< Previous60 COME DINE WITH ME THE FEAST61 His menu is designed to pique your curiosity and appetite, and open your eyes and palate to the vast array of fresh produce and ingredients Thailand has to offer. Every dish at PRU also carries the ethos of sustainability, zero wastage and support for local businesses, and as a part of this they are prepared with local seasonal ingredients and herbs, spices, vegetables and fruits grown at the restaurant's own Pru Jampa farm. These ethical and ecological practices, together with Chef Jimmy’s culinary flair, is sure to leave your taste buds tantalised and your heart warmed by the commitment to the community and environment. Our table enjoyed the five-course PRU Experience (THB 5,550++) which focuses on the joys of lesser-known ingredients, accompanied by a non-alcoholic drink pairing (THB 1,500++) and supplemented by a marvellous board of Cheese from our Affineurs (THB 600++). It was an unbeatable evening. Shortly after we took our seats, we were served three exquisite amuse-bouche that set the tone for PRU’s “Plant, raise, understand” philosophy. What truly stood out was the oyster leaf, which had the same flavour of an oyster! We were also presented with a trolley of prime samples of lesser-known fruits and vegetables, and invited to take a close look at them. We learned about velvet tamarind, sunchoke, chempedak, tamarillo, Ceylon oak fruit and karonda fruit that evening. It was a delightful and fun start to the meal that also made us aware of the attractive qualities of lesser- known produce. Our second course was one of PRU’s all- time favourites, Krabi, which was red mullet sourced from the clear waters of Krabi and elevated with black garlic kosho and a Chiang Rai blue cheese beurre blanc. The fish was cooked to perfection with a crisp skin, as to be expected, while the aromatic acidity of the kosho brightened the dish and added a deeper complexity. What followed was Pru Jampa, an enticing mix of lesser-known fruits and plants including sunchoke from their farm and karonda fruit from Hua Hin. The burst of flavours was accompanied by a delicate sauce made with stock from sturgeon bones. The non-alcoholic drink that was paired with this was a refreshing blend of green tea, oolong tea and coriander that enhanced the course with an extra dimension of flavours. Our entrée was Khao Yai, featuring dry- PRU 60/1 Moo 6, Srisoonthorn Road, Cherngtalay, Thalang, Phuket T. +66 (0) 76 310 232 E. pru@trisara.com W. prurestaurant.com Text by Chondarin Subarna Na Ayudhya | Photos by Ratchata Ardchawuthikulawong Indulge in award-winning, modern western farm-to-table cuisine enrichened by distinctive fresh local produce at PRU. It is the only Michelin-starred restaurant in Phuket, receiving the honour of two stars in 2022 – one Michelin star for its fifth consecutive year, and a Michelin Green Star for its third year in a row. At the helm of PRU’s “Plant, raise, understand” philosophy is highly-creative Dutch chef Jimmy Ophorst. EATING WITH ENLIGHTMENT aged duck with additional depth of flavour from the concentrated jus derived from the bones of the duck. The duck meat melted effortlessly in our mouths, while its skin offered delicately-thin crispiness. The ingenious touch was the accompanying egg fruit mousses of grapefruit and tamarillo. Each bite of duck with jus and egg fruit mousse delivered a burst of sublime gastronomic joy. Chef Jimmy mentioned that this dish is one of his signatures and is considered to be among the finest duck dishes in Thailand, as the result of over four years of recipe development. The biggest surprise of the day, which also was the highlight of the meal for us, was undoubtedly the Smoked Durian and Caviar featuring the revered “king of fruits” of Thailand. The durian ice cream was flavourful yet mellow, the result of six hours of preparation to enhance its natural sweetness and tone down its strong aroma. It was paired with a tangy mulberry sauce and the surprise addition of Hua Hin caviar to add a dimension of saltiness. Chef Jimmy explained with a smile that this dish exemplifies the essence of PRU as it fearlessly showcases a fruit disliked by many, yet at the end will bring a smile to people's faces. It was a triumph of culinary flair unlikely to be found elsewhere. In all, our dinner at PRU was a fine culinary experience that was unparalleled and enlightening, and I wholeheartedly recommend the restaurant to everyone who is in Phuket. The cuisine takes such a distinct approach that once you have tried it, you will easily recognize the PRU touch even with your eyes closed. A meal at PRU is truly a culinary journey of enlightment.62 COME DINE WITH ME THE FEAST63 Before we sat down for our meal, Chef Rick took us on an enlightening tour of Pru Jampa Farm. We felt his passion strongly as he explained the concept at JAMPA and showed us the beautiful chemical-free vegetables, herbs, edible flowers and fruits grown on the farm, as well as their chicken coop. JAMPA crafts its menu around locally-sourced and seasonal produce with a focus on freshness, and this enables the restaurant to reduce its carbon footprint. By championing a zero-waste philosophy, Chef Rick also ensures that every part of produce is utilised, with remnants transformed into animal feed or composted onsite. His passion and commitment to the community shines through in every aspect – on Saturdays, they also open a pop-up open- fire restaurant within the farm named Hideaway by JAMPA. By this stage we were very keen to eat the food here, despite not being big vegetable fans, and walked very quickly to our table! JAMPA 46/6 Moo 3, Thep Krasatti, Thalang, Phuket 83110 T. +66 76 342 122 E. info@jamparestaurant.com W. jamparestaurant.com/ L. @jamparestaurant Text by Chondarin Subarna Na Ayudhya | Photos by Ratchata Ardchawuthikulawong Experience distinctive cuisine that’s good for the soul and also the planet at JAMPA, Phuket's only MICHELIN Green Star restaurant. Chef Rick Dingen leads the kitchen here with a philosophy of "Dine Good Do Good", offering plant-focused cuisine accentuated by locally- sourced produce and ingredients. The farm-to-fork menu is a creative showcase of sophisticated and nourishing dishes that highlight the best offerings from land and sea, and is changed regularly according to what is available. The dishes also prioritise health and balance to benefit both body and soul. DINE GOOD DO GOOD Nestled in the wellness-based residential community of Tri Vananda, JAMPA embraces the principles of "Local Ingredients, Live Fire, and Zero Waste Cuisine". The kitchen utilises live fire cooking to transform locally-sourced ingredients primarily from their own farm, into exquisite culinary gems. The technique of live fire cooking involves mastery of temperature control and enhances depth of flavours of ingredients, and also highlights the natural benefits of each ingredient. We explored the seven-course JAMPA Experience Menu (THB 2,900++) and an amuse-bouche of Wood-Fired Baby Corn was placed on the table first. The corn had been marinated in Indonesian sambal sauce, then grilled to perfection and finished with a sprinkle of burnt corn husk powder to add earthiness. The smokiness of it lingered on my palate and made it my favourite corn dish to date. The first course, Watermelon, Dhala Flower, Avocado, Dried Fish, arrived and featured hot- smoked sliced watermelon with an avocado gel and Dhala flower for tanginess, complemented by a sauce made from watermelon and topped with dried local tuna. Garnished with tiny elder flowers, the presentation was delicate and sweet while the combination of flavours was refreshing and a treat for the senses. The second course fascinated me the most. Beetroot with Kohlrabi, Black Garlic, and Cucumber consisted of beetroot sliced to resemble wide rice noodles, sitting in an umami sauce created from snapper bones which had been dried and smoked beforehand to intensify their aroma and flavour. I never knew beetroot could be treated like this. Our next course highlighted seafood sourced from the Ta Pi River. Surat Thani's River Prawn with Piccalilli, Cha Kram, and Quinoa featured perfect wood-fired rivers prawns basted with shrimp paste to infuse additional savouriness. They were topped with crisped quinoa and accompanied by a sauce made from prawn tomalley, in line with JAMPA’s concept of zero waste. The aroma was enticing, the taste of sweet prawn with salty shrimp paste was mouth-wateringly delicious, and each bite of succulent prawn with crispy quinoa was a textural delight. Every dish arrived with delightful culinary surprises. That day, Chef Rick completely altered my perception of vegetables by elevating their deliciousness to an entirely new benchmark. I still vividly recall each bite and the culinary journey we were taken on during our meal. I recommend everyone to enjoy a similar experience by dining at JAMPA at least once, and to immerse themselves in the unforgettable creations of Chef Rick and his kitchen team. The journey will not only be flavourful, healthful and truly satisfying for the senses, but also good for the planet!64 COME DINE WITH ME THE FEAST65 The picturesque coast to the south of Pattaya city has welcomed the debut of the Andaz brand of luxury lifestyle hotels in Thailand. The doors of Andaz Pattaya Jomtien Beach have opened to an interior design, sounds and tastes with a distinctively local feel. With six vibrant restaurants and bars, diners can enjoy the choice of an open kitchen concept to the delights of beachfront dining, the lively atmosphere of a Thai village and more. At the heart of the resort lies the Village Square, home to three upbeat open-kitchen restaurants: Wok Wok, La Cucina, and Village Butcher. Wok Wok offers full-flavoured Thai comfort food with a touch of luxury, including wok-fried specialties like Boston Lobster Phad Thai and stir-fried Alaskan crab with curry powder. La Cucina is a lively Italian trattoria showcasing authentic southern cuisine and features Neapolitan pizzas made in a traditional pizza oven. Village Butcher is a steakhouse offering classic prime cuts of imported dry-aged and grass-fed beef cooked on a Pira charcoal grill, complemented by other delights like lobster cocktail, Alaskan crab cake, and lobster thermidor. At Fish Club, nestled on the beach with a view of the infinity pool and the stunning sea, diners can enjoy sun-kissed light bites, cocktails at sunset, contemporary seafood dinners, and even late-night fun with live DJ sets. Wander into the lush garden to find Ruen Thai, a well-restored antique teahouse where you can savour a Thai afternoon set with blended Thai teas and delightful seasonal desserts. For peace and quiet, retreat to the Teak Lounge for your morning coffee or any of the fine teas, and pre- or post-dinner drinks. So, get ready to head over to Andaz Pattaya Jomtien Beach, which is located just over one hour’s drive from Bangkok. Not only will you get to enjoy the sun, sand and sea, but you’ll be able to wine and dine to your belly’s content. Led by Executive Chef Vincenzo Gatti, who carries two decades of experience in top kitchens across Europe and Asia, the philosophy here is to source local, seasonal and sustainable produce such as free-range chicken, organic pork and organic honey, and to transform them into delicious plates of food. An onsite garden provides a constant supply of Thai and international herbs, spices and vegetables. Text by Chondarin Subarna Na Ayudhya Enjoy the debut of Andaz Pattaya Jomtien Beach, where six F&B outlets will become magnets drawing in residents and visitors who like to wine and dine. CULINARY ROUTE AT ANDAZ PATTAYA JOMTIEN BEACH ANDAZ PATTAYA JOMTIEN BEACH 345, Moo 3, Na Jomtien Sub-District, Sattahip, Pattaya, Chon Buri 20250 T. +66 38221234 E. andaz.pattaya@andaz.com W. www.hyatt.com/andaz/utpaz- hyatt-andaz-pattaya-jomtien- beach66 COME DINE WITH ME THE FEAST67 Its contemporary design takes inspiration from the crab-fishing community along the shore of Khao Tao where the restaurant resides, and exudes a relaxed and sunlit atmosphere with neutral tones. Executive Chef Chanchai Khumkhronh leads the kitchen and upholds a philosophy of showcasing fresh local seafood and the best of Thai and international delights so that diners can enjoy an array of enticing flavours from day to night. One of the most popular appetisers here is the Thai Sample Plater (THB 185), with its satisfying combination of crisp vegetable spring rolls, fish cakes, savoury chicken satay and moreish shrimp toast. Those who enjoy a little chilli tend to opt for the Yum Baby Octopus (THB 175), a Thai salad incorporating BISCAY RESTAURANT Best Western Plus Carapace Hotel Hua Hin 5/555 Soi Hua Hin 101, Nhongkae, Hua Hin, Prachuap Khiri Khan 77110 T. +66 32 512 456 W. bwpluscarapace.com F. facebook.com/ bwpluscarapacehuahin Text by Chondarin Subarna Na Ayudhya Biscay Restaurant can be found inside the Best Western Plus Carapace Hotel Hua Hin, and is a very popular dining destination especially with families and groups seeking superior international dishes at any time of the day. ALL-DAY DINING IN HUA HIN recently-caught baby octopus, onion, celery and spring onion tossed in a spicy dressing and adorned with small edible flowers. For main course, Chef Chanchai highly recommends Miso Black Cod (THB 1,100) which is baked to perfection, hence its texture is velvety and its flavour rich and buttery. The accompanying edamame purée and Hajikami pickles complement the fish harmoniously. He also takes pride in showcasing Biscay’s signature Roasted Duck (half THB 650/full THB 1,300). Served accompanied by thin Mandarin pancakes, julienned fresh cucumber and spring onion, and homemade Hoisin sauce infused with black vinegar, this Chinese classic fully tantalises the senses. As you wrap slices of tender duck and accompaniments in each delicate pancake and top them with a drizzle of Hoisin sauce, and then take bites, the perfectly-balanced combination of savoury, salty and sweet flavours unfold and will make you crave for more. A favourite order from “The Grill Menu” is Beef Tenderloin (THB 780), prepared to your liking and accompanied by your preference from potato gratin, duck fat fries, or confit potatoes. You may also select your preferred sauce from the choice of mushroom, peppercorn, red wine, and lemon butter. Whether it's for lunch or dinner, or anything in-between, Biscay promises to please your taste buds and so when you find yourself in the seaside locale of Hua Hin or Khao Tao, head over here. Additionally, a buffet dinner is offered every Tuesday at an affordable rate with a theme that changes monthly. To stay informed about the monthly buffets, you may follow the Facebook page: Best Western Plus Carapace Hotel Hua Hin.68 Accessible only by boat, Praya Dining resides within the century-old Palladian-style mansion on a picturesque bank of the Chao Phraya River. This award-winning Thai restaurant seamlessly combines historical charm and authenticity with culinary finesse. The menu presents rarely-seen dishes from the ancient Sukhothai and Ayutthaya Kingdoms as well as the thriving Rattanakosin era, prepared with refined culinary techniques and presented in the style of Thai royal cuisine. Praya Dining is helmed by the talented Executive Chef Rattana Pholtalsong, who draws inspiration from the mansion's treasured ancient cookbooks. The à la carte menu features a surprisingly extensive selection from each historical era of Siam. If it is your first visit here, I recommend Praya Dining's Signature Set Menu (THB 2,600++ for 2 persons or THB 1,400++ per person) which has been thoughtfully designed to offer a well-balanced taste of highlights. To complement your meal, try any of the cocktails with a hint of Thai aromatics concocted by the Chef Rattana's son. The signature cocktail is Praya Sour (THB 300), crafted from chilli, Rattana include Chu Chee Kung Mae Nam (THB 750), with deep-fried prawns sitting in a rich red curry enhanced with coconut flakes, giving a delightful eating experience of flavours and textures. A dish that is rare and a must-try is Moo Pad Som Siew (THB 350), or pork stir- fried with Som Siew chilli paste that one of the queens of King Rama V came across on a visit to a suburban temple. The yellow, tangy and fragrant chilli paste is one of the ingredients found exclusively at this restaurant. To end your meal on a sweet note, relish the delicate Inthanil (THB 180), sago balls with young coconut meat immersed in coconut milk that has been infused with the aromatic smoke of a fragrant candle. This rare dessert was once enjoyed only in the palace as its preparation was intricate and time-consuming. Another dessert that is loved here is Bualoy Look Tarn (THB 180), featuring gooey rice flour balls filled with sugar palm which sits in a velvety coconut milk. The service staff at Praya Dining are friendly and will gladly explain the backstory of each dish, so diners will have an enjoyable meal that is also interesting. For those concerned about spiciness, I highly recommend you embrace the authenticity of the dishes and flavours here, as Praya Dining showcases truly unique Siamese flavours that you will not find elsewhere. lime, bergamot and lemongrass perfectly blended with Thai gold rum. It truly expresses Thainess as well as reflects the unique character of Praya Dining. Among the appetisers on the à la carte menu are three dishes with distinctive flavours and textures: Goong Sarong (THB 350) or deep-fried prawns wrapped in egg noodles; La Tiang (THB 290) with pork, shrimp, and peanuts encased in an egg mesh; and crispy Mee Krob (THB 300) featuring vermicelli in a tangy tamarind sauce served in a golden flour cup. As you move on to Praya Dining's Siamese salad and soup offerings, you’ll find that the umami level starts to deepen. Phla Nua (THB 390) features tender grilled beef brightened with a medley of fresh herbs. The star of the soups is Beef Ran Juan Curry (THB 350), or a soup of stir-fried beef with shrimp paste soup which dates back to the reign of King Rama V and is a rare culinary experience that promises to surprise your perception of authentic Thai flavours. Main dishes to be enjoyed with fragrant jasmine rice that are recommended by Chef PRAYA DINING 757/1 Somdej Prapinklao Soi 2, Bangyeekhan Bangplad, Bangkok 10700 T. +66 (0)81 402 8118 E. reservation@prayapalazzo.com W. prayapalazzo.com/restaurants Text by Chondarin Subarna Na Ayudhya One of Bangkok's finest riverside restaurants, Praya Dining highlights the culinary history of Siam through a remarkable menu based on dishes for royalty created in palace kitchens, allowing diners to grasp the country’s culinary journey over the centuries. A CAPTIVATING SIAMESE CULINARY JOURNEY THROUGH TIME COME DINE WITH ME THE FEAST69 Nestled along Koh Samui's most pristine beach, Namu Restaurant at W Koh Samui invites you to immerse yourself in an exceptional Japanese epicurean journey amid breathtaking vistas. Prepare to be captivated by the debut of an extraordinary Kaiseki menu, a culinary masterpiece that transcends conventional dining norms. Originating from Japanese tea ceremonies, classical Kaiseki has evolved into the pinnacle of Japanese haute cuisine by weaving together a tapestry of flavours, textures and meticulous presentation. Namu’s interpretation harmoniously fuses this esteemed Japanese legacy with delicate Thai influences, resulting in an unparalleled dining experience that pays homage to the harmony of nature, technique and innovation. Every intricately-crafted dish unfolds a unique story, inviting you to cherish moments of culinary enchantment. Head Chef Takayasu Ono skilfully merges the revered traditions of this culinary art with a local Thai touch, culminating in a fusion that tantalises the palate and honours the rich collision of cultures. They seamlessly weave the cultural heritage of Kamakura and its four seasons with the abundant harvests of the Andaman Sea of Thailand, sourcing the freshest most delectable ingredients. Through this Neo Japanese concept, Kaiseki evolves into a symphony of flavours and aesthetics at Namu, creating a truly unforgettable sensory voyage. Embark on an enchanting culinary odyssey where each course is a tribute to the purest flavours extracted from the season's finest ingredients. The journey begins with Sakizuke, a mesmerising fusion of uni, crab meat, Ikura caviar, seaweed, and Tosazu jelly, creating a joyful moment on your taste buds. Following SPECIAL PROMOTION ELEVATING CULINARY MASTERY: NAMU RESTAURANT AT W KOH SAMUI INTRODUCES INNOVATIVE KAISEKI MENU is Otsukuri, revealing delicate Hirame sashimi and Hokkaido scallops that effortlessly melt upon the tongue. Teppanyaki showcases its masterpiece with Wagyu Sukiyaki – a meticulously grilled Wagyu strip loin paired with a medley of vegetables including asparagus, onion and cherry tomato. These remarkable moments are just a glimpse into the highlights that await you on the Kaiseki menu. The Kaiseki set encompasses a welcome drink, an eight-course menu and a bottle of sake, taking your dining adventure to exceptional levels. Delight in the masterful arrangement of every dish, relish in genuine flavours and embrace the allure of each season through Namu's Kaiseki set. Priced at THB 4900++, secure your table today at: bf.wkohsamui@whotels.comNext >