 |  Thailand’s most coveted luxury resort is bringing the ultimate culinary experience to Phuket featuring contemporary American cuisine from an acclaimed Michelin-rated chef. Sri panwa is Phuket, Thailand’s most coveted luxury resort, famous for its stunning panoramic ocean views, luxurious pool villas, breathtaking rooftop bar and its local and international culinary experiences. After a highly successful debut last year, the award-winning property is welcoming back Chicago’s two Michelin-starred Executive Chef Noah Sandoval of Oriole to showcase his contemporary American cuisine in Phuket once again and for a two-day-only pop-up event on November 15th & 16th, 2019. “We’re so thrilled to be collaborating with Chef Noah Sandoval from Oriole in Chicago to bring this truly special two Michelin-starred dining experience from the U.S. to our discerning guests in Phuket,” says Sri panwa’s Managing Director Vorasit “Wan” Issara. “The quality of contemporary American cuisine Chef Sandoval wowed us with last year is unlike any experience one can find in this part of Thailand. To once again bring a chef of this caliber to Sri panwa is a once-in-a-lifetime experience.” |
Oriole was awarded two Michelin stars in the restaurant’s first eligible year and has retained two stars each successive year. Since opening, Sandoval was recognized as a Food & Wine Best New Chef, received three semi-finalist James Beard nominations, and was named Chef of the Year by the Chicago Tribune. The restaurant has also garnered critical acclaim: Oriole earned 4-star reviews from the Chicago Tribune and Chicago magazine.
“I’m excited to come back to Phuket and showcase some of Oriole’s signature dishes at Sri panwa,” said Chef Sandoval. “The guests were such a pleasure to cook for and I’m looking forward to incorporating the incredible Thai local ingredients.”
Available at Baba Soul Food at Sri panwa for dinner for two days only—on November 15th and 16th, 2019—guests will witness Sandoval’s endless creativity and flawless execution. The six-course tasting menu dinner will start at 6 p.m. featuring some of the finest local and imported ingredients, combined with Sandoval’s philosophy: “No tricks. Just imagination, sweat, and an intimate understanding of flavor (Chicago Magazine)."
This six-course tasting menu is available at THB5,900++ (Approx. USD195)
per person (excluding drinks). Additional THB2,888++ (Approx. USD96) for wine pairing experience THB3,888++ (Approx. USD130) for premium wine pairing.
Seating starts at 6pm.
For reservations or inquiries, please contact Baba Soul Food at Sri panwa. Tel: +66 7637 1000
“I’m excited to come back to Phuket and showcase some of Oriole’s signature dishes at Sri panwa,” said Chef Sandoval. “The guests were such a pleasure to cook for and I’m looking forward to incorporating the incredible Thai local ingredients.”
Available at Baba Soul Food at Sri panwa for dinner for two days only—on November 15th and 16th, 2019—guests will witness Sandoval’s endless creativity and flawless execution. The six-course tasting menu dinner will start at 6 p.m. featuring some of the finest local and imported ingredients, combined with Sandoval’s philosophy: “No tricks. Just imagination, sweat, and an intimate understanding of flavor (Chicago Magazine)."
This six-course tasting menu is available at THB5,900++ (Approx. USD195)
per person (excluding drinks). Additional THB2,888++ (Approx. USD96) for wine pairing experience THB3,888++ (Approx. USD130) for premium wine pairing.
Seating starts at 6pm.
For reservations or inquiries, please contact Baba Soul Food at Sri panwa. Tel: +66 7637 1000
Six-course menu (offered with and without wine pairing experience)
GOLDEN OSETRA CAVIAR
ulua, cucumber and radish
HUDSON VALLEY FOIE GRAS
asian pear, black pepper gastrique and anise hyssop
MATSUTAKE
black truffle custard, tarragon and chicken jus.
HOKKAIDO SCALLOP
yeast and Burgundy truffle
A5 MIYAZAKI WAGYU
Cipollini onions, black garlic and madeira
GIANDUJA GANACHE
Tonka bean ice cream, lime and tamarind
GOLDEN OSETRA CAVIAR
ulua, cucumber and radish
HUDSON VALLEY FOIE GRAS
asian pear, black pepper gastrique and anise hyssop
MATSUTAKE
black truffle custard, tarragon and chicken jus.
HOKKAIDO SCALLOP
yeast and Burgundy truffle
A5 MIYAZAKI WAGYU
Cipollini onions, black garlic and madeira
GIANDUJA GANACHE
Tonka bean ice cream, lime and tamarind
Chef Sandoval's highly-curated dinner will feature some of the most pristine ingredients sourced from around the globe. From Wagyu A5 Miyazaki beef to Golden Osetra Caviar, diners will find the best quality ingredients to be served anywhere in the world. Simply put: it will be an unforgettable dining experience at one of Thailand's most revered resorts.
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