Exquisite Thai Culinary Experience at Takieng, Renaissance Phuket Resort & Spa

Thai cuisine is widely known for its rich and flavourful taste. A Thai dining experience in the luxurious atmosphere of a beautiful resort is already a fantastic deal, but to make things even better, the courses are prepared and cooked by a talented Michelin Star Chef, Phatchara ‘Pom’ Pirapak.

The beach front restaurant ‘Takieng’ at the Renaissance Phuket Resort & Spawith its unwind outdoor area and sea breeze welcomes us with a soloist singing a list of easy listening songs along the refreshing drinks to warm up the diners.

Prior to the first course, Chef Phatchara greets with all the guests and explains about the dishes cooked with passion. We start with the light amuse bouche, Kraton Pad Goong Seab Sakoo Krob, which is a sago cracker with sautéed Santol and dried shrimps. The crunchy texture of the sago blends well with the soft sautéed ingredients and deep fried shallot.

This Thai chic snack is followed by a more savoury dish of Yum Som-O Tubtim Siam Pla Sai Dang [Spicy Tubtim Siam Pomelo Salad with Grilled Threadfin Bream]. The dish features the sweetness and sourness from the pomelo balanced up by spices including lemongrass, shallot, chili and lime, which is perfect as a starter and shines from the creativity of the chef.

The dinner starts to get serious with the royal dish, originated from the court of King Rama V; Runjuan Kati Neur Seekrong [Hot and Sour Braised Shorts Ribs Soup]. The soup is mellow with a touch of shallot, lemongrass and the aroma of sweet basil and shrimp paste, sourced personally from the chef’s trip to Chanthaburi to find the finest quality. The beef that absorbs the soup is tasteful and tender.

The main course is the Wok-Fried Kurobuta Tenderloin in Red Curry, Chili and Tree Basil. The delicate black pork was cooked in a Thai authentic level of spiciness and balanced with the stir-fried sugar snap peas with premium shrimp paste and crispy dried shrimp and the delectable Hor Mok Pla Song Nam or Thai soufflé of fishes; Freschwater Snakehead Fish and Andaman Seabass in curry paste. The palatable combination of the dish gives an impressive balance with a strong finish.

Last but not least, the Thai delightful dessert of Bua Loy Puerk Maprao Kati, Khao Mao Rang which is a soft Taro Glutinous Dumpling in the fresh coconut milk and coconut ice-cream served in fresh coconut with rich and tasty skin, along with roasted crispy rice that the chef brought from Burirum, which is famous for fine quality of rice. The lovely mixture of the finale dish is a pleasant way to end the memorable dinner.

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