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chef du jour

Chef du jour: Villa Amanzi Kamala

in Destinations/Dining by

The first thing you see upon stepping inside Villa Amanzi Kamala is the grand and luxurious 180-degree view of the ocean. Surrounded by modern furnishings and a large expanse, you feel as though you’re floating above the water in your own private paradise.

Below you is the games room in which a large boulder the size of a hill rests – untouched from the original place Mother Nature left it in. This forms part of the villa, and leaves you breathless. On the 2nd floor, aptly-equipped bedrooms fill a large hallway. You will want for nothing.

But the real draw of the venue is the modern kitchen, where your chef will be able to make you anything you ask for. We interviewed Villa Chef Thietam to get his insights into cooking in this beautiful villa.

Elite Havens:  Hi, Chef Thietam. How did you learn to cook?

Villa Chef Thietam: I started when I was 18 years old; I’m 35 now. I was working with people who knew how to cook, and I learned to cook from them and then I started cooking on my own. And later on, I worked in hotels so I learned to cook from there too.

EH:      What did you prepare for us today?

VCT:     Thai beef salad, crab meat in yellow curry, and crispy pork.

EH:      Why did you cook these dishes for us today?

VCT:     These are our most requested dishes. Our villa guests usually ask me to prepare these.

EH:      Are these your specialties?

VCT:     In addition to these dishes, my specialty is actually fusion food. Usually when you go out, you   will see things like prawn or chicken Pad Thai but I like to make scallop Pad Thai. It’s not traditional. We don’t really have scallops here, we have to import them. So when people serve scallops here, they’re usually just sauteed with garlic and pepper. But me, I like to cook them Thai style, so I use them in Pad Thai instead of prawns.

EH:      What do you do in your free time? Do you eat out?

VCT:     I like to fish and I like to look for fresh ingredients and then I like to go home and make new          

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Paradise on Natai Beach

Natai Beach is a quiet and peaceful 10-kilometre stretch of white sand with an attractive blend of unspoilt nature and ...

Chef du jour: Villa Jia at Jivana Villas

in Destinations/Dining by

Villa Jia, part of the exclusive Jivana Beach Villas estate, is a luxurious fully staffed beachfront villa located on the pristine white sands of Natai Beach in rural Phang Nga, just 25 minutes from Phuket International Airport. With six ensuite bedrooms strewn across vast lawns, coupled with sweeping views of the Andaman Sea, Villa Jia is the perfect escape for those who appreciate aesthetic design paired with stunning natural beauty.

In Villa Jia’s impressive kitchen at Jivana Beach Villas, Chef Koong cooks up a simple but super tasty Thai-style wonton or เกี๊ยวทอด, Kiao Tod in Thai.

Elite Havens: What is your cooking background?

Chef Koong: My cooking knowledge comes from on-the-job experience and I have learnt an array of new techniques from other chefs that I have worked with. I didn’t go to cooking school but I’ve learnt from my work experience and through trainings at the workplace.

EH: What do you think makes a good chef/cook?

CK: Fresh ingredients, hygiene and the most important factor would be the taste of food. A good chef must be fascinated with the art of cooking, always seeking to improve, using new techniques.

EH: Why did you choose to make this dish for us today?

CK: Villa guests always remark that they are the best wontons they’ve ever had.

EH: Can you tell us how your cooking adds to the villa?

CK: Guests who are impressed with our food, will spread the word to their friends and family. My goal is for guests to feel compelled to come back and stay with us at the villa, allured by the flavours of my food.

EH: What should guests expect from you when you cook for them?

CK: Taste, great presentation, and food served on time.

Chef Koong’s Fried Wontons with Chicken

Only takes 20 mins to make, including wrapping. Super crispy and yummy.

Makes 8 – 10

Ingredients

  • 500g ground chicken
  • ½ tsp Sesame oil
  • ½ tsp Salt
  • Ground black pepper
  • Wonton wrappers
  • 3 Pandan leaves cut into thin strips
  • Water for sealing
  • Oil for frying
  • Thai Sweet chili sauce

Directions

Step 1: In a bowl,

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Chef du jour: Villa Amarelo

in Culture/Dining/Families by

At Elite Havens, each villa’s menu showcases an extensive range of Asian and western delights to cater to every guest’s tastes, but of course each chef has his or her own specialties that shouldn’t be missed. 

The stylish six-bedroom escape Villa Amarelo, part of the Sava Beach Villas estate, seamlessly melts into the white sands of Natai Beach, less than half an hour’s drive north of Phuket airport. Featuring a 25-metre pool, a garden gazebo, private chef and large indoor and outdoor living areas, Villa Amarelo makes for a memorable holiday and wedding destination on the shores of the Andaman Sea, the ideal spot for a family holiday, dream wedding or group soiree.

In the kitchen at Villa Amarelo, which has stunning views of the swimming pool and the beautiful Natai Beach, Chef Lek cooks up a traditional Thai starter Goong Sarong, ‘wrapped prawns’. It looks great and tastes even better.

Elite Havens: What is your cooking background?

Chef Lek: I worked as a housekeeping attendant at Villa Saanti, but the villa didn’t provide a chef. Therefore, I needed to learn cooking to help out the owner. Later on, I worked as a comis chef at Akyra Hotel for a year and a half. There, I learnt how to cook many kinds of western dishes.

EH: What do you think makes a good cook?

CL: Ensuring that all the ingredients are fresh and of good quality. A good eye for detail and being able to adapt to different styles and requests from guests.

EH: What did you cook for us today?

CL: Goong Sarong, which is whole prawns wrapped in rice noodles.

EH: Why did you choose to make this dish for us?

CL: Thailand, especially the south, produces amazing fresh seafood, and the prawns are a must-try if you visit Phuket. Local prawns and local Phuket noodles together make a great-tasting and wonderful-looking dish.

EH: What is your specialty dish or the flavors you like to cook with?

CL: I love local Southern Thai food. It has such amazing flavors. I really love to cook Southern Thai Red Curry with beef.

EH: Can you tell us how your cooking adds to the villa?

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Chef du Jour: Villa Pangi Gita

in Destinations/Dining by

Villa Pangi Gita sits in the heart of Canggu but might as well be nestled in the middle of the jungle. That’s what it feels like in the verdant areas filled with little houses designed to look like Balinese huts.

Each space – including the open-sided living room, the study and the bedrooms – is topped by iron-wood shingle roofs. In tandem with water features scattered throughout, you feel the traditional Bali vibe.

The food in this 3-bedroom villa complements its decor and architecture. Scrumptious with a clean flavor, it’s cooked up by Chef Gus, who’s skilled in Asian and European cuisine.

Elite Havens: Chef, please tell me your name and what you do in the villa.

Chef Gus: My name is Ida Bagus Adhi Kusuma. People call me Gus. I’ve been working in Pangi Gita since 2012. I started around 2005. 

EH: What do you cook? Did you study cooking before?

CG: Actually, I graduated from a tourism hospitality university. Diploma 1.  And then I worked in a big hotel.  

EH: What is Diploma 1?

CG: Diploma 1 is the one year program to go in University after senior year of high school. So I took a one-year program in the hospitality industry in food and beverage products. Then I worked in one of the biggest hotels in Bali. And then in the airport, in a catering company, and then some other villas. The latest is here. I’ve been here for about 9 years.

EH: What kind of cuisine do you make?

CG: I am able to cook Balinese food, Indonesian food and even European food. I can also make cakes. I used to work as a pastry chef in a hotel. We had a special request for carrot cake for one of our retreat guests and I made a special one.

EH: How would you describe what you cook?

CG: Cooking is an art. Cooking is also an hobby.  So if you have patience in cooking, you’ll able to deliver an excellent dish to your guests.

EH: What are you making us tonight? What are you cooking tonight?

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Chef du Jour: Villa Baan Bon Khao

in Dining by
Spilling the beans Baan Bon Khao

One of the highlights of staying at a private villa on your vacation is that you get to sample superb food prepared exclusively for you by skilled in-house chefs – many of whom have trained at internationally renowned restaurants. Elite Havens’ villa menus showcase an extensive range of Asian delights to cater to every guest’s tastes, but of course each chef has his or her own particular specialties that shouldn’t be missed.
 
With much coaxing and cajoling, we’ve persuaded some of our chefs to spill the beans and share their favourite recipes. In the Baan Bon Khao kitchen, Chef Poo cooks up a classic and much-loved Thai dish, Pad Thai with Prawns in an Egg Parcel.
 

Spilling the beans Baan Bon Khao 5

With spectacular sea and sunset views, Baan Bon Khao is an ideal getaway for families or groups.  Luxuriating on a hillside estate near Surin Beach, this four-bedroom villa features an infinity pool and stately living and dining pavilions.  Guests are well cared for by the villa manager, chef and personal driver.

Here’s an exclusive from the  Baan Bon Khao kitchen. 

Egg wrapped Pad Thai with Prawns Recipe
(Serves 2 – 4)

Spilling the beans Baan Bon Khao ingredients

Ingredients :

The sauce

  • 35 grams palm sugar, finely chopped
  • 1/4 cup tamarind concentrate
  • 2 tbsp fish sauce
  • 3 tbsp water

Pad Thai

  • 4 ounces dry rice noodles (choose one that is about 2mm wide)
  • 6 – 8 prawns, or as many as you’d like, peeled and deveined.
  • 1 small head shallot, thinly sliced, about 3 tbsp
  • 2 cloves garlic, chopped
  • 1 tbsp dried shrimp, chopped
  • 1-piece of pressed tofu, cut into small pieces
  • ½ tsp of chili flakes, or to taste
  • 4 eggs – 2 for Pad Thai, 2 beaten for egg parcel
  • 5 cups bean sprouts
  • 1 cup garlic chives, cut into 2-inch pieces
  • ¼ cup chopped roasted peanuts
  • 1 lime

Directions :

The Sauce: Mix all together and set aside.

Step 1: Soak the rice noodles in room temperature water for 1 hour, until the noodles turn from translucent to completely white and are very pliable.

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