Thailand’s intimate hilltop retreat The Pavilions Phuket is inviting guests to enjoy an enlightening epicurean experience with the launch of its new sustainable, locally and ethically sourced menus, including an à la carte option, four-course and six-course tasting menus, and the ‘Plantation Journey’ – a nine-course discovery of Thailand’s rich traditional cooking culture.
Culinary Director and Executive Chef Rey Ardonia says:
“The Plantation Club is serious about investing in local, that is why our menu is proudly 100% locally sourced. We believe in supporting our local farmers, sourcing fresh and ethically grown produce for rich, premium and natural flavours, so that we do our part in supporting the community along with delivering a superiorculinary experience.”
Chef Rey’s method starts from understanding the culinary roots and culture of where he is, before sourcing the best local ingredients and combining traditional cooking practices with ultra-modern cooking techniques to prepare each dish.
The new menu serves as a journey through eras and dynasties, uncovering forgotten flavours with dishes such as Chang Mai Khao Soi – sous vide ballotine of Khlong Farm baby chicken, chicken croquette, fragrant yellow curry, yellow egg noodles, pickled cabbage and peanuts finished off with a delicate coconut foam; Geang Poo Bai Chaplu – a flavoursome dish combining blue swimmer crab char-grilled and marinated with yellow Phuket curry and served with rice noodles and crispy bitter leaves.
Kanom Bliak Bun meanwhile is a perfect example of a reimagined Thai classic, fusing coconut ash pudding with peanut brittle, fresh young coconut, fresh mulberries, pandanus-scented coconut sauce, and black sesame seed ice cream
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