Thailand Festive Lunch
Bailliage of Phuket
Phuket, December 19, 2020
Fine food and great company at Sala
" we were so lucky to be able to meet up "

Despite the state of the whole world thankfully we are able to live normally here in Phuket. We are very lucky that whilst observing certain restrictions we are free to eat and drink with friends.

It was good therefore to able to meet for an outdoor beachside Christmas lunch at Sala Mai Khao. It's not the first time. I bet it will not be the last.

Delicious food and good wine in the circle of Chaîne members and friends, what more to wish for on a beautiful, warm, sunny day!


Mini fish and chips, mushy pea, tartare sauce
Chilled Andalusian gazpacho with Phang Nga Bay crab
Cheddar cheese and smoked bacon croquettes
with roast onion mayo
Champagne Taittinger Prestige Brut
Very Merry Martini


Twice-cooked crispy pork belly
Asian apple slaw, hoisin and sesame dressing
Kamptal Terrassen Grüner Veltliner 2016
Willi Brundlmayer - Austria

Andaman rock lobster bisque
with roasted prawns blended with fish fume
Cognac, fresh cream, Comté croutons, crustacean oil
Vasse Felix ‘Filius’ Chardonnay 2018
Margaret River, Australia

Gin and tonic sorbet

Roast “Butterball” turkey
foie gras gravy, cranberry sauce, pork and apricot stuffing
duck fat roast potatoes, chestnuts, pigs in blankets
steamed market vegetables, almond butter


Australian strip loin roasted pink
duck fat roast potatoes, crispy Yorkshire pudding
steamed market vegetables, red wine and thyme gravy
Familia Zuccardi Emma Bonarda 2013
Mendoza, Argentina

Baked Christmas pudding cheesecake
rum and raisin ice-cream, gingerbread syrup
Rudesheimer Riesling Trocken 2017
 Balthasar Ress - Germany

Sharing platters of Artisan cheeses
biscuits, dried fruit, conserves
Luis Felipe Edwards ‘Dona Bernada’ 2013
Colchagua Valley, Chile

Comments overheard: delicious combination with scent from China; soup was favourite; remembering how strong G&T sorbet palate cleanser is; traditional; dessert beautifully light, tasty hardly touched the plate; could we do take-away from sharing platters as tummies rather full?

Our heartfelt thanks went to the Sala team who were presented with certificates acknowledging their hard work: General Manager Anthony Van Sleeuwen, Food and Beverage Manager Basil Scheerer, Executive Chef Tony Wrigley, kitchen and service staff.

Our guest of honour, Officier Joyotee Smith, presented a commemorative plate to Sala's General Manager Anthony van Sleeuwen.

In these uncertain times, we enjoyed fine food, good organisation and great company. We said fond goodbyes appreciating we were so lucky to be able to meet up.

Lena Willoch
Vice-Chargée de Presse Honoraire