While fine-dining chefs normally scramble to make the most out of pricey imported ingredients, Jim Ophorst, the chef de cuisine of Pru restaurant in high-end resort Trisara, is one of the few culinary masters in Thailand that creates Michelin star-worthy culinary wonders out of seemingly “ordinary” produce.
The secret to Chef Jim’s elevated fare lies in his holistic approach to cuisine and his source of ingredients. Pru gets most of its produce from Pru Jampa, a farm by Trisara that cultivates seasonal vegetables, herbs and flowers, and sources proteins directly from local farmers and
fishermen engaged in sustainable processes.
Pru’s tasting menu focuses on providing a sophisticated farm-to-table experience. Locally sourced black mangrove crab is paired with pickled radish, while indulgently creamy pickled duck egg is served with charred eggplant, herbs and flavorful Phuket abalone broth. Vegetables, however, are the stars of the meal, turned into unforgettable creations like charred leek with foraged Phang-nga mushrooms and house-cured Kurobuta ham, and carrot pit- cooked in its own soil and served with fermented carrot hollandaise.