"Samut" is the first restaurant in Phuket by Chef Ton Thitid, which focuses on ingredients from the sea of Thailand specifically.
At the end of January 2565, Chef Ton, a renowned Thai chef, opened his latest venture, a restaurant named "Samut" in Phuket province, located on the southern coast of Thailand. The restaurant is situated on the beach in the Harn sub-district and is a part of the Chivitr Wellness Retreat, a wellness center that focuses on promoting healthy living and sustainability.
Samut is a restaurant that serves seafood dishes from the coasts of Thailand. The name Samut comes from the Thai word "มหาสมุทร" (mahasamut). The chefs, Chef Ton and Chef Bank, aim to showcase Thai seafood dishes from the Gulf of Thailand and the Andaman Sea using local ingredients sourced from farmers and fishermen.
The cuisine at Samut is unique, as it focuses on using ingredients from the "Coastlines of Thailand." Chef Ton explained that Thailand is already well-known for its beauty, but when it comes to ingredients from the sea, foreign ingredients tend to overshadow the local ones. Therefore, the restaurant has designed 16 courses featuring seafood from various provinces, including Prachuap Khiri Khan, Chumphon, Ranong, Surat Thani, Phang Nga, Krabi, and all the way down to Pattani, Yala, and Narathiwat.
CR : GASTROFILM
The head chef at Samut is Bank-Chatchaval Woraratjirakul, who is well-known in Thailand's culinary circles. He describes the restaurant's concept as not just about ingredients, but also about incorporating different local traditions and styles in each course. Chef Bank also focuses on sustainability, using locally sourced ingredients as much as possible to support the local economy.
The restaurant offers 16 courses of seafood dishes inspired by the coasts of Thailand. The chefs focus on using local ingredients from various provinces along the coastlines, including Prachuap Khiri Khan, Chumphon, Ranong, Surat Thani, Phang Nga, Krabi, Pattani, Yala, and Narathiwat.
The cuisine is modern Thai with a Southern Thai twist. The chefs aim to bring a new perspective to traditional Southern Thai dishes using modern techniques. They use ingredients such as dragon shrimp from Phuket, milkfish from Nakhon Si Thammarat, and queen scallops from Surat Thani to create their dishes.
Chef Bank-Chatchaval Worrasap-Heet, the head chef at Samut, describes the restaurant's dishes as not just using ingredients but as a collection of various culinary traditions from the coastal provinces. He compares the restaurant's 16-course meal to a tour of Phuket's cuisine.
CR : GASTROFILM
Overall, Samut is a must-visit destination for anyone who wants to experience Thailand's coastal cuisine and support sustainable dining practices. With its unique menu, stunning location, and commitment to sustainability, Samut is poised to become one of Thailand's premier culinary destinations in the coming years.