What drew the Michelin shine to Phuket

tasty November 19, 2018 12:57

By The Nation

5,387 Viewed

Montara Hospitality’s farm-to-table restaurant Pru at Trisara Phuket has earned a Michelin star the second Michelin Guide Bangkok, becoming the first and only restaurant in Phuket to do so.



 Montara Hospitality’s farm-to-table restaurant Pru at Trisara Phuket has earned a Michelin star the second Michelin Guide Bangkok, becoming the first and only restaurant in Phuket to do so.

The guide has expanded this year to cover the best dining venues in southern Phuket and Phang Nga provinces and in Bangkok’s neighbouring cities of Nonthaburi, Pathum Thani, Nakhon Pathom, Samut Sakhon and Samut Prakan.

Pru chef de cuisine Jim Ophorst is touted as an inspiring voice of change for elevating the farm-to-table movement in Thailand. 

Ophorst, 29, is originally from the Netherlands and renowned for his imaginative cooking style and innovative techniques. In 2016 he joined Montara’s Trisara, where his raw talent and conviction inspired the conception of Pru. He was also twice a semi-finalist for S Pellegrino’s annual Young Chefs Award, in 2016 and 2017. 

Pru’s culinary concept, “Plant, Raise, Understand”, stems from Ophorst and his team’s close relationship with local suppliers and farmers, as well as the opportunities to forage and discover new ingredients from the restaurant’s own farm, Pru Jampa. 

The farm sits among beautiful lakes on whose banks herbs, organic vegetable gardens, free-range chickens and ducks are raised.

“I’m excited to discover new ingredients all the time because it pushes my creative boundaries,” says the chef. “We also want to strengthen the local farm community. This will yield better ingredients for better dishes at Pru. At the end, it’s all about the happiness in every angle – from the farmers to the restaurant team to the guests at our tables.” 

In addition to Pru, Seafood at Trisara, which serves authentic southern Thai dishes based on treasured family heirloom recipes, was awarded a Michelin plate, the little red guide’s guarantee to a good meal.

Executive chef Kla Prakobkit presents a menu featuring local favourites made from scratch and showcasing produce that’s sustainably sourced. 

“At Trisara, we see many guests return year after year, so we want to ensure that, with every visit, they have the opportunity to enjoy new dining experiences,” says Kla. 

Pru is open for dinner from 6.30pm Monday through Saturday. Visit www.PruRestaurant.com.

Seafood is open daily from 6pm. Visit https://Trisara.com/dining-experiences-2-2.