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DiVine chef goes coconuts

Thursday 15 March 2012, 02:35PM


Coconut treats.

Coconut treats.

Thanyapura’s DiVine Restaurant Head Chef Sathaporn ‘Moo’ Bootmeechai is venturing where no chef has possibly gone before, with a durian-themed buffet feast.


Before that, however, he is first experimenting with coconut – one of Thailand’s signature ingredients.

The Coconut Carnival buffet, which includes coconut sangria and martinis, runs at the restaurant from March 12-18.


As well as drinks, 18 different coconut dishes will be on offer, including coconut salad, fish with a coconut crust and orange sauce, and coconut massaman. The buffet is priced at B780++ per person.


It is the restaurant’s plan to host one themed dinner per month, showcasing Phuket’s finest local ingredients. Fish is planned for April, with the aforementioned
durian being served in May.


“That one will be a real challenge for me,” says Chef Moo.


Employed at Thanyapura for the last two years, the chef has spent 24 years in Phuket kitchens, including stints at the Banyan Tree Phuket, Kata Beach Resort, and Royal Paradise Hotel.


Bookings for the Coconut Carnival are recommended.

DiVine, Thanyapura, 120/1, Moo 7, Thepkrassattri Rd, Thalang, 076-336-000 ext 5070, dining@thanyapura.com; thanyapura.com

 

 

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