Exquisite Thai Cuisine
In a magnificent collaboration between InterContinental Phuket Resort and Chef Thitid “Ton” Tassanakajohn of Le Du (Seasons in Thai), diners were treated to exquisite Thai cuisine. Michelin star-level delicacies were created from local ingredients to grace two special events: Jaras x Le Du and Pine x Le Du.
For the first time in its long history, InterContinental Phuket Resort worked alongside with Chef Ton, a celebrity chef renowned for his skill in conjuring up Thai cuisine with creative twists using the finest produce. Chef Ton is the business face of Le Du, his own modern Thai restaurant recognised as the fourth best restaurant in the latest Asia’s 50 Best Restaurants and aptly decorated with a Michelin star as a mark of world-class recognition.
The gastronomic journey began with the opening event, Jaras x Le Du, where guests were welcomed to the seaside and teased with a fine dining experience courtesy of Chef Ton and InterContinental Phuket Resort’s own Chef Chatchawan “Banky” Warahajirakul. The event’s main attraction was a five-course Omakase (designed by chef) style Thai cuisine paired with premium wines expertly selected by the resort’s sommeliers.
The evening started with a Southern style amuse bouche that packed a spicy punch: Nam Prik Goong Seab, the famed Phuket shrimp paste reimagined as a savoury mousse served with banana prawns and fresh garden vegetables. The next plate was the familiarly sounding Nam Kor Moo Yang (Flame grilled fermented pork), but the familiarity came with a few special twists. The three-day fermented Kurobuta pork (Berkshire pork) from Nan province was elevated with a special seasoning to heighten the range and potency of the flavours.
The talented chefs also created Tom Klong Pla Mong, a delicate soup made from Andaman trevallies aged for seven days in smoked fish broth and aromatised with lemongrass and mushroom puree to the Thai’s true spicy tastes. For the main course, chefs Ton and Banky plated Ped Pa Lo, duck stewed in a five-spice jus balanced with white pears in white wine, cured beetroot and radish. To round out the deal, a whimsical dessert labelled Pork Blood Pudding was served to guests. The rich and smooth sweet basil ice-cream was accompanied with pork blood pudding, bringing a big surprise along with the sublime dessert.
Meanwhile, Pine x Le Du, Phuket’s most-talked-about Sunday brunch, was made even more special with Thai dishes exclusively reimagined by Chef Ton. Outstanding creations included Oyster with Cilantro and Chili Granita, Crudo of Hamachi with Phla Sauce, Grilled Squid with Turmeric and Passion Fruit Sauce, Goong Rom Kwan in Galangal Curry, Gaeng Pla Korat, Lamb Massaman Curry and Tonkatsu Pork Neck with Curry Sauce. The brunch also featured a wide ranging menu that guests enjoyed whilst overlooking Kamala beach, listening to cool tunes from the resident DJ and quaffing on free-flow champagne.
Diners and visitors to InterContinental Phuket Resort can expect more exclusive culinary events over the coming months. In the meantime, guests and residents can come and enjoy the famous InterContinental Sunday Brunch will be served every Sunday from noon – 3pm.
For more information or reservations, call +66 (0) 7662-9999 or email: email@example.com.
Main image: Double the joy, Chef Banky from Jaras and Chef Ton from Le Du team up.
Source: InterContinental Phuket Resort.