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Kiwi wine makes a splash in Phuket
Friday 23 March 2012, 10:30AM
PHUKET: Pip Austin, General Manager of New Zealand’s Asia Pacific Sileni Estates wine company, was in Phuket last week to host a wine dinner in conjunction with Mom Tri’s Villa Royale in Kata Noi. She spoke to The Phuket News about the company’s ambitions and increasing involvement in Phuket. Tell us about Sileni Based in Hawke’s Bay, New Zealand, Sileni was founded by the Avery and Edmonds families. Graeme Avery’s former business was medical and pharmaceutical publishing, however his great love of wine led him to establish Sileni Estates with winemaker Grant Edmonds in the Hawke’s Bay area in 1997. Grant was the former chief winemaker of the Villa Maria Group (New Zealand’s second largest winery). Sileni’s first vintage was in 1998, and until 2002 all of Sileni’s wines were made from its own vineyards in Hawke’s Bay. In that year though, Sileni started making Sauvignon Blanc in Marlborough today is New Zealand’s 8th largest wine company, currently exporting to 60 international markets. What wines does Sileni specialise in? The classic French varietals, including Sauvignon Blanc, Semillon, Pinot Gris, Chardonnay, Pinot Noir, Cabernet Franc, Merlot and Syrah. All of Sileni’s wines, with the exception of the Marlborough Sauvignon Blanc, are grown in Hawke’s Bay and are characterised by their food friendly style. At Sileni we like to describe our wines as having New World fruit with Old World elegance. We are also one of the founding winery members of the Sustainable Winegrowing New Zealand initiative and all of Sileni’s wines are sustainably made. This means that the wines are made in such a way that they have a positive impact on the environment both in the vineyard and the winery. What is Sileni Estates’ involvement in the Asian and Phuket markets? Sileni has been exporting to Asia for 10 years, and it has always been a very important market for us. As we were producing more red wines in the early years, Asia became a natural fit for us as red wine was more popular than white, and the fruit driven and elegant qualities of our wines appealed to the consumer, and worked well in the warm and humid climate. We have been exporting to Thailand for around eight years, and Phuket has always been a very strong market with many hotels featuring Sileni wines.We were one of the first New Zealand wineries to enter the Phuket market, and we see a natural fit between our wine and the relaxed alfresco lifestyle here. What are the key ingredients involved in hosting a successful wine dinner? A great wine dinner is about the wine and food matching seamlessly together.When selecting a wine to go with a particular dish it is always important to look for similar aroma, flavour and textural elements in the food. This often means that the old adage of white wine with white meat and red wine with red meat is completely incorrect. A great example of this is the barracuda fillet that was served with Sileni’s Cellar Selection Hawke’s Bay Pinot Noir at the wine dinner on Saturday evening.Normally one wouldn’t expect a white fish to be served with a Pinot Noir, however this dish includes some complementary flavours in the cauliflower and beetroot purée and the wine is featured in Pinot Noir reduction.
Healthy eating and raw food workshop comes to Phuket
Friday 23 March 2012, 10:24AM
PHUKET: Phuket raw food consultant Sylvie Yaffe will host ‘Healthy Food 101: Introduction to health food and vegan-raw foods’ in Nai Harn next Thursday (March 29) evening. Sylvie hopes to educate Phuketians about the importance of making healthier food choices, and paying attention to the ingredients in everything we eat. Accordingly, the introductory workshop will include food demonstrations and help with reading food labels. A graduate from the Matthew Kenney Academy in the US state of Oklahoma, the only classically structured raw and living foods educational centre in the world, Sylvie has lived in Phuket for the last 11 years. She is also a consultant for the Good Karma Thailand health food store. “Because of my own relationship with food I’ve always been interested in health and nutrition”, says Sylvie. Sylvie eats an 80 per cent vegetarian diet, and about 50 per cent raw food, which is a plant-based diet consisting of nuts, seeds, fruit and vegetables, with nothing cooked over 42 degrees Celsius. “Raw food is the solution for me. “It is guilt-free and every ingredient has nutritional value, when I first discovered raw food I knew this was the answer.” In 2010 she hosted a workshop with celebrity raw food chef Ani Phyo. So popular it was standing room only, she realised that there was local demand in learning more about healthy eating in general. Healthy Food 101 will be held at the Book Cafe in Nai Harn (bookcafephuket.com) on March 29 at 6pm. Although free of charge, there is limited seating available, and guests must be over 15 years-old. To reserve a seat call 085-794-2371, or email info@bookcafephuket.com The event is sponsored by Good Karma Thailand health food store (goodkarmathailand.com) and Pura Organic (puraorganic.com)
Tasting the extraordinary
Thursday 15 March 2012, 04:39PM
PHUKET: Chef Ronnie Macuja was offered his first job in Phuket while working at a top hotel in New Zealand. That was 12 years ago. Since then, the Filipino has become one of the island’s best chefs, with a string of accolades to his name. He is now the executive chef for the Vset Restaurant, at Chalong Pier, a name that aptly means ‘extraordinary’ in Thai. Chef Ronnie actually graduated from university with a degree in marine engineering. But his true dream was to work in the kitchen, and he picked up an apprenticeship at the Hilton in Manila, before working his way up to New Zealand’s Hyatt Regency hotel restaurant, Top of the Town. Many years later, Chef Ronnie was approached by Phuket businesswoman Wallee Pachantabutr, who was looking for a head chef for her Impiana Resort restaurant, Sala Bua. Chef Ronnie was at the time working at the Sky Tower Restaurant in central Auckland, where Khun Wallee was a guest. Khun Wallee was so impressed with her meal, she wrote a note to Chef Ronnie to say would he, or any of his team, be interested in taking up the position in Phuket. The rest is history. Chef Ronnie snapped up the offer, and within a month he was preparing the resort’s Christmas Eve feast. He worked at Impiana for 10 years, and as executive chef he won the International Salon Culinaire Competition three times, an international cooking competition designed to test the skill of entrants by giving them a set list of ingredients to produce their creations. The wins were the icing on the cake to his ever growing tally of awards, many of which came while he was working in New Zealand. Two years ago Chef Ronnie started work at Vset, the Pachantabutr family’s new project. The stylish modern restaurant is situated overlooking Chalong Bay. The décor is natural, with dark brown wood combing with a palette of green, and sea views. The food is “modern, trendy, Western cuisine”, with an emphasis on fantastic beef and lamb cuts, cooked to perfection thanks to his New Zealand experience. Chef Ronnie’s signature dishes including the Australian Black Angus, comprised of grilled tournedos of beef, herb potato confit, lobster medallion, and pearl vegetable vinaigrette (B1,290), the Australian lamb cutlet, one of the top selling dishes of 2011 (B850), and the ravioli – a wonton wrapped blue swimmer crab with Chinese butter sauce (B280). Excellent taste aside, the presentation is truly outstanding. The dinner menu has a wide variety of meat and seafood choices, including beef, lamb, chicken, duck, salmon, red snapper, king pawn, lobster, foie gras and pork chops. Entrees cost around B250, while mains are priced between B460 and B2,250 (for the excellent Phuket lobster). The restaurant is also open for lunch and breakfast, with plenty of light meal options perfect for a sunny Phuket day.So what is the secret of Ronnie’s success? “Cooking is all about learning, and the learning never stops,” says the always modest chef.Vset Restaurant, Chalong Pier road (next to Kan Eang @ Pier), 076-381-159, sales@vsetrestaurant.com; vsetrestaurant.com
Biodynamic combination
Thursday 15 March 2012, 04:28PM
“Le vin naît du ciel et de la terre … De l’amour qu’on lui porte (The wine is born of sky and earth … of the love that one adds to it),” said Monsieur Chapoutier, founder of the French winery, whose flavourful wines we are having pleasure sampling. Centara Grand Beach Resort’s Mare restaurant has again arranged a well-matched combination on Friday March 9: the cookery skills of its Spanish Executive Chef Sandro Aquiler and the robust wines from the Rhône valley, watered by melted snow from the French Alps. Well might Stéphane Barlerin, Exporter Director of M. Chapoutier, be smiling broadly. His large winery exports 15 million bottles all over the world and he explains that the sometimes steep river banks of the Rhône grows excellent shiraz grapes, known for its fruity, full-bodied taste loved by many. The vineyard is also unique as it is fertilised wholely biodynamically. The fertiliser, made from burying cow dung in cow horns to cure and the solution watered strictly according to cycles of the moon, works in a homeopathic way, with a little going a long way, achieving organic results. Chef Aquiler’s turns his kitchen into a French one for the night: Roasted shrimp with salad and truffle; Cod steak with cream of cauliflower and parmesan (this writer’s favourite); Bresse chicken with herbs, endive and avocado; Roast beef fillet, the Burgundy way, and exotic fruit salad. Glass after different glass of exceptionally smooth and fullsome whites and reds accompanied the fine dishes in this most satisfying culinary evening.
Put some delicious jelly in your belly
Thursday 15 March 2012, 02:58PM
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 somewhat 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 softer, stickier and more delicious than normal jelly because it is made from natural ingredients,” she says. “But sometimes people serve regular jelly as o aew in some restaurants.” There are many ways to order the dessert, including 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 original 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 intersection); 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.
A thing of great beauty
Thursday 15 March 2012, 02:56PM
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, Renaissance by Marriott Resort and Spa Koh Samui, and time working on-board luxury liner Queen Elizabeth II. It was while he was working 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 travelled 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 degree in kitchen development from the German Ueberkingen 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 restaurant has gone from strength to strength, and is currently ranked Phuket’s number one restaurant on TripAdvisor, out of a total of 569 listings. His concept is simple – delivering high quality food at reasonable prices, meaning 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 curry (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 contemporary. It still has authentic Thai taste, but is presented in a modern, Western way,” says Khun Noi. “It’s about making people trust you and your food. People 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;  suayrestaurant.com, facebook.com/phuketsuayrestaurant
Naughty and nice
Sunday 4 March 2012, 08:41AM
Naughty Radish restaurant manager Darachan “Nok” Yakorn spent 20 years living in London before returning to Thailand to raise her children in their native culture.Her family are now scattered around Thailand – her children live with their grandmother in Bangkok, while Nok’s husband Virat (who she met in London) works in Khao Yai. Because of this, she devotes her time to the vegetarian-friendly salad restaurant, located at the Burasari resort in Patong. The breezy restaurant, adjacent to the resort’s Just for You juice bar, has air-con, but its doors are glass, meaning it has the feel of sitting outside but without the suffocating heat. On the menu is an extensive range of signature salads – including the best-selling Massaman chicken salad. Just like the popular curry but in salad form, Massaman sauce is tossed through a fresh salad. There is also a create-your-own salad bar, grilled meat dishes, and a host of vegetarian options. Salads are priced from B220 upwards. As a vegetarian herself, Burasari group owner Lily Udomkhunnatum wanted to start up a restaurant with healthy food, as well as provide great vegetarian options for similarly-minded customers. Priced around B120, drinks from Just for You include the trademark Detox Special – perfect for those recovering from a night out on Bangla Road – made from mango, pineapple, kiwi and mint leaves. Also popular is the Carrot and Ginger Energiser, made from carrot, tomato, lime, parsley and root ginger. In a nutshell, Naughty Radish is the perfect place to have a light lunch before heading to the beach, or a great way to relax once you’ve had your dose of sunshine. Not that naughty, but nice.  Naughty Radish, Burasari, 18/110 Ruamjai Rd, Patong, 076-292-929; burasari.com
X marks the spot
Thursday 23 February 2012, 03:18PM
Chinese dough, or patongkoh in Thai, is a very popular local snack for breakfast or dinner alike, with many local vendors around the island found selling this delicious treat. Patongkoh is made from wheat flour, sugar, salt, water and yeast, which is then moulded into an ‘X’ shape before being cooked in hot oil. One vendor is Wanchai “Ko Chai” Wuttisom. His popular stall has been open for almost 10 years. However, Ko Chai says that patongkoh is not actually the real name of Chinese dough. “Thai people called this Chinese dough patongkoh but it is actually not. The dish is in fact called iw chia koy or iw cha koy by Chinese people.” He says patongkoh is instead the name of a Chinese sweet candy, which is not popular but is normally sold with Chinese dough. The confusion occurs because vendors normally sell both types of snacks. “Th ‘X’ shape signifies a couple. In China, there is a story about a soldier who was revered by the local people. However, this soldier was the victim of rumours by another, evil, soldier, who spread bad words about this good man. Because of his slander, the good soldier ended up being killed in jail, which made the people very angry and upset with the evil soldier and his wife, who started the trouble. “So they began making patongkoh in an ‘X’ shape, because they believed that when the patongkoh was cooked in the hot oil, it was punishing the bad Chinese couple. Ko Chai’s patongkoh stall is on Patipat Rd, Phuket Town, and open daily from 6pm to 3am. The price is B3 each, or B6 including a dipping sauce of either egg custard or sweetened condensed milk.
Finding amore and happiness
Thursday 23 February 2012, 03:14PM
Falling in love brought chef Fabrizio Crocette back to Phuket, and his dream job and beautiful family have kept him here since. Chef Fabrizio is the head chef at Mare, the fine-dining Italian restaurant at Centara Grand Beach Resort Phuket, in Karon. Originally from Ravenna in the north of Italy, Chef Fabrizo came to Phuket on holiday three years ago. It was here he met his future wife, saleswoman Ao. He moved to Phuket permanently one year later to marry Ao, and to establish the new Mare restaurant. The couple now have a one month-old son, Tommy. Chef Fabrizio spent 15 years working in various Italian restaurants and has now spent seven years working as head chef. His style is “simple and traditional”, with the restaurant a more relaxed venue during the day, and “stepping it up” to fine dining in the evenings. “I’m Italian, and everywhere we go we need to eat Italian food. We need our pizza, pasta, breads, wines and olive oils – it is in our blood. “My kitchen is healthy, there is not so much fat or oil, and the food is not heavy.” Chef Fabrizio says his talent is working successfully with a combination of flavours. For example, dishes that contain both fish and meat, or are salty and sweet, or spicy. The restaurant has an open-plan kitchen, indoor and outdoor dining, and a large wine cellar. Service is  efficient, with the layout meaning guests are able to watch their meals being prepared. In November Chef Fabrizio introduced a dish of duck breast with wild berries and fruits (B820), and says it has become his signature. “It is sweet, sour, and has a strong taste of duck.” Another favourite on the menu is the carpaccio di manzo alla carbonara, (B590) which surpirisngly has no pasta. The carbonara cream is instead served on Australian wagyu carpaccio. In January 2010, Chef Fabrizio was an Italian finalist at the Valrhona Chocolate Competition, where he presented a brown sugar biscuit with salty caramel cream, and chocolate and coffee flavours. His signature dessert dish at Mare is the variazione al limone (B250), made from lemon sherbert, frozen lemon, candied lemon skin and lemon foam. “It’s all about the lemon – different consistencies and form, and it tastes very fresh.” He was specially trained in desserts while working in Spain, but says the Italian food he likes cooking most is pasta. “I think it is the most difficult dish to cook right.” Mare Restaurant, Centara Grand Beach Resort, 683 Patak Rd, Karon Beach, 076-201-234, cpbr@chr.co.th; centarahotelsresorts.com
Famous duck curry at Burasari
Friday 17 February 2012, 11:28AM
Head Chef Rattanachart “Thon” Khannglar is well-known for his famous red duck curry, priced at B250 at Burasari Resort’s Kantok Restaurant in Patong. Khun Thon spent hours with his mother in the kitchen as a youngster, learning how to make Thai food and particularly learning how to perfect the art of cooking red duck curry. He has worked in England, France and in the Caribbean, with such experiences contributing to his knowledge today, and the improvements and adaptations made to his curry dish over time. Khun Thon has spent hours teaching his staff at Kantok Restaurant how to make his famed red duck curry, and supervises them to ensure it is being made correctly. He has worked at Burasari for four months, and before that worked in England for five years. Originally from Udon Thani, he grew up in Chiang Mai, but has made Phuket his home now, and brought his delicious red curry recipe with him. He makes the curry paste from scratch, using ingredients of dry chilli, gallangal, red onion, and coriander root. Palm sugar is used instead of white sugar, to ensure that the dish is not too sweet. The duck is roasted in the oven, at a medium temperature (about 180C) over an hour and a half. Infused with lemongrass and covered in honey glaze, it is the perfect meat to put in the curry, Khun Thon says.  “The meat comes out so tender, not tough at all. The skin is crispy, it tastes delicious,” he says. “I think duck works better with the red curry flavour because the meat is so tender and it has a really good smell.”  Kantok Restaurant, Burasari Resort, 18/110 Ruamjai Rd, www.burasari.com
Weighing in with good food
Friday 17 February 2012, 11:12AM
Anchor Inn restaurant co-owners, Orathai “Pukkie” Leelateep and Makkachai “Jackie” Seangchat, have spent the last 15 or so years working to constantly improve the menu of their Chalong eatery. The Anchor Inn attracts many expats from the area, and its location on the Chalong pier road means its also in the perfect location for dive instructors and accompanying tourists. The restaurant is co-owned by Sea Bees Diving, who operate next door, and the eatery provides many meals for its hard-working employees, plus many other dive instructors in the area. The restaurant first opened in 1989 with six tables. These days it is a bustling hangout with 20 tables, including an upstairs area.It is surrounded by trees and has a thatched roof, something Jackie loves because he is a huge nature fan. The couple learned to cook Thai food from a young age, then asked for help from their Westerner friends to perfect their European-food cooking. Pukkie says cooking is an “exciting adventure” for her. Anchor Inn is known for its large serving sizes, particularly the salads, of which leftovers are virtually guaranteed. Their dressings, including a mayonnaise one and a mustard one, are both highly-rated by customers, but the recipes are “top secret”, says Jackie. The menu is extensive, with both Thai and European options, plus various snacks. Salads, including a greek salad pita pocket for B150, range in price from B70 to B150. International mains are B200 up, while lasagne (B200), carbonara (B110) and pizza (B200) are also included on the menu. The restaurant also offers a 15 per cent discount to Rawai Naiharn Business Association cardholders.  Anchor Inn, 1/3 Moo 9, Viset Rd (on Chalong pier road, next to Sea Bees Diving), 076 28 1329.
Back to basics for fine Italian
Friday 17 February 2012, 11:06AM
Dusit Thani Laguna Phuket’s resort executive chef, Silvano Amolini, has been at the Dusit for the last two years, and runs the resort’s seven restaurants, including the fine-dining Italian restaurant La Trattoria. It is the second time around for Chef Silvano at the Dusit: he was first here from 1993 to 1997. But the lure of Phuket’s beautiful beaches and the chance to work in a top Italian restaurant (La Trattoria gained mentions in Thailand’s top restaurants list in 2007, 2010 and 2011), meant he was eager for the opportunity to return. Award-winning La Trattoria has been open for the last 19 years, and is well-known around the island for its high quality food. It is the only fine-dining Italian restaurant in Laguna. Chef Silvano’s style at La Trattoria is very “back to basics”. Meaning the food is what everyone can relate to, and no doubt will surely find their favourite Italian dish on the menu, he says. “It is honest, sincere food. Italian is my cuisine, it’s what I’ve grown up with. It is a complete cuisine, with different flavours, and centuries of traditions.” Fluent in Thai, Chef Silvano is a perfectionist and comes across as very passionate about his native Italian cuisine. Service is top quality at the restaurant, and Chef Silvano’s serves us a delicious and well-presented five-course meal, complete with wine matches. Tuna carpaccio, Australian Mussels stew, Saffron risotto, pan-roasted duck breast and Sicillian cannoli with sheep ricotta, candied fruits and chocolate shaves for dessert. But Chef Silvano’s knowledge really comes across when he is explaining the cheese platter. Cheese must be tasted in order from weakest to strongest, to ensure the flavours are not mixed, he says. He talks us through the cheeses: Nussler (two months of ageing with walnut leaves and nocino liquer), Robiola Di Mondovi (a fresh cheese made from cow’s milk with 21 days of ageing), Homatikas (made from cow’s milk and wrapped with hay from the Alps), Testun Al Barolo (made from cow’s milk, sheep’s milk, with six to eight months ageing in a cave, the last two months alongside Barolo grapes), Cusie Al Malte Whiskey (cow’s milk, sheep’s milk, with six to eight months ageing in a cave along with malt, barley and whisky), and the lucky last, Carublu, (made from cow’s milk and aged with cocoa beans and rum). Hungry yet?  La Trattoria at Dusit Thani Laguna Phuket, 390 Moo 1 Srisoontorn Rd, Cherngtalay, 076 362 999; dusitthanilagunaphuket.dusit.com
The Lotus blossoms
Thursday 9 February 2012, 02:43PM
A lady that lunches
Thursday 9 February 2012, 02:41PM
Uraiwan “Waeo” Voute first opened The Lunchroom three and a half years ago as a way to spend more time with her children, compared to her previous job as a busy dive tour guide. The Lunchroom, just opposite the Kathu waterfall road and next to Grizzly’s sports bar, is a relaxing restaurant that many Phuket-based expats use as their local hangout. Khun Waeo first moved to Phuket in 1996 to work as a trainee waitress but soon began assisting tour groups and and managing the day-to-day running of a busy dive shop in Kamala. “With two young children, it was very full on. I soon realised I had to start something of my own, and I’ve always loved eating,” she says with a laugh. What began as a small coffee shop with cakes and snacks is now a full blown restaurant, which was expanded considerably when Khun Waeo took over the shophouse next door. The restaurant is open air, with matching rattan furniture, and a nice view of the nearby Kathu bush. “It’s not really fancy, but it is very comfortable. Many people come here because they feel welcome.” The menu is a mix of Thai and European dishes, including chicken with cashews (B100), cordon bleu (B250 and made fresh every day), and spaghetti carbonara (made with real cream, B150). Khun Waeo also offers half portions, meaning people can easily mix and match their favourite foods. However, she’s most well known for her Australian beef burgers and ‘Lunchroom curry’, chicken breast filled with cheese and topped with a yellow curry sauce. “It’s a great combination.” The Lunchroom is open every day except Sunday, from 7am to 11pm (kitchen is open until 10pm). There is also free wi-fi, and computers available for customers.The Lunchroom, 9/96, Moo 6, Kathu, 076-323-772, 081-956-3166, lunchroomphuket@gmail.com