Lockdown restrictions eased – so what’s next!

I was recently asked what I had missed most during the recent lockdown restrictions imposed due to this tragic virus crisis? I did not need long to deliver my response; unsurprisingly to many who know me, simply dining out. Rather than eat to live, I live to eat! There is no greater joy, in my humble opinion (family celebrations apart) than experiencing great food; but as a former Michelin Guide inspector, with a somewhat differing view from that of the current red book regime, the environment, ambience and service do make a significant contribution to one’s overall feeling, including perhaps whom one is accompanying? I have avoided Michelin starred restaurant deliveries, both Thai and Western, not that I do not wish to support, but I sadly suspect I would be disappointed. It can never be the same as dining in these stellar establishments. I have, so far, chosen to survive on my own limited western cooking skills. But eating at home, no matter how good the food or grand the environment, cannot truly compete with a memorable occasion dining out. Even simple food served up in even simpler surroundings is an occasion to be savoured. Once the original question had been answered, the follow up was, also unsurprisingly, where will you go first and what type of meal will it be? Simply put, I want to eat authentic Thai food in a classic venue. As a Scotsman living in Thailand for now several years, when we go on long haul vacations and visit accoladed restaurants across the globe, after a few days, I miss Thai food. Now is exactly the same; I regularly prepare steak and mash, spaghetti bolognese and mushroom risotto but crave a southern crab curry, a gaeng som and a proper tom yum goong! I am kinda fed up with farang food! Dining destinations on my list are the celebrated The Nai Harn and The Boathouse, two of Phuket’s grand, yet intimate, landmark hotels. Both have been around for decades and, despite changes in ownership and restaurant reinvention, perfectly maintain a high level of reliance on the classics. They both have highly respected signature western restaurants. But for me, I am looking forward to heirloom Thai cuisine at its most authentic and with the frills of exceptional service in exquisite surroundings. The Boathouse is where Chef Sonthaya Nithan, Khun Jimmy, has held the role of Thai Head Chef and Executive Sous Chef for the hotel since 2016. He is often found in the upper level of the restaurant in ‘his’ cooking studio, a sleek and modern open kitchen and dining room with idyllic views of Kata beach, where cooking classes are regularly held for both hotel residents and non-residents. On my call, Chef Jimmy tells me his story, “Growing up in Pattaya, I was primarily taught how to cook by my mother and I fondly recall those days when my mum and dad would compete with each other, both cooking main dishes and my three brothers and I would vote for which dish we preferred; mostly mum would win! Following many years in Pattaya, I wanted to see more and mistakenly took a role in Germany as sous chef in a Thai restaurant; sadly, this did not meet my expectations; the recipes having no reliance on authentic ingredients or traditional recipes. I was fortunate, however to be offered an opportunity to return to Thailand at The Boathouse.