Chef Amnat supervises the kitchens at The Chedi resort on Pansea
Bay. The Chedi is an exclusive hideaway which shares a beach with
the famed Amanpuri. The standard of cuisine that Chef Amnat maintains
for his discerning guests must be of a high international standard.
He enjoys the challenge.
"At The Chedi I can experiment with the mainly French recipes
using fresh Asian herbs and spices," he explains. "I spent
seven years as a sous chef in the kitchens of the Sukothai Hotel
in Bangkok catering to an elite clientele so I am pleased to have
the opportunity to use my experience to create special menus at
And special menus they are. The Chedi has three fine restaurants,
the Sunset Café which features a full menu from gourmet burg
ers to exotic Asian influenced Western entrees as Tandoori rock
lobster with young kale and curried rice and roast rack of lamb
with mustard seed gravy flavored with lemon grass.
The Beach restaurant sits just meters from Pansea Bay and presents
an international menu with an emphasis on fresh seafood as scallop
and rock lobster ragout and Phuket lobster thermidor.
But Chef Amnat's creativity in combining Western and Asian recipes
can be enjoyed in the Lomtalay restaurant where he takes a recipe
from the North of Thailand and uses fresh local seafood."Actually,
in Thailand we have four distinct and different types of cuisine.
While many chefs explore mixing international recipes, I'm interested
in combining the various culinary influences that can be found in
Thailand," he continues. "For example, in kaow soi seafood,
I've used local squid, tiger prawns, snapper and made a northern
curry using dried chili and added roasted shallot, ginger and coriander
seed to create an original new dish."
For lovers of Thai food, the menu at the Lomtalay immediately excites
the taste. Divided into categories as curries, soups, salads entrees
and noodles and rice, guests will find traditional Thai favorites
as tom yam goong but Chef Amnat has added his favorite soup, tom
som pla-gra-borg, a tasty and original mildly spicy and sour mullet
fish soup with ginger.
His favorite curry item is Gaeng Pah Gai, or jungle curried chicken
which doesn't use coconut milk.
"I prefer to use fresh, local ingredients that are as authentic
as possible. This dish is cooked daily in the rubber plantations
here on Phuket so it has an especially local flavor," he adds.
The Lomtalay features special six course set menus that change each
day. Chef Amnat has designed these menus so his guests can taste
the full spectrum of Thai cuisine available around the country.
For example, every Sunday during the coming high season, guests
can enjoy a set menu of spicy roast duck salad with ginger, chicken
soup with coconut milk, stir-fried prawns with garlic and pepper,
stir-fried pork with red curry, stir-fried beef with hot basil leaves
and chili finishing with seasonal fresh fruits.
The Lomtalay has views of the Andaman Sea. What better way to experience
Chef Amnat's talents than to stop by The Chedi and have a quiet
dinner of superb Thai food?
read more about the chedi
110 cottage - Bar - Seafood Restaurants, Pansea Bay,