Nakhon Si Thammarat
Chempedak I Kaffir lime I Fingerroot
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Surat Thani, River prawn I Indian plum I Chorizo
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PRU Jampa, Sunchoke I Karonda fruit I Fig leaf
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Pineapple and Thai basil
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Chiang Mai, Fennel I Tarragon I Calamansi
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Organic melon with kafir lime oil
Changmai chocolate fudge
70% with pink pepper, black peppers and fermented soy bean
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Dark palm sugar madeleine
Raw coconut sugar Canelle
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Everything mulberry
White Macaron, mangosteen and cashew nut
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We finally made it to ⭐️🍀 @prurestaurant in Phuket, which has been on my wish list for ages. The first restaurant in Thailand to receive Michelin’s green star. Since our visit it has undergone a major refurbishment and we can’t wait to include it in our tour this year.
In their own words:
“PRU takes its name from Phuket’s indigenous lore: a place where the wild forest meets the sea. At this confluence of land and water, the earth is verdant and nourishing, enlivening the local cuisine and stirring epicurean ambitions with newfound creativity. Inspired by the different eco-systems of Thailand, PRU at Trisara is pursuing our own culinary ambition – to elevate local ingredients to a new level. We use nature’s gifts from our own farm and do our part to give back, ensuring that life’s cycle continues to blossom and ripen.”
Jim Ophorst @jim_ophorst and the team’s food and service is certainly worth a trip if you are in Thailand.
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Michelin Guide - ⭐️🍀
OAD - Highly recommended
W50B -
Asia’s 50 Best - discovery
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards