Exclusive Phuket resort Trisara is going deep with its freshest dining concept SAT at Trisara, emphasizing the bounty of local produce from both land and sea via authentic southern Thai cuisine.
The property, which visionary Thai hospitality brand Montara Hospitality owns, has earned widespread acclaim for its focus on gastronomy. And SAT at Trisara is proving to be a thrilling addition to the constellation of culinary stars at the resort.
These include PRU, Phuket’s only MICHELIN-star restaurant, and Cielo where the onus is on Mediterranean-inspired cuisine made with locally sourced ingredients from local farmers and producers to showcase the pick of Thailand’s larder.
At SAT at Trisara the spotlight shines on the very best local produce, including ocean-fresh seafood plucked from the Andaman Ocean, and premium ethically sourced vegetables, herbs and meat.
These ingredients are utilised for Southern Thai recipes passed down through generations. Through these heritage recipes, as well as a selection of modern classic dishes, SAT at Trisara showcases the phenomenal seasonal ingredients Phuket and Thailand have to offer, both on land and sea.
“SAT at Trisara is more than just a dining experience; it’s a celebration of the amazing natural resources we have at our disposal here in Phuket,” says Trisara executive chef, Chalermchai “Kla” Prakobkit.
“We are hugely proud of our Thai heritage. Therefore, it has been an honour to introduce this immersive culinary journey, where guests can indulge in the freshest Phuket seafood and produce from around the country presented in authentic traditional recipes.”
Southern Thailand is blessed with a biodiverse habitat and abundant treasures on land and sea. And its cuisine has been influenced and shaped by myriad cultures.
The culinary team at SAT at Trisara has created a menu to honour and celebrate the essence of this diverse culinary heritage. Collaborating closely with the local communities and supporting local environmentally friendly practices, showcasing the phenomenal seasonal resources the island has to offer.
Menu highlights include starters like pla hang tang mo (a dip made with watermelon and sweet dried fish and crisp shallots) and tom som ragam pla (tropical sour broth with amberjack fish, snakefruit and Malabar tamarind).
Mains such as goong mangkorn phad prik glue (stir-fried Phuket lobster with turmeric, chili, garlic, pepper, and coriander) and puu phad phong kari (mud crab with yellow curry powder, free range chicken egg, chilli, and celery), meanwhile, showcase the local seafood haul to scintillating effect.
Other mains spotlighting the “land” aspect of the concept include gaeng kua nuea (braised beef short ribs curry with wild ginger and baby potato) and gaeng kathi gai look gluay (free range chicken red curry with baby banana, Perankan style).
At the venue guests can enjoy glimpses of the ocean horizon. Artisanal craftmanship can also be found throughout the space showcasing indigenous flora within its wood carvings, environmentally friendly natural Thai linen, traditional rattan chairs, ceramic artifacts, and more.
“Our culinary team is dedicated to creating an unforgettable dining experience at SAT at Trisara,” adds Chef Kla. “From the meticulous selection of ingredients to the innovative presentation of each dish, every aspect of the dining journey is designed to leave a lasting impression on our guests.”
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