another publication by IMAGE asia

What does the Phuket diner want?   by Chris Watson

Two chefs share their philosophies!

  Kata and Surin

October 2019

Phuket’s culinary landscape has indeed evolved over the past ten years and noticeably more acutely in the recent past twelve months. Visitors to Phuket from across the globe, and those who are fortunate to call it home, have become markedly more demanding in what they seek to consume whilst on the island. The increased presence of social media across all age groups has amplified our hunger for unique gastronomic experiences. Both first timers to Phuket and even our resident population, non-Thai and Thai alike, have been quietly cultivating a high level of inquisitiveness in the multitude of food trends and pioneering chefs practicing them. This curiosity has peaked even higher with the arrival of the Guide Michelin. A growing number of vegetarians and vegans, defined not only by belief but also many purely by lifestyle choice, and the emergence of dietary restrictions and allergies have tested chefs’ creativity to deliver on a daily basis. Food trends of sustainability, experimental molecular gastronomy, fusion, modern Thai and hyperlocal farm-to-fork are eagerly followed, liked and commented on through Instagram and Facebook. But sometimes all we yearn for is a traditional fish and chips or a tender steak! Yes, perhaps today, it must be a line-caught fish for us to feel that we are doing our bit towards avoiding the sad depletion of fish in the ocean, while our steak must, of course, be wagyu to satiate our clamour for the best. And chips? Mandatory twice- or even triple-cooked with duck fat an essential ingredient in the process.

But let’s perhaps take a step back, diners and chefs; are we not unnecessarily over-complicating this? Surely memorable dishes can be created by letting the products speak for themselves?

So how do Executive Chefs meet and truly exceed today’s diner expectations? In this first feature on food trends in Phuket, I have invited Jonathan Bruell, Executive Chef of The Boathouse and Alberto Zaniboni, Executive Chef of The Surin – two leading chefs of landmark upscale resorts – to share their approaches to delighting diners.

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  Photo gallery : What does the Phuket diner want?

The Boathouse Phuket

The Boathouse Phuket

Grilled Norwegian Salmon by Chef Jonathan

Grilled Norwegian Salmon by Chef Jonathan

Rock Lobster and Pomegranate Salad by Chef Jonathan

Rock Lobster and Pomegranate Salad by Chef Jonathan

White Snapper Soup by Chef Jonathan

White Snapper Soup by Chef Jonathan

Double Chocolate Tart Pistachio Ice Cream by Chef Jonathan

Double Chocolate Tart Pistachio Ice Cream by Chef Jonathan

Jonathan Bruell, Executive Chef of The Boathouse

Jonathan Bruell, Executive Chef of The Boathouse

Fettuccine with black truffle by Chef Alberto

Fettuccine with black truffle by Chef Alberto

Beetroot Salad by Chef Alberto

Beetroot Salad by Chef Alberto

Alberto Zaniboni, Executive Chef of The Surin

Alberto Zaniboni, Executive Chef of The Surin

Jonathan Bruell, Executive Chef of The Boathouse

Jonathan Bruell, Executive Chef of The Boathouse

Alberto Zaniboni, Executive Chef of The Surin

Alberto Zaniboni, Executive Chef of The Surin