Pavilions Phuket and Aleenta Phang Nga (Phuket) are the resorts I would revisit. Pavilions Phuket is now under the chain group Relais and Chateaux. Besides, the Guest Relations Manager is from Grasse (the town famous for fragrance near Cannes, Southern France). Naturally I tended to try some French cuisine for the in-room dining.
1. Endive salad with balsamic vinegar and white truffle oil - THB320. Very selected endive (baby ones) gave a charismatic junior bitter flavour. The dressing is not overwhelming but good enough to bring it to taste. I took 3 breads with this one.
2. Avocado and tuna tartare THB330. Quite a nice tartare and when you mix them in your mouth, the melty silky texture of avocado and the slightly spiced chopped tuna match so well.
3. Grilled pork in baquette THB350. Pretty good and the french fried was deep fried well.
4 comments:
very nice (baby) endive, the charm of endive is on its slightly bitter taste perhaps!
Definitely it's on that slightly bitter taste. I can't describe it but it's not like the other bitter veggie. Even for the bitter gourd, the round shape deeper color (雷公鑿) one is much better than the light green longer one.
The food here is quite expensive; very in line with the food price of the hotels in LA.
I think as the US$ keeps very low, we often find it expensive.
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