Katathani beachfront restaurant- Phuket
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Hi end Thai restaurants are a tricky thing. This is not at all a fair statement to put it mildly but many of us consider sitting at the edge of a Soi with heavy foot traffic passing by as the only way to enjoy Thai food, that being cheap and interesting.
CHAMPIONS Bar & Grill - Sport Bar in Surin Beach Phuket | Phuket Food Review
Joe’s Downstairs Chef Aaron Hooper is a maestro of combining flavours and great ingredients into mouthwatering dishes that range from super simple to ultra-complex. The food here is both complex and delicate…
There are food reviews and there are food reviews. Many times we approach restaurants cautiously, wondering how the review will go. Will we have to throw it away? How many eye rolls will there be from the group as we are marketed to with a sales pitch instead of convinced with the quality of the food? When entering Joe’s Downstairs recently, there were none of these apprehensions. Anyone who does not like this island institution for its food simply does not know gastronomy or maybe has a secondary motive. I will simply challenge anyone on this! The chef, Aaron Hooper is a maestro of combining flavors and great ingredients into mouthwatering dishes that range from super simple to ultra-complex. Let me say right here at the beginning, there is plenty of amazing food on the menu here to keep everyone happy!
As all great artists, he is a bit temperamental but introducing yourself will be well worth it.As I write this the morning following the review, I still dream about several dishes and flavors from the past evening. The menu ranges in options from duck to short ribs to crab and tuna tartar and everything else you can imagine in between. The bartenders are well trained and when we arrived, we were immediately served our first drink, a couple of New York Style Martinis, dirty enough to really taste the olive flavors. We quickly perused the menu and got right to the task ahead. The restaurant in lovingly designed, white in décor, and always reminds me of an upscale seaside place in the Hamptons. The staff is friendly attentive and attractive, one group member remarked. We all agreed. Chef Aaron is adaptive enough to individual tastes that you can call him over and take suggestions from him directly and really experience his talent.We began with the min braised Wagyu beef tacos, which come with crumbled gorgonzola cheese and fresh arugula and salsa verde. Fantastic is all we could say. The crusty shell perfectly complements the ingredients inside and we dreamed of more of these as the plate was finished almost instantly.
Our next dish, photographed in this story, was the premium jumbo crab cake, made of blue crab set atop a base of Haas Avocado salad with sharp lemon vinaigrette. What a marvelous concoction. The flavors were spectacular and we simply could not get enough of this. You cannot go to Joe’s and not give this a try! We also had a tuna tartar that never escapes my attention every time I have the fortune to eat at Joe’s. it is an ahi tuna tartar with ginger chili soy on crispy wonton crackers. You cannot go wrong with an order or two of this wonderful dish!We rested and chatted with the chef before starting on the main dishes. First came the braised Angus beef short rib which is fork tender cabernet braised Australian beef ribs served with roasted garlic mashed potato, sautéed arugula and red wine jus. The meat was spectacular and the combination of flavors was spectacular. Next, we were presented with Hokkaido Sea scallops which were masterfully presented and perfectly cooked, meaty and tender inside and nicely seared outside.
Finally we were presented with a massive portion of pork tenderloin which was lovingly presented and cried out to be devoured. The premium grade Kurobuta pork was served with wild rice pilaf, truffles, white asparagus and a masala demi glaze. The dish was a wonderful conclusion to the main courses and left nothing to be desired. A big eater’s meal to be sure but also complex and delicate enough for any foodie to appreciate. Once again, the best description is….spectacular. We chatted a while after dinner with some friends of the chef. In addition to his culinary talents, he has developed a loyal following of social butterflies that gather around at the end of most evenings. Joe’s Downstairs is a must visit if you are in Phuket and we are very happy to recommend it to all our readers. See you there.
Joe's Downstairs
223/3 Prabaramee Road, Patong Beach, Phuket 83150, Thailand
P: +66 (0)76 618245 F: +66 (0)76 618239
www.baanrimpa.com/seaside-restaurant
There are food reviews and there are food reviews. Many times we approach restaurants cautiously, wondering how the review will go. Will we have to throw it away? How many eye rolls will there be from the group as we are marketed to with a sales pitch instead of convinced with the quality of the food? When entering Joe’s Downstairs recently, there were none of these apprehensions. Anyone who does not like this island institution for its food simply does not know gastronomy or maybe has a secondary motive. I will simply challenge anyone on this! The chef, Aaron Hooper is a maestro of combining flavors and great ingredients into mouthwatering dishes that range from super simple to ultra-complex. Let me say right here at the beginning, there is plenty of amazing food on the menu here to keep everyone happy!
As all great artists, he is a bit temperamental but introducing yourself will be well worth it.As I write this the morning following the review, I still dream about several dishes and flavors from the past evening. The menu ranges in options from duck to short ribs to crab and tuna tartar and everything else you can imagine in between. The bartenders are well trained and when we arrived, we were immediately served our first drink, a couple of New York Style Martinis, dirty enough to really taste the olive flavors. We quickly perused the menu and got right to the task ahead. The restaurant in lovingly designed, white in décor, and always reminds me of an upscale seaside place in the Hamptons. The staff is friendly attentive and attractive, one group member remarked. We all agreed. Chef Aaron is adaptive enough to individual tastes that you can call him over and take suggestions from him directly and really experience his talent.We began with the min braised Wagyu beef tacos, which come with crumbled gorgonzola cheese and fresh arugula and salsa verde. Fantastic is all we could say. The crusty shell perfectly complements the ingredients inside and we dreamed of more of these as the plate was finished almost instantly.
Our next dish, photographed in this story, was the premium jumbo crab cake, made of blue crab set atop a base of Haas Avocado salad with sharp lemon vinaigrette. What a marvelous concoction. The flavors were spectacular and we simply could not get enough of this. You cannot go to Joe’s and not give this a try! We also had a tuna tartar that never escapes my attention every time I have the fortune to eat at Joe’s. it is an ahi tuna tartar with ginger chili soy on crispy wonton crackers. You cannot go wrong with an order or two of this wonderful dish!We rested and chatted with the chef before starting on the main dishes. First came the braised Angus beef short rib which is fork tender cabernet braised Australian beef ribs served with roasted garlic mashed potato, sautéed arugula and red wine jus. The meat was spectacular and the combination of flavors was spectacular. Next, we were presented with Hokkaido Sea scallops which were masterfully presented and perfectly cooked, meaty and tender inside and nicely seared outside.
Finally we were presented with a massive portion of pork tenderloin which was lovingly presented and cried out to be devoured. The premium grade Kurobuta pork was served with wild rice pilaf, truffles, white asparagus and a masala demi glaze. The dish was a wonderful conclusion to the main courses and left nothing to be desired. A big eater’s meal to be sure but also complex and delicate enough for any foodie to appreciate. Once again, the best description is….spectacular. We chatted a while after dinner with some friends of the chef. In addition to his culinary talents, he has developed a loyal following of social butterflies that gather around at the end of most evenings. Joe’s Downstairs is a must visit if you are in Phuket and we are very happy to recommend it to all our readers. See you there.
Joe's Downstairs
223/3 Prabaramee Road, Patong Beach, Phuket 83150, Thailand
P: +66 (0)76 618245 F: +66 (0)76 618239
www.baanrimpa.com/seaside-restaurant
The food, the service and the design atmosphere all add up to a truly fantastic experience here at Nahmyaa at the Como Hotel, so visiting it is a must for all lovers of high-end Thai cuisine and good wine.
Hi-end Thai restaurants are a tricky thing. This is not at all a fair statement to put it mildly but many of us consider sitting at the edge of a Soi with heavy foot traffic passing by as the only way to enjoy Thai food, that being cheap and interesting. In this issue we have reviewed two excellent restaurants that break this mold and do truly remarkable food in a gracious setting while providing history, culture and the best gastronomy that Thailand has to offer. I certainly feel fortunate to have known both just as they opened so I am not missing any opportunities to enjoy these wonderful flavors and unique dishes and presentation- I repeat this initial paragraph in both for clarity.The Como Hotel is beautifully designed as mentioned in a previous story. We were here for the food so got right to it after a quick cocktail. I had already heard great things about Nahmyaa so I was determined to find out if this was hyperbole or it really was groundbreaking.
After perusing the menu, we got started right away. We began with 2 salads that were part traditional and also part modern. First, we tried the marinated black kingfish with lemongrass, mint and chili. Next came the coconut poached chicken, fern tip, and wing beans with toasted coconut. Both salads were tremendous dishes, there was something modern gastronomic about them, combining flavors and textures perfectly. Our group highly recommended both and I still have wonderful memories of them, days later. We continued with a Southern Thai spiced wagyu oxtail soup with baby potatoes, tomatoes and fried shallots which also made everyone happy and made for great discussion.We continued with a couple of different curries and I wondered what spin executive Chef Daniel Moran would be putting on these dishes. He certainly has a way of mixing local flavors with international ideas and gastronomic principles, something we certainly appreciated that night and a few times since. The curries are presented with a variety of rice options from brown to red to jasmine. Who would just get white rice with all those options? We soon found what Daniel could invent in a curry as we deliciously tested a blue crab in rich coconut curry a dish seasoned wonderfully with turmeric, young ginger and black pepper. Simply fantastic.
The second curry that we tried was the Massaman lamb curry which is pretty common in Thailand but not like this. The dish was presented with sweet potato cucumber and papaya pickle and the flavors made this the most unusual and wonderful preparation of the dish. Everything was as good as we could have hoped and the food was living up to the hype. We discussed, enjoyed some wine and continued with the stir fried local spinach with garlic and coconut milk, so simple yet so delicious. We then finished expanding our waistlines with the beef rib with smoky tomato and tamarind sauce. The meat was perfectly cooked and for those looking for something less experimental, this dish will do the trick. It also showed another side to the food, a simpler but still unique offering. The wine list is ample and the service is very attentive. We tried a couple of inventive desserts next. We had the Jasmine scented noodles with seasonal fruit and shaved ice and the dish reminded me of something that Ferran Adria might prepare, simple yet somehow complex. We finished the night with a tapioca and black bean pudding with poached bananas and salted coconut, another inventive dish that had us all impressed.The food, the service and the design atmosphere all add up to a fantastic experience you must try and one we certainly recommend Nahmyaa to all our readers.
Nahmyaa Thai Restaurant
POINT YAMU BY COMO, PHUKET
225 Moo 7, Paklok, Thalang, Phuket 83110, Thailand
Tel +66 (0) 76 360100
Email pointyamu@comohotels.com
The owners of Royale Nom Tok, Corry and Marc, moved to Phuket a few years ago and opened this unique restaurant: their living room during the day becomes the dining room in the evening.
Chef Daniel Isberg doesn’t need special introductions – his local following excitedly greets every new project he starts. This time we had a phenomenal meal along with unique cocktails at his newest locale, Home Kitchen.
Watch the video review...
Watch the video review...
Chef Daniel Isberg unique cocktails Home Kitchen phuket restaurant guide restaurants in phuket
Home Kitchen by Chef Daniel Isberg
Home Kitchen Bar Bed
314 Phrabaramee Road, Patong, Kathu, Phuket, Thailand
Tel: +66 (0)93 764 6753
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