Seasons 27 at Ad Lib Khon Kaen — Restaurant in Khon Kaen Province

World Class/ Exemplary / Top of the Mark / Elegance in an Earthy organic regional style ! For a time I believed I was in San Francisco at it's best then realized this is Asia at it's Best .Five elements presented / Fire / Water / Earth / Air / Metal , woven together seamlessly to create a romantic, vibrant, soothing, surreal, sumptuous environment that one becomes part of. Seasons 27 earns 5 Stars before they introduce imaginative culinary feats, exotic beverages, a Fine wine list and service extraordinaire . Yes the presentation of there fare is artwork, their beverage presentation is Regal ( even my innocent cocktail ). MGR Mark, lead waitress/ server Iceey , Gaikai, Gam, the unnamed Masters of the kitchen are one Symphony in motion. Smiles, gestures, timely delivery, movement, finesse, charm, welcoming attititudes, I could go in.Seasons 27 Earns the Highest praise, congratulations 👏 and reverance for an achievment that would be imposdible to creat on paper. Yet they collectively have done it in Spades !!! SO grateful for this Uplifting experience, so honored by your treatment. Update ; Take me higher to the 28th floor ; Concert hostess Nikki will assist your every need , table upstairs , or out on the balcony , concert booth or main floor. She attends to you moment by moment until you are settled for a Magical evening of music and superfine beverages. How did I get upstairs ? The Gen Mgr along with P' Beauty and their superstaff help you to navigate AdLibs terrain through personal walks to the elevators which transport you upstairs and showing venues , rooms , pool, glass skywalk via notebook computer. Competent and kind , everyone I have met on staff fits this description. And now the drinks and concert event, kudos to Food and beverage Operations mgr. Mr. Federico / He overseas everything we eat and everything we drink. He understands Hospitality as well mixing with many guests re : their preferences, he is Ad Libs iwn impessario, so impressive ! Another is P First a champion of a level of service so unexpected and wonderful. He is a server or laison between bartender and client .He gets your drinks right and can go through the labrinyth of different areas upstairs or downstairs or even outside. Your drink will come to you exactly how you ordered. Awesomeness !!! /// Update Jun 24, 2025; From Thailand north of Bangkok through the entire Central Plains, Northern Thailand & Isaan here Seasons 27 Owns the # 1 position of Finest of Fine, Best of the Best , period , end of debate 😊. Yes there are so many good, better, best dining & fine dining options and we all have personal favorites. Yet I am in a unique position to travel now for four years throughout Thailand in nearly its entirety. I have video'd, photographed, written extensively re : Thailands more Western style, Int'l style restaurants as well as Thai restarants , National parks, Hotel stays, Waterfalls & everything you can Imagine. Seasons 27 is a finely tuned symphony and the personality that leads is Nong " Sugar ". Yes , of course the chefs of great accolades, yes the City skyline & 360 degree views, of course ,dishes so craftfully prepared to precision , yes sll of that. The Art of finesse , graciouness, beauty at work, attending to every detail of ones order , overseeing the timely transition between courses, the refresh of anything, al beit butter, dressing, gravy, beverages, comp sourdough w/ balsamic ,new plates, utensils ,nothing is missed. All done to absolute perfection 🏆. Seasons 27 can't be ranked on a 1 to 5 ⭐ scale as they far exceed the top 5 star rating. Had you been me , last night and at Nong " Sugars " table you would have thought she was an " Undercover Boss " , that she must really be the Ad Lib bldg owner. I know she's soon to be 28 on the 28th of June this month, ask for her, request her, enjoy the Ultimate in Fine dining with her serving and gift her for a Life filled with Generous service...

I had made a restaurant reservation at the time of booking the room (2 days previous to arrival) the restaurant called me in the morning to confirm my reservation, check if it was a special occasion, a very nice touch.

We arrived at the restaurant 15 minutes early mentioned my name and reservation. We were then shown to an inside table and told outside was too busy. I pointed out that I had reserved outside 2 days ago and this was confirm by a call from the reservations manager that very morning. We were walked back to the restaurant check in desk, little searching later and it turns out 2 people with the same name had reserved so we were shown to a table outside with very limit views. After choosing a wine, we were moved to a table with a very good view, however the wine I chose was not available. I choose a new wine and we ordered food.

Shared starter of smoked salmon, fish and chips, roast beef.

The started was fine, with a horseradish cream, some shredded radishes, capers, potatoe salad, green bean salad.

The mains arrived, fish and chips seemed fine although the fish inside the batter was a bit mushy, either stale or overcooked. The big problem was the roast beef, which looked very nice and perfectly roasted, but was cold as was the mushroom sauce. I mean refrigerator cold, maybe 3°c. The vegetables were not much hotter but at least some effort had been made to heat them.

We called the waitor, who offered to cook a new one. We waited over 15-20 minutes and I decided to walk in to the restaurant with open plan kitchen, I could see the food had been scraped off the plate on to a metal baking sheet. This was sitting on the kitchen work top. The vegetables had been put back in to a microwave. I said to the chef you can't reheat the food like that, it's been roasted, cooled, (maybe heated), served, returned, allowed to stand at room temperature, to then re-heat in the pizza oven and serve again was dangerous! I asked if he understood food hygiene. The chef was just dismissive and wout not engage in any meaningful conversation. But his attitude was certain that he was right and he was not going to listen to a customers view of his working practices. I told the chef that he should throw that scraped off the plate portion away, again I was ignored and he just turned his back on me. A waitress approached as she could see a situation developing, she said I would need to speak to the supervisor. The supervisor was in the kitchen area with a few other waiting staff I called her over. She started making notes, about how often I thought it was safe to reheat food??? What? I am not here to give you food hygiene training, I'm pointing out that food that has been cooked and correctly cooled can be safley reheat once!

I said we would cancel the beef please bring me the bill.

I went back to my table, I drank another ½ glass of wine and the beef turned up again, clearly the exact same portion that I had asked the chef to throw away!

I signed the bill to the room after noting the beef was cold and should not be charged, easier at this point to sort it out with the hotel manager later.

We left, having had a nice evening ruined, and not feeling comfortable enough to finish our bottle of wine.

About an hour after eating I started to get stomach pains and cramp, this turned in to dioreha which lasted well in to the next morning and needed treating with antibiotics.

I raised the issue at check out and said I was not going to pay for the beef that I did not get, although I had eaten 2 mouthfuls. They agree, but in reality any serious hotel would have cancelled the food bill as an apology. Its just not worth...

On our first visit, we really liked the Isan pizza. We've also stayed at the hotel three times and the breakfast is very good. The views are of course, great, and given that, the prices are generally acceptable.

However, on our most recent visit, we booked a room that included a three course set menu lunch or dinner. Starters were ok - a boring salad with a sour dressing; porcini soup that didn't have much porcini flavour, if there was any porcini it was overwhelmed by truffle oil. Mains were more like starters - sausage and sea bass served in small bowls with sauces, plus some salad leaves inexplicably shoved on the top. For dessert we had a slither of lemon cake, with some very sour fruit compote. The cake wasn't sweet enough to balance with the compote, it was a strange combination and a tiny serving.

When we ordered, we were given a 3 course and 4 course menu. They were very similar, but with a couple of different options for the main courses and desserts. I much preferred one or two of the options on the 4 course menu, but when they came to take our order they said I couldn't. Asked why, and the answer was - "the chef doesn't want you to change the menu". If the chef is that much of a prima donna, they need to be producing better food than we experienced. If it's not really down to the chef, then it's just...