The Slate, the whimsical, art-inspired sanctuary on Phuket’s secluded northwest shore, is inviting guests to embark on a new highly immersive culinary journey at its Chef’s Table – a progressive evening of award-winning gastronomy which takes diners on a multi-sensory tour of this avant-garde resort and allows them to savour an Iron Chef Thailand winning
The Slate, the whimsical, art-inspired sanctuary on Phuket’s secluded northwest shore, is inviting guests to embark on a new highly immersive culinary journey at its Chef’s Table – a progressive evening of award-winning gastronomy which takes diners on a multi-sensory tour of this avant-garde resort and allows them to savour an Iron Chef Thailand winning dish for the first time since the show aired.
The Chef’s Table is unlike any other restaurant evening; partly because it is not hosted in a restaurant! Instead, this innovative experience encompasses four of The Slate’s most evocative and atmospheric venues – The Stockroom, Heliconia Floral Art Gallery, Moo’s Kitchen, and the Wine Cellar – each of which is intended to stimulate the senses and enhance the flavours of the food.
In these inspiring surroundings, Chef Apisit “Bomb” Chaichana, The Slate’s outstanding Executive Sous Chef, will present a creative and contemporary menu that uses the freshest local and seasonal ingredients to fuse exceptional Asian and European style plates. Chef Apisit successfully competed in Iron Chef Thailand 2021 and his Chef’s Table menu will provide an exclusive opportunity to taste the exact dish that won this prestigious event.
This gastronomy voyage of discovery commences in The Stockroom, the high-style retail store where designer furnishings and fashions take centre stage. Here, Chef Apisit will present a sublime starter of “Hokkaido Scallop” poached in orange jelly with cauliflower purée, avocado and fruit pearls, paired with Domaine Cold River Cuvée Tradition Brut, a vibrant Australian sparkling wine. This will be followed by an ethereal “Seared Tuna” with watermelon, pesto sauce and raspberry-wasabi sorbet, accompanied by Babich, a zesty and tropical Sauvignon Blanc from New Zealand.
The evening then moves on to Heliconia Floral Art Gallery, the hotel’s colourful flower shop. Amid a heady ambience of floral fragrances, diners will be served “Roasted Red Pepper Soup”, featuring three colours of pepper, smoked salmon, cream and a shallot biscuit, served with Georges Duboeuf, a fine French Chardonnay, followed by a refreshing homemade “Coconut Granita” – a semi-frozen sorbet that will perfectly cleanse the palate.
The highlight of the evening will be presented at Moo’s Kitchen, which is named after The Slate’s co-founder and owner, Khun Moo, and hosts regular cooking classes. At a large social table, Chef Apisit will present his Iron Chef winning dish, “Phuket Lobster Sunrise & Grilled Wagyu Beef”, a stunning culinary creation that combines the finest ingredients from land and sea, plus Phuket noodles with green jalapeños, vegetables, and a truffle & black garlic sauce. This delectable dish is paired with Château Moulin des Richards, Côtes de Bourg AOC, a rich and intense French red.
For dessert, the “Signature Crème Brûlée” with roasted coconut, homemade kimchi and cotton candy will be presented alongside a Vignerons de Grimaud, Cuvée de St Tropez, one of France’s all-time favourite rosé wines. Appropriately, this will be served in The Slate’s Wine Cellar, an atmospheric venue which houses a wide range of old and new world vintages from around the world.
“At The Slate, we believe that great food should take you on a journey. While flavours are hugely important, they are only one element of the holistic sensory experience. Sight, sound, fragrance and feeling all help to shape our outlook and create moments that live long in the memories, as well as our taste buds. Expertly curated by Chef Apisit, our Chef’s Table will transport guests on an immersive epicurean adventure through different courses, venues, atmospheres and ambiences. Each course, paired wine and venue should complement each other perfectly to produce a truly unforgettable evening,” said The Slate’s co-founder and owner, Krystal Prakaikaew Na-Ranong (or “Khun Moo” as she is known to her friends).
The Chef’s Table is available every day, starting from 19.00 hrs, and is priced at THB 6,800++ per person. For more information and to book, please visit www.theslatephuket.com/dining/chefs-table.html
To start planning your adventure at The Slate, please visit www.theslatephuket.com.