< Previous90 COME DINE WITH ME THE FEAST91 The culinary lane at DoubleTree by Hilton Seoul Pangyo was promising since the first steps we took on the property – the signature warm DoubleTree cookie was served upon our check-in at the sleek lobby, delighting us and assuring us we were on the right track for a welcoming holiday! The main dining venue of the hotel is Demeter, with a casual ambience bathed in natural light. Local artefacts give the restaurant a modern style, and there is plenty of flexible seating in a variety of corners that would please any preference. Demeter serves both à la carte and extensive buffets. “Start your meal with some hors d'oeuvre and seafood, then head to your favourite rotisserie and conclude your feast with the sweet selection prepared by the talented pâtissiers,” I was told. Demeter is a food hub for international and local dishes. Do also expect to receive a plate or bowl of local comfort food spontaneously offered at mealtimes to guests to nourish their souls – I had the pleasure of enjoying one of the best doenjang jjigae, the hearty Korean stew, ever. For a more stylish and formal meal, Nyx, which is the skylight rooftop bar and restaurant, fits the bill with 360° floor-to-ceiling windows that lend a view of the Pangyo skyline. The dark hues of the interior convey a sleek, sophisticated vibe as well as act as a perfect backdrop for the colourful and luscious cocktails. The bar area upfront is lively, with a long list of drinks to quench your thirst at the end of a long working day. Apart from inside seating, one can opt for a meal on the patio to enjoy the fresh air. I enjoyed a Nyx dinner set menu there, of Caesar Cardini Salad, Grilled Beef Tenderloin, and Fondant Au Chocolate. The food was so satisfying that I returned for lunch the next day and tucked into a Spaghetti Allo “Jeju” Red Banded Lobster. Text and Photos by Urasa Chittamvanich The variety of F&B venues on offer at DoubleTree by Hilton Seoul Pangyo plays an important role for a satisfying stay in this part of Korea. DOWN THE CULINARY LANE DOUBLETREE BY HILTON SEOUL PANGYO 26 Baekhyeon-ro, Bundang- gu, Seongnam-si, Gyeonggi-do, Republic of Korea 13553 T. +82 34 678 5500 F. +82 31 678 5600 W. doubletreebyhiltonseoulpangyo.com DoubleTree by Hilton Seoul Pangyo uses Aquaculture Stewardship Council-certified fish and seafood across all its outlets. The certification is granted for responsibly- sourced, wild-caught and farmed aquaculture that minimises impact on ocean biodiversity and protects the future of fishing communities. Speaking of being environmentally responsible, DoubleTree by Hilton Seoul Pangyo operates an urban rooftop bee farm with the aim to protect and maintain viable populations of thriving colonies. With its own honey harvest, the hotel can also offer a wide spectrum of honey-infused culinary creations, ranging from cocktails with natural honeycomb to honey cakes and “Bee My Honey”-themed afternoon tea sets. Last but not least, the Honey Apple Tarte Tatin at Nyx was perfect!92 COME DINE WITH ME THE FEAST93 PRU, Thailand's first Michelin Star outside Bangkok, continues to shine brightly since it opened its doors in 2018. PRU also holds the distinction of being the first restaurant in Thailand with a Michelin Green Star – a testament to its sustainability philosophy and practices. PRU unsurprisingly graces Asia's Top 100 Restaurants and numerous other esteemed lists, solidifying its culinary excellence. Upon entering PRU, the culinary experience starts to unfold in the cosy lounge with a refreshing drink and a plate of three amuse-bouche. A staff introduced the menu set options and ask me to choose between PRU (THB 6,900) or Gaia (THB 6,400), the latter of which is an entirely ovo-lacto and plant-based alternative. Note that PRU now also offers a lunch menu that features lighter seasonal fare. The culinary journey continues in the new purpose-built restaurant led by Dutch chef Jimmy Ophorst. This innovative space dissolves the traditional barrier between the kitchen and dining room, and embraces an open design inspired by the Kappo style. Chef Ophorst emphasises the elimination of formality this way, allowing diners to witness the kitchen team’s artistry with the freshest seasonal ingredients. It's an invitation to be present before twilight, observing the mesmerising, real-time changing backdrop with the kitchen team preparing your meal amidst the evolving colours of a breathtaking sunset. I fully savoured not only the culinary creations, but also the spectacle of nature blending seamlessly with fine dining. PRU is admired for crafting lesser-known ingredients into delectable bites and despite being a local, I consistently find myself happily surprised every time I visit by Chef Ophorst’s skill with indigenous ingredients. He likes to say: “Fine dining should connect people across cultures”, and before each course one of the staff will present the raw plant or fruit to ensure diners know what they are about to enjoy. His talent shines, notably in dishes like Squid & Blue Cheese, with stripped marinated squid, squid ham, aloe vera and mango creating an astonishing dish. While aloe vera is familiar to many people for its medicinal PRU 60/1 Moo 6, Srisoonthorn Road, Cherngtalay, Thalang, Phuket T. +66 (0)76-683-344 E. reservations@prurestaurant.com FB. Pru Restaurant IG. prurestaurant W. prurestaurant.com Text by Chondarin Subarna Na Ayudhya Delve into the new “Inside-Out” culinary experience at PRU, located within Trisara in Phuket, where the kitchen becomes your dining canvas. Brace yourself for a taste revolution that's rewriting the dining script! PRU'S BOLD INSIDE-OUT EXPERIENCE UNLEASHED purposes, savouring it as an ingredient was a delightful first for me. The element of surprise persisted as the staff placed a box set of uniquely shaped metal knives before me, crafted from unused metal chains of elephant legs and reminiscent of weapons in a period drama. I was prompted to select the one I wished to use for my main course. The Aged Duck & Trang Pepper proved exceptionally tender due to its seven- day dry aging and melted in my mouth. Alongside the duck with its concentrated flavour were egg fruits and a rich sauce made from duck bone. Using the knife of my choice elevated my enjoyment to a whole new height. As my dessert, Pink Guava & Celebes Pepper, was placed on the table I was astonished to see how leaves of the decorative pepper plant were transformed into a sorbet and paired with freeze-dried pink guava that added a delightful chewiness. This sweet creation exceeded my imagination, and the flavour was unbelievably enjoyable. I must highlight how PRU seems to transcend fine dining with its attention to other aspects; for diners it's akin to being immersed in a highly refined and delightful performance. Just like the thrill of witnessing every costume change and the introduction of new actors, PRU never ceases to surprise. It's an enchanting experience that beckons you back, not just once, but time and again.94 COME DINE WITH ME THE FEAST95 bouche presented on a real log – the entire blossom of a Mexican sunflower, meant to be devoured whole. It was a delightful surprise and looked nothing short of amazing. My first bite revealed a nutty and slightly spicy mustard flavour so divine, I was smitten and impatient for the courses yet to come. Egg was at the forefront of my next dish, one that represented full mastery of cooking eggs to me. Farm Egg | Green Pea | Goat Cheese | Mushroom Dashi uses eggs sourced directly from JAMPA’s free-range chicken farm which are slow-cooked to perfection, offering an elevated egg dish enriched by the deeper flavours of goat cheese coated with mushroom and pepper, and freshness from green peas, all the more satisfying to be dipped into with sourdough bread for a heavenly experience of flavours and textures. I remembered how good the beetroot dish was on my previous visit, and my most anticipated dish arrived next – Beetroot | Jicama | Black Garlic | Fish Bone Sauce. The elegantly long slices of fire-grilled beetroot exuded a tantalising smoky aroma and, paired with a sumptuous fish bone sauce, every bite was an absolute delight. Definitely the most outstanding beetroot dish I’ve ever enjoyed. The next course, Cauliflower | Chorizo | Lardo, provided a burst of bold and smoky flavours with barbequed cauliflower as the JAMPA 60/1 Moo 6 Srisoonthorn Road, Cherngtalay, Phuket, Thailand 83110 T. +66 (0) 76 342 122 LINE. @jamparestaurant W. jamparestaurant.com Text by Chondarin Subarna Na Ayudhya When it comes to food that nourishes both the body and soul, JAMPA immediately springs to my mind as the epitome of plant-based dining in Thailand. Picture a place where the finest plant-based cuisine dances gracefully with the essence of sea and land, creating a symphony of flavours that defies the ordinary. JAMPA'S SYMPHONY OF FLAVORS, FIRES, AND FINESSE The mere whisper of a new menu at JAMPA reached my ears, and with eager anticipation I found myself flying to this gastronomic haven to see what latest culinary wizardry Chef de Cuisine Rick Dingen and his team have been up to. The first thing I learned was that JAMPA was recently bestowed a prestigious Michelin Green Star! This is a testament to their ongoing commitment to sustainability and environmental responsibility, and marks their second consecutive year of recognition. In Chef Rick’s kitchen, vegetables cease to be mere ingredients; they become protagonists in a love story and the rich flavours he crafts from plants linger in my memory long after leaving his restaurant, and tempt me to return for more. Situated in Tri Vananda, Phuket's aspirational wellness community, JAMPA operates under the compelling concept of "Local Ingredients, Live Fire, Zero Waste Cuisine''. The kitchen team masterfully controls fire temperatures to elevate texture and to intensify flavour. Moreover, the commitment to sustainability shines as all waste is circulated back to JAMPA’s own farm, serving as fertiliser for the very ingredients gracing the menu. I sat down for the new seven-course JAMPA Experience Menu (THB 3,800). My anticipation level had already been built up with the striking complimentary amuse- centrepiece. Paired with housemade pork lardo, crowned with pickled cauliflower and bathed in a rich chorizo sauce – say goodbye to mundane boiled cauliflower! The layers of smokiness really elevate the ingredients and turn an often considered lacklustre vegetable into an extraordinary dish. For my main course, I had the delightful dilemma of choosing between Black Grouper with Macadamia | Mizuna | Taling Ping, or Suckling Lamb with Zucchini | Baby Kale | Coffee. I opted for the latter. The lamb, crusted with crispy quinoa, was so tender that it effortlessly yielded to the gentle cut of a fork, and was served with a luscious coffee sauce. My taste buds danced with the intense flavours, a result of the chef's impeccable control of fire and superb sauce. The pre-dessert course was served next: Chempedak | Mulberry | Aloe Vera | Thai Cherry | Longan. Most of the fruits were freshly sourced from JAMPA’s own farm. The Thai cherry took centre stage as a granita and in its fresh form, accompanied by a soft and sweet chempedak curd. I appreciated the chef's mastery at incorporating layers of different flavours from sour to tart, to sweet, in one dish. The result was incredibly refreshing and it delicately swept away the savoury notes from the previous courses, leaving an invigorated palate. My sweet ending was Stingless Bee Honey | Sunchoke | Quince Pear. I delighted in the barbequed sunchoke (aka Jerusalem artichoke) and quince pear, complemented by a light sunchoke foam, stingless honeycomb and a sprinkle of crispy bee pollen, then concluded with a scoop of delightful sunchoke ice cream and a drizzle of golden stingless honey. The earthy and nutty sunchoke was delightfully contrasted with the slightly sour pear and sweetness of honey, and left me in a joyful and refreshed mood as my meal came to a close. Whether you're a full enthusiast of vegetables and fruits or an occasional one, JAMPA is an unmissable restaurant worth a visit at least once. A visit to JAMPA is not just about enjoying a memorable meal, but experiencing a culinary journey that will transform your perspective of plant-based gastronomy.96 COME DINE WITH ME THE FEAST97 With the Andaman Sea just steps away, Cielo is an all-day dining haven where reimagined Mediterranean classics are harmonised with touches of the vibrant flavours of Phuket cuisine. This culinary gem unfolds in an elegant oceanfront ambiance, offering a picturesque view of one of the island's most stunning private beaches – here, experience a feast for all your senses where nature and dining well converge. We opted for an outdoor table beneath the coconut trees to embrace the sea breeze and shimmering waves, and began with a cold- pressed fruit juice each to refresh ourselves. My meal commenced with Crispy Fennel, Pomegranate, Orange, Dill, Pine Nuts, which for my primary course, which featured a generous stir-fried Phuket lobster with turmeric, chilli, garlic, pepper, and coriander. As accompaniments, I was allowed to select two of the Chef’s Southern specialties from either the LAND or SEA sets. From the SEA menu, the Pla Muek Phad Dum proved to be a winner – a delightful stir-fry of squid in its ink with garlic, lemongrass, coriander, and salted egg yolk. From the LAND menu, the Lin Wua Loba Yang offered tender grilled ox tongue caramelised with star anise, cardamom, and black soya sauce, and lifted with grilled Phuket pineapple. This dish exceeded my expectations by a mile. The delectable dishes at SaT can be enjoyed with unlimited Jasmine rice or brown rice. My meal ended blissfully with a local dessert that was elevated to a highly refined level. The familiar Kluay Buad Chee, or banana simmered in coconut milk with coconut ice cream, used three Thai banana varieties that were caramelised to dark perfection with sugar, mixed with coconut milk, and topped with a crumble to create a heavenly sweet treat. You should make sure to get a bit of everything in each bite. The next time you're in Phuket, make sure you treat yourself to the two new culinary gems, Cielo and SaT, at Trisara. Whether for a leisurely lunch or an indulgent dinner, they offer an adventure of bold flavours, fresh seafood and locally sourced ingredients, all against the backdrop of soothing waves. was light and healthy with a lovely balance of freshness and textures. My friend had Wood Fired Beetroot, Mustard Leaves, Goat Cheese, Walnuts, Lampang Honey Dressing which stole the spotlight. Using wood-fired cooking, the beetroot turned softer and sweeter, more like a fruit than vegetable, and was harmonised perfectly with the other elements. My meal continued with delightful Grilled Sardines with Provence Olive Oil, Lemon, Parsley, perfect for my beachside mood. My friend’s main course was Andaman Whole Seabream Cooked in Seaweed-Fennel Salt Crust, a dish that demanded 40 minutes of preparation. The whole fish was presented on a trolley, and a server skilfully cracked the salt crust to serve the delicate fish within. The infusion of seaweed, fennel and other herbs in the salt elevated the aroma of the dish, and paired with a beurre blanc sauce made from fish stock, then drizzled with a squeeze of lemon, each mouthful was heavenly. We shared our desserts. The signature Pineapple Rum Baba, Issan Almond Sponge Cake, White Chocolate Cream brilliantly highlighted Phuket pineapple. The sponge cake was well-doused with rum, the aroma of which lifted the dessert. We also enjoyed Tiramisu, Lady Fingers, Dark Rum, Mascarpone, Thai Coffee, a classic sweet indulgence with layers of rich flavours and hint of Thai coffee. Returning later to try Seafood at Trisara (SaT) for dinner, I thoroughly enjoyed Thai homestyle dining that embraced the heritage of Southern Thai family recipes passed down through generations. Two dinner set options were offered – SEA and LAND. I opted for the former and my meal began with three tantalising starters followed by a standout Tom Som Ragam Pla, a tropical sour broth with amberjack fish, snake fruit and Malabar tamarind – the flavours had my taste buds dancing. I selected Goong Mangkorn Phad Prik Glue Text by Chondarin Subarna Na Ayudhya Embark on new culinary experiences at Trisara, to be found on the island of Phuket. Elevating its status as a high-end cuisine destination, the luxurious pool villa resort has opened two new restaurants, Cielo, and Seafood at Trisara (SaT). Building on the success of Trisara's renowned culinary establishments PRU, and JAMPA, the creation of these new dining gems was effortlessly orchestrated by an expert team with years of culinary expertise with a dedicated farm and a commitment to culinary excellence. Delight is guaranteed at these two additions. NEW EATERIES, CIELO AND SAT CIELO AND SAT AT TRISARA 60/1 Moo 6, Srisoonthorn Road, Cherngtalay, Thalang, Phuket, Thailand 83110 T. +66(0) 76 310 100 E. fb@trisara.com LINE OA. @Trisararesort98 THE JOURNEY99 100 FRESH FACE OF NEW ZEALAND A list of newly-opened and top-rated attractions in New Zealand to help you plan for extraordinary explorations in 2024. 106 FROM JAKARTA TO BALI: Embracing the Cultural Marvels of Indonesia THE JOURNEYNext >