At Spoon and Wander, we are passionate about embracing sustainable practices and celebrating culinary excellence. Recently, we had the privilege of embarking on an extraordinary culinary journey at the renowned JW Marriott Phuket Resort & Spa, coinciding with the global celebration of Earth Day. This immersive experience not only delighted our palates but also demonstrated the resort’s unwavering commitment to sustainability and supporting the local community. Join us as we dive into this remarkable 4-course gastronomic adventure.
With precision and expertise, Executive Chef Brian Moore has meticulously crafted a tantalizing 4-course menu that celebrates the freshest locally sourced ingredients found within a 50km radius. This conscientious approach not only reduces the carbon footprint but also extends invaluable support to local farmers, fostering a sustainable food ecosystem. To further enhance the dining experience, each course is thoughtfully paired with a handcrafted cocktail from their esteemed local partner, Chalong Bay Distillery, creating a harmonious blend of flavors that truly delights the palate.
Additionally, the resort’s commitment to eco-conscious practices shines through with the utilization of solar panels installed by Sunsear for this occasion, providing a sustainable and renewable energy source to power the kitchen.
Setting the Stage for an Unforgettable Evening
Our culinary experience began with the mesmerizing sight of the sun setting over the peaceful Mai Khao coastline. The ambiance was further enhanced by live traditional Thai melodies gently playing in the background, while we savored a refreshing mocktail that perfectly complemented the enchanting surroundings. Accompanied by a tantalizing mise en bouche featuring pineapple and prawn confit, the stage was set for an unforgettable culinary journey.
Embracing Local Flavors: Prawn
The first course PRAWN was a testament to the resort’s dedication to sustainability. Executive Chef Brian Moore had masterfully crafted a black tiger prawn ceviche infused with Tom Kha, served elegantly on a frozen coconut shell. These succulent prawns, sourced locally at Sarasin Bridge, were sweet and plump. To enhance the culinary experience, we were served the Passion of Nature cocktail—a refreshing and light G&T crafted with Saneha gin, goji berry, dragon fruit coulis, citrus, ginger flower, and lemongrass tonic.
A Symphony of Flavors: Barramundi
Continuing our gastronomic journey, we were presented with a visually beautifully presented seared Andaman barramundi accompanied by black crab dumplings, bisque, and phak miang. The dish showcased a harmonious blend of flavors and textures, showcasing the culinary expertise of Chef Brian Moore and his team. To complement this extraordinary course was the Green Field cocktail, skillfully created with Lanna Vodka, mamuang baw, chrysanthemum cordial, mayong child, and sea salt—a true symphony for the taste buds.
Sustainability and Local Heritage: Duck
Our main course was an indulgent treat featuring locally sourced duck from a farm in Mai Khao. The duck, prepared two ways—sous vide breast and confit leg— the dish took us on a gastronomic journey reminiscent of Southwest France. Accompanied by a medley of locally sourced mushrooms, sautéed Mai Khao Lin Harn, Mayong chid gel, and roasted figs from Phang Na. Paired with the Pearl of Andaman cocktail, a unique blend of Chalong Bay’s Thai Sweet Basil infused rum, phuket pineapple, pomelo, Thai lime, and mixed chili salt, the course left us pleasantly surprised and craving for more.
A Sweet Finale: Pineapple
To conclude this remarkable culinary journey, our taste buds were treated to a heavenly delight—a pina colada panna cotta infused with Chalong Bay rum, nestled within a Phuket baby pineapple. This exquisite dessert beautifully encapsulated the resort’s commitment to creating indulgent experiences while minimizing its environmental footprint and positively impacting local communities. With every spoonful, we savored the perfect balance of flavors. And as a final farewell, we were served a captivating cocktail meticulously crafted with Chalong Bay white spiced aged in coconut, Phuket cacao, pandan, jackfruit, and clarified milk punch. This delightful drink left us longing for more, and it served as a memorable conclusion to an unforgettable evening.
To conclude
To conclude, our Earth Day experience at JW Marriott Phuket Resort & Spa was truly exceptional.
Executive Chef Brian Moore’s skillful curation of a tantalizing 4-course menu exemplified the resort’s unwavering dedication to supporting local farmers and reducing carbon footprint. By sourcing ingredients within a 50km radius and harnessing renewable energy sources, every dish served was a testament to their commitment to a greener future.
If you are searching for a sensational culinary adventure that aligns with your sustainability values, look no further than JW Marriott Phuket Resort & Spa in Mai Khao. Allow their passion for sustainability and culinary excellence to guide you on an unforgettable journey that not only delights your senses but also leaves a positive impact on our planet.
JW Marriott Phuket Resort & Spa
Address: 231 Mai Khao, Thalang District, Phuket 83110
Phone: 076 338 000
Google Maps : click here
Website: click here
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