FOOD
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FOOD.GOURMET PHUKET
GOURMET PHUKET gour·met (UK) /ˈɡɔː.meɪ/ (US) /ˈɡʊr.meɪ/ | noun: a connoisseur of good food; a person with a discerning palate
Braised Beef Cheek – Kata Rocks
Chefs let their food do the talking! Both agree – flavour comes first!
A
cknowledging the past several months of turmoil, hardship and great loss, we begin again with our lives, post lockdown and adapt to what many are calling the “new normal.” Whilst the hospitality industry, particularly in Phuket and across Thailand has been hugely affected, I am one, perhaps in the minority, who firmly believes that the “new normal” is in fact, at least for our industry, somewhat of a misnomer. Travellers still want what they
wanted before lockdown. Whilst it will undoubtedly be a considerable length of time for business to return to the levels previously experienced, we still seek hotel stays that delight and food that tantalises our taste-buds. I am confident Phuket will continue to prosper and conversations at high level of re-focusing on the luxury market whilst discarding mass tourism, for me, are pure folly. Stepping down from my soapbox, I thought it would be fitting for this
article to feature two chefs, one prelockdown and the other post-lockdown. So I recall my most recent visit to The Surin, where General Manager, the devilishly handsome, Claude Sauter, whose personal brand tagline is “managing one of the nicest hotels in Phuket and enjoying it immensely”, kindly invited me over for an evening to enjoy his Thai cuisine, prepared by Chef Saroch – Roj for short. As we sat down for dinner, Claude shared with me that
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