Thai luxury resort Trisara has unveiled five new F&B concepts that will not only bring it closer to its goal of becoming the leading culinary destination in Phuket but also provide a platform to nurture local Thai culinary talents.
Each concept offers a distinctive gastronomic journey, ranging from the flavours of the French Riviera to the rich traditions of Southern Thai cuisine and Silk Road-inspired creations.
Speaking to TTG Asia, general manager Claudia Schwarze said such diversity in the resort’s F&B offering acts as a magnet to keep guests on property throughout their stay while drawing members of the public to Trisara for a high quality dining experience.
Among the new dining draws are 7.8° North Bar, an intimate-sized bar, boasting ocean and sunset views, with an ambition of becoming “a classical icon in Phuket’s cocktail scene”; Thai Library, a stylish and cosy restaurant showcasing Southern Thai cuisine, as well as the multifaceted “Portuguese, Chinese, and Malay influences in Thai dishes”; La Crique, an elegant French restaurant with a menu that fuses “beautiful French provincial food” with locally-sourced Thai ingredients and “a Thai soul”; Cielo & Spice, a family-friendly venue serving up dishes and flavours picked up along the ancient Silk Road; and Noé on the Beach, a beach club with a “South of France vibe”.
To mark the occasion, the resort will launch the Trisara Culinary Experience on April 6, which includes one night in a private pool villa or suite, daily breakfast, roundtrip private airport transfers, a curated lunch or dinner at either La Crique or Thai Library, and other perks such as nightly F&B credit.
A common thread in all five dining concepts, according to Schwarze, is Trisara’s commitment to nurturing Thai culinary talents and demonstrating to its international clientele that locals can also do wonders in the F&B field.
She said: “Our sommelier, Sarawut “Bow” Sriket, is the only one in Thailand to pass Level Three of the Wine & Spirit Education Trust global exam. To achieve this, one has to have the most amazing palette, precise sense of smell, and ability to articulate (the characteristics of wine and spirit).
“La Crique is fronted by chef Notty, who has been with Trisara for many years and whom we will be sending to France this summer to expand his skillset. Chef Beam, who leads Cielo & Spice, is half-Indian, half-Thai, and we want to showcase his talent and culinary heritage. Chef Oat, who is so warm and enthusiastic, takes Thai Library as his kingdom, where he brings all the Thai flavours and recipes to life.”
Schwarze said support for local talents is possible because of “amazing owners” who believe in doing so.
Trisara is owned and managed by Montara Hospitality Group, which also operates a sustainable farm in Phuket and two properties in Bangkok.
“Montara abides by nam jai (literally water from the heart), which is about the spirit of generosity. In all that we do, we do it with generosity towards our guests and staff,” she added.
“I believe that by uplifting our local culinary talents and building their confidence to interact with guests about their food philosophy and heritage, we are also creating an opportunity for our guests to gain deeper insights into the food they are enjoying at Trisara,” said Schwarze.
