JW Marriott Phuket Resort & Spa’s Ginja Taste recently hosted the Marriott’s guest chef event, exclusively cooked by the winner of Iron Chef Thailand, Mr. Prasertchai Trongvanichnam aka Chef Jack. The ‘Thai Tapas with a Modern Twist’, which took place from 4 – 7 February 2019.
Chef Jack definitely brought the Thai cuisine to the next level by using the molecular gastronomic cooking technique on his sensational Thai Tapas dishes. The full course dinner consists of 6 or 10 courses from appetizer to dessert, guests were delighted, and every plate was left clean afterwards.
His signature dishes included Miang Kam Foie Gras – Pan seared foie gras on beetle leaf cracked cashew nuts line & Zest powder chili & tamarind; Ceviche – flamed tuna topped with coconut drops, lemongrass & onion powder and mint gel; Tom Yum – Steamed lobster, mushrooms, semi dried tomato covered in tom yum espuma drizzled with kafir lime; Crackling – crispy pork belly, steamed kale, turnip and chili pesto; Stoned – truffle potato in mushroom dust & pumpkin puree; Ice – Butterfly pea granite; Ocean – Inked Barramundi and sea grapes seaweeds; Grass Fed – 24-Hour Sous Vide Black Angus (grass fed) short ribs massaman crusted & coconut gnocchi; Sphere – chili & Chocolate sphere with Phuket pineapple textures; Mango s’ Mores – Chocolate brownie with mango and meringue. It was a delicious Iron Chef dinner.
