Dining

Daily 11am-11pm

Number of people served: 1

Ingredients

• 150g wild king salmon
• 10g NZ lemon kelp seasoning
• Olive oil
• Lemon wedge

Method

Marinate the king salmon with olive oil & lemon kelp seasoning. If you don’t have this you can easily substitute with lemon pepper or your favourite seasoning mix.

This is then grilled on hot charcoals for a smokey /BBQ flavour for 4-5minutes. Lastly, a squeeze of lemon juice on top then let the salmon rest for 30 seconds for its juices to settle. Serve with your choice of side sauces and salad.

About the chef

Chef Ray
Culinary Director and Executive Chef Rey, is a dynamic and innovative New Zealander with nearly 20 years of experience in the fine dining segment of hospitality.

He developed his profession with guidance from industry leaders, taking his craft to Australia, Malaysia, Abu Dhabi and Vietnam, working for well-known luxury restaurants and hotels, including the award-winning ‘2016 Top 50 restaurant’, Bracu, in New Zealand, under the watchful eye of renowned Chef, Peter Thornley, before joining the team at The Pavilions Phuket.

Chef Rey’s unique method starts from understanding the culinary roots and culture of where he is, the history and traditional techniques that were used, then sourcing local ingredients and preparing the dish with ultra-modern cooking practices.

+66 76 371600
pavilionshotels.com

Open daily 7am-9.30pm

Sen Mee Neua Poo (Thin rice noodles with poached crab meat in homemade yellow curry)

Ingredients for yellow curry paste (serves 1)

• 7 large dried red chili
• 10 dried bird’s eye chili
• 1 cilantro root
• 1½ tbsp thinly sliced lemongrass
• 1½ tbsp thinly sliced galangal
• 4 shallots, chopped
• 5 cloves garlic
• 1½ tsp thinly sliced kaffir lime zest
• ½ tsp salt
• ¼ tsp ground white pepper
• 1½ tbsp roasted ground black pepper
• 1 tsp roasted coriander seeds
• ½ teaspoon shrimp paste
• 1 ¼ inch piece fresh turmeric, peeled and chopped

Other ingredients

• 250g crabmeat
• 400g dried vermicelli
• 2 tbsp vegetable oil
• 2 cups coconut milk
• 1½ tsp palm sugar
• 1½ tsp fish sauce
• 2 kaffir lime leaves
• 100g betel leaves, thinly sliced
• 10 whole betel leaves
• red finger chili, finely sliced lengthwise

Method

Step 1: Make the curry paste, soak the dried chili in warm water for 15 minutes then drain and chop. Pound the chili and the remaining curry paste ingredients in a mortar with a pestle until smooth.

Step 2: Boil the vermicelli at medium heat for 1-2 minutes. Drain and rinse under cold water. Set aside.

Step 3: Heat the oil in a pan and add 3 tbsp of the curry paste then cook for 2 minutes. Add coconut milk seasoned with the fish sauce, sugar and lime leaves, then add the sliced betel leaves and cook for 2 minutes. Add the crabmeat and gently stir for 1 minute.

Step 4: Ladle the curry into a serving bowl and place vermicelli roll on a betel leaf. Top with coconut milk cream and kaffir lime leaves thinly sliced.

About the chef

Chef Roj
Chef Roj started working in restaurants at a young age. Over the years, he developed his own unique cooking methods focusing on locally sourced products and herbs, while staying close to the roots of the traditional local cuisine.

The Beach Restaurant
+66 76 316400
beachrestaurantphuket.com

Ingredients (serves 4)

• 1 kg ‘Presa’ de Iberico pork I 1 pinch Flor de sal de Cádiz
• 1 pinch Sarawak black pepper, freshly ground
• 1 tbsp La Catredal de Navarra, Arbequina extra virgin olive oil

Method
The ‘Black Iberian Pig’, is a traditional breed of the domestic pig that is native to the Iberian Peninsula. 100% acorn fed for a distinctive flavour and texture, it is highly recommended to cook no more than medium well, and it’s absolutely safe.

One of the most sought-after cuts is the collar of the Iberico; some says this is the best... and for it, we carefully chose a ‘Flor de sal de Cádiz’, a ‘Virgin Sea Salt’ from the salt pans of coastal Spain, lower in sodium and richer in other minerals for a first massage. Followed by another massage with freshly ground Sarawak pepper from Malaysia, known to be one of the most peppery in the world, with a musky, earthy aroma and a mild flavour.

After resting the meat for at least 30 minutes, a final massage with La Catredal de Navarra, Arbequina extra virgin olive oil, balanced and fruity, it has a wide range of aromas, from the green olive to the mature fruit. The Presa shouldn’t be cooked more than medium and served sliced, accompanied by more of the condiments above and the side dishes you like. We like some flash-roasted little wild mushrooms with it!

About the chef
Executive Chef Francesco Greco

Executive Chef Francesco Greco has been working at Cape Sienna Gourmet Hotel & Villas since 2010, after a career of well over 20 years in well established luxury hotels and restaurants. Italian by birth, but with a truly cosmopolitan heritage, he came to Thailand in 2003 and, after he ‘found’ a wife and three kids, he’s not going back to Italy any more!

PLUM Prime Steakhouse, Cape Sienna Phuket
076 337300
www.capesienna.com

Open daily 6pm-10.30pm

Daily 7am - 11.30pm

Ingredients (serves 1)
250g baby lamb rack I 50g baby potatoes I 30ml lamb jus I 15g cherry tomatoes I 20 ml red wine I 10g garlic I Green peppercorns I rosemary I snow peas I micro greens I Hawaiian pink salt

Method
Marinate 4 lamb chops with pink salt, green peppercorns, garlic and red wine overnight then separate the lamb from the marinade.

Cut into quarters and bake baby potatoes with the skin and comfit the tomatoes. In the meantime, reduce lamb jus with some rosemary leaf infusion.

To grill the lamb chops, heat a charcoal stove to top temperature and grill each side until medium rare, then let it rest for a couple of minutes.

Serve the lamb chops on a lava stone with a roasted potato and comfit tomato bed, add the sauce and garnish with snow peas micro greens and pink salt flakes.

Ingredients

• 200g roasted duck meat
• 250ml coconut milk
• 1 tbsp soya oil
• 25g large red chili
• 1 tbsp red curry paste
• 5g sweet basil
• 80g peas eggplant
• 10g fish sauce
• 60g pineapple pieces
• 15g palm sugar
• 30g cherry tomatoes
• 5ml cooking oil
• 40g black grapes
• 5g kaffir lime leaves

Method
Pour the cooking oil into the pan, turn the heat to medium. When the oil gets hot, add the curry paste. Stir fry until it starts to smell good, then change to low heat. Add the coconut milk little by little and stir until it boils. Add the duck meat and stir well.
Add the kaffir lime leaves and season with salt and palm sugar. Taste it. If the curry is too dry, add chicken stock or even more coconut milk if you want a thicker curry. Simmer the mixture at a medium heat until it boils. Then remove it from the heat source and finalise it with sweet basil leaves and a slice of chili.