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Gastronomy

Dusit Thani Hua Hin brings a vibrant taste of South America to Thailand at new beachside restaurant, Nómada

Author: Theodore Koumelis / Date: Mon, 05/16/2022 - 10:27
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Local delicacies and indigenous produce meet traditional South American cooking methods, such as open flame techniques, for explosive flavours on and off the grill.

Bangkok, Thailand - Dusit's renowned Dusit Thani Hua Hin resort has undergone a stunning transformation over the past 18 months – rolling out many new products and services to delight guests and customers of all ages while channelling the property's 31 years of hospitality heritage into new stay experiences that celebrate the local community too.

Alongside a complete renovation of all guest rooms and suites, the introduction of wellness experiences beyond the spa, a stylish redesign of the resort's large central pool and beachfront area, and the opening of an onsite organic farm complete with resident buffaloes, the resort is now bringing destination dining back up to date with a brand new unique beachside dining experience – Nómada.

Inspired by South American indigenous cuisine – and taking its name from nomadic hunters, gatherers, and fishers that sustainably live off the land – Nómada offers a unique coastal dining experience interpreted through the distinctive tastes of locally sourced produce, including the freshest catch from local fishers and selected vegetables and herbs from Dusit Thani Hua Hin's own organic farm.

Passionate about sustainability, Chilean Chef Andre Josef Nweh Severino carefully selects the finest produce to deliver compelling fare cooked in different ways — from authentic South American dishes that follow traditional recipes, like ceviche, to fresh meats and seafood grilled over an open flame.

"Nómada is all about bringing people together to celebrate the connection between different food cultures and local ingredients," says Chef Andre, who brings to his role more than 20 years of experience leading the kitchens of renowned and respected establishments in Santiago, Chile. Among them: Pulmay Restaurante – rated among the top seafood restaurants in the city – and, most recently, Restaurant Kechua, which specialises in Peruvian cuisine. "Dining at Nómada is a feast for all the senses – with colours, flavours, aromas, and sounds all combining to create a memorable dining experience in a tropical oasis by the beach."

Replacing what was formerly the resort's Rim Talay Bar & Grill, Nómada boasts a fresh new look inspired by tropical gardens and tribal motifs, all while incorporating the resort's existing colonial stylings for a contemporary, understated design that oozes elegance, comfort and warmth.

A central pavilion (seating approximately 45) serves as the main dining room and features a semi-open, spacious layout with an open kitchen and indoor-garden design. Hanging rattan lanterns, carefully positioned plants, and a centrepiece chandelier adorned with full and lush greenery creates a photogenic, welcoming space for a leisurely and scrumptious feast.

An outdoor lounge and terrace, meanwhile, overlooks the resort's own lake and beach and has several cosy nooks and crannies where guests can sink into oversized loungers and enjoy sharing platters and refreshing drinks. Those sitting near the beach also get a good view of the open fire pit, where the old art of barbecue is embraced and celebrated to truly delicious effect.

"Featuring fresh and wholesome fruits, herbs and botanicals, our therapeutic pleasures have been specially created to enhance the dining experience and bring memorable tastes to all our guests," says Chef Andre. "Alongside creative cocktails bursting with tropical flavours, we have a wide range of guilt-free, non-alcoholic options that guests can enjoy while soaking up the sunset by the beach. It's the perfect way to while away an evening with family and friends."

Delivering unique and memorable moments by the beach is exactly what Dusit Thani Hua Hin is aiming for with its new products, services and experiences, says the resort's General Manager, Pipat Pattanhanusorn.

"From our rooms to our pool to Nómada and beyond, our resort-wide enhancements have been carefully carried out to delight and surprise our guests, create meaningful moments, and leave a long-lasting impression," he says, "With Nómada's grill fired up and ready to go, we now look forward to welcoming guests to experience Chef Andre's exciting culinary offerings while discovering our new delightful sanctuary by the sea."

ABOUT THE AUTHOR

Theodore Koumelis

Co-Founder & Managing Director

Theodore is the Co-Founder and Managing Editor of TravelDailyNews Media Network; his responsibilities include business development and planning for TravelDailyNews long-term opportunities.