In today’s world, where sustainability leads the way and encourages change, there are those who stand out as pioneers, setting new standards and motivating us to rethink our choices. One such trailblazer is Khun Anchalika Kijkanakorn, the owner and managing director of Akaryn Hotel Group. Her dedication to sustainability isn’t just a philosophy; it’s a way of life, and it shines brightly at The SEASONS, Aleenta Phuket’s fine dining restaurant.
Champions of Sustainability
This journey began with a fortuitous encounter at PHIST, a well-known sustainability-focused conference for the travel industry in Phuket. Here, Khun Anchalika’s passion for sustainability and her commitment to reshaping the hospitality industry were evident. It was a meeting of like-minded individuals, and from this meeting, an invitation emerged—an invitation to explore THE SEASONS and its innovative plant-based menu.
As a member of the distinguished Small Luxury Hotels of the World collection, Hotel Aleenta Phuket Resort & Spa is a haven of luxury renowned for its picturesque beachfront location and world-class spa facilities. However, this sanctuary has now embraced the flourishing vegan cuisine trend with the introduction of “The SEASONS,” a cutting-edge vegan restaurant that is setting a remarkable precedent in Phang Nga.
A Culinary Revolution
For food enthusiasts, the prospect of indulging in a menu where plant-based ingredients take center stage is nothing short of fascinating. At The SEASONS, a plant-based menu is exclusively offered to hotel guests, providing an opportunity to witness firsthand how fine dining and sustainability can coexist harmoniously.
The SEASONS proudly presents a culinary identity deeply rooted in sustainable practices, seamlessly blending the rich flavors of Southern Thai cuisine with Western influences. Notably, the restaurant’s menu is thoughtfully curated, comprising 90% locally sourced ingredients free from any animal proteins. This resolute commitment to locally produced, seasonal elements underscores SEASONS’ dedication to eco-conscious dining without compromising on taste.
– Organic and handmade tofu from the esteemed Non Pla-Tau-Kua store
– Rai Dok Kha Phangnga Rice Delight Showcasing artisanal and nutritionally superior rice, rich in Omega 9 fatty acids, meticulously cultivated by two Phuket-based brothers on their family-run farm, a tradition spanning four generations.
– Indulgence in unique Thai “grape seaweed,” harvested from a nearby plantation at Sarasin Bridge Phuket, underscoring the SEASONS’ commitment to local sourcing.
Intimate Dining with a Picturesque View
With only eight tables, accommodating a maximum of 16 discerning diners, The SEASONS creates an exclusive and intimate dining ambiance. Nestled in an open-air indoor-outdoor setting, guests are treated to breathtaking vistas of the resort’s private Andaman Sea beachfront and infinity pool. Whether you’re a seasoned vegan or simply an epicurean in search of a remarkable culinary adventure, The SEASONS welcomes all to savor its tantalizing offerings in an attractive and aesthetically pleasing setting.
At the helm of The SEASONS’ culinary journey is the talented Luca Mancini, an Italian-born maestro with extensive culinary experience garnered from various corners of the world, including renowned hotels and resorts in Phuket. Beyond the delectable cuisine, the restaurant’s interior is a work of art in itself, meticulously designed by LOAM Interiors, incorporating vegan-friendly materials like wood and stone. The artwork gracing the restaurant’s walls pays homage to the local culinary community and suppliers, skillfully created by Thai artist Patsachon Toyingpaiboon. These artworks are available for purchase, with proceeds dedicated to the Pure Blue Foundation, a non-profit supported by Anchalika Kijkanakorn, championing marine conservation and local community initiatives.
A Peek into the Culinary Journey
For my dining experience, I opted for the “Savour the East” menu, priced at THB 2,100 per person, offering a sumptuous 6-course dining experience. Here’s a glimpse of some of the culinary masterpieces that graced my palate:
– Har Gao: A Cantonese-style steamed dumpling using locally grown spirulina and handmade yellow tofu, served with a dipping sauce of junsaeng soya blended with mulberry vinegar. This signature dish, complete with sea grapes, captivated my senses with its tantalizing flavors and textures.
– Fragrant Gyoza: Featuring house-made seitan, Massaman curry from Kok Kloy market, plant-based mozzarella, and a wholewheat wrapper infused with cinnamon black smoke. This dish was a spectacular symphony of flavors, with the Massaman curry delicately complementing the other ingredients. Seitan, a protein derived from wheat gluten, made a notable appearance, offering a meaty texture to the dish.
– Old Town “Moo Hong” Bao Bun: A homage to Phuket’s culinary heritage, with locally grown jackfruit standing in for traditional pork. Slow-cooked in Phuket soya sauce and five-spice seasoning, this plant-based version was served on a steamed sesame and almond bao with a side of pickled vegetables. The bao, light and fluffy, delivered a delightful fusion of flavors.
– Winter Garden: A European-inspired journey featuring roasted, steamed, and seared winter vegetables, including carrots, celeriac, lotus, and peas. Accompanied by a puree of sunchoke and celeriac, fresh herbs from the Aleenta garden, and a unique soil appearance crafted from charcoal, this dish paid homage to European winter flavors, with a Thai twist.
– Khao Rai & Monsoon Stew: Transported me to Burgundy, France, with its plant-based take on beef bourguignon. Local shiitake mushrooms were masterfully cooked in Hua Hin Vineyards’ red wine (Monsoon Valley), served alongside Thai pearl onions, fresh cassava mash, and freshly milled red rice from a farm in Rai Dock Kha Phang Na. This native rice, unique to PhangNga, connects diners to local culture and heritage.
– Chocolate-Tofu Mousse: To conclude this plant-based culinary adventure, a luscious chocolate-tofu mousse graced our table. Crafted from award-winning Thai chocolate Kad Kakao Chumphon single origin (70%), blended with NonPla-Tau-Kua’s creamy tofu, and paired with Thalang Farm mulberries and a low-glycemic coconut sorbet, this dessert was a testament to guilt-free indulgence with minimal sugar.
A Holistic Approach
THE SEASONS’ commitment to sustainability extends beyond its menu. As part of the Aleenta Phuket wellness experience, this plant-based culinary haven aligns perfectly with the resort’s focus on nurturing both body and soul.
In essence, THE SEASONS at Aleenta Phuket is not just a restaurant; it’s a beacon of hope for a culinary world seeking to embrace eco-consciousness while celebrating the rich flavors of locally sourced ingredients. As more resorts embrace this path, offering immersive sustainability experiences, travelers can embark on journeys that nourish the planet and empower local communities. If you’re planning a stay in Phuket, consider Aleenta Phuket, a tranquil oasis just 30 minutes from the international airport, where you can escape the crowds and savor this new approach to dining.
How to get there and Book
Aleenta Phuket – Phang Nga Resort & Spa (อลีนตา ภูเก็ต – พังงา รีสอร์ท แอนด์ สปา)
33, Khok Kloi, Takua Thung District, Phang-nga 82140
Google Maps: click here
Tel: 076 580 333
Website: https://www.aleenta.com/phuket/
for booking, book the special offer “Stay & Dine at The SEASONS Restaurant” by clicking this link Book Now
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