Rum Chapel at The Naka Island, a Luxury Collections Resort & Spa Phuket
We’re back at this resort for a second time because of this Guest Chef’s unique background and his custom designed Omakase fine dining at The Naka Island, the Luxury Collections, where getting to the island was indeed easy and memorable.
Tailored Omakase
Chef Dol, who is young and from the province of Songkhla, has been in this role since he was a child. By working for big brands at domestically and overseas and has become an Executive Chef when he was only 27.
A night of exquisite Japanese cuisine
This time, Chef Dol uses his cooking techniques and picks Japanese ingredients from Hokkaido, Nagasaki and Kyushu including the foie gras of the Sea from Japan that is only available once a year.
And if the chef’s menu is the hero, the heroine paired with this meal was sake from the professional sommelier, Mr. Daniel, who skillfully selects both hot and cold for each course.
You deserve a night off
As for this meal, Chef Dol takes us on a journey through Japan with eight courses that are made with finest ingredients and show off his amazing skills.
A meal like no other
- Sake Yuzu Cocktail serve with Reserved Tomato. Gives a refreshing and sour taste Get your taste buds ready for the journey. This dish is served with a light, aromatic yuzu cocktail that goes well with tomatoes.
- Hokkaido Bafun Uni | Sea urchin brioche, Wasabi, soy sauce reduction, 24k gold powder. This Uni served on brioche buns with light wasabi flavor at the bottom. The Chef said that now its time for Hokkaido uni, which makes this menu fresh, sweet, and umami topped with 24k gold powder. I’m not sure about this at first but I was blown away by the flavors of Uni; this course is surprisingly delicious.
- Ankimo from Hokkaido | Chawanmushi, tuna tannal sauce, ponzu, micro basil, sake ume shu. This menu has many layers. First one is foie gras from France and Ankimo cod liver, known as the foie gras of the Sea of Japan, which is only available once a year. Top with salted salmon roe and the bottom half is steamed egg with katsio broth served with cold Umeshu sake. Indescribable, it was so good, light yet tasty and friendly in the same time.
- Kanpachi & foie gras from Nagasaki | Yuzu gel, Wasabi, sushi zu caviar, soy sauce reduction, micro herbs. This Kanbashi is an Omakase grade from Nagasaki, juicy and fresh that Chef marinated overnight with French foie gras inside. Topped with balsamic caviar. Orange ones are Chorizo and green ones are herb oil, very refreshing.
- Blue crab & kani | Japanese lemon, Tendo sweet potato, kani sauce, truffle. Blue crab meat served with Japanese sweet potato By this course, it was the starting of warm sake, my fav option!
A joyful conclusion
6. Seared Scallop & Chorizo | Chorizo sauce, Jalapeno potato puree, crispy chorizo, Micro herbs. Hokkaido scallops marinated overnight, grilled and served with chorizo sauce. Topped with crispy thin slices of sausage again. This dish gives grilled and gets soft and crisp all at once
7. Kagoshima A5 Wagyu Sushi rice + Sudzuke tamago, Truffle salt. Kagoshima Wagyu A5 is a black Japanese breed of cattle from Kyushu Island. It served with the Chef’s secret sweet sauce with a mixture of bonito broth, tako broth and awabi broth, ending with the fragrance of yuzu orange. For this course, beef connoisseurs would know how great of A5 Wagyu, it’s flawless.
8. Yuzu sorbet & 9. Chocolate truffle yuzu, red pea, strawberry. As for the delightful finale, we finish off our meal with a truffle chocolate dessert – a joyful conclusion to this culinary adventure at Naka Island.
A journey worth taking
It was an evening of culinary adventure that takes us on a journey through Japan with eight courses made from the finest ingredients. It’s not just about food, it is about the journey and experience this meal take us on, an escape in every bite!
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