Our first dinner for the year was an amazing experience at PRU in Trisara.

While the sun was slowly sinking into the sea, 26 members and guests gathered on the Trisara’s deck for a glass of Champagne. Expectations were high. Many had not yet visited this small, intimate, luxury restaurant. Many had brunched at Trisara which is famous on our island.

PRU received its Michelin star in 2018. The restaurant’s name stands for “Plant, Raise and Understand”.

PRU aims to reduce carbon footprint and avoid economic leakage by using locally sourced produce. By definition, ensuring local businesses, young entrepreneurs, farmers, fishermen, artists who align with the restaurant’s goals are supported.

PRU is working toward minimizing operational impact on earth and to reduce waste as much as possible. Food leftovers are turned into compost or fed to the pigs at the farm. Seafood is line caught. Animals are free range or organic. Vegetables mostly are organic.

Once the sun had set, we took our seats for dinner.

We began with a selection of small bites giving an exciting combination of flavours from Thailand: eggplant and figs, pickled sturgeon mousse, caviar, black crab. Salad from PRU’s own garden at Pru Jampa with passion fruit vinaigrette was a standout dish. All were partnered with sourdough bread, made with fermented cacao fruit and mixed with dark rye flour, served fresh from the wood oven. Whipped brown butter with Nan salt, smoked butter with Ma Kwaen pepper and basil oil from the farm were served alongside the bread.

MENU

Phang Nga Mangroves
Local yellow tail Hamachi
pink guava layers, pink guava ponzu sauce
Albariño Reserva 2017
Bodegas Garzon, Maldonado, Uruguay

Chaiya, Surat Thani
Pickled duck egg, Phuket potato
homemade dried abalone and dried mushroom sauce*
GranMonte ‘Element’ Chenin Blanc 2018
Khao Yai, Thailand

Hua Hin
Salt-baked sturgeon topped with caviar
sunchoke cream, rich and fragrant sturgeon sauce
Al-Muvedre Tinto Monastrell 2017
Telmo Rodriguez, Alicante, Spain

Ratchaburi
Baby lamb, banana blossom, fennel
Conti Zecca Primitivo 2015 - Puglia, Italy

Chiang Mai
Strawberries, black sesame mousse
Sauternes 2009
Château de l’Ecole, France

Two more plates were yet to arrive: first, a small, delicious selection of cheeses from artisans in Thailand. Ending our experience on the highest note came a dessert selection from PRU's pastry team. Delicious!

The wines served throughout were out of the ordinary especially those from Uruguay which were new to many.

To everyone involved, namely PRU’s team with Executive Chef Jimmy Ophorst and Director of Food and Beverage Conrad O'Riordan in charge, we accorded our heartfelt thanks for giving us this amazing experience. The kitchen and service brigades received certificates.

Executive Chef Jimmy was personally thanked by our valued guest from Bangkok, Bailli Délégué Joe Thawilvejjakul, and our Bailli Adam Goodman.

Lena Willoch
Vice-Chargée de Presse