Samut Restaurant recently unveiled its new celebration menu of 9-course 22-menu items
To celebrate its achievement of the Michelin Guide 2023 inclusion and the first place ranking in the Top 25 Restaurants in Phuket 2022.
The coastlines of Thailand
With nine new courses and a total of 22 menu items. Samut continues the core concept of “Coastlines of Thailand,” which highlights that products from Thailand’s sea can outperform imported ingredients.
Chef Bank
Chatchawan Warahajirakul, Head Chef, has been in the Michelin-starred Thai food and fine dining industry for years and is a key person behind the inventive menu. He uses the allure of regional seafood ingredients in his new 9-course, 22-menu item. Includes unique cooking techniques also encourages a less-waste idea to have as minimal food waste as possible.
The restaurant team is committed to supporting local fisheries, purchasing fresh ingredients each day directly from local fishermen. They acquire not just seafood in Phuket, Phang Nga, and Krabi areas. However, including quality items from the provinces along the Thai coast, Prachuapkirikhan, Chumphon, Suratthani, and Ranong, as well as the 3 southern border provinces, Pattani, Yala and Narathiwat.
Let’s sailed away to discover the South Seas through each course.
The menu
Hoy Mak: Thai babylon snail | Homemade red curry
Jakkajan Talay: Sea crab | Okra leave emulsion | Mushroom powder
Nasi Dagae: Seasonal fish | Fish mousse | Local rice | Pickled daikon
Khao Yum: Southern fermented fish | Dried fish | Local salad | Ginger torch flower
Gaeng Som: Gaeng som mousse | Gaeng som glaze| Palm heart | Pickled papaya | Homemade roti
Pla Duke Talay: Coral catfish | Pickled catfish roe | Green mango | Caramelize shallot | Garcinia
Goong Lai Seur: Tiger prawn | Crispy prawn chin | Prawn bisque I Prawn fat crumble | Prawn oil
Hoy Shell: Andaman Scallop | Scallop powder | Tueng Mun broth| Homemade chili paste | Tomato Tuile
Hoy Nang Rom: Surat Thani oyster | Fermented chili sauce | Taro puree | Bean sprout
Goong Mang Korn: Phuket lobster | Fermented nypa palm dressing | Sea grape | Tomato | Kale powder
Pla Muek: Squid | Deep fried squid egg I Cured squid egg | Squid ink sauce | Gooseberry
Pla Ching Chang: Shrimp paste relish | Crispy Thai anchovy | Pickled Bengal Currant | Local vegetables
Hoi Jorb: Pen shell | Tom som | Coriander oil | Crispy shallot
Poo Ma: Blue crab | Kua kling espuma | Kua kling crumble| Stink bean emulsion | White turmeric
Seasonal line caught fish: Shio Koji marinated seasonal fish | Crispy fish | Pickled ginger | Soybean paste soup
Seasonal pre-dessert: Sarai Phom Nang, Hair seaweed | Smoked coconut ice cream I Crispy rice | Duck yolk sauce
Dessert: Babin Pumpkin, Pepper cracker, Golden Krathong, White chocolate shrimp paste
Location and special offer
The restaurant is located on Nai Harn area just right in front of Chivitr Resort. There are 4 tables available each night and advance reservation is essential.
The dinner cost THB 2,890 ++ per person and the KTC Mastercard holder can redeem their point for the complimentary 2nd person.
Our TH review, click here
For reservation and more information, click here