Trisara’s Restaurant PRU Launches Innovative Ecosystem-Based Culinary Concept

Home Travel Trisara’s Restaurant PRU Launches Innovative Ecosystem-Based Culinary Concept
Trisara’s Restaurant PRU Launches Innovative Ecosystem-Based Culinary Concept

PRU, Trisara’s signature dining experience and the first and only restaurant in Southern Thailand to receive a Michelin Star, continues to establish itself as an innovative leader with the launch of a one-of-a-kind ecosystem-based menu. The new culinary concept pairs locally sourced cuisine with lesser known ingredients found from the same ecological habitat, showcasing the resort’s commitment to sustainable cooking and innovative techniques.

Under the direction of Chef de Cuisine Jim Ophorst, recognized as an “inspiring voice of change” for elevating the locally sourced movement in Thailand, PRU’s new eight-course tasting menu takes guests a flavorful tour of Thailand featuring dishes inspired from organic ingredients found in the same ecosystems.

“Trisara guests want to hear authentic stories and be transported to places they have never been before,” says Ophorst. “At PRU, we introduced a new menu dedicated to telling the story of a specific locale. For example, river prawns from the Tapi River in Surat Thani province are paired with fresh sauces made from smaller fish, as well as vegetables and plants found in the same river. The end result is a dish that becomes the perfect embodiment of that unique ecosystem.”

PRU’s ecosystem-based approach invites Chef Ophorst and his team to work closely with local communities to source ingredients. In 2020, PRU will launch a research and development team where Chef will travel the region foraging ingredients that will evolve the new concept each season. Additionally, the culinary team will further develop the PRU farm, which now grows 50 different species of plants, herbs, fruits and vegetables.

In tandem with the enhanced gastronomy, PRU recently announced its first minor refurbishment since opening in 2016. The newly redesigned and decorated spaces feature two distinct dining rooms, revived interiors boasting locally sourced materials, expanded business hours and a larger kitchen for Ophorst and his team.