Anchored by a picture-perfect swimming pool, Meliá Chiang Mai has introduced Tien Pool Bar with a design that pays tribute to some of Chiang Mai’s most famous landmarks including Tha Phae Gate.
Situated on the second floor of the hotel, on the lively Charoen Prathet Road by the River Ping and Night Bazaar in the heart of Chiang Mai city, Tien Pool bar is open daily from 10am until 7pm.
With a 28-seat capacity, the bar’s stools, outdoor sofas and sunbeds make the most of the hotel’s outdoor pool with striking tiling that makes for a contemporary interpretation of textile patterns the locals call “teen jok”. Similar patterns are also evident on the exterior façade of the hotel visible from the bar.
Its distinctive red brickwork references Chiang Mai’s venerable landmark Tha Phae Gate. As the east entrance to the Old Town, the gate was designed to protect Chiang Mai from invaders.
Arch-shaped mirrors behind the bar’s counter are nods to 700-year-old Buddhist temple Wat Umong, also known as “Tunnel Temple”. Tien Pool Bar’s gardens draw inspiration from the picturesque Royal Flora Ratchaphruek.
.jpg)
The bar’s menu includes the ‘Triple Decker Sandwich’ comprising fried breaded chicken, bacon, lettuce, fried egg and aioli on dark rye bread. The ‘Plant-based Burger’ features hummus, tomatoes and gherkins on a sesame bun accompanied with potato wedges, and the ‘Cheese Burger’ is made up of a grilled beef patty topped with melted cheese served with caramelized onions, gherkins and French fries.
The ‘Seasonal Fruit Platter’ with wild honey, Greek yogurt and lime is part of the hotel’s sustainable ‘360° Cuisine’ program. Under the program, the hotel works closely with local farmers to help them improve sustainability and encourage ethical production to make communities and the overall food system more resilient.
The pool bar also serves fresh juices, smoothies and shakes, soft drinks, beers, mocktails, cocktails, and wines including organic and vegan wines.
Royal Flora Ratchaphruek’s colourful flowers inspire the bar’s selection of imaginative cocktails such as ‘Meliá Blossom’, comprising lychee juice, lime juice, cherry blossom syrup, and grenadine, decorated with coral vine flowers.
Priced at 350 THB (USD 10.20) per cocktail, “Coco Cooler” is a special promotion on offer until June 30 this year. Served in a coconut shell, Coco Cooler features rum, banana liquor, caramel syrup, coconut milk, pineapple juice, and lime juice.
To contact Meliá Chiang Mai or to make a booking, email [email protected], call +66 52 090 699 or visit https://www.melia.com/en/hotels/thailand/chiang-mai/melia-chiang-mai/index.htmAnchored by a picture-perfect swimming pool, Meliá Chiang Mai has introduced Tien Pool Bar with a design that pays tribute to some of Chiang Mai’s most famous landmarks including Tha Phae Gate.
Situated on the second floor of the hotel, on the lively Charoen Prathet Road by the River Ping and Night Bazaar in the heart of Chiang Mai city, Tien Pool bar is open daily from 10am until 7pm.
.jpg)
With a 28-seat capacity, the bar’s stools, outdoor sofas and sunbeds make the most of the hotel’s outdoor pool with striking tiling that makes for a contemporary interpretation of textile patterns the locals call “teen jok”. Similar patterns are also evident on the exterior façade of the hotel visible from the bar.
Its distinctive red brickwork references Chiang Mai’s venerable landmark Tha Phae Gate. As the east entrance to the Old Town, the gate was designed to protect Chiang Mai from invaders.
Arch-shaped mirrors behind the bar’s counter are nods to 700-year-old Buddhist temple Wat Umong, also known as “Tunnel Temple”. Tien Pool Bar’s gardens draw inspiration from the picturesque Royal Flora Ratchaphruek.
The bar’s menu includes the ‘Triple Decker Sandwich’ comprising fried breaded chicken, bacon, lettuce, fried egg and aioli on dark rye bread. The ‘Plant-based Burger’ features hummus, tomatoes and gherkins on a sesame bun accompanied with potato wedges, and the ‘Cheese Burger’ is made up of a grilled beef patty topped with melted cheese served with caramelized onions, gherkins and French fries.
The ‘Seasonal Fruit Platter’ with wild honey, Greek yogurt and lime is part of the hotel’s sustainable ‘360° Cuisine’ program. Under the program, the hotel works closely with local farmers to help them improve sustainability and encourage ethical production to make communities and the overall food system more resilient.
The pool bar also serves fresh juices, smoothies and shakes, soft drinks, beers, mocktails, cocktails, and wines including organic and vegan wines.
Royal Flora Ratchaphruek’s colourful flowers inspire the bar’s selection of imaginative cocktails such as ‘Meliá Blossom’, comprising lychee juice, lime juice, cherry blossom syrup, and grenadine, decorated with coral vine flowers.
Priced at 350 THB (USD 10.20) per cocktail, “Coco Cooler” is a special promotion on offer until June 30 this year. Served in a coconut shell, Coco Cooler features rum, banana liquor, caramel syrup, coconut milk, pineapple juice, and lime juice.
To contact Meliá Chiang Mai or to make a booking, email [email protected], call +66 52 090 699 or visit https://www.melia.com/en/hotels/thailand/chiang-mai/melia-chiang-mai/index.htm