Press

Press

2017

Robb Report, January 2017

SNEAK PEAK: PHUKET’S RENOVATED TRISARA RESORT IS A PICTURESQUE PIECE OF PARADISE

Why Go: Encircled by a verdant jungle and the Andaman Sea, Phuket’s five-star Trisara beach resort (from $2,000 per night) is a slice of heaven on earth.

Equipped with private plunge pools and expansive oceanfront decks, the resort’s red-roofed villas promise a secluded stay. Recent renovations—including a new restaurant, a refreshed spa, and updated villas—have made the retreat even more inviting.

View more at: Robb Report

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