Skip to content
Digest Winner Of Iron Chef Thailand Cooks Up A Storm In Phuket

Winner Of Iron Chef Thailand Cooks Up A Storm In Phuket

Winner Of Iron Chef Thailand Cooks Up A Storm In Phuket
By Anna Thong
By Anna Thong
February 14, 2019
Chef Prasertchai Trongvanichnam made 'Thai tapas with a modern twist' at the JW Marriott Resort & Spa

Chef Jack.jpg

Earlier this February, the JW Marriott Resort & Spa in Phuket hosted the Marriott’s guest chef event at its Ginja Taste restaurant. From February 4 to 7, Iron Chef Prasertchai Trongvanichnam, AKA chef Jack, was in the kitchen preparing ‘Thai tapas with a modern twist’ for guests. 

The special Thai tapas dégustation menu curated by chef Jack revolved around the theme of molecular gastronomy. The full course sampling menu consisted of six and 10 courses that featured chef Jack’s signature dishes. From ceviche-flamed tuna topped with coconut drops, lemon­grass and mint gel, to inked barramundi with sea grapes seaweeds, chef Jack wowed his guests with his culinary excellence.

ginga 4.jpg

The menu featured:

  • Miang Kam Foie Gras (pan-seared foie gras on beetle leaf cracked cashew nuts line and zest powder chili and tamarind); Tom Yum (steamed lobster, mushrooms, semi dried tomato covered in tom yum espuma drizzled with kafir lime); 'Crackling' (crispy pork belly, steamed kale, turnip and chili pesto); 'Stoned' (truffle potato in mushroom dust and pumpkin puree); 'Ice' (butterfly pea granita); Ocean (inked barramundi and sea grapes seaweeds); 'Grass Fed' (24-hour sous vide black angus short ribs massaman crusted and coconut gnocchi); 'Sphere' (chili and chocolate sphere with Phuket pineapple textures); and Mango s’Mores (chocolate brownie with mango and meringue).

ginga 3.jpg

Ginja Taste
JW Marriott Phuket Resort and Spa, 231 Rural Rd Phuket 3033

Open daily 5:30-10:30pm

(See also: In Pictures: Wang Hinghoi's Elemental Dining Experience)


Digest Dining Thai Cuisine Tapas Phuket Iron Chef Food


In order to provide you with the best possible experience, this website uses cookies. For more information, please refer to our Privacy Policy.