On a windy afternoon we met at Sala Mai Khao for a French-themed dinner as it was July 14th - known in the English-speaking countries as “Bastille Day”.

The friendly staff served Champagne Billecart Salmon Brut NV (from magnums) together with dainty canapés. We lingered in the beautiful spot by the ocean so slightly behind schedule we went into dine.

We were warmly welcomed by Ian who introduced Sala’s Executive Chef, Tony Wrigley, who spoke about the food. Tobi and Yves introduced the wines.

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Ham hock and foie gras terrine
Champagne Billecart Salmon Brut NV (from magnums)

Lobster soup with cheese croutons
Donatien Bahuaud (Ackerman) ‘La Diva’ Chardonnay 2016
IGP Val de Loire

Andaman sea bass with vegetables
Chablis Premier Cru 2016

Chef Tony’s special “Gin & Tonic” sorbet

Boeuf bourguignon
Château la Dominique
Saint-Émilion Grand Cru Classé 2009

Traditional French cheeses
Languedoc Château des Erles
Domaine François Lurton

Strawberry sablé

The lobster soup was definitely one of my favourites. Even though I am not a Gin and Tonic drinker, I loved the special sorbet - the dining room became warmer and fuzzier as a result. The cheese selection offered a rare opportunity to sample an interesting variety not usually available in Phuket.

A big thank you and our appreciation were given to General Manager Anthony Van Sleeuwen, Food and Beverage Manager, Basil Alexander Scheerer, Executive Chef Tony Wrigley and their excellent staff.

The staff members were presented with certificates. Then we presented a framed Bailliage of Phuket “Restaurant Certificate” to Anthony concluding a great and memorable evening at Sala.

Some stayed overnight, the rest of us were taken home in shuttle vans but someone opened another bottle of Champagne so, quite rightly, the vans had to wait!

Lena Willoch
Vice-Chargée de Presse

Photos courtesy of Lena Willoch Photography ©