Thai cooking at the Chedi restaurant: chef Amnat Kamjadpaireepol
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thai cooking: Cooking News and Chef's Secrets

 Chef Amnat Kamjadpaireepol at the Chedi Restaurant

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 The Chedi."

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

Seafood Restaurant
110 cottage - Bar - Seafood Restaurants, Pansea Bay, Phuket, 
Tel: 324017-20

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