By Rama Gaind.
Chef Apisit’s Iron Chef Thailand-winning dish, ‘Phuket Lobster Sunrise & Grilled Wagyu Beef’, is served at Moo’s Kitchen.
It would be fair to say good food is the foundation of genuine happiness, a universal experience, our common ground. Luciano Pavarotti was veracious when he said: “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
Not only does food bring nourishment to our body and soul it also transports people together on many different levels. “There is no sincere love than the love of food,” according to George Bernard Shaw.
Enjoying flavourful food, for me, is as much about the moment, the occasion, the location and the company … as it is about when the taste is utterly ambrosial!
Such is the case as you embark on a progressive, multi-sensory dinner with an Iron Chef-winning dish at The Slate Phuket, in Thailand. The Slate is a whimsical, art-inspired sanctuary on Phuket’s secluded northwest shore.
A new and exciting epicurean experience, the Chef’s Table, comprises six sublime courses, paired with fine wines and served in four stimulating venues around this resort.
Being invited to commence a new highly immersive culinary journey – a progressive evening of award-winning gastronomy takes diners on a tour of this avant-garde resort. The Chef’s Table is unlike any other restaurant evening; partly because it is not hosted in a restaurant! Instead, this innovative experience encompasses four of The Slate’s most evocative and atmospheric venues – The Stockroom, Heliconia Floral Art Gallery, Moo’s Kitchen and the Wine Cellar – each of which is intended to stimulate the senses and enhance the flavours of the food.
Chef Apisit’s ‘Signature Crème Brûlée’ is a memorable way to complete this epicurean adventure.
In these inspiring surroundings, The Slate’s executive sous chef – Chef Apisit ‘Bomb’ Chaichana – presents a creative and contemporary menu that uses the freshest local and seasonal ingredients to fuse exceptional Asian and European style plates. Chef Apisit successfully competed in Iron Chef Thailand 2021 and his Chef’s Table menu provides an exclusive opportunity to taste the exact dish that won this prestigious event.
This gastronomic voyage of discovery commences in The Stockroom, the high-style retail store where designer furnishings and fashions take centre stage. Here, the chef presents a sublime starter of Hokkaido Scallop poached in orange jelly with cauliflower purée, avocado and fruit pearls, paired with Domaine Cold River Cuvée Tradition Brut, a vibrant Australian sparkling wine. This is followed by an ethereal Seared Tuna with watermelon, pesto sauce and raspberry-wasabi sorbet, accompanied by Babich, a zesty and tropical Sauvignon Blanc from New Zealand.
The evening then moves on to the hotel’s colourful flower shop – Heliconia Floral Art Gallery. Amid a heady ambience of floral fragrances, diners are served Roasted Red Pepper Soup, featuring three colours of pepper, smoked salmon, cream and a shallot biscuit, served with Georges Duboeuf, a fine French Chardonnay, followed by a refreshing homemade Coconut Granita – a semi-frozen sorbet that perfectly cleanses the palate.
Evening highlight
The highlight of the evening is presented at Moo’s Kitchen, which is named after The Slate’s co-founder and owner, Khun Moo. At a large social table, Chef Apisit presents his Iron Chef-winning dish, ‘Phuket Lobster Sunrise & Grilled Wagyu Beef’, a stunning culinary creation that combines the finest ingredients from land and sea, plus Phuket noodles with green jalapeños, vegetables and a truffle and black garlic sauce. This delectable dish is paired with Château Moulin des Richards, Côtes de Bourg AOC, a rich and intense French red.
The Chef’s Table allows diners to experience four spectacular venues, including the Wine Cellar.
A memorable way to complete this epicurean adventure is with Chef Apisit’s Signature Crème Brûlée for dessert. It features roasted coconut, homemade kimchi and cotton candy, presented alongside a Vignerons de Grimaud, Cuvée de St Tropez, one of France’s all-time favourite rosé wines. This is served, appropriately, in The Slate’s Wine Cellar, an atmospheric venue which houses a wide range of old and new world vintages from around the world.
According to Krystal Prakaikaew Na-Ranong (or ‘Khun Moo’ as she is known to her friends), great food should take you on a journey.
“While flavours are hugely important, they are only one element of the holistic sensory experience. Sight, sound, fragrance and feeling all help to shape our outlook and create moments that live long in the memories, as well as our tastebuds. Expertly curated by Chef Apisit, our Chef’s Table will transport guests on an immersive epicurean adventure through different courses, venues, atmospheres and ambiences. Each course, paired wine and venue should complement each other perfectly to produce a truly unforgettable evening.”
This one is memorable, a delicious epicurean meal because laughter is brightest in the place where food is.
After all, “People who love to eat are always the best people.” – Julia Child
DETAIL BOX
www.theslatephuket.com
