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From Farm-To-Table

TRISARA’S NEW RESTAURANT PRU PRU is Phuket’s most anticipated dining experience nestled in the awardwinning luxury beachfront resort Trisara. Taking inspiration from Trisara’s very own farm “Pru Jumpa”, PRU is set to elevate the farm-to-table movement in Thailand. The culinary concept stems from the team’s close relationship with local suppliers and farmers as well as the opportunities to forage and discover new ingredients at “Pru Jumpa”, the resort’s nearby expansive piece of land that is dotted with beautiful lakes and home to a variety of indigenous plants, local herbs, organic vegetable gardens and free range chicken. At the helm of the kitchen is Jim Ophorst,Thailand’s contestant for S.Pellegrino Young Chef 2016.Aged 27, Jim started his career at Trisara in 2014 after gaining experience at the award-winning Gaggan in Bangkok. “I am truly humbled by the opportunities to work closely with local fishermen, farmers and merchants, and find it inspiring to discover new distinct ingredients every day. PRU is meant to be a tribute to the gifts of this wonderful region.” said Jim who is renowned for his imaginative cooking style and innovative techniques. The highlight of the menu is a dish using ingredients exclusively sourced from the restaurant’s farm “Pru Jumpa”, including organic eggs from its free range chicken, mushrooms from a dedicated mushroom hut, a crème and hollandaise from fresh pumpkins and water lily roots from one of the many watering holes. The restaurant’s name also constitutes the team’s philosophy of “Plant, Raise & Understand”. In addition to planting various vegetables, herbs and fruits and raising their own animals, the team strives to truly understand the environment they operate in, and to share their knowledge with others. Their hands-on approach doesn’t stop there. The team also churns their own butters, creates plates from driftwood and recycles food waste. In line with its commitment to sustainable practices, the restaurant created the Local Resources Index as a measure to track its efforts in sourcing ingredients locally and to inspire other restaurants to follow suit. “When people think about Thailand’s most exciting dining destinations Bangkok naturally comes to mind. With PRU I am convinced we have an opportunity to also give Phuket a spot on the map of innovative culinary destinations. ”said Quentin Fougeroux, director of food and beverage at Trisara. 112

O N E CO A S T

One Coast Magazine January-February 2017  

One Coast Magazine is a bi-monthly luxury fashion and lifestyle publication available in hot spots all over Bangkok, Phuket, Koh Samui, Duba...

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