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For the first time in its long history, InterContinental Phuket Resort worked alongside “Chef Ton”, a celebrity chef celebrated for his prominence in Thai cuisines with creative twists and high-quality ingredients.
Phuket, Thailand – a recent sublime collaboration between InterContinental Phuket Resort, the leisure paradise of Kamala beach and “Chef Ton” (Thitid Tassanakajohn) of “Le Du” (meaning “The Seasons” in Thai) successfully brought exquisite fine dining experiences at Michelin star-level to the seaside of Phuket, recreating extraordinary delicacies from local ingredients in 2 special events: “Jaras x Le Du” and “Pine x Le Du”.
For the first time in its long history, InterContinental Phuket Resort worked alongside “Chef Ton”, a celebrity chef celebrated for his prominence in Thai cuisines with creative twists and high-quality ingredients. He runs the restaurant Le Du, his own modern Thai restaurant recognized as the fourth best restaurant in the latest Asia’s 50 Best Restaurants and aptly decorated with a Michelin star as a mark of world-class recognition.
The opening event: “Jaras x Le Du” welcomed the guests to the seaside Thai cuisine fine dining experience delicately prepared by “Chef Ton”, a greatly renowned chef in charge of the Le Du restaurant together with “Chef Banky” (Chatchawan Warahajirakul), the best chef in charge of Jaras restaurant. The event’s main attraction was 5-course Omakase (designed by chef) style Thai cuisine paired with premium wines expertly selected by our sommeliers.
The course started with a Southern style amuse-bouche that packed a spicy punch: “Nam Prik Goong Seab”, the famous Phuket shrimp paste reimagined as a savoury mousse served with banana prawns and fresh garden vegetables. Next on the plate is the familiarly sounding “Namm Kor Moo Yang” (flame grilled fermented pork) but the familiar name came with special twists. The 3-day fermented pork was made with Kurobuta pork (Berkshire pork) from Nan province elevated with our special seasoning to a new height of flavours. The next dish that came in a bowl was “Tom Klong Pla Mong”, a delicate soup made from Andaman trevallies aged for 7 days in smoked fish broth and aromatized with lemongrass and mushroom puree to the Thai’s true spicy tastes. Then came the main course: “Ped Pa Lo”, or duck stewed in five-spice jus balanced with white pears in white wine, cured beetroot, radish, and mandarin. And to finish the course, a whimsical dessert “Pork Blood Pudding” was brought to the table. The rich and smooth sweet basil ice cream was accompanied with pork blood pudding, bringing surprise along with the sublime dessert.
For the “Pine x Le De”, Phuket’s most-talked-about Sunday brunch was made even more special with Thai cuisines exclusively reimagined by “Chef Ton” of Le Du. The creations included Oyster with Cilantro and Chili Granita, Crudo of Hamachi with Phla Sauce, Grilled Squid with Turmeric and Passion Fruit Sauce, Goong Rom Kwan in Galangal Curry, Gaeng Pla Korat, Lamb Massaman Curry, and Tonkatsu Pork Neck with Curry Sauce along with various menus for our guests to enjoy with Kamala beach’s great scenery, great music from our DJs, and free-flow Champagne.
These exclusive cuisine events at InterContinental Phuket Resort will be held regularly.
Theodore is the Co-Founder and Managing Editor of TravelDailyNews Media Network; his responsibilities include business development and planning for TravelDailyNews long-term opportunities.
