Healthy, wealthy and wise
The Nai Harn Phuket Hotel adds zest to Phuket’s dining scene with the launch of an exceptional range of home-made delicacies that maintain the authentic flavour of clean cuisine.
Executive chef Mark Jones serves everything from prosciutto, salami, chorizo and bresaola to a variety of tasty breakfast sausages including the famous Merguez, Nuernberger and Cumberland varieties.
The seaview restaurant Cosmos has more gourmet choices of house-made soft cheeses and natural probiotic yoghurts, while the whey from the cheese-making process is bottled and served as part of the vitality juice section on the breakfast buffet. There are rich home-made fruit jams to complement the gluten-free, organic and spelt flour loaves and bakery items served warm from the resort’s ovens.
“The fresh ingredients and our handmade food products provide guests with a culinary experience that matches the resort’s natural bay-side setting,” says Frank Grassmann, general manager. “The high calibre of cooking also goes beyond the produce into the preparation and presentation.”
Jones uses only the best meats and organic vegetables from Thai farms and most of his fresh seafood is sourced directly from local Phuket fishermen operating small boats. He places great emphasis on healthy, flavourful dishes for lunch and dinner, including organic salads, grilled fish, and handmade pasta. Diners can enjoy a selection of North African and Asian dishes at Rock Salt eatery and the infinity pool-edge lounge Reflections is designed as a rooftop sushi and sashimi bar.
Find out more details at www.TheNaiharn.com,
