another publication by IMAGE asia

Paresa Dining

  Kamala

www.paresaresorts.com

The restaurant at Paresa is perched high on the Kamala cliffs amongst lush virgin forest and majestic banyan trees, with breathtaking sunset views over the Andaman Sea.

Virtual tour : Talung Thai

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Talung Thai
Talung Thai

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Talung Thai

GPS coordinate: 7.932823,98.262453

The restaurant at Paresa is perched high on the Kamala cliffs amongst lush virgin forest and majestic banyan trees, with breathtaking sunset views over the Andaman Sea.

Price range 800 - 1,200 BahtBest to book a table Car park on site Major credit cards OK Has smoking area
THB3,700++

From the restaurant:

“Phuket’s finest western and Thai restaurants with al fresco terrace, high above Kamala’s stunning cliffs. Famous for the best Andaman Sea sunset, new Chef Franko’s team bring you an unforgettable culinary experience. The highest quality meat and seafood are combined with the best ingredients on Phuket. The perfect setting for a romantic sunset dinner!”

Heavenly Dining at Paresa

Perched high above Kamala Beach in the slopes of Millionaire’s Mile, Paresa Resort is known as the ‘Heaven of All Heavens.’ Offering up stunning panoramic views of the Andaman Sea, a charming dining setting and a finely curated menu, Talung Thai restaurant makes good on that heavenly promise.

We arrive at Paresa just before sunset. As these are unprecedented times, we have our temperatures checked before being allowed inside the resort. Making our way to Talung Thai, we stop to take photos before choosing our table. The views from the al fresco dining area are simply breathtaking.

Exemplary precautions have been taken at the restaurant to ensure guests’ safety. The menu is now available to scan by QR code, staff are all wearing face shields, hand sanitiser is available on the dining table, and dining utensils are neatly wrapped in plastic. As this was my first restaurant review since the outbreak of the pandemic, I was pleased and reassured to see such measures.

We are all peckish, and peruse the menu at a devastating speed. Based on recommendations from the staff, we settle on the Phuket speciality of Moo Hong, the signature dish Paresa Paradise Bowl, a Four Cheese Pizza and a side of Buttered Mashed Potato. It takes no time for the food to arrive, and we tuck in. The Four Cheese Pizza is truly the standout dish. A thin and crispy crust topped with Gorgonzola, Parmigiana, Edam and Honey Black Truffle, the pizza is indulgent yet also light and delicious. The Paresa Paradise Bowl is a fresh salad mix with huge avocado chunks, and the Buttered Mash Potato is rich and creamy; simply divine. The Moo Hong stays true to local flavours, with the perfect amount of decadence and spice in each bite.

Dining at Paresa is an exceptional experience. While the resort is private, Talung Thai restaurant is most definitely open to the public. It is a beautiful venue to indulge in a fine dining experience at an affordable price point. Parking is available on-site; and reservations are requested.

Beetroot & Goats Cheese Salad

Beetroot & Goats Cheese Salad

For the beetroot

  • 1 Whole beetroot
  • 2 Leaves of Chinese Cabbage
  • 60g Daikon with skin on (round cut)
  • 2 Slices of ginger with skin on
  • 2 Liters of the water
  • 3 Sprigs of thyme
  • 2 Bay leaves
  • 30ml Red wine

Boil 1 liter of water, add all ingredients except wine. Once the first liter reduced by half, add another half liter of boiling water and simmer.

Repeat the process with remaining water, then add red wine, simmer on low heat till beetroot is soft.

Peel the beetroot, cut round using a ring cutter, dice the rest into small cubes.

For the puree

  • 1 whole yellow capsicum (only 35g)
  • 1 whole red capsicum (only 35g)
  • 50g Cooked beetroot
  • 20ml Olive oil

Char grill the capsicum until it gets dark around surface, removed flesh from both capsicum.

Blend together with cooked beetroot, add olive oil and season.

For the salad

  • 10g Goats cheese
  • 10g Walnuts
  • 80g Cooked beetroot
  • 20g Roasted capsicum
  • 5ml Apple cider vinegar
  • 15ml Olive oil
  • 5g Sliced celery

Thinly sliced Baby radish and combine all ingredients, toss in the dressing and combine on a plate by filling up the beetroot ring you made earlier.

About the Chefs

About Chef Franko

Originally from South Korea, Chef Franko began is culinary career in the restaurants of Paris France. Travelling there alone at the age of 17 to pursue his culinary passion he studied for a Le Cordon Bleu Diploma in French Patisserie. Whilst there he developed his skills in a number of restaurants culminating at the highly prestigious Hotel Plaza Athenee Royal Palace Hotel in the kitchen of three-star Michelin chef Allan Ducasse, and under the tutelage of world champion pastry chef, Christophe Michalak.

He will oversee the entire culinary team of Paresa Resort from its signature Thai restaurant, ‘Talung Thai’, which serves authentic Southern Thai cuisine using fresh local produce to ‘Diavolo’, Paresa’s Mediterranean style restaurant, where a generous à la carte breakfast and tempting European delicacies are served throughout the day, in a spectacular setting over the Andaman Sea.

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 Contact info:

Layi Nakalay Road ”Millionaires' Mile”, Kamala

Daily 11am-midnight
Tel: 0 7630 2000
www.paresaresorts.com

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