Caramelised onion financier and onion tartar
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ruby pomelo from Nakorn Sri Tamarath, prepared ceviche style with salty vegetables
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Crab curry explosion with black crab, XO hollandaise topped with smoked crab roe
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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 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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