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Chaine Dinner @ Jaras, Intercontinental Phuket Resort
8 June @ 6:00 pm - 11:00 pm
Dear Members and Friends,
The rain is returning to Phuket as is our next fine dining evening, this time at Jaras Restaurant, InterContinental Phuket Resort, Kamala.
However, let’s first look back to the amazing dinner we enjoyed at The Siam Supper Club in May, overseen by Chef David Hands and hosted by Alex Longman.
Chef Dave and his team created a unique, highly memorable night offering exquisite dishes that played on a New York Deli theme. We were delighted by the presence of Chaine members from around the globe, several potential new members and, of course, Khun Joe Thawilvejjakul, Bailli Délégué of Thailand.
Onto our next dinner – this month held at Jaras Restaurant, InterContinental Phuket Resort, Kamala on Thursday 8th June at 6pm.
Chef de Cuisine, Chef Nui, and his team craft modern Thai dishes using the finest sustainable ingredients from local farmers and fishers. The bespoke menu he has designed for our evening will be paired with a range of wonderful wines.
I look forward seeing you all on Thursday 8th June to share in yet another dazzling night of outstanding food and delicious wines.
VIVE LA CHAINE.
Massimo Bernardi – Vice-Counsellier, Cuisine, Council of Chaine Phuket
Sitting down for dinner and welcome speech
THB 6,000 for members
THB 6,900 for Guests
Jacket’s optional for men, no jeans, with Chaine ribbon.
Jars @ Intercontinental Phuket Resort
Chaine dinner – Thursday 8′ June 2023
Domaine Migot Blanc de Blancs Brut. Lorraine. France NV
Andaman squid, oyster sauce, rice cracker, organic poached egg yolk, house made cured mullet roe
Domaine Migot Blanc de Blancs Brut, Lorraine, France NV
(Aromatics of stone fruit. citrus oee and a hint of brioche with touch of saline and aciditv on the finish
COLD SMOKED COBIA
House made cold smoked cobia, green herbs gel, citrus fruit sauce
Koenler Ruorecht Riesline Kallstadter Kabinett Trocken. Paz. Germanv
[Aromatic wine. with aromas of pears, passion fruit and soices, and mineral aftertaste
POO NIM KHAI KEM
Soft shell crab, salted egg sauce, lemon jelly and cured yolk egg
Monsoon Vallev. Chenin Blanc Signature. Hua Hin. Thailand
Pronounced ripe stone fruits, hint of brioche and vibrant acidity)
YOUNG TAMARIND SHOOT TOM SOM
Andaman red snapper, young tamarind shoots, fermented vegetables.
CHOO CHEE PHUKET LOBSTER
Grilled Phuket Lobster, house made crusted umami, smoked green eggplant, fermented mushroom
Tinhof St Laurent Eisenstadt. Burgenland. Austria
Notes of red berries and cherry, with smoky nuances, herbs and a hint of juniper)
Phattalung Sago, Markrin chocolate dome, young Phuket coconut ice cream
Azienda Agricola 499 Moscato d Asti Vento del Mare, Piedmont, Italy
Aroma or white flowers, bright peach, lemon curd with retreshing aftertaste