Thursday, November 14, 2019

Akaryn tempts resort visitors with sustainable dining

Jul 24. 2019
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By The Nation

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Akaryn Hotel Group is launching its Akaryn Culinary Series with a sustainable dining concept on the Gulf of Thailand that aims to showcase fresh produce from the land and the sea.

As part of the series, guests “will be able to savour these exquisite ingredients in a series of special dishes, which are designed to be both nutritious and delicious”, the hotel group said, adding that “to enhance the guests’ connection with their cuisine even further, Aleenta Hua Hin will allow diners to discover exactly where the chefs source their produce with experiential trips to neighbourhood farms and fishing villages”.

The first culinary specialty being showcased at Aleenta Hua Hin is barbecued squid, a simple yet sublime recipe from chef Thitipong Worakham, who is known as Chef M. Most mornings, Chef M visits the small fishing village of Pak Nam Pran, where the Pranburi River flows into the sea and bountiful fishing grounds lie just offshore. The seafood sold here is straight off the boat, and squid is a specialty.

Guests can now join Chef M on his morning mission to the buy the latest catch, haggling with the friendly fishermen to get the best squid for the optimum price, and taking in all the stimulating sights, sounds and smells of this captivating coastal community.

On the way back to the resort, guests will also stop at a small-scale farm to select out-of-the-ground vegetables to accompany the menus, before visiting the Aleenta Hua Hin’s own organic herb garden. Chef M will then cook up his barbecued squid for the guests, served with organic brown rice. Alternatively, Chef M’s steamed Pak Nam Pran squid with spicy lime sauce is another must-try, the hotel group said.

Both of these seafood plates are accompanied by the resort’s signature summertime drink: ginger and pineapple shandy. This cool concoction combines traditional Thai rice liquor with ginger, mint, pineapple purée and sugar syrup, topped with beer. As many of these ingredients are sourced in-house or locally, guests will be able to follow this refreshing beverage from the ground to the glass.

“At Akaryn Hotel Group, we believe in the concept of farm-to-table dining. It is so important that diners are able to see how their food is harvested, transported and prepared. We are fortunate to live in Thailand, which is home to so many wonderful ingredients on land and at sea. Through our new Akaryn Culinary Series, we will allow guests to experience exactly how the finest produce is brought to their table, to create our chefs’ mouth-watering dishes,” said Anchalika Kijkanakorn, the group’s founder and managing director.

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