Press

Press

2017

Bangkok Post, April 2017

ELEVATING THAILAND’S FARM-TO-TABLE MOVEMENT

Launching in December this year, PRU is Phuket’s most anticipated dining experience nestled in the award-winning luxury beachfront resort Trisara. Taking inspiration from Trisara’s very own farm “Pru Jumpa”, PRU is set to elevate the farm-to-table movement in Thailand.

The culinary concept stems from the team’s close relationship with local suppliers and farmers as well as the opportunities to forage and discover new ingredients at “Pru Jumpa”, the resort’s nearby expansive piece of land that is dotted with beautiful lakes and home to a variety of indigenous plants, local herbs, organic vegetable gardens and free range chicken.

View more at: Bangkok Post

BK Magazine, August 2017

As part of Phuket pool villa-only resort Trisara‘s relaunch after a big renovation, it’s unveiled a new restaurant with a farm-to-table concept.

Pru takes its name from Pru Jumpa, the area where the resort’s own organic farm is located. Here, executive chef Jim Ophorst (who recently won the national round of San Pellegrino’s Young Chefs award) works with local producers like the neighboring goat farm and even goes foraging himself to create the likes of the eggplant selection dish, made of four kinds of eggplants cooked in five different ways—think textures of cream, mash, roast, crisp and puff—served with a sauce of five types of basil and house-made bottarga (cured fish roe).

View more at: BK Magazine

BK Magazine, April 2017

As part of Phuket pool villa-only resort Trisara‘s relaunch after a big renovation, it’s unveiled a new restaurant with a farm-to-table concept.

Pru takes its name from Pru Jumpa, the area where the resort’s own organic farm is located. Here, executive chef Jim Ophorst (who recently won the national round of San Pellegrino’s Young Chefs award) works with local producers like the neighboring goat farm and even goes foraging himself to create the likes of the eggplant selection dish, made of four kinds of eggplants cooked in five different ways—think textures of cream, mash, roast, crisp and puff—served with a sauce of five types of basil and house-made bottarga (cured fish roe).

View more at: BK Magazine

BK Magazine, April 2017

As part of Phuket pool villa-only resort Trisara‘s relaunch after a big renovation, it’s unveiled a new restaurant with a farm-to-table concept.

Pru takes its name from Pru Jumpa, the area where the resort’s own organic farm is located. Here, executive chef Jim Ophorst (who recently won the national round of San Pellegrino’s Young Chefs award) works with local producers like the neighboring goat farm and even goes foraging himself to create the likes of the eggplant selection dish, made of four kinds of eggplants cooked in five different ways—think textures of cream, mash, roast, crisp and puff—served with a sauce of five types of basil and house-made bottarga (cured fish roe).

View more at: BK Magazine

2016

BK Magazine, April 2016

As part of Phuket pool villa-only resort Trisara‘s relaunch after a big renovation, it’s unveiled a new restaurant with a farm-to-table concept.

Pru takes its name from Pru Jumpa, the area where the resort’s own organic farm is located. Here, executive chef Jim Ophorst (who recently won the national round of San Pellegrino’s Young Chefs award) works with local producers like the neighboring goat farm and even goes foraging himself to create the likes of the eggplant selection dish, made of four kinds of eggplants cooked in five different ways—think textures of cream, mash, roast, crisp and puff—served with a sauce of five types of basil and house-made bottarga (cured fish roe).

View more at: BK Magazine

2015