THE PHUKET NEWS FRIDAY, MARCH 9, 2012 thephuketnews.com DINING 24 A thing of great beauty Thai chef Tammasak “Noi” Chootong opened up his first restaurant just over one year ago. Practically ever since then, his Suay Restaurant in Phuket Town has been ranked one of the best on the island. The acclaim is largely due to the talent of Khun Noi, who has a string of accolades to his name and experience at the JW Marriott Resort & Spa Phuket, Banyan Tree Hotels & Resorts, Renais- sance by Marriott Resort and Spa Koh Samui, and time working on-board luxury liner Queen Elizabeth II. It was while he was work- ing at the Marriott that he was awarded Manager of the Year 2005, Tsunami Hero for 2005 (after rescuing a man in the 2004 tsunami and getting him to hospital), an Outstanding Performance award, and a Leadership award for the hotel’s kitchen team. Khun Noi, 38, has trav- elled extensively and is fluent in German, Thai and English. Born in Hat Yai, he moved to Stuttgart, Germany, with his family as a teenager. He was raised there, and graduated with a masters de- gree in kitchen development from the German Ueberkin- gen culinary school in 1994. In 1999, after five years at the Maritim Hotel in Stuttgart and the Michelin- star Top Air Restaurant, he joined the QEII, before returning to Germany, and arriving back in Thailand around eight years ago. He joined the Marriott, then in 2007 began work at Banyan Tree Hotels & Resorts as their Corporate Thai Chef, working around the world to develop and implement the Saffron signature Thai restaurant in 10 Banyan Tree resorts, before becoming Area Executive Chef for the Banyan Tree Bintan Indonesia. Looking to develop his own brand, Khun Noi left Banyan Tree and, alongside his sister Mam, opened Suay in Phuket Town in November 2010. Since then, the restau- rant has gone from strength to strength, and is currently ranked Phuket’s number one restaurant on TripAdvisor, Christophe Gestin, Centara Grand Beach Resort Phuket’s Director of Food and Beverage has been promoted to Execu- tive Assistant Manager, Food and Beverage and Sport & Recreation. Mr Gestin started his career with the Centara Hotels and Resorts at the Centara Grand and Villas Hua Hin in the position of Assistant Food and Beverage Manager in 2005. He has been with Centara Hotels & Resorts for more than seven years. Put some delicious jelly in your belly High season has arrived in Phuket, and soon the hottest month of the year, April, will be upon us. It is the perfect time to eat something cold and sweet, and we have found the answer, delicious o aew. My mother, who is some- what of an expert at making this Thai dessert, says the main ingredient of the iced sweet treat is o aew jelly. “O aew is very similar to jelly, but a little different. I first immerse o aew seeds in water, then mix them with banana jelly and jia gor (the Chinese name of a drying agent using magnesium sulfate). I leave it to set before then serving it with ice and sweet syrup. “I think this o aew jelly is Sukunya Phoonpong [email protected] STREET EATS softer, stickier and more deli- cious than normal jelly because it is made from natural ingredi- ents,” she says. “But sometimes people serve regular jelly as o aew in some restaurants.” There are many ways to order the dessert, includ - ing with red bean or black grass jelly and ice, or with red syrup on the top. “It is interesting that people use colour coding to order their favourite o aew,” says mum. “People can ask for khao (white) for o aew jelly, dam (black) for black grass jelly, and daeng (red) for red bean.” O aew is very popular all across Phuket, and the origi- nal can be found only on the island. The three best places to enjoy delicious o aew are on Soi Soon Uthit on Yaowarat Rd (near the Dibuk intersec- tion); at Dibuk intersection (inside the Loktian local food centre); and at the Cham Cha market on Ranong Rd (near Lor Rong shrine). The dessert is normally priced at B10-20. Treat yourself to a serving of Phuket’s favourite dessert. out of a total of 569 listings. His concept is simple – delivering high quality food at reasonable prices, mean- ing locals can afford to dine there often. The restaurant is a white and pale-green cottage, surrounded by lush garden. The décor is at once sharp, crisp, elegant and airy, with incredibly reasonable prices. Most of the dishes on the menu range from B80 to around B200, though of course there are high-end options for up to B600. Signature dishes include the steamed salmon with rice noodle in yellow cur- ry (B129), spicy yellow fin tuna salad (B99), grilled US sea scallops with spicy exotic fruit salad (B250), and the mango sticky rice spring roll with black sesame ice-cream for B80. “The food is Thai contem- porary. It still has authentic Thai taste, but is present - ed in a modern, Western way,” says Khun Noi. “It’s about making people trust you and your food. Peo - ple know what they are getting when they come here.” That is to say, they’re getting nothing but the best. ■ Suay Restaurant, 50/2 Takuapa Rd, Phuket Town, 087-888-6990; suayrestau- rant.com, facebook.com/ phuketsuayrestaurant Chef Tammasak Chootong. A look inside the main dining room of Suay Restaurant. The signature spicy yellow fin tuna salad, Isarn style. Salmon with rice noodle and yellow curry sauce. Centara promotes Gestin to Executive Assistant Manager
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THE PHUKET NEWS FRIDAY, MARCH 9, 2012
thephuketnews.com
THE PHUKET NEWS FRIDAY, MARCH 9, 2012
thephuketnews.com
DINING24
A thing of great beauty Thai chef Tammasak “Noi” Chootong opened up his first restaurant just over one year ago. Practically ever since then, his Suay Restaurant in Phuket Town has been ranked one of the best on the island.
The acclaim is largely due to the talent of Khun Noi, who has a string of accolades to his name and experience at the JW Marriott Resort & Spa Phuket, Banyan Tree Hotels & Resorts, Renais-sance by Marriott Resort and Spa Koh Samui, and time working on-board luxury liner Queen Elizabeth II.
It was while he was work-ing at the Marriott that he was awarded Manager of the Year
2005, Tsunami Hero for 2005 (after rescuing a man in the 2004 tsunami and getting him to hospital), an Outstanding Performance award, and a Leadership award for the hotel’s kitchen team.
Khun Noi, 38, has trav-elled extensively and is fluent in German, Thai and English. Born in Hat Yai, he moved to Stuttgart, Germany, with his family as a teenager.
He was raised there, and graduated with a masters de-gree in kitchen development from the German Ueberkin-gen culinary school in 1994.
In 1999, after five years at the Marit im Hotel in Stuttgart and the Michelin-
star Top Air Restaurant, he joined the QEII, before returning to Germany, and arriving back in Thailand around eight years ago.
He joined the Marriott, then in 2007 began work at Banyan Tree Hotels & Resorts as their Corporate Thai Chef, working around the world to develop and implement the Saffron signature Thai restaurant in 10 Banyan Tree resorts, before becoming Area Executive Chef for the Banyan Tree Bintan Indonesia.
Looking to develop his own brand, Khun Noi left Banyan Tree and, alongside his sister Mam, opened Suay in Phuket Town in November 2010. Since then, the restau-rant has gone from strength to strength, and is currently ranked Phuket’s number one restaurant on TripAdvisor,
C hr i s tophe G e s t in , Centara Grand Beach Resort Phuket’s Director of Food and Beverage has been promoted to Execu-tive Assistant Manager, Food and Beverage and Sport & Recreation.
Mr Gestin started his career with the Centara Hotels and Resorts at the Centara Grand and Villas Hua Hin in the position of Assistant Food and Beverage Manager in 2005. He has been with Centara Hotels & Resorts for more than seven years.
Put some delicious jelly in your belly
High season has arrived in Phuket, and soon the hottest month of the year, April, will be upon us. It is the perfect time to eat something cold and sweet, and we have found the answer, delicious o aew.
My mother, who is some-what of an expert at making this Thai dessert, says the main ingredient of the iced sweet treat is o aew jelly.
“O aew is very similar to jelly, but a little different. I first
immerse o aew seeds in water, then mix them with banana jelly and jia gor (the Chinese name of a drying agent using
magnesium sulfate). I leave it to set before then serving it with ice and sweet syrup.
“I think this o aew jelly is
Sukunya [email protected]
STREET EATS
softer, stickier and more deli-cious than normal jelly because it is made from natural ingredi-ents,” she says. “But sometimes people serve regular jelly as o aew in some restaurants.”
There are many ways to order the dessert, includ-
ing with red bean or black grass jelly and ice, or with red syrup on the top.
“It is interesting that people use colour coding to order their favourite o aew,” says mum. “People can ask for khao (white) for o aew jelly, dam (black) for black grass jelly, and daeng (red) for red bean.”
O aew is very popular all across Phuket, and the origi-nal can be found only on the island. The three best places to enjoy delicious o aew are on Soi Soon Uthit on Yaowarat Rd (near the Dibuk intersec-tion); at Dibuk intersection (inside the Loktian local food centre); and at the Cham Cha market on Ranong Rd (near Lor Rong shrine). The dessert is normally priced at B10-20.
Treat yourself to a serving of Phuket’s favourite dessert.
out of a total of 569 listings.His concept is simple –
delivering high quality food at reasonable prices, mean-ing locals can afford to dine there often. The restaurant is a white and pale-green cottage, surrounded by lush garden. The décor is at once sharp, crisp, elegant and airy, with incredibly reasonable prices. Most of the dishes on the menu range from B80 to around B200, though of course there are high-end options for up to B600.
Signature dishes include the steamed salmon with rice noodle in yellow cur-ry (B129), spicy yellow fin tuna salad (B99), grilled
US sea scallops with spicy exotic fruit salad (B250), and the mango sticky rice spring roll with black sesame ice-cream for B80.
“The food is Thai contem-porary. It still has authentic Thai taste, but is present-ed in a modern, Western way,” says Khun Noi. “It’s about making people trust you and your food. Peo-ple know what they are getting when they come here.” That is to say, they’re getting nothing but the best.
■ Suay Restaurant, 50/2 Takuapa Rd, Phuket Town, 087-888-6990; suayrestau-rant.com, facebook.com/phuketsuayrestaurant
Chef Tammasak Chootong.
A look inside the main dining room of Suay Restaurant. The signature spicy yellow fin tuna salad, Isarn style.Salmon with rice noodle and yellow curry sauce.
CentarapromotesGestin toExecutiveAssistantManager
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