Review

Jaras is InterContinental Phuket Resort’s tribute to sustainability. Throughout the dining experience, chef Chalermwut Srivolakul engages with diners, explaining the background of many dishes. Jaras focuses on waste-free cooking, making the best use of wild-grown ingredients and those sourced from farms across Thailand to reduce the impact on ecosystems. On arrival, diners are accompanied to the table of produce, where a host introduces the many items that will be used in the preparation of the offerings. A beverage pairing has been introduced offering Thai wines and local infusions. Menus change seasonally. The taste of Jaras’s experience begins with a set of amuse-bouche, followed by petite squid tart stuffed with tentacles in a black ink sauce accompanied by mimosa salad. Next up is a blue crab dish, showcasing multiple techniques and variations in the form of blue crab leg salad, jumbo lump taco and yellow curry mousse with mangrove fan palm shoot. Fresh river prawn from Phattalung makes an appearance with fermented beehive ginger surrounded by a tangy turmeric curry, and deep-fried prawn chin with pomelo salad. Other highlights include zero-waste noodles, kanom jeen prepared with black chin tilapia and charcoal-grilled Phuket lobster in a rich bitter bean sauce. Dessert recalls childhood memories with a favourite of house-made roti with Phuket cacao ice cream.