Home #WHERETONEXT Asia & Pacific Restaurant Showcases Phuket’s Bounty of Produce From Land and Sea

Restaurant Showcases Phuket’s Bounty of Produce From Land and Sea

Fresh concept bolsters luxury resort’s reputation for culinary innovation

The gorgeous dining space at SAT at Trisara creates a perfect ambience in which to enjoy chef’s creations

Exclusive Phuket resort Trisara is going deep with its freshest dining concept, SAT at Trisara, emphasizing the bounty of local produce from both land and sea through authentic southern Thai cuisine.

The property, which visionary Thai hospitality brand Montara Hospitality owns, has earned widespread acclaim for its focus on gastronomy. SAT at Trisara is proving to be a thrilling addition to the resort’s constellation of culinary stars.

These include PRU, Phuket’s only Michelin-starred restaurant, and Cielo, which focuses on Mediterranean-inspired cuisine made with locally sourced ingredients from local farmers and producers to showcase the best of Thailand’s larder.

At SAT at Trisara, the spotlight shines on the very best local produce, including ocean-fresh seafood plucked from the Andaman Ocean and premium ethically sourced vegetables, herbs, and meat. These ingredients are utilized for Southern Thai recipes passed down through generations. Through these heritage recipes and a selection of modern classic dishes, SAT at Trisara showcases the phenomenal seasonal ingredients Phuket and Thailand have to offer, both on land and sea.

The freshest ingredients and herbs add extra life to truly authentic Thai cuisine at the venue

“SAT at Trisara is more than just a dining experience; it’s a celebration of the amazing natural resources we have at our disposal here in Phuket,” says Trisara executive chef Chalermchai “Kla” Prakobkit. “We are hugely proud of our Thai heritage. Therefore, it has been an honor to introduce this immersive culinary journey, where guests can indulge in the freshest Phuket seafood and produce from around the country presented in authentic traditional recipes.”

Southern Thailand is blessed with a biodiverse habitat and abundant treasures on land and sea. And its cuisine has been influenced and shaped by myriad cultures.

The culinary team at SAT at Trisara has created a menu to honor and celebrate the essence of this diverse culinary heritage. Collaborating closely with the local communities and supporting local environmentally friendly practices, showcasing the island’s phenomenal seasonal resources.

Menu highlights include starters like pla hang tang mo (a dip made with watermelon and sweet dried fish and crisp shallots) and tom som ragam pla (tropical sour broth with amberjack fish, snakefruit and Malabar tamarind).

Mains such as goong mangkorn phad prik glue (stir-fried Phuket lobster with turmeric, chili, garlic, pepper, and coriander) and puu phad phong kari (mud crab with yellow curry powder, free range chicken egg, chilli, and celery), meanwhile, showcase the local seafood haul to scintillating effect.

Other mains spotlighting the “land” aspect of the concept include gaeng kua nuea (braised beef short ribs curry with wild ginger and baby potato) and gaeng kathi gai look gluay (free range chicken red curry with baby banana, Perankan style).

At the venue, guests can enjoy glimpses of the ocean horizon. Artisanal craftsmanship can also be found throughout the space, which showcases indigenous flora in its wood carvings, environmentally friendly natural Thai linen, traditional rattan chairs, ceramic artifacts, and more.

“Our culinary team is dedicated to creating an unforgettable dining experience at SAT at Trisara,” adds Chef Kla. “From the meticulous selection of ingredients to the innovative presentation of each dish, every aspect of the dining journey is designed to leave a lasting impression on our guests.”