Snow Fish Fillet – Zeascape Restaurant, Kamala
Snow Fish Fillet by Executive Chef Garfield Angove, Zeascape Restaurant – Kamala At Zeascape Restaurant, Executive Chef Garfield Angove blends European finesse with contemporary presentation. His Snow Fish Fillet — crusted with prosciutto and paired with braised vegetables and port jus — offers a balance of texture, colour, and flavour that reflects his globally inspired […]
Laimai Flambé
Laimai Flambé by Chef Sitthidech Yeesunsri, Laimai Courtyard Restaurant & Bar – Patong At Laimai Courtyard, Chef Sitthidech Yeesunsri transforms classic flambé technique into a tropical celebration. His Laimai Flambé brings together rich coconut and condensed milk with the aroma of Pernod and white wine — an indulgent dish that showcases both French flair and […]
Grilled Sardines with Salsa Verdi,
Grilled Sardines with Salsa Verdi, Toasted Ciabatta, Roast Garlic Aioli & Red Wine Vinaigrette by Resort Manager & Executive Chef Steve Baker, Kata Rocks – Kata At Kata Rocks, Resort Manager and Executive Chef Steve Baker crafts a dish that celebrates simplicity and flavour. His Grilled Sardines with Salsa Verdi is a nod to Mediterranean […]
Beef Tagliata with Rocket Salad, Parmesan, Anchovy Lemon Butter & Homemade Potato Wedges
Beef Tagliata with Rocket Salad, Parmesan, Anchovy Lemon Butter & Homemade Potato Wedges by Chef Pichet Kitkha, MINT Restaurant – Karon Beach Square At MINT Restaurant, Chef Pichet Kitkha brings Mediterranean charm to Karon Beach with his Beef Tagliata — tender slices of grilled steak tossed with anchovy lemon butter, rocket, and parmesan. Paired with […]
Poultry – Goose Liver, Chicken Parfait, Papaya Chutney
Poultry – Goose Liver, Chicken Parfait, Papaya Chutney by Executive Chef Ronnie S. Macuja, Higher Restaurant – Patong At Higher Restaurant in Patong, Executive Chef Ronnie S. Macuja combines classic French finesse with tropical inspiration. His Goose Liver and Chicken Parfait is silky, rich, and beautifully complemented by sweet-spiced papaya chutney, crisp rye crostini, and […]
Pan-Fried Grouper
Pan-Fried Grouper by Executive Chef Weerayut “Oudi” Utedpornratanakul, Senzees Restaurant – Eastin Yama Hotel, Kata At Senzees Restaurant, Executive Chef Weerayut “Oudi” Utedpornratanakul combines Mediterranean finesse with Asian warmth. His Pan-Fried Grouper brings together tender white fish with grilled vegetables, black quinoa, and a rich Provencal sauce — a balance of crisp texture, gentle sweetness, […]
Fillet Mignon in Blue Cheese Sauce
Fillet Mignon in Blue Cheese Sauce by Executive Chef Wara Pakdeevirote, The 9th Floor Restaurant & Bar – Patong At The 9th Floor, Executive Chef Wara Pakdeevirote brings balance and elegance to a French-inspired favourite. His Fillet Mignon in Blue Cheese Sauce pairs perfectly seared beef tenderloin with creamy gnocchi and spinach-filled baked tomatoes — […]
Phuket Lobster Thermidor
Phuket Lobster Thermidor by Chef Nuttanun “Pui” Yatajareanrod, Palm Seaside – Bang Tao At Palm Seaside, Chef Nuttanun “Pui” Yatajareanrod transforms fresh, live Phuket lobster into a timeless French-inspired classic. His Phuket Lobster Thermidor layers the sweetness of local lobster with the richness of cognac, hollandaise, and tarragon — an elegant dish that captures the […]
The Paresa Brownie
The Paresa Brownie by Chef Luca Mancini, Paresa – Kamala At Paresa in Kamala, Chef Luca Mancini brings Italian warmth to the art of baking. His Paresa Brownie is rich yet balanced — dark chocolate blended with orange jam, apricots, and raisins. The result is a dessert that’s both comforting and elegant, staying true to […]
Norwegian Salmon Tartar
Norwegian Salmon Tartar by Executive Chef Davide Pritoni, SALA Phuket Restaurant – Mai Khao At SALA Phuket, Executive Chef Davide Pritoni channels his Italian roots into refined simplicity. His Norwegian Salmon Tartar brings together the purity of fresh salmon with the Mediterranean brightness of lemon, olive oil, and herbs — a composition that reflects both […]