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THE PAVILIONS PHUKET BRITISH INTERNATIONAL SCHOOL, PHUKET Kata Rocks
The Phuket News Novosti Phuket Khao Phuket

A visit to gourmet heaven in Phuket

PHUKET: It’s the diamond of the kitchen, weight-for-weight as much as five times the price of silver, and the ultimate gourmet addition to a meal.


By Alasdair Forbes

Monday 7 January 2013, 04:33PM


Yellowfin tuna and scallops carpaccio, served with micro-greens, pomegranate and black truffle dressing – and a couple of slices of unadulterated black truffle from Puglia in southern Italy.

Yellowfin tuna and scallops carpaccio, served with micro-greens, pomegranate and black truffle dressing – and a couple of slices of unadulterated black truffle from Puglia in southern Italy.

If you’ve eaten truffles – not the chocolate kind, and not the tiny bits mixed in with a sauce, and not truffle oil, but slices of the real thing – then you know you’ve dined in a rarified atmosphere as close to gourmet heaven as mortals can get.

Truffles grow in many and varied parts of the world. Each place claims their truffles are the best, of course, but most of these elusive subterranean mushrooms come from either France or Italy, and divide into two broad categories – black (very expensive) and white (even more expensive).

Generally, no one is going to eat a whole truffle. That would be like sloshing an entire bottle of Chanel No 5 over you in one go. But as an addition to any dish, their unique delicate earthy perfume is an experience not to be forgotten.

For those who have never had the experience, it’s now on offer at the Angsana Resort’s Bodega restaurant for a remarkably reasonable B1,650 per person, for a three-course meal with coffee or tea.

BRITISH INTERNATIONAL SCHOOL, PHUKET

The meal, a triumph from Chef Mirko Cappa, begins with yellowfin tuna and scallops carpaccio, served with micro-greens, pomegranate and black truffle dressing – and a couple of slices of unadulterated black truffle from Puglia in southern Italy.

This is followed by the main event, seared Wagyu beef tenderloin from Australia with seared foie gras, onion jam (a real eye-opener – delicious) white and green asparagus and, of course, more black truffle.

No truffles in the dessert, but no complaints either. The crisp espresso-infused Sicilian cannolo filled with sweet Ricotta cheese, nuts and dried fruits, with a cinnamon sauce is a delightful coda to a very worthwhile meal.

The special truffle menu is available at Bodega until January 20. For more information, visit angsana.com

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