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Daily 11am-11pm

Ingredients

• 1/2 kg prawns
• 1 red sweet pepper
• 1 yellow sweet
• pepper
• 5-10 garlic cloves to taste
• 1 scallion (green or spring onion)

Seasoning

• 1 tbsp oyster sauce
• 1 tsp soy sauce
• 1 tsp sugar
• vegetable oil
• tempura flour

Number of people served: 1

Ingredients

• 150g wild king salmon
• 10g NZ lemon kelp seasoning
• Olive oil
• Lemon wedge

Method

Marinate the king salmon with olive oil & lemon kelp seasoning. If you don’t have this you can easily substitute with lemon pepper or your favourite seasoning mix.

This is then grilled on hot charcoals for a smokey /BBQ flavour for 4-5minutes. Lastly, a squeeze of lemon juice on top then let the salmon rest for 30 seconds for its juices to settle. Serve with your choice of side sauces and salad.

About the chef

Chef Ray
Culinary Director and Executive Chef Rey, is a dynamic and innovative New Zealander with nearly 20 years of experience in the fine dining segment of hospitality.

He developed his profession with guidance from industry leaders, taking his craft to Australia, Malaysia, Abu Dhabi and Vietnam, working for well-known luxury restaurants and hotels, including the award-winning ‘2016 Top 50 restaurant’, Bracu, in New Zealand, under the watchful eye of renowned Chef, Peter Thornley, before joining the team at The Pavilions Phuket.

Chef Rey’s unique method starts from understanding the culinary roots and culture of where he is, the history and traditional techniques that were used, then sourcing local ingredients and preparing the dish with ultra-modern cooking practices.

+66 76 371600
pavilionshotels.com

Daily 8am-10pm

Where are you from?
I grew up and went to school in the famous English naval city of Plymouth in Devon and then to the University of Surrey from 1964 to 1969, studying Hotel Management.

When did you first visit Phuket?
I first came to Phuket about 20 years ago to scuba dive. I discovered Mom Tri’s Boathouse, which I thought was wonderful and so started staying there each time that I took a break in Phuket from my work around the region.

Why did you move to Phuket?
My career involved business consultancy working around the world for Price Waterhouse. Specifically, I became the World Firm Partner responsible for Central America, the West Indies, Africa and India and so I was looking for a base in which to live while I travelled extensively doing my job. I looked at Goa and the Windies, but Phuket seemed to offer the most wonderful lifestyle and at great value too, so I opted to make it my home.

While I loved staying at the Boathouse, I decided to buy a house in Phuket in 1997 and I still live there.

Tell us how The Green Man came into being
When Price Waterhouse merged with Coopers and Lybrand in 2001, I decided to take a ‘golden handshake’ and retire from the company. I had always thought that Phuket ought to have the sort of English-style country pub for local residents in which I personally would like to drink. So with my partner Khun Nui, we found a great piece of land at the base of Kata Hill and decided to build our own faux-Tudor pub and restaurant there.

Why did you call it The Green Man?
I've always been interested in cultural and religious history and had discovered the Pagan God known as ‘The Green Man’ many years before. He's the embodiment of re-birth and fertility and is celebrated with dancing around the May-Pole (in fact a huge phallic symbol) on May 1st every year. I decided to open The Green Man pub on May 1st 2001.

The Green Man is the God of uncontrolled nature and he's the one in charge of your being, when your conscious mind is not. I thought that was an appropriate emblem for our pub as, after enjoying a few ales, one may not be as in control as normal and so The Green Man takes over your being!

I also built a replica of an Egyptian temple behind the pub; I spent several years in Egypt studying its history and various cartouches that are replicated on the temple walls. We use the temple for various meetings, including that of a Phuket Masonic chapter, of which I am currently the Master. We also stage theatrical events, such as our famous Kiddies’ Pantomime each Boxing Day on the stage, which we added into the temple.

All Phuket’s foodies know that Michelin has been and gone – leaving one unsurprised champion, several moderately satisfied folk and a few downright disappointed, even angry, restaurateurs and chefs in its wake.

For the record, the Phuket ‘body count’ was: One 1-star, 12 Bibs & 25 ‘Plates’, making a total of 38 Phuket restaurants recognised by those famed inspectors.
But let’s backtrack and look at what Michelin means to restaurants and – more importantly(?) – to those who eat in them.

Born in 1900 as a travel guide (created by a tyre company), The Michelin Guide’s raison d’être was encouraging France’s car owners to travel more and, therefore, buy more tyres.

It was about where to go and where to eat; chefs didn’t figure.

Fast forward to today and Michelin will tell you it’s still all about the restaurant. Whatever chefs would have you believe, there’s no such thing as a Michelin-starred chef. Restaurants may promote themselves using the enticement of having a ‘Michelin-starred chef’ at the helm. But the reality is that they don’t exist. Stars are awarded to the restaurant, not the chef.

Where are you from?
I was born into a sheep and cattle farming family in Central Queensland in Australia. It was hot and isolated. Our house was like the classic one you see in that movie 'Australia'.

When did you first get seriously interested in art?
I went to the Royal Melbourne Institute of Technology (RMIT) and then to the new Victorian College of the Arts. One of my tutors was Fred Williams, one of Australia’s most famous artists.

So what led you to come to Phuket?
I started a company called Artbusters in Australia and through that came under the wing of John Truscott, who had won academy awards for design in film, to do the Brisbane Expo ’88. From there we got jobs at Expos in South Korea and Spain. Through this work I got a job at Seacon Square in Bangkok. It was a tough time after the 1997 crash. In 2000 I came to Phuket.

Did you come here intending to set up a business?
Yes. We found this disused wood factory (where Underwood is located on the by-pass road). First we rented the factory, then I bought it. It was a stroke of luck. But we had no money. It was tough.

Tell us something about your business.
I see it very much as an art studio. A boutique style of business. While the world produces mass products, we're doing things that nobody has the time to concentrate on. We've always done art so we keep as close to art and design as possible.

What changes have you seen in the business?
Every job is similar, but trends change. For example in the 1990s there was a demand for what's called slump glass (melting glass over a pattern) but then it went out of favour, then it came back into favour. The same with mosaics, which we still do a lot of today.