Phuket, Thailand, November 18, 2021 / TRAVELINDEX / A recent, outstanding collaboration between the InterContinental Phuket Resort, the leisure paradise on Kamala Beach, and Chef Ton (Thitid Tassanakajohn) of Le Du (Thai for "The Seasons") brought exquisite Michelin-starred gourmet experiences to the Phuket coast. Two special events – "Jaras x Le Du" and "Pine x Le Du" – featured reinterpretations of exceptional delicacies made with local ingredients.

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For the first time in its long history, the InterContinental Phuket Resort collaborated with "Chef Ton," a renowned chef known for his Thai cuisine featuring creative variations and high-quality ingredients. He runs Le Du, his own modern Thai restaurant, which currently ranks fourth on the "Asia's 50 Best Restaurants" list and has been awarded a Michelin star, a mark of international acclaim.

The opening event, “Jaras x Le Du,” welcomed our guests to an exquisite Thai gourmet experience by the sea. The dishes were prepared with meticulous attention to detail by Chef Ton, the renowned head chef of Le Du restaurant, and our own head chef, Banky (Chatchawan Warahajirakul), the top chef of our Jaras restaurant. The highlight of the event was a five-course omakase menu (created by the head chef), accompanied by fine wines expertly selected by our sommeliers.

The course began with a South Thai-style amuse-bouche that packed a punch: "Nam Prik Goong Seab," the famous Phuket prawn paste, reimagined as a savory mousse, served with banana prawns and fresh garden vegetables. Next came the familiar-sounding "Namm Kor Moo Yang" (grilled fermented pork), but the well-known name held a special twist. The pork, fermented for three days, was made from Kurobuta (Berkshire) pork from Nan province and seasoned with our special blend of spices for a new taste sensation. The next dish, served in a bowl, was "Tom Klong Pla Mong," a delicate soup made with Andaman trevally, fermented for seven days in smoked fish stock and flavored with lemongrass and mushroom purée—a true taste of Thailand. Then came the main course: "Ped Pa Lo," duck braised in a five-spice jus, complemented by white pears in white wine, pickled beetroot, radish, and mandarin orange. To conclude the course, an unusual dessert was served: "Black Pudding." The creamy, rich basil ice cream was combined with black pudding, creating a surprising twist.

Our “Pine x Le De,” Phuket’s hottest Sunday brunch, was transformed into a truly special experience with Thai dishes reinterpreted exclusively by Chef Ton from Le Du. The creations included oysters with coriander-chili granita, hamachi crudo with phla sauce, grilled squid with turmeric-passion fruit sauce, goong rom kwan in galangal curry, gaeng pla korat, lamb massaman curry, and tonkatsu pork neck with curry sauce. Furthermore, our guests enjoyed various menus against the stunning backdrop of Kamala Beach, accompanied by captivating music from our DJs and unlimited champagne.

Our exclusive culinary events at the InterContinental Phuket Resort take place regularly throughout the year, offering our guests unforgettable dining experiences. Our popular Sunday brunch is served every Sunday from 12:00 to 15:00. For more information or reservations, please call us at +64 76 629 999.