InterContinental Phuket Resort, north of Kamala Beach
Overlooking the stunning Kamala beach, Jaras fine-dining restaurant brings local flavours to life with its innovative and modern Thai cuisine.
Open time: Lunch 12-3pm
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 de Cuisine Khun Bank (Chatchawan Varahajeerakul) The InterContinental Phuket Resort
"My love for cooking began when I was a child in Bangkok. I loved watching food being prepared in our kitchen. I saw how food from other regions of Thailand influenced what we made at home.
I studied jazz at Silpakorn University and then worked as a musician, but I also saw how I could be creative when cooking. After three years playing music, I knew I wanted to become a chef.
I started training as a professional at the Suan Dusit International Culinary School. My first job was with Chefs Ton Tassanakajon and Chandler Shultz at the pre-opening kitchen of Baagadin.
Then I worked for two years in the kitchens of the Royal Cliffs Hotels Group and Ibis Pattaya. In 2018, I joined owner-chef Aom Pongmorn’s team at Saawan, the Michelin-star restaurant in Bangkok.
My experience taught me that attention to culinary detail is critical, that sourcing the best ingredients to create the true flavours of Thai food is a must.
Working with Executive Chef Marco Tarutti at Jaras, we create a full range of traditional Thai dishes with a contemporary touch. We strictly keep to the authentic flavours I have known since childhood, but we use Innovative techniques for cooking and presentation.
We only source ingredients from local and regional organic farms that are sustainable. Our vegetables come fresh from our own vegetable garden, where I select the best herbs to prepare my specialty curries.
We serve authentic Thai cuisine to suit every palate in the fine-dining atmosphere of Jaras. But guests at the InterContinental Phuket Resort can also enjoy freshly made Thai dishes as well as other delicious fare at Pine, our beachfront bar and lounge on Kamala Beach.
At Pinto, our chic contemporary venue inspired by the marketplace, we combine the best of east and west cuisine to present a choice selection of international gourmet foods.
For specialty coffees, teas and baked delights, we offer the luxurious cool comfort of Sawan, our heavenly lounge café in the Pavilion overlooking the resort."