A friend of mine looked at me and suggested I go to a waxing salon. “If you do, you won’t have to shave again all the time you’re here. There’s a salon not far from here. We’re both on Sukhumvit Soi 4. It’s next door to a hotel.
I wasn’t sure what to expect when I found out that Waxing Time was in the basement and took the elevator down. I spotted Waxing Time almost immediately and entered to a sea of white — the walls, the treatment beds and fixtures — shone back at me.
A young woman at reception took my jacket and introduced me to my therapist. I had never been to a waxing salon before and not sure what to expect. It happened to be the salon owner, Orathai Chinnawong, who is also known as a teacher of waxing for others in the business.
I commented about it to her and she smiled back. “I wanted a salon that all our guests feel they’ll they’re in a safe, clean and hygienic place with professional treatments and a spa-like atmosphere, a lace I would like to go to and feel comfortable.
“You advertise you’re better. In what way,” I shot back.
“In the way we do our treatments, even in the wax we use — Caron Lab from Australia, which is perfect for Brazilian Waxing, a popular treatment. That service is not easy and for many therapists it is difficult.
“We provide waxing services for hair follicles on important parts of your body such as eye brows, arm pits, private parts in a hygienic, clean and private space.”
Getting back to my face, she applied wax to my left cheek and neck and was told it would hurt a bit when she pulled off the wax and then she went to my left side of my face and neck. When she pulled it off I used the palm of my hand to feel how smooth my face felt.
When she finished, she asked me how I felt and I felt I had to be honest: “It hurt more than a bit.”
Boswell had tried to meet Johnson a number of times but something always went wrong at the last minute. Then, quite unexpectedly, while he was having tea with Mr. Davies, the bookseller and sometime actor, Johnson suddenly made an appearance.
By this time, Boswell, who liked to hobnob with the talented and famous, was highly agitated and nervous, wanting to insinuate himself to Johnson, yet frightened of saying the wrong thing.
Here’s how he remembered it in his biography of Johnson:
Mr. Thomas Davies, the actor, who then kept a bookseller’s shop in Russel Street, Covent Garden, told me that Johnson was very much his friend, and came frequently to his house, where he more than once invited me to meet him; but by some unlucky accident or another he was prevented from coming to us.At last, on Monday the 16th of May, when I was sitting in Mr. Davies’s back parlour, after having drunk tea with him and Mrs. Davies, Johnson unexpectedly came into the shop; and Mr. Davies having perceived him through the glass door in the room in which we were sitting, advancing towards us — he announced his awful approach to me, in somewhat the manner of an actor in the part of Horatio, when he addresses Hamlet on the appearance of his father’s ghost, “Look my Lord, it comes.” I found that I had a very perfect idea of Johnson’s figure from the portrait of him painted by Sir Joshua Reynolds soon after he had published his Dictionary, in the attitude of him sitting in his easy chair in deep meditation, which was the first picture his friend did for him, which Sir Joshua very kindly presented to me …
This passage still resonates, even after 261years, as does this memorable account of Johnson’s meeting with David Garrick, a famous actor of the day and a former pupil from Johnson’s teaching days. They are standing backstage in Garrick’s theatre and Garrick had just asked Johnson how he liked it.
“I’ll come no more behind your scenes,” said Johnson, ”for the silk stockings and white bosoms of your actresses excite my amorous propensities.
Thailand has established itself as the go-to destination for Hollywood and international filmmakers, leveraging its stunning locales to boost tourism and support the local economy.
Highlighting Thailand’s allure is the recent production of Mother of the Bride, an American romantic comedy directed by Mark Waters which was shot at Anantara Layan Phuket Resort and Anantara Mai Khao Phuket Villas, both operated by Minor Hotels.
In 2022, the Thai government took a bold step to waive personal income tax for foreign talent for five years, augmenting an already attractive film incentive system. Since then, the program was further enhanced to offer foreign film productions a cash rebate of up to 20%, with Phuket emerging as a prime location for shooting overseas films.
Tourism authorities,the government and local businesses are confident that this investment will pay dividends, anticipating a surge in visitor numbers and a significant uptick in spending, as international productions like Mother of the Bride, introduce Thailand to new audiences.
William Heinecke, founder and CEO of Minor International, who makes a cameo in the film, shared his enthusiasm:
Set to premiere on Netflix on May 9th, just ahead of international Mother’s Day, Mother of the Bride starring Brooke Shields, Miranda Cosgrove and Benjamin Bratt, narrates the tale of Lana, whose daughter Emma’s return from overseas with news of her impending destination wedding in Thailand. This sets off a chain of comedic events—especially since Lana is set to marry her ex’s son.
“Thailand is skilfully tapping into the ‘set-jetting’ phenomenon, where tourists flock to locations featured in films and TV shows. Our goal is to showcase Thailand as a vibrant cinematic hub that enriches the local economy while offering tangible benefits to production teams in terms of cost and efficiency. When Thailand thrives, we all benefit.”
Thailand’s first INNSiDE by Meliá hotel is joining forces with the head chef of a creative tapas bar in Vietnam to showcase a seven-course menu designed to take diners on a culinary pilgrimage across Spain.
INNSiDE by Meliá Bangkok Sukhumvit’s LUZ Bangkok Tapas Bar will welcome Bryan D. Ceron Serrano, Capos Hanoi’s head chef, on May 8 and 9, to craft the degustation menu with optional wine pairing.
The menu starts out with ‘Hamachi ceviche’ comprising Hamachi fish, charcoal watermelon, and tiger milk, ‘Matrimonio gazpacho’ with black & white anchovy, charcoal pepper, cold tomato soup, and ‘Huevos rotos’ featuring slow cook egg, wild mushrooms, chorizo, and straw potatoes.
Highlights of the menu include ‘Pulpo a la brasa’ comprising charcoal octopus leg and kimchi mash potato foam, ‘Suquet de pescado’ made of red grouper, fish soup, potatoes, and clams, and ‘Carrillera’ including slow cooked beef cheek, sticky rice cake, and coconut. Dessert ‘Tarta de queso’, passion fruit basque cheesecake, rounds out the menu.
Chef Serrano will host two sessions per night, from 6 pm and 8 pm, accompanied by LUZ’s views of both Bangkok’s city skyline … and the bottom of a transparent swimming pool.
“We believe that food has not only the power to pack a punch on the senses but also transport people to different places,” said the hotel’s general manager Aarron Nelson. “Sharing his unbridled enthusiasm for Spanish cuisine from Capos Hanoi, Chef Bryan D. will take diners on a remarkable culinary journey.”
Born in Quito, Ecuador, Chef Serrano credits his lifelong “gastronomic curiosity” to his mother and grandmother: “They are the two great inspirations to which I turn when creating new dishes.”
His family, who “always celebrated important events around a huge table sharing food”, moved to Madrid when he was seven, inspiring his life-long love affair with Spanish cuisine.
At 19 years of age, he embarked on a career that included stops in Michelin-starred restaurants Texture and Hide in London. Before his current post at Capos Hanoi, he worked as head chef of Vaso Bangkok.
Offering authentic tapas, Spanish wines, beer on tap, cocktails and signature sangrias, LUZ Bangkok Tapas Bar offers a dynamic variety of local Thai ingredients and influences embellished with Spanish flavours.
By night INNSiDE by Meliá Bangkok Sukhumvit’s 34th floor, featuring a pool bar, transparent infinity pool, and rooftop terrace dotted with outdoor lounges, sunbeds and a compelling contemporary interpretation of Bangkok’s Brahman structure The Giant Swing, all become an upper-floor extension of 33rd floor LUZ.
In a spectacle unlike any other in Bangkok, tapas bar guests on the 33rd floor peer into the bottom of the infinity pool and can watch fellow guests swim laps.
The tapas bar’s design, including its striking angled lines and cabling, pay tribute to Bangkok landmark Rama VIII Bridge.
Seats for the seven-course menu on May 8-9 are limited. Call to book in advance on +66 2 340 5499 or email luz@innsidebangkok.com
Freddie Moross, founder of wellness music provider Myndstream, has announced the upcoming release of Spiritus – a breathwork series by Grammy Award-winning musician and composer Peter Kater – onto the company’s music streaming service, The Stream.
Spiritus will debut tomorrow at the International Spa Association (ISPA) Conference in Phoenix, Arizona, and the series will be available to all new and existing subscribers to https://myndstream.com/
Spiritus will launch on The Stream with 5, 10 and 15 minute guided sessions – along with deeply relaxing instrumentals for more advanced clients to do their own breathwork.
As the demand for combined modality treatments rise, Myndstream says the new series perfectly compliments other therapies such as vibro-acoustic beds and salt therapy rooms, which can be offered as bolt on services, adding an additional revenue stream to businesses.
Alternatively, therapists can choose the 5-minute practice as a preface to treatments, to help clients ease into the relaxation of the treatment, or as a finale to set them up for the day ahead.
Moross commented: “We’re thrilled to share Peter’s transformative breathwork series on The Stream – a platform that continues to support spas and therapists on enhancing the client experience by creating unforgettable and immersive wellness experiences through sound.
“It’s these value adding, differentiating experiences that get people talking and keep them coming back for more.”
Beyond the launch of the new breathwork series, Myndstream has partnered with industry organisations across the wellness space; Salt Chamber, Oakworks, Circadia and Living Earth Crafts to showcase the power of music in creating multisensory experiences.
ISPA attendees this year can take advantage of Myndstream’s range of in-person experiences. These include:
Myndstream x Salt Chamber: Take a Breath Break Experience
Experience a sneak peek of Kater’s new breathwork series on the Salt Chamber stand. Together with Oakworks, all three brands will showcase the power of pairing multiple modalities in delivering enhanced health and wellbeing outcomes. This activation provides a sneak peek at the power of breathwork in delivering enhanced respiratory and relaxation benefits with salt plus vibracoustic therapies.
Myndstream x Oakworks Experience
Showcases the power of music and Vibro-Acoustics to deliver three wellness outcomes: sleep, relax, recharge, and performance recovery – using soundscapes created by expert curators and rooted in the science of sound. These experiences are available to all subscribers of The Stream and can be offered as revenue drivers for pre/post treatment.
Myndstream x Circadia x Oakworks, DreamExperience
Imagine a spa treatment that immerses every sense in a perfect balance of vibroacoustic vibrations, soothing touch, enchanting soundscapes and evocative aromas – all while experiencing the weightlessness of zero gravity.
Drift into a peaceful calm with a luxurious facial that rejuvenates the body, mind and spirit.
Myndstream x Living Earth Crafts; ReZen™ Vibro-Acoustic Soundscape (Room 122C, limited appointments available)
Unwind your mind with Vibro-Acoustic soundscapes designed to deliver maximum resonance and relaxation to enhance treatments and promote inner harmony. Experience ReZen as a holistic unattended journey or as an addition to any wellness treatment.
Dusit Hotels and Resorts, the hotel arm of Dusit International, one of Thailand’s leading hotel and property development companies, has confirmed that its iconic flagship Dusit Thani Bangkok hotel will reopen on September 27, 2024, following its stunning transformation as part of Dusit Central Park – a landmark mixed-use development opposite Lumpini Park in the heart of Bangkok – and it is beginning its celebrations early by launching a special reopening offer.
Starting 1 May 2024, eager guests can secure their bookings for the new Dusit Thani Bangkok exclusively on dusit.com. Early bookers will be rewarded with a nightly credit of USD 75 (THB 2,700 net) for dining and spa treatments, along with other enticing perks.
Bookings for this special offer can be made until 31 October 2024 for stays between 27 September 2024 and 31 March 2025.
Promising to deliver a fresh interpretation of its predecessor’s illustrious heritage, the reimagined Dusit Thani Bangkok is poised to offer a luxurious sanctuary for discerning travellers from around the globe.
Guests can expect unparalleled comfort in the 257 crafted guestrooms, including suites designed by the internationally acclaimed André Fu Studio.
Starting at 50 sq m, each room boasts uninterrupted views of Lumpini Park through expansive floor-to-ceiling windows complemented by stylish seating nooks. The unique floorplan ensures every room offers this breathtaking vista.
Beyond the luxurious rooms, the reimagined Dusit Thani Bangkok elevates the guest experience with several exciting offerings.
This includes a unique urban wellness concept, curated dining experiences crafted by renowned chefs, and a chic multi-level rooftop bar created in collaboration with award-winning mixologists.
For meetings and events, the hotel boasts over 5,000 sq m of expansive banqueting and meeting facilities. This includes one of Bangkok’s largest grand ballrooms, featuring an impressive eight-metre ceiling and panoramic park views.
Additionally, a diverse selection of meeting spaces caters to both intimate gatherings and large-scale events.
The new Dusit Thani Bangkok also doesn’t forget its roots. Its renowned predecessor’s signature golden spire, meticulously preserved, now adorns the new building. Art works by renowned local artists and handcrafted teakwood décor from the original property also find a new home within the reimagined space, ensuring a seamless connection to the hotel’s rich legacy.
“We are thrilled to unveil the new Dusit Thani Bangkok and countdown to our opening this September,” said Adrian Rudin, managing director, Dusit Thani Bangkok.
“This is not just a rebuild; it’s a rebirth. We’ve woven our rich legacy into the fabric of contemporary design and cutting-edge experiences, crafting a transformative destination that will delight longtime fans of the original property and discerning new generations of travellers alike.
“Our special reopening offer unlocks the door to being among the first to experience this reimagined icon, and we look forward to welcoming guests and exceeding their expectations with our signature blend of timeless elegance and modern luxury.”
Meliá Chiang Mai has joined forces with a new sustainable and chemical-free farm to source the likes of rare, local greens, cage-free eggs and sterilized fresh milk, expanding its ‘360° Cuisine’ program.
In a bid to work closely with local farmers to help them improve sustainability and encourage ethical production to ultimately make the overall food system more resilient, the hotel has formed a partnership with organic gourmet farm Rong Khum in San Pa Tong.
The hotel sources organic Jasmine rice, cage-free eggs, fresh organic milk free of added hormones, vegetables such as betel leaves, coriander, spring onion, star gooseberry and chili, and fruits including longan, lychee, papaya, dragon fruit and bananas from Rong Khum for guests’ meals at Mai Restaurant & Bar, Laan Na Kitchen, MAI The Sky Bar and Ruen Kaew Lounge.
Chiang Mai University Professor Dr. Puangrat Kaewlom, who comes from a long line of farmers and is passionate about research into sustainable agriculture, established Rong Khum about two years ago.
The farm joins the hotel’s network of ethical and chemical-free suppliers including gourmet farm SEED in San Sai District and Jartisann’s Original Thai Cheese, which crafts artisanal cheese made from high-quality, locally sourced raw cow’s milk.
The network is a central plank in Meliá Chiang Mai’s ‘360° Cuisine’ program, designed to reduce the hotel’s carbon footprint and promote healthy eating. Under the program, the hotel sources ‘farm to plate’ organic produce that travels only a short distance.
As much of each ingredient is used – roots, leaves, stems, stalks and more – in a ‘thoughtful cooking process’ before ‘plate to farm’ food waste returns to the farms as fertilizer in a truly 360° concept. Leftover cooking oil is sent to be recycled into biodiesel.
Since the 360° Cuisine program’s inception in 2022, the hotel has sent more than 3300kg of leftover food for compost and fertilizer to both farms and more than 660kg of cooking oil to a biodiesel producer.
“It’s no easy feat to operate a chemical-free farm and it’s more expensive to support sustainable agriculture,” said Meliá Chiang Mai’s executive chef Suksant (Billy) Chutinthratip.
“Yet we believe it’s crucial to engage directly with local farmers, producers, professors and health sector professionals to create a unique connection within the community that ultimately benefits the health of our guests, our community and our environment.”
Meliá Chiang Mai also ushers guests onto SEED and Rong Khum to meet local farmers and learn more about sustainable farming and healthier eating, as part of its Journey to the Farm Package.
The hotel was recently awarded the “Chiang Mai Green Kitchen” certificate for a second year and the new “Sustainable Healthy Food Program” certificate from Thai Health Promotion Foundation and Chiang Mai University in recognition of its efforts to go above and beyond to implement sustainable practices in its kitchens and contribute to healthy food practices in Chiang Mai.
The Tourism Authority of Thailand has also certified the hotel with a “Five-Star Sustainable Tourism Acceleration Rating”.
Dara Cuisine Phuket offers Thailand’s first dining and stargazing experience. From a grill-focused menu brimming with seasonal produce to guided astronomy sessions paired with craft cocktails and hands-on Thai cooking classes, Dara Cuisine Phuket and Sky Observatory at Anantara Layan Phuket Resort is poised to become the island’s new go-to venue for modern Thai dining and stargazing.
Dara, meaning ‘star’ in Thai, celebrates the country’s culinary heritage and intrepid Andaman seafarers who used stars for navigation and the new Sky Observatory is a stargazer’s paradise. The breezy observatory deck, equipped with a custom-built Ash dome, offers an intimate rooftop experience where the universe unfolds.
As guests sip on constellation-inspired craft cocktails, Sky Storytellers guide them through the wonders of the night sky, inviting them to cast their gazes skyward through the Phuket’s most powerful state-of-the-art telescope.
During the day, an all-star team of Anantara chefs takes the lead in the show kitchen, giving masterclasses in Thai cooking. But it is during dinner service that Dara truly shines as the menu takes diners on a culinary journey offering a taste of local specialties from all corners of Thailand alongside revered Royal Thai cuisine.
The Southern region is represented by the succulent Moohong Phuket, a slow-cooked pork belly seasoned with soy, star anise and cinnamon. From the North, Khao Soi curry noodle soup stands out with translucent river prawns served with homemade egg noodles and pickles, as well as the restaurant’s signature Tam Ka Noon Mun Wan – a dish of pounded young jackfruit salad, served with sweet potato chips for added crunch.
Central Thailand’s complex flavours shine in Miang Kham Khai Hoy Mhen, a popular snack of the Siamese court, and the luscious green curry with Phuket lobster.
In the Northeastern dishes, such as the Kob Thod Nam Pla with crispy frog legs and the Nam Tok Nuea Ko Kun featuring Korat wagyu beef, regional ingredients get a creative twist inspired by Head Chef, Supakarn (nicknamed Hong) Lienpanich’s family recipes and passion for fermentation. For those with a penchant for sweetness, the goat cheese and honey ice cream paired with Krabi cashew praline offers sublime melting moments.
Complementing the food is a delightful array of craft cocktails featuring local spirits, each themed after celestial wonders, and fine wines. The signature cocktails showcase the diversity and quality of Thai ingredients, from milky coconut and grassy pandan to fragrant jasmine and earthy hibiscus, as well as spotlighting the mastery of local distillers.
With an on-site fermentation kitchen, barrel-aged fish sauce cellar, and a verdant herb garden, Dara is a living ecosystem that nurtures every ingredient to its fullest potential. “Dara’s culinary philosophy is simple: honour the natural taste of quality local produce and let the ingredients shine,” explains Chef Hong.
“In addition to growing our own herbs, we’ve partnered with eco-conscious local farms and fisheries, which allows us to adapt to the rhythm of the seasons – from serving crisp harvest in the dry months to showcasing Thailand’s natural abundance when the monsoon comes.”
Dara Cuisine’s interior is a sophisticated homage to Thailand’s artisan heritage. A curated collection of regional crafts, from northern wooden carvings to northeastern handwoven baskets, creating an ambiance that tells a story of tradition and artistry, inviting diners to connect with Thailand’s rich cultural legacy.
Dara Cuisine Phuket is open daily for cooking classes from noon till 3.00 pm, for dinner from 6.00 pm till 10.00 pm, while the Sky Observatory, drinks and stargazing are available from 6.00 pm till midnight.
Often referred to as the world’s wildest and wettest festival, Songkran, aka Thai New Year, falls on the week surrounding April 13-14 every year and is celebrated like never before in all corners of Thailand.
But apart from the famously fun-filled water fights that tourists invariably love to be a part of, Songkran is also a time of reflection and ritual. Thais use the holiday as an opportunity to catch up on loved ones, especially elderly relatives, and families will also look to make merit at lavishly decorated Buddhist temples.
There are few festivals in the world more colorful or more cultural, and this theme is illuminated at several luxury hotels in Thailand this year with traditional performances, New Year blessings, and of course some extraordinary dining experiences to mark the occasion.
Sawasdee pee mai! (Happy New Year)
Celebrate Songkran in Koh Samui
A kaleidoscope of events and activities will mark the entire week of Thai New Year 2024 at Banyan Tree Samui, a spectacular beachfront on the island of Koh Samui, starting with Floating Market Breakfast Specials on April 12 & 13 at The Edge restaurant, which is perched high above the resort, offering photogenic views of the sea beyond.
Then, on the beachfront Sands Restaurant, the hotel will host a Songkran Street Market BBQon the evening of April 13 (7pm – 10pm) which will also feature live music, a traditional Thai bamboo show, and a spectacular fire show. Meanwhile, at the resort’s award-winning
Thai fine dining venue, Saffron, a sophisticated “Songkran Royale Thai Set Menu” will be available every evening from April 10- 16 (THB 2,600-net. per person, THB 3,400 with wine pairing). For reservations or more information, contact +66 077 915 333 or email samui@banyantree.com
Indulge in a Culinary Carnaval in Krabi
For one night only, on Saturday April 13, beachfront resort Banyan Tree Krabi will unveil a Thai New Year feast for guests and no-guests alike at the 5-star hotel’s Naga Kitchen restaurant.
For 2,950THB per person (children 4-12 half price), an unlimited buffet and barbecue will be presented with a bewildering selection of culinary delights,such as a a Smoked Fish Live Station offering Gravlax Barracuda, Thai spicy “laab” black king fish, and Vodka & Beetroot Salmon, among other tantalizing seafood treats. Meanwhile a live barbecue station will sizzle up Krabi Lobster, grilled butter squid, king tiger prawns, and much more.
There will also be a Carving Station with Wagyu prime ribs, crackling pork belly, and stuffed Italian sausage, an organic salad bar, a dessert corner, a range of local Southern Thai cuisine favorites, and a complimentary welcome drink. For reservations or more information, contact +66 075 811 888 or email naga-krabi@banyantree.com
ky-high Songkran Dinner in Chiang Mai
Meliá Chiang Mai will host a four-course set dinner called “Songkran Culinary Delight” at its signature 21st floor restaurant Mai Restaurant & Bar on April 13 and 14 to mark the Thai New Year.
Appetizer Koa Kaab Hor Goong, comprising chilled prawns wrapped in rice paper, ginger candies and garden herbs, is followed by Makreau Thed Consommé, a soup with tomato consommé, cage-free egg royale and wheats. The main course is a choice of either Moo Makwaen, made up of grilled wild pepper spiced Kurobuta pork chop with San Pathong sticky rice and seasonal vegetables, or Aab Tong Pla Salmon, Laan Na style Salmon belly in banana leaf, curry sauce, potato and sweet basil. Pudding Lum Yai, a warm longan pudding with chemical-free longan and coconut ice cream, rounds off the dinner.
Priced at THB 1300 net per person, the four-course dinner is available from 6-10pm. For reservations, please contact +66 (0) 52 090 603 or email mairestaurant@meliachiangmai.com
Exclusive Songkran Stay Packages Around Thailand
Fusion Suites Phuket Patong, one of southern Thailand’s newest luxury resorts, has launched a special “Beat the Heat” stay package for Songkran.
The offer includes a Grand Deluxe Jacuzzi Room for two persons, breakfast, a cocktail bucket, a crispy spicy fried chicken meal, and a 45-minute spa treatment, priced at 4,599 baht per night.
GLOW Hotels has also unveiled exclusive stay packages at their hip, modern properties around Thailand, including GLOW Mira Karon Beach in Phuket (priced at 2,699 baht), GLOW Ao Nang Krabi (1,999 baht) and GLOW Pattaya (2,059 baht). The offer includes room for two people, breakfast, drink bucket and food. All offers must be booked between April 1-20 for stays between April 12-20. Visit https://fusion-suites.com/phuketpatong/ or https://home.glowhotels.com/ for more information
Montara Hospitality Group, the visionary owner of the prestigious Trisara resort, is spearheading a transformative sustainable dining movement in Phuket.
The group’s collection of acclaimed culinary concepts, including the highly regarded PRU and JAMPA, exhibits a philosophy of culinary excellence and environmental sustainability.
Montara Hospitality Group’s food and beverage venues are all passionate about providing sustainably grown local artisanal produce, which the company refers to as “human-centric hospitality.”
Montara Hospitality Group has also earned a reputation for prioritizing sustainability at its food and beverage venues, with a substantial proportion of produce sourced from its 16,000 sqm Pru Jampa organic farm, located within the Tri Vananda boundaries.
“Culinary excellence becomes truly enriching when it harmonizes with the planet,” says Jimmy Ophorst, the executive chef at PRU. “At PRU we aim to bring our guests closer to the best ingredients Thailand has to offer.”
Montara Hospitality Group has long been known for its creative, conscientious approach to culinary. PRU, the signature restaurant, remains the only MICHELIN Red Star restaurant in Phuket, a status it has retained for six consecutive years.
Recently relocated within Trisara, PRU, provides a one-of-a-kind community-to-fork experience, encouraging open interactions between chefs and guests and exemplifying transparency in the world of fine dining.
Another Montara Hospitality asset, the Tri Vananda wellness community, is home to JAMPA whose creed of “locally grown ingredients, live fire, and zero waste cuisine” has earned it a MICHELIN Green Star.
JAMPA —overseen by chef Rick Dingen— is a beacon for zero-waste, farm-to-table, live-fire cooking. It innovates by using only live fire to transform local ingredients, almost entirely sourced from the Pru Jampa organic farm.
“Sustainable fine dining is a celebration of flavor that extends beyond the palate,” says Dingen. “It embraces the responsibility to nourish not only discerning tastes but also the delicate balance of our environment.”
These venues are being complemented by respective new, exciting concepts, such as the Mediterranean-inspired beachside venue CIELO — translating to “paradise” in Spanish. It shines through its commitment to contemporary Mediterranean cuisine, prepared by executive chef, Worawit “Notty” Rattanachoochoke with locally sourced ingredients from local farmers and producers to showcase the best of Asia’s bounty.
A refined Thai homestyle dining experience, Seafood at Trisara (SaT), where the finest locally sourced ingredients are utilized for Southern Thai recipes that have been passed down through generations. Seafood At Trisara showcases the seasonal ingredients Phuket and Thailand has to offer, both on land and sea.
Another new concept, DALA — which is named after the torch ginger flower indigenous to Phuket — showcases Thai flavors offering cocktails and coffee crafted from local terpenes and pan-Asian bites, alongside breathtaking sunset views.
At DALA guests can observe the artistry of the bartenders and baristas as they craft exquisite drinks using local ingredients.
Montara Hospitality is confident the group’s spread of concepts can put Phuket firmly on the radar of conscientious gourmands worldwide. Indeed, all its food and beverage venues follow the group’s “Dine Good Do Good” philosophy which embraces the sourcing of local ingredients, using artisanal suppliers and being more ethically responsible. “For those seeking a blend of gastronomic and ethical enlightenment, Trisara is not merely a destination but an immersive journey into the future of sustainable dining,” concludes chef Notty
Thai Spas Now 