It is no surprise the farm to table restaurant PRU at Thailand’s luxury Trisara resort has been awarded Phuket’s first Michelin Star.
The innovative cuisine is deserving of its many accolades and is a true dining experience at an impressive seaside resort.
The restaurant’s critically acclaimed Chef de Cuisine Jim Ophorst is touted as an “inspiring voice of change” for elevating the farm-to-table movement in Thailand.
Chef Jim, 29, is originally from the Netherlands and renowned for his imaginative cooking style and innovative techniques.
In 2016, Chef Jim joined Montara’s Trisara where his raw talent and conviction inspired the conception of PRU. He is a two-time semi-finalist for S. Pellegrino’s annual Young Chefs Award in 2016 and 2017.
Plant, Raise, Understand
PRU at Trisara’s culinary concept “Plant, Raise, Understand” stems from Chef Jim and his team’s close relationship with local suppliers and farmers as well as the opportunities to forage and discover new ingredients from the restaurant’s own farm “Pru Jampa”.
“The farm neighbors’ beautiful lakes whose banks are home to various local plants, herbs, organic vegetable gardens, free-range chickens and ducks.
“I’m excited to discover new ingredients all the time because it pushes my creative boundaries,” said Chef Jim.
“My ultimate goal is to create a 100% locally sourced menu. To cook something great, you need great products from great farmers. Great farmers are from strong communities.
“So, at PRU, we don’t want to be just a kitchen. We want to strengthen the local farmer community. This will yield better ingredients for better dishes at PRU. At the end, it is all about the happiness in every angle – from the farmers, to the restaurant team, to the guests at our tables”, added Chef Jim.
Seafood at Trisara
Seafood at Trisara, which serves authentic southern Thai dishes based on treasured family heirloom recipes, was also awarded the Michelin Plate.
The hotel’s Executive Chef Kla Prakobkit presents a menu featuring local favorites made from scratch and showcasing produces sustainably sourced.
The PRU experience
The four-course signature dinner is all about an explosion of rich flavours, amazing textures, beautiful colours and fragrant aromas
Every dish has a story to tell about the farm to table journey which gracious staff are keen to share.
We start with black crab from the mangroves with pickled radish and its own reduction, followed by the stand out carrot dish.
Organic carrots are peeled, wrapped and then cooked for six to eight hours in a pit in the soil they came from, then Chef Jimmy works his magic creating a fabulous sauce made from the discarded skin and fermented carrot juice. The verdict? Totally delicious.
Aged duck cooked over an open wood fire with tasty pickled Thai cherries is another fabulous dish.
A semifreddo of organic beetroot with sour dough ice-cream, Isaan Mountain almonds and marinated mulberries is a memorable finale and just when you thought it is sadly all over – dainty petit fours arrive in an aged wooden jewellery box.
The PRU team works with the environment and the seasons and also make butters, create plates from driftwood and recycle food waste.
Fine wines can be paired with each course served in the chic dining room, where the menu is a fitting tribute to the unique terroir of Phuket.
The Verdict – Outstanding.
The low down
PRU is open for dinner from 6.30 pm on Monday to Saturday. For more information, please visit www.prurestaurant.com.
Seafood is open Daily from 6.00 pm. For more information on Seafood at Trisara click HERE
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