Dine at the signature beachfront restaurant that boasts extensive seafood platters with salt pairings from the Salt Library, giving you an insight into the world of Himalayan salt brick cooking.
Ingredients
150g yellow fin tuna
10ml Sesame oil
30g Iceberg salad
15g Wakame seaweed
30ml Teriyaki sauce
2g Black sesame
2g White sesame
20g Japanese cucumber
5pcs Crispy skin fish
5g Red radish
20ml Olive oil
100ml Fresh lemon juice
a pinch of salt & pepper
Method
Arrange Iceberg salad on a plate in a circle. Cut the tuna into 6 cubes/pieces Place the tuna in a small bowl with lime juice and olive oil seasoned with salt and pepper. Place the seasoned tuna on the Iceberg salad, then put all the vegetables beside the tuna. Place the crispy skin fish on top.
Chef Nattawut Panphruk has the culinary arts in his blood. As a young boy, he would go out fishing, then cook his catch experimenting with recipes ashore. A Phuket native, he loves all things spicy, fresh and from the ocean.
Chef Nattawut’s career has seen him work at some of Thailand’s award-winning establishments, including the Water Library and Le Normandie in Bangkok, both included in the prestigious Michelin Guide. During that time, he was privileged to observe and work with Michelin-starred guest chefs from around the world.
His stints on the island include at Renaissance Phuket Resort & Spa and Trisara, where he honed his skills in steak and seafood respectively. That makes him the perfect fit for our signature grill, Sea.Fire.Salt., where dishes such as Phuket lobster and Australian Wagyu tomahawk are prepared on a Himalayan salt brick heated up to 200 degrees, lending an exquisite level of succulence and natural flavour.
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