Shopping / Security and smart homes

Kim Chi / Yuzu / Bonito / Hibiscus / Turnip

Lunch: 12 noon - 3pm
Dinner: 7-11pm

Where do you come from and how long have you lived in Phuket. which part of the island do you call home?
I come from Ratchaburi, a small province in the west of Thailand. I’ve been living in Phuket for more than 10 years now, in the Thalang District near Layan Beach.

How long have you been in the property business? – and how did you get started in it?
It's been seven years now – I first started in a building contractors company.

Please tell us about your different businesses and how they all fit together
We act as consultants for Villas Aelita and Villas Bangtao and Happy Village is a Thai-style project we manage through Nichols Perfect Properties, as we do The Happy Place Condo. But Verve Villas is my first high-end project, through a new management company called Prosperous Developer.

Which has been your favourite project since starting off in the business and why?
It has to be Verve Villas as it's a unique development aimed at those with modern tastes. With Verve Villas I've deliberately stayed away from the standard Thai-style design so common on the Island. 'Best Quality, Style and Luxury' is our Motto at Verve and this is reflected in the choice of materials we’ve used in this construction.

What's unique about Verve Villas? What makes it stand out from the crowd?
What's different is its design and style. If you look around the island a little, you’ll begin to notice similarities in the various building projects. We’re different; so if you’re seeking something out of the ordinary you’ll find it with us.

White snapper fillet
Ingredients:

• 1 white snapper fillet
• spring onions
• cherry
• tomatoes
• citrus crust
• zest of lemon & lime
• chopped parsley
• 5 ml olive oil

Method: Mix the bread crumbs, citrus zest and olive oil. Cut the fillet into three slices, season then roll in breadcrumbs. Place breaded fish on an oiled baking dish and bake @ 360° 5-6 min until golden brown.

Lemongrass cream
Ingredients:

• 1 cup cooking cream
• lemongrass stalk
• 1 shallot
• salt & pepper
• sugar
• 1 cup water

Method: Chop the lemongrass and simmer for 20 min until flavour has infused. Strain into a saucepan and reduce to 1/3 cup. Slice shallot and add to the reduction with the cream until thick. Season with sugar, salt and pepper.

Shiitake polenta
Ingredients:

• 1 tbsp olive oil
• 2 cups water
• ½ tbsp salt
• ½ cup polenta
• 1 tbsp butter
• 10 gm shiitaki mushroom
• 1 small shallot
• 1 garlic clove
• 2 tbsp cream

Method: Mince shallot and garlic and sauté in a saucepan. Add sliced shiitaki mushroom and sauté 30 sec. Add water, salt and cream and bring to boil. Slowly whisk in polenta and stir. Simmer until polenta is thick. Take off the heat and stir in the butter. Transfer to square baking tin and let cool until firm and set. Cut the polenta into three small triangles and sear in a frying pan until crispy on both sides. Sauté green onions, tomato until the onion is soft but still has a bright colour and the tomato just starts to split then add olive oil, salt and pepper to taste.