34I know, it's confusing.
06:35You would think that Oink means pork or that Moo means cow.
06:38But it doesn't work that way.
06:39But beyond that, we have the Moo Peng sauce, and we have the sticky rice to go with it.
06:43You tear off a piece, you put it in your sauce, and toss it back.
06:46The sauce is super citrusy.
06:50It's hot, it's spicy, it's salty.
06:52It's so much flavor.
06:53And then this, I'm gonna just peel off the pork, take it off the stick, and dive in.
07:02The consistency, it's almost like a sausage with no casing.
07:05It's minced meat, full of spices, and it's sweet too.
07:08Somehow, Thailand is a country that's been putting sugar into all its food for hundreds of years.
07:13And no one here is overweight.
07:14Make it make sense.
07:15Because in the USA, we also put sugar in everything except for, you know.
07:20A lot of people don't know how it feels to have 600 pounds on your body.
07:26So that is the breakfast buffet.
07:27But what really makes this place stand out is the lodging.
07:28So next, I'm gonna show you the inside of a residence that costs $2,000 per night.
07:32Let's move.
07:33While I continue to completely disregard my diet, here's how you can stay in control of yours.
07:38Hey guys, you know what's fun?
07:40Literally anything except tracking your food intake.
07:42Day one, you're motivated.
07:44Day two, not so much.
07:45Day three, you're lying on an app and pretending chips are a vegetable.
07:48It's exhausting, it's tedious, and let's be honest, you'll probably quit by day four.
07:53That's why I use Macrofactor.
07:55It makes food tracking easy.
07:56You take a photo of your plate and the app estimates the calories and macros for you.
08:00No guessing, no strolling, no stress.
08:03If your meal has complex ingredients, you can just add a note, adjust the portion, log it in, and move on with your life.
08:10You're also able to scan barcodes or select from their wide food database.
08:14But honestly, their intelligent AI photo feature does most of the heavy lifting.
08:18It's so fast, it's easy to stick with it.
08:19I know what I'm eating, I feel in control, and I'm finally making progress.
08:23Click the link in this video's description to try Macrofactor free for 14 days and use code BESTEVERFOOD.
08:28Now, back to the show.
08:30With breakfast complete, it is now time to show you where I am staying here at the Four Seasons.
08:34Here, you can stay in a pavilion, a villa, or a residence.
08:38And that's what you see behind me right now.
08:40That building is mine.
08:41Kind of.
08:42Let me explain.
08:43Behind me, you'll actually see two residences in one building.
08:46There's the top floor, and then there's where I'm staying on the bottom floor.
08:49Let's go inside now and take a look around.
08:51This place is not exactly wheelchair accessible or baby stroller accessible.
08:55Which is something that applies to me now.
08:57Right here is the top residence, and we are down here.
09:00We're now about to enter my humble abode.
09:02Come and take a look at this.
09:08At this.
09:09What I like about this location is everything inside, it's like antique crafts and it's handmade.
09:19Everything looks amazing and old and vintage.
09:21Look at this desk.
09:22An amazing place to work.
09:23A place to gather your thoughts and journal about your feelings.
09:27Not something I would ever do.
09:28Also, there are these guys.
09:30You'll find these all around the residence, but also all around the resort.
09:34And some of them are cute, some are cool, and some are absolutely terrifying.
09:38Because they watch you while you sleep.
09:40More on that later.
09:40Alright, moving on.
09:41Right here in the center of the room, we have this huge old antique table.
09:45This is a great place to have conferences.
09:47Over here, the fueling station.
09:49Water.
09:50Hot water.
09:51Back over this way.
09:52Inside here is where we have the mini bar.
09:54Now, I am trying not to drink for 100 days, so I told them to remove all the alcohol.
09:59But do you know what we do have?
10:00Mother frickin' Diet Coke, baby.
10:02Oh, what's that?
10:03Coke Zero?
10:04Yeah, so your boy still knows how to get pretty wild.
10:07How about this party, huh?
10:08You getting your drink out over here?
10:09No, I don't drink.
10:10This is just Coke Zero.
10:11What's cool about this mini bar is that they refill it every day and all of it is free.
10:15When you're paying this much money, it is nice when you get some little things for free.
10:19Even if they're little snacky things like this.
10:21This one right here is a snack called a watermelon rice cracker.
10:24They look like potato olays.
10:26Let's give it a shot.
10:27What?
10:29It tastes nothing like watermelon.
10:30Maybe it's a typo.
10:31Or maybe I destroyed my palate after years of eating strange foods.
10:35Right here, we have something known as taro sticks.
10:38Let's get into it.
10:39Oh, a lot of packaging here.
10:41Now, inside of here, I'm expecting to find yet a smaller bag, but let's see.
10:45Oh, we've done it, guys.
10:46Let's give it a shot.
10:49Good.
10:50A little salty, very crunchy.
10:51But honestly, our snacks aren't limited to that.
10:53They have a lot of stuff here.
10:54Banana chips, purple potato crisps, dried mango.
10:57And they also have cashew nuts with different flavors, including tam yum.
10:59I gotta try some tam yum cashews.
11:01Everyone knows tam yum in Thailand.
11:03It's one of the iconic foods here.
11:04Let's give it a shot.
11:08A little salty, a little sour, and very herbaceous.
11:10I like it.
11:11It's a real winner.
11:12Now, as good as everything looks in here, you may have noticed that there's actually no coffee machine.
11:15But wait, you're wrong.
11:16Let me show you.
11:17Pat?
11:18Excuse me, Pat.
11:19Hi, Pat.
11:20Hi, everybody.
11:21This is Pat.
11:22Pat makes coffee, and Pat is a machine.
11:26Could I please have a very sugary, sweet iced coffee?
11:30Okay, sir.
11:31So the most interesting thing about Pat is she's kind of a live-in helper.
11:36So anytime you need something, she can grab it for you.
11:39Moving on with the tour.
11:40So right now, we're heading from the dining area into the main living space.
11:44Here, you will see they have a couch.
11:46And for most women, this is still not enough pillows somehow.
11:50It's the most pillows possible, it seems like.
11:52One, two, three, four, twenty-seven, twenty-eight.
11:55Twenty-eight pillows.
11:56Ladies, when is it ever enough?
11:58Never.
11:59Next, we're moving into the living room area.
12:01This is a place where everybody can join together, have a little fun conversations,
12:05and snack on the fruit of the day.
12:07The other fun part about having Pat here is every day at midday, she cuts up some mangoes
12:11and lays them out for us.
12:12It feels like being in daycare.
12:13By the way, Pat, she's Thai.
12:15Pat Thai.
12:16Moving on.
12:17Over here, we have something a little bit more confusing.
12:19A fireplace.
12:20Here's why it's strange.
12:21Every day we've been in Thailand so far, it's been 100 degrees.
12:25It's so hot here.
12:26Oh, my coffee's ready.
12:27Thank you, Pat.
12:28You're welcome.
12:29Take a look at this.
12:30A nice, sweet, milky coffee.
12:32A little pick-me-up.
12:33Don't mind if I do.
12:34Nice.
12:35Now, that's what I call a coffee machine.
12:38Moving on, the last big feature of the living room is, of course, a respectable sized TV
12:42that rotates for some reason.
12:43Very nice.
12:44In a moment, I'm going to show you the best part of this villa, which is the outdoor pool.
12:48But first, the bedroom.
12:49This place has some very special features, starting with a desk.
12:52A great work desk.
12:53A place where you can get so much done.
12:55Not actually.
12:56Is this from an old mail room?
12:57Hold on.
12:58Let me put my laptop on here.
12:59Well, technically, it won't fall off.
13:01No, this is good.
13:02I could bust out some emails.
13:04Done.
13:05Moving on.
13:06This way.
13:07Back here, you'll find a little hidden space.
13:09This is where you get your Thai foot massage.
13:11You sit here.
13:12Put your feet up.
13:13And let your feet become someone else's problem.
13:15Or someone else's opportunity to get fungus.
13:17Back into the main bedroom.
13:19Right here, we have a king-sized bed.
13:21Three pillows per person.
13:22Three pillows is acceptable.
13:23Twenty-seven.
13:24Slightly too many.
13:25Right here, while you're sleeping, this little lady, she keeps an eye on you.
13:28It's absolutely terrifying.
13:29They should have it face the other way.
13:31It's almost lifelike.
13:32I feel like it's gonna move at any moment and become animated.
13:36And like, it's gonna tell people what it sees happening in my bedroom.
13:39Mainly about me eating pizza in bed.
13:40What an animal.
13:41And then, we head into the bathroom.
13:43Inside here, tons of closet space.
13:45Wait, who the **** is that?
13:47We hid all of our stuff to make us seem organized and neat.
13:50On this side, we have the sink for him and her.
13:53We have a big mirror.
13:54We have this, like, special close-up mirror for popping pimples.
13:57Not for me, but yes, for me.
13:59Here's what I like about Four Seasons.
14:00You can usually find some cool stuff that you'll want to take home.
14:03Especially if you're like me, where you're rich, but mentally, you're poor.
14:06This place is perfect.
14:07All this stuff right here, you can take to your house, and they won't call the police.
14:11Let's see what we got.
14:12Cotton swabs.
14:13Free Q-tips.
14:14Free shaving kit.
14:15Free.
14:16Let me show you the shaving kit.
14:17It's not a $1 Bic razor.
14:19Probably made from elephant tusk.
14:20Are you kidding me?
14:21It has a wooden handle.
14:23It's a Gillette razor.
14:25I'm going to shave my whole body.
14:27Right now, we're heading outside.
14:29Here, they have something special known as a plunge pool.
14:32They call it a plunge pool because they want to lower your expectations.
14:35You're not going to be doing the Olympic freestyle in here.
14:38You plunge.
14:39For me, that's perfectly fine, especially when it's like 100 degrees here in Thailand.
14:42Beyond that, the view is immaculate.
14:44This place is so meticulously landscaped.
14:47Every corner, every view, everywhere you look is just gorgeous.
14:50And you can hear the birds.
14:51You can hear the bugs.
14:52Look, bananas.
14:53The outside area also has a dining table and a couple of sunbeds, and that's about it.
14:57So that is the residence here at Four Seasons and Chiang Mai.
15:01But you might be asking yourself, how about the in-room dining, also known as room service?
15:06Well, next, we're going to find out.
15:08The food has arrived.
15:09Thank you, Pat.
15:10Oh my god, that looks glorious.
15:11In a moment, all the food is going to come, be placed on the table, and I am going to get acquainted with my meat.
15:17Welcome to lunch.
15:18Today, we have one appetizer and two main dishes, and we're going to be building up to this.
15:22This is a special Northern Thai noodle.
15:25Back to that soon.
15:26First, this is a Northern Thai sausage, and a sausage that I recently shared with my new friend, the food delivery guy.
15:32Do you like this one?
15:33Of course.
15:34Did you take a little bit?
15:35No, no, no.
15:36I thought for sure, when I offered him a sausage, he would say,
15:39I can't do it, standards and practices, blah, blah, blah.
15:42What I love is that his instincts kicked in, and he said,
15:45If you allow me, I can.
15:46Of course.
15:47Here, we'll eat together.
15:48Mmm.
15:49It's good, right?
15:50Yeah.
15:51Fantastic.
15:52So let's talk more about this dish right here.
15:53This is a Thai dish known as sai ua.
15:55Sai means intestine, and ua means to stuff.
15:58When you look at it, I mean, you can see that is no ordinary sausage.
16:01Let's try it out.
16:02Mmm.
16:03I love it.
16:04It's juicy, full of fat, but then just packed full of spices.
16:08Beyond that, they have all this stuff you can eat with it.
16:10Some pickled onion bulbs, cashews, raw onion.
16:13This is not something you eat before you go to a swingers party.
16:17What's a swingers party?
16:19Where a bunch of couples, like, go and exchange husbands and wives.
16:22Can we go sometime?
16:23Okay, my wife is not happy about that.
16:25I don't want to be a swinger.
16:26Email me, everybody.
16:27Email my business account.
16:28It's actually for swinging inquiries.
16:30Okay, she's giving me the finger.
16:33Ah.
16:34Moving on to the next course.
16:35Sate nua wagyu.
16:36Sate, of course, you know that is skewer, grilled, marinated meat.
16:39And nua means beef in Thai.
16:42So this nua right here is the wagyu kind.
16:45I'm gonna hit it with a little bit of peanut sauce.
16:47And let's toss it back.
16:52Oh, yeah.
16:53How do you go wrong with big chunks of beef?
16:54It's very good.
16:55Beyond that, they've also served it with a little bit of a roti here.
16:57So you can actually take the skewer, Middle Eastern style.
17:00Grab the meat off of there.
17:01Put it in the peanut sauce.
17:03Some grilled onions.
17:04Put that on top.
17:05And then have the best bite of your life.
17:12Yummy.
17:13I can say up to this point, my life has had two high points.
17:15The taste of that and the birth of my daughter.
17:17Now, the birth of my daughter included a lot more body fluids.
17:19So as far as fluids go, I prefer the peanut sauce.
17:22My wife just gagged.
17:23Oh, you were there.
17:24I remember seeing you there.
17:25That is our appetizer in main course one.
17:26And we've worked our way up to this right here.
17:28This is probably my favorite dish in Northern Thailand.
17:30Khao Soi Gai.
17:31Khao Soi means cut rice.
17:33Gai means chicken.
17:34This dish is using egg noodles in a rich creamy curry coconut broth.
17:38And that broth is inside of here.
17:40I think I made fun of one of the gods earlier.
17:43Now, this is the result.
17:44Well, this should prove to people that Four Seasons does not pay me to do these reviews.
17:49Oh.
17:50Next, we need to put in the fried noodles.
17:52And at last, our dish is ready.
17:54The best part of this dish, I would say, is that broth.
17:56It's so fatty and coconutty.
17:58That's nice.
17:59It tastes of rich coconutty curry.
18:00It's got a lot of kick.
18:01It is not for the weak.
18:02It makes you feel alive.
18:03Meanwhile, right here, we have those blanched egg noodles.
18:04Absolutely soaking in that rich broth.
18:05Mmm.
18:06Al dente.
18:07It's got a nice bite to it.
18:08They can't help but to soak up that broth.
18:09And then you have this, the fried noodles.
18:11What you really want to do is get that in that broth.
18:26Combine it with the other noodles, making the perfect noodle combination.
18:29Cheers.
18:32Does life get better than that?
18:35It's so good.
18:36It's amazing that it's the same noodle, just prepared two different ways.
18:39Same noodle, just prepared two different ways, and when they're brought back together, magic.
18:43Beyond that, there's the chicken.
18:44Spoilers, the chicken tastes like chicken.
18:45So that is lunch, but let's talk about the price.
18:47For everything you see here, it costs $62.
18:50You could probably get a similar type of meal like this on the street for, I don't know, $10.
18:55But considering we are in the Four Seasons and considering the quality is very, very good,
18:58I gotta say, not bad.
18:59But that is just in-room dining.
19:01From here, we're gonna be experiencing a private dinner for two.
19:04A dinner away from the restaurants.
19:05How much does it cost, and what are they serving?
19:07You're about to find out.
19:08Right now, we are headed to the most expensive food experience that you'll find here in Chiang Mai, Four Seasons.
19:13First of all, we're not going to either of the restaurants here on the resort.
19:16We're going to a private area, an area they call the Rice Barn.
19:20Moments ago, I was across the lagoon from the Rice Barn, and they were setting up our dinner already.
19:24For this dinner, I was able to choose between either the Thai menu or the Western menu.
19:28And considering we are in Thailand, let's bring on the Thai food.
19:31In just a moment, we'll be at our destination.
19:32Let's see how it goes.
19:33The buggy has brought us as far as it can go.
19:35Let me tell you something.
19:36If you are Stephen Hawking, you are going to hate this resort.
19:39But maybe you'll love it, because you won't be dead anymore.
19:41So now we are on the opposite side of the resort from where our villa is.
19:47There you can see the lagoon, across the lagoon, the couple of restaurants that they have here at the hotel.
19:52And on this side, we have the garden full of herbs, chilies, lettuce.
19:55And then here we have the Rice Barn.
19:58There's someone playing music.
19:59It looks awesome.
20:00I thought they were just trying to get free food at first, but it's a musician.
20:03As you can see, this is a beautiful place to have a meal right here.
20:10They've set the table for two.
20:11We are right on the water.
20:12You can see some of the villas that wrap around this area.
20:15So as far as the setting goes, I believe they've absolutely nailed it.
20:18But how about the food?
20:20Time to find out.
20:22All right, folks.
20:22We have our first course right here, and it looks completely gorgeous.
20:25We have three appetizers.
20:27We have beef.
20:28We have rolls.
20:29And we have other things.
20:30Let's get into it.
20:30First course, rice noodle rolls with prawns.
20:33Now, you might notice something unfortunate, and that is that the roll is wrapped with cucumber.
20:38I'm going to try to be open-minded here.
20:40So let's give it a little bit of a dip, and let's toss it back.
20:42Oh, wow.
20:43How do I like that so much?
20:44It's really spicy, very fresh.
20:46There is cucumber, but the cucumber is not overwhelming, even though it's wrapping everything together.
20:50Pretty impressive.
20:51Moving on to our next food, we have the grilled beef salad with cucumber and chili lime sauce.
20:56Why so much cucumber?
20:57Aside from the cucumber, which lies underneath, you will find some herbs and some edible flowers, and then you'll find the beef right here.
21:03Right here, I have a chili lime sauce.
21:05I'm going to just spoon that over all of the beef.
21:08Now that it's fully saturated with flavor, let's give it a shot.
21:13How do I describe that?
21:15Meat.
21:16Beef.
21:16Cow.
21:17It's just beefy goodness, but once you mix it with that sauce, it unlocks some Thai magic.
21:26And I don't mean the kind of Thai magic where you think you're going home with a lady, and you get home, and you realize,
21:30You're not a lady?
21:31Yes.
21:31What are you?
21:32I'm lady boy.
21:33We've all been there, right?
21:35Guys?
21:35No?
21:35Only me?
21:36Wife?
21:37Uh-oh.
21:37Moving on.
21:38And then, there was one more appetizer remaining.
21:40The deep-fried, marinated crab meat wrapped in tofu skin.
21:43Last time I was eating something covered in tofu skin, I was at Tokyo Disney, and they wrapped a hot dog.
21:49I think this is going to be better than that.
21:50This one is supposed to be dipped in the palm sauce, which is essentially just a sweet, thick syrup.
21:55Love it.
21:55Let's toss it back.
22:00Mmm.
22:01Mm-hmm.
22:01Nothing here disappoints.
22:02The tofu skin is literally acting like an epidermis, keeping the insides protected from the harsh elements outside.
22:08Inside, you can see big bits of delicious crab meat.
22:11It tastes amazing.
22:11My only feedback is more, please.
22:14Moving on to course number two.
22:16This is a tam yum with some gum inside.
22:18That means shrimp.
22:19Even though tam yum is one of the iconic foods of Thailand, you may not know what it is.
22:22So let me read from the internet.
22:23Tam means to boil.
22:25Yum is a kind of Thai spicy sour salad flavor.
22:28So tam yum literally means spicy sour boiled soup.
22:31And it's one of the most famous dishes you'll find anywhere in Thailand.
22:33Let's give it a shot.
22:37Oh my lord.
22:38It's filling each crevice in my soul.
22:40It's like my heart is full of potholes.
22:42And this is municipality that has its sh** together to fill those potholes.
22:46It's like that.
22:47The broth, amazing.
22:47It's creamy, coconutty, sour, spicy.
22:50And that's kind of how Thai food works.
22:52There's always these different elements pulling in different directions.
22:54Now let's take a look below to see what lies beneath.
22:57We have mushrooms, big old shrimpies.
22:59Let's give it a shot.
23:01Oh yeah.
23:02Once you nail the broth, it's hard to mess it up after that.
23:04You just got to put stuff in there afterwards.
23:06All right, course number two, excellent.
23:08But now we're moving on to the main course where we have five different items.
23:11Let's see what we're in store for.
23:14At last, our main course has arrived.
23:16Before me now, five different dishes.
23:18Although one of them is rice.
23:19Does that count?
23:20It counts.
23:20First of all, we have steamed sea bass with spicy lime sauce.
23:23That sea bass looks like an Irishman who's never seen the sun.
23:26Next, we have green curry with chicken, coconut milk, and sweet basil right here.
23:31That looks nice.
23:31Then we also have wok fried mixed seafood with sweet chili jam and basil.
23:35Finally, for some fiber, wok fried broccoli and royal project mushrooms.
23:39Royal project mushrooms?
23:41Is that a typo?
23:42I mean, I've heard of people growing up in the projects, but those were not royal projects.
23:46Quite the opposite.
23:47What's a royal project mushroom taste like?
23:51Mmm, royal.
23:52Started from the bottom and now it's here.
23:53Very nice.
23:54Now, my overall honest impression with the food is I'm not dazzled or wowed,
23:57but I think what they're going for is more of a homey country vibe.
24:01And there's nothing wrong with that.
24:02Let's start with this pale ass fish.
24:04Right here, we have the spicy lime sauce.
24:06Oh, see, that is the color that fish was begging for.
24:09Cheers.
24:09I'm honest, it tastes a little bit oversteamed, a little bit mushy.
24:15It doesn't have a ton of flavor.
24:16All the flavor comes from the sauce, but it is a good sauce.
24:18It's a very bright, citrusy, peppery, delicious sauce.
24:20So that's our fish.
24:21But here we also have something from the ocean.
24:23This is our wok fried seafood right here.
24:26Some beautifully cut squid.
24:28Wok fried with what they're calling chili jam.
24:30Let's give it a shot.
24:35Chili jam is my jam.
24:36That's a good piece of squid.
24:37Delightfully chewy.
24:38Oh.
24:39That's what I'm talking about.
24:40Tentacles.
24:41And let me just tell you, food porn is the only type of porn that should have tentacles.
24:47Chewy, delicious.
24:49It is a sweet, savory sauce.
24:50And overall, I find it to be delightful.
24:52Now, in a moment, I'm going to reveal to you how much it costs for all of this food.
24:55But first, we're building up to our final course, the rice topped with the green curry.
25:00Green curry is a simple dish.
25:02It's hard to upgrade.
25:03When I was doing a video in Bangkok, I was able to find a really delicious chicken curry for about $3.
25:07Here, we're paying hundreds of dollars for this meal.
25:10So, is it going to feel like it's worth the extra price?
25:12Let's find out.
25:16That's a tough one.
25:17The curry sauce, brilliantly complex.
25:20It's spicy.
25:20It's creamy.
25:21It's rich in, like, layers of flavor.
25:23That's about as good as a green curry gets, according to this guy.
25:27So, that is the main course.
25:27But let's talk about the price.
25:29For everything you see today, plus dessert, comes to $320.
25:32I know.
25:33Even my wife just gasped a little bit.
25:34The $320, I don't think that's just going toward the food.
25:37The food is good, but nothing necessarily justifying that price.
25:40But here, I feel like you're kind of paying for everything.
25:43You've got the ambiance.
25:44You have a lady playing music in the background.
25:46You have a server who's standing right over there.
25:48He's just waiting.
25:49So, whether or not that price is worth it, I guess that would be up to the person paying for it.
25:53And that would depend on how filthy rich you are.
25:56Because I've been around.
25:56I've seen the people here.
25:57Some of them, absolutely filthy.
25:59I'm talking guys wearing sweaters over their shoulders when it's 100 degrees out.
26:03That is a level of rich that I aspire to one day.
26:05So, from here, I'm going to add up everything we spent throughout the entire day.
26:08And you can tell me if you think it's worth it.
26:10Today, I wanted to show you what it's like for the ultra-rich to vacation here in Thailand.
26:14Now, to experience what I experienced today, here's how much it costs.
26:17For the lodging, it costs this much.
26:19And that does include the breakfast.
26:20And then for in-room dining, I paid this much.
26:22And then for the fanciest dinner you can buy at this resort, I paid this much.
26:25When you add it all together, it comes out to this.
26:28Do you think it's worth paying that much money for a day of luxury and fine dining here at the Four Seasons in Chiang Mai, Thailand?
26:33Let me know downstairs in the comments.
26:35Otherwise, that is it for this video.
26:36Thank you so much for watching.
26:37I will see you next time.
26:38Peace.
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