Chef Ardonia is an innovative New Zealander with nearly 20 years-experience in fine dining including a stint at the award-winning Bracu. The chef’s method starts from understanding the culinary roots and culture of where he is, before sourcing the best local ingredients and combining traditional cooking practices with modern techniques to prepare each dish. The Pavilions Phuket invites guests to enjoy an enlightening epicurean experience with the launch of its new sustainable, locally and ethically sourced menus, including an à la carte option, four and six-course tasting menus and the ‘Plantation Journey’, a nine-course discovery of Thailand’s traditional cooking culture. Nuea kim sot is a dish of salted Sakon Nakorn Wagyu beef ribs braised in coconut cream topped with a fresh herb salad plus tamarind and chilli gel. In this traditional Thai dish, coconut water is used to cook the beef to ensure full flavours and optimal tenderness are achieved prior to adding to curries or a quick wok-fry and for use in salads.
