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Food Scene

New rooftop dining experience overlooking the Andaman at The Nai Harn

The Thaiger

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New rooftop dining experience overlooking the Andaman at The Nai Harn | The Thaiger

Red alert Phuket foodies.

The Nai Harn is once again raising the bar on island gastronomy with the launch of Prime @ Rock Salt, a new rooftop venue that promises exclusive dining experiences with spectacular views of the beach and sea. The new restaurant will begin welcoming diners from the end of November 2018.

Perched on top of Rock Salt, The Nai Harn’s popular beachfront restaurant, ‘Prime’ is an exclusive eatery with just 20 seats. This intimate size allows the chefs to create highly personalised dining experiences, including serene sunset dinners and private events for small groups.

“Diners will be dazzled by dramatic live cooking experiences, with an open kitchen that features a custom-built wood-fired oven and Santa Maria-style barbecue grill. This allows Executive Chef Mark Jones and his team to roast, smoke or chargrill at temperatures of up to 700 degrees Celsius.”

“Prime @ Rock Salt is a new dining destination for Phuket and you could not ask for a better setting. The rooftop at Rock Salt affords spectacular sea views, especially at sunset and later when the stars fill the night sky,” said Frank Grassmann, General Manager of  The Nai Harn.

“Combining this stunning setting with an exceptional menu, Prime is set to become the ultimate setting for unforgettable evenings, including romantic dinners and exclusive events.”

From custom-built kitchens to premium produce, everything about [email protected] is focused on creating fantastic flavours. The appetizers feature some of the finest imported ingredients from around the world, including Spanish octopus, French goat’s cheese, Scottish salmon and Cornish mackerel, all expertly prepared in innovative ways that showcase the sublime flavours. Diners can also indulge in an assortment of house-cured signature cold cuts presented with a choice of pickles, condiments and freshly-baked breads.

‘Prime’ also serves a selection of world-class steaks from Australia’s Rangers Valley, which is famous for producing the most incredible marbled Black Angus and wagyu beef from grain-fed cattle in New South Wales. Diners can choose from 400-day grain-fed Diamantina wagyu flank steak or 360-day wagyu rib-eye steak, perfectly chargrilled and served with a bone marrow and confit onion bread pudding, asparagus and red wine jus.

For an intimate yet extravagant feast, couples can share an exquisite 270-day Black Onyx Angus côte de boeuf, cooked over flames and oak chips, or indulge in barbecued glazed short ribs, slow-cooked for 48 hours then finished in the wood-fired oven. An extensive selection of fine wines – all of them hand-picked by global wine critic James Suckling – provides the ideal accompaniment to every meal.

With its modest size, stunning sea views and mouth-watering menu, [email protected] is set to elevate Phuket’s culinary scene to impressive new heights.

New rooftop dining experience overlooking the Andaman at The Nai Harn | News by The Thaiger



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Food Scene

Pru gets Phuket’s only Michelin gong

The Thaiger & The Nation

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Pru gets Phuket’s only Michelin gong | The Thaiger

PHOTO: Trisara

Phuket now has a Michelin star restaurant in its midst. The only restaurant in the Phuket or Phang Nga region to score a gong in the second Thai Michelin foodie guide.

Montara Hospitality’s farm-to-table restaurant Pru at Trisara has earned a Michelin star.

The guide whas expanded this year to cover the best dining venues in southern Phuket and Phang Nga provinces and in the greater Bangkok region -the cities of Nonthaburi, Pathum Thani, Nakhon Pathom, Samut Sakhon and Samut Prakan.

Pru chef de cuisine Jim Ophorst is touted as an inspiring voice of change for elevating the farm-to-table movement in Thailand.

29 year old Ophorst is originally from the Netherlands and renowned for his imaginative cooking style and innovative techniques. In 2016 he joined Montara’s Trisara, where his raw talent and conviction inspired the conception of Pru. He was also twice a semi-finalist for S Pellegrino’s annual Young Chefs Award, in 2016 and 2017.

Pru’s culinary concept, “Plant, Raise, Understand”, stems from Ophorst 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 sits among beautiful lakes on whose banks herbs, organic vegetable gardens, free-range chickens and ducks are raised.

“I’m excited to discover new ingredients all the time because it pushes my creative boundaries,” says the chef.

“We also want to strengthen the local farm community. This will yield better ingredients for better dishes at Pru. At the end, it’s all about the happiness in every angle – from the farmers to the restaurant team to the guests at our tables.”

In addition to Pru, Seafood at Trisara, which serves authentic southern Thai dishes based on treasured family heirloom recipes, was awarded a Michelin plate, the little red guide’s guarantee to a good meal.

Executive chef Kla Prakobkit presents a menu featuring local favourites made from scratch and showcasing produce that’s sustainably sourced.

Pru is open for dinner from 6.30pm Monday through Saturday.

Seafood is open daily from 6pm.

Pru gets Phuket's only Michelin gong | News by The Thaiger

ORIGINAL ARTICLE: The Nation

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Food Scene

Hua Hin seafood sellers told not to overcharge customers

The Thaiger

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Hua Hin seafood sellers told not to overcharge customers | The Thaiger

“Sea Write author Somchai Liewwarin complained that he was charged several thousand baht for just a few plates of seafoods.”

PHOTO: Downshiftology

Food-shop owners and street food sellers in Hua Hin say they will sign an MoU with the Hua Hin municipal office which will require them to strictly abide by trading rules and not to overcharge their customers, especially for seafoods.

Story about the over-charging food vendors HERE.

The measure to rein in the food sellers follows a recent social media post by a Sea Write author Somchai Liewwarin, aka Win Liewwarin, who complained that he was charged several thousand baht for just a few plates of seafoods when he dined with a few friends at a seafood shop about two months ago.

The post has drawn many online responses criticising the overcharging by seafoods restaurants and food-shops on the famous walking street. It has also prompted the district chief officer, Thanon Panphipat, to try and reign in the extortionate pricing.

Thanon held a meeting with food-shop owners and street food sellers at the district office to discuss the alleged overcharging problem and it was agreed at the meeting all the food sellers would be made to sign an MoU promising to not overcharge customers and to follow other trading regulations.

Regarding the author’s complaint, the district chief officer said the case was unclear as the author did not provide evidence to prove he was overcharged.  The author, meanwhile, said he didn’t want to press any charge against the food seller but merely wanted to warn the other tourists to be careful.

Thanon said the municipal administration have warned food sellers to show price lists and service fees to inform customers.

ORIGINAL STORY: Thai PBS

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Bangkok

Time for a street food makeover – Tourism Ministry

The Thaiger & The Nation

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Time for a street food makeover – Tourism Ministry | The Thaiger

The Thai Tourism Minister says it’s time for an upgrade of Thai street food.

The Nation reports that Weerasak Kowsurat says he would hold talks with the Public Health Ministry and the BMA on how to upgrade the quality of dishes sold by street vendors in the capital.

He has revealed plans to bring together stakeholders to discuss how to ensure street foods are hygienic by offering advice on how to store ingredients and how to properly clean utensils.

Weerasak says his ministry will also work with local municipalities to boost the quality of street food in other provinces around the country.

He says the Tourism Ministry will launch an awareness campaign for tourists, explaining the characteristics of each dish to help them get the most out of eating on the street.

Weerasak says that, as of 2016, there were 103,000 street food outlets around Thailand, making up 69 per cent of all food outlets in the country.

ORIGINAL STORY: The Nation

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