We headed to Naka Island to enjoy their signature restaurant My Grill. The fare is built around local seafood and quality imported meat, a particular passion for Culinary Director, Ian Thomason. He’s been preparing delicious cuisine for the international highend clientele at Naka Island for three years. One of the unique things about My Grill is that many of the guests DO get to enjoy this special experience, unless they take a boat back to Phuket! It’s a captive audience.
Today Ian prepared My Grill’s two signature dishes… Crab Mouse Ravioli as a starter and Ian’s local variation ofthe “Surf and Turf”. The crab mousse in the ravioli was prepared from fresh Phuket crab, which is sourced fresh every day from Rawai. The pasta is prepared fresh daily in the My Grill kitchen and then fuses his secret spice combo to provide an explosion of really local flavours. It’s such an uncomplicated dish, presented simply but with an exotic brink that reminds you that you’re in five-star restaurant. Ian’s Surf and Turf is again served beautifully but basically. Local lobster and a fillet of fine Australian beef resting on an olive oil mash. Again, exquisite light flavours that don’t burden the high quality meats. Cooked to perfection even though my serving was getting a bit cold as we fluffed around with the photos. Eat this one when it lands on your table to enjoy the full effect.
Ian deserves his position as the head of My Grill. He’s not only done his time at top restaurants around the world, he’s competed in, and won a round of IronChef Thailand, the deadly serious Asian TV cooking programme. It’s so serious I think they chop the head off the losers… maybe I made that up. But it is a major coup and only the best get to compete, let alone win. You certainly wouldn’t describe Ian as a media chef – quietly spoken, worldly in his opinions and down to earth. It’s reflected in his My Grill menu; short of fuss and delivering authentic flavours where the fresh ingredients do the talking.
My Grill is one of two main eateries at The Naka Island. As a Phuket local, you can buy a “day pass” and make a whole day at the island (the boat leaves from Ao Po Grand Marina) where some of your meals and drinks are included in the package. Or you could simply pop over for some fine dining at My Grill after sipping a quiet sundowner overlooking Phang Nga Bay’s astonishing landscape. Ian recommends you phone ahead so they can ensure there’s a table available and organise the very swish, and quick, boat ride to Naka Island.
The location is exquisite – the restaurant nestled along the foreshore of the resort over looking THAT other island – and the food is well worth the short speedboat transfer. It’s all a bit “Monte Carlo Riviera”. Highly recommended and a great excuse to get off the island to enjoy a special dining experience.
Tim Newton was a guest of The Naka Island and My Grill. You can see more of Tim’s review of his visit to My Grill at thephuketnews.com/tv