Review

In late 2023, PRU made the move from within the Trisara resort to a new purpose-built restaurant a few minutes up the road. Still helmed by the ever-smiling Dutchman and partner, chef Jimmy Ophorst, but now with a spectacular open kitchen with counter seating, spacious dining tables, and an elegant lounge for pre- and post-dinner drinks. A long-time pioneer of sustainability, the vision remains 100% Thai ingredients, but with an opportunity to engage and connect with diners, for an elevated dining event. Beginning bites are on-brand and flavour-forward and are chef Jimmy’s trademark. Escorted to the dining room, the dishes begin with the king of fruits, chef Jimmy’s tribute to the durian, followed by coconut with black peanut, black crab with fermented tea, and tiger prawn with mango. Produce is first class and preparations showcase kitchen talent. Other equally enjoyable courses lead up to the showpiece of aged duck with tamarind, a masterclass in consistency, paired with Chateau Musar 2016. Pre-dessert and dessert follow before a short walk to return to the lounge for a petit four offering. Wine and soft pairings impress, as does the comprehensive wine list, which has grown in labels. The overall experience proclaims that the new PRU has arrived.