Using only locally sourced ingredients, with a focus on sustainable, seasonal and organic produce, the chefs of Secret Tables produce an incredible array of gastronomic delights while also proactively changing the way we consume and think about what we eat.
Samuay & Sons, Isan, Thailand
Chef Weerawat “Num” Triyasenawat of Samuay & Sons, located in the northeastern Thai region of Isan, works across the principals that food is medicine and that cuisine itself is a rich form living history. He formed close ties with the local organic farming community and forages in the jungle for plants to supply his restaurant, discovering forgotten foods from by gone eras to share at the tables of his guests. Chef Num is fascinated by the challenge of the bringing wisdoms of the past into the present in order shape the next chapter of Thai cuisine. The menu is changed seasonally so guests may experience the gifts of Mother Nature at that moment in time, and be educated about where their food comes from and the indigenous wisdom surrounding it.Dewakan – Kuala Lumpur, Malayasia
Dewakan is a portmanteau of the Malay words ‘dewa', to mean god, and ‘makan', meaning ‘to eat', and the passionate, creative team at Dewakan honour and serve the bounty of the local lands, celebrating local farmers, fishers, and artisans. Chef Darren Teoh combines and connects indigenous ingredients and produce from Malaysia's farms and jungles, mountains and seas, manifesting onto the plates as a culinary canvas and creating a menu of modern Malaysian cuisine, hinged upon a manifesto of fresh, naturalised or indigenous ingredients that celebrate and respect culinary traditions, creativity and terroir.Cuca – Bali, Indonesia
Chef Kevin Cherkas devotedly crafts signature cuisine made from the best and freshest local ingredients, thoughtfully curated from artisanal producers in Indonesia. Cuca's philosophy is to showcase the uniqueness and diversity of local products whilst supporting local farmers and growers, handpicking the tastiest products Indonesia has to offer. Chef Kevin applies western techniques to prepare unique dishes inspired from Indonesian traditions, and also travels the world as a special guest chef, applying the same principals to the local produce he finds in each country.Chef Kevin Cherkas and his team from Cuca can be found in Margret River, Western Australia at the Voyager Wine Estate for two special dinners where he will recreate his signature dishes, Thursday November 16 and Friday November 17.
Babe - Kuala Lumpur, Malaysia
Sitting aloft the roof of their skyscraper restaurant, Chef Jeff Ramsey and his team cultivate a magnificent urban garden where they grow many of their own produce and propagate hard-to-get plants, using natural methods such as worm farms to help reduce the building's energy usage, as well as it's waste. With stunning views over the Kuala Lumpur skyline, Chef Ramsey wishes to fill his diners with a sense of wonderment, and his approach to food is simple – honour the integrity of fresh produce and seasonal discoveries, and present them in a way that satiates the appetite with a lasting impression. Babe defines itself as ‘fun dining' as opposed to ‘fine dining', and enjoys the spirit of sharing a creative cuisine served as ‘Japas' (modern Japanese tapas).In other news...
Congratulations to Secret Tables Members David's Kitchen, Locavore, Cuca and Cuisine Wat Damnak for being named as some Asia's best restaurants in TripAdvisor's 2017 Traveler's Choice Awards. Of course, we always knew these restaurants were something special but are happy to see that other traveller's agree – David's Kitchen in Chiang Mai, for instance, came in at the #1 spot for both Thailand and Asia, and #8 in the world!Why book with SECRET RETREATS?
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