PRU
Phuket, Thailand
⭐1 Star
The Experience
From Michelin Guide
This striking, solar-panelled restaurant by the sea embodies its 'Plant, Raise, Understand' ethos with a culinary journey showcasing seasonal, local foods. Chef Jimmy introduces diners to Thailand's unique produce, using rare ingredients in a menu that focuses on seafood, plants, and home-made preserves and fermented foods. The Japanese Kappo-style counter lends views into the open kitchen, against the backdrop of the ocean.
Unique Things
From Visitor Experiences
Inside-Out Kitchen Experience: PRU features a unique open kitchen design called the "Inside-Out" experience, which dissolves the traditional barrier between kitchen and dining room. This setup allows diners to watch their food being prepared in real time, fostering transparency and interaction between chefs and guests, inspired by the Japanese kappo style of service.
Sustainable and Community-to-Fork Philosophy: PRU is Phuket’s first Michelin Green Star restaurant, emphasizing sustainability by sourcing rare and local Thai ingredients that even locals may not know, such as fragrant peppercorns from Trang and sour Ta-Kro fruit. This community-to-fork approach highlights deep connections with local producers and the environment.
Integration of Local Art and Nature: The restaurant incorporates Thai culture beyond cuisine by featuring artworks from local artists and using bespoke ceramics crafted by local artisans. Additionally, PRU’s architecture blurs the line between indoors and outdoors with a central courtyard garden growing edibles and aromatics, enhancing the sensory dining experience with panoramic ocean views.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at PRU, Phuket, a Michelin-starred restaurant, include:
Local Duck from Khao Yai: Meticulously brined in honey and lemongrass, dry-aged, and slow-roasted over an open fire. Served with tamarind crème, roasted burdock root, and a sauce made from duck bone reduction infused with star anise. This ingredient is central to one of Chef Jimmy's signature dishes, showcasing depth and intensity.
Phuket Lobster: Featured in a signature dish with fermented mushroom, highlighting PRU's commitment to transforming humble local ingredients into world-class gastronomy.
Burnt Leek: Used in a dish with caviar and bone sauce, reflecting the restaurant's innovative use of local produce combined with classic techniques.
Tiger Prawn: Sourced locally near Sarasin Bridge, poached in aromatic oil and served with fermented mango sauce and sea grapes, drizzled with a caramel reduction of prawn heads for intense flavor.
Local Vegetables and Fruits: Including marinated coconut meat, lotus root glazed with caramelized mushroom reduction and XO shrimp paste, macadamia nuts, pickled water lily stems, and unique desserts like caramelized shallot sorbet and kimchi ice cream made from cashew fruit, emphasizing sustainability and local sourcing.
These ingredients are significant as they reflect PRU's philosophy of sustainability, local sourcing, and innovative culinary techniques that blend Thai flavors with European methods, creating unique and refined dishes.