Thai cooking: Gallery Grill, Kata beach
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thai cooking: Cooking News and Chef's Secrets

 Teeranate Rochanarat at Gallery Grill, Kata Beach

The center of Asian Mediterranean cuisine on Phuket is at the Gallery Grill at Baan Kata and the man in charge of the kitchen is Teeranate Rochanarat.

As a young boy, Teeranate worked in the kitchen at home with his grandmother and every day accompanied his mother to the market to buy the freshest ingredients. It was only natural that when he finished school, he would attend a culinary college and he graduated from the Hotel Training Institute in Cholburi Province.

"I'm a bit different for a Thai. I don't like spicy foods so I have always experimented with tastes and flavors that are suit my family," he comments. "I have always changed and experimented with different recipes so as I learned more about international cuisine, I began using these different cooking techniques and ingredients with Thai foods."

Teeranate worked at the Landmark Hotel in Bangkok and the Oriental Thai Restaurant in Wellington, New Zealand and Singapore before joining the Boathouse Wine and Grill as a saucier.

His talent and creativity in the kitchen was recognized and Sue Farley, Director of the Gallery Grill, recruited him to use his imagination at the Baan Kata bistro.

"When people look at our menu, they can see the whole world," explains Teeranate. "This menu item (pictured) is our Bombay Chili Chicken with coriander dipping sauce, roasted sweet potato and Indian flatbread and is a good sample of what we offer which can be described as Western cuisine with Asian influences or Asian cuisine with Western influences."

Excitement is a good word to describe the cuisine at the Gallery Grill. Chef Teeranate is always experimenting with new food combinations and new presentations. He uses less coconut milk and cream because he wants menus that are healthy for his international clientele.

Sue Farley's Wine Recommendation

Sue Farley is the Director of Baan Kata Center. She has made a successful career creating gorgeous food and pairing it with the best wines. She established the Napa Valley Cooking School in California and is the imagination behind the creative menus at the Gallery Grill.

The Bombay chicken is so versatile that it tastes equally good with red or white wine. If you prefer white, I would choose the Taltarni Sauvignon Blanc 1998 from Australia. The herbaceous flavors in this wine are well matched with the coriander dipping sauce and lemon that accompany the chicken. Also, the charcoal grilling and smoky spice in the marinade pair well to a medium-bodied red wine like the Monterey Vineyard Pinot Noir from Central California. Happy Dining!



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