InterContinental Phuket Resort, north of Kamala Beach
Award-winning Jaras redefines luxury with eco-conscious practices and local bounty. Immerse yourself in a pine-forest haven, savouring modern takes on classic Southern Thai dishes crafted with fresh, local ingredients. Dine with purpose, taste with heart.
Open time: À la carte menu: 12pm-10pm (last order at 9pm)
9-Course Dinner: 6pm-10pm (24-hour advance reservation)
Resevation: Tel: 0 7662 9999phuket.intercontinental.com/dining/jaras
Trim goat shank of skin, tendons and most but not all of the fat.
Though I specially prepare my own Massaman paste for Jaras, I recommend buying ready-made paste on your first attempt.
Marinate goat shank with two-thirds of the curry paste and fish sauce for 24 hours to enhance the aroma. Then tenderize and bring out the full flavour by slow cooking sous-vide for 48 hours.
Clean goat skin, removing unwanted fat and simmer gently in water until very tender. Cut into thin strips and fry until crispy. Dice 5g of shallots and fry until crispy. Set aside crispy ingredients to be used as garnish.
In a separate pot, prepare the remaining curry paste, fish sauce and a little of the coconut milk. Put on heat and stir until curry paste is cooked. Add remaining coconut milk.
Add potato, Thai shallots (or small sweet shallots), goat shank and curry sauce. Simmer until potatoes are tender.
Season with palm sugar, tamarind juice and fish sauce. Gently render curry until consistency is thick enough to cling to the back of a spoon. Turn off heat and place in dish. Add crispy garnishes to create a savory-looking dish and serve.
Chef Chalermwut (Nui) Srivolalkul
Outlet Chef at Jaras Restaurant
Chef Chalermwut (Nui) Srivolakul is the outlet chef at Jaras, the Thai fine dining restaurant at InterContinental Phuket Resort which serves modern Thai cuisine with authentic flavors and a progressive presentation. With a career spanning over a decade, Chef Nui’s culinary curiosity started at the tender age of seven, when he would help his mother prepare ingredients for his family’s meals.
Chef Nui’s keen interest in a wide variety of cuisines has allowed him to observe a range of cooking styles and dishes with one goal in mind - transferring that knowledge to make the Thai cuisine he prepares the very best. His passion for Thai cuisine is an ode to his mother as he ensures each dish is made with the same love that goes into a home cooked meal.
As the outlet chef at Jaras, Chef Nui is responsible for the crafting and execution of modern Thai cuisine with a progressive presentation with a focus on the finest sustainable ingredients from local farmers and fishermen. At Jaras, Chef Nui creates a gastronomic journey drawing inspiration from his Thai roots which delivers a memorable culinary experience in a fine dining setting.
Although proud of all of the delectable dishes on the menu at Jaras, Chef Nui recommends Look Choke Curry. A signature dish which uses local ingredients from Phang Nga province which are fermented in-house at the restaurant’s fermentation lab, the dish is incredibly unique and only served at Jaras.
He also recommends Choo Chii Goong, a delicious “zero waste” menu item. The entire shrimp is used to prepare the dish, including the head and body shell to make the prawn bisque, along with homemade curry from organic ingredients.
Throughout his career, Chef Nui has received a number of accolades and awards including:
• Food promotion in Singapore with Chef Henrik, owner of Kiin Kiin - a one Michelin-star restaurant
• Food collaboration with Chef Ian and Issaya Siamese Club Team
• Food collaboration with Chef Chumpol and team from R Harn - a one Michelin-star restaurant
• Chef assistant to Chef Alan Passard, French chef and owner of L’Arpège - a three Michelin-star restaurant in Paris for a food promotion at Issaya Siamese Club in 2019
• Chef assistant to Kirk Westaway, Executive Chef of Jaan Restaurant - a two Michelin-star restaurant in Singapore for a food promotion at Issaya Siamese Club in 2020
• Winner - Bronze Medal in TICC, Thailand International Culinary Cup 2013
• Winner - Bronze Medal in TICC, Thailand International Culinary Cup 2012
Opening Time: 18:00 hrs. - 22:00 hrs.
Reservation : 24 hours in advance
(so we can source the best and the freshest ingredients for you)