Review

PRU sits within the Trisara resort in Phuket, showcasing lesser seen ingredients from across Thailand. PRU stands for plant, raise and understand, embracing a culinary philosophy of sustainability through a goal of zero waste. Whilst painstakingly sourcing from artisan farmers and fishermen, supporting small growers, much of their vegetables are homegrown on their nearby farm. Chef Jimmy Ophorst, a Dutch culinary magician had a vision five years ago, the result PRU, acknowledged as a unique gastronomic experience and the pioneer in launching this admirable brand of cuisine. The restaurant is understated elegance, with menu options of 5 and 7 courses, plus a recommended choice of adding a stellar local cheese platter. A lengthy wine list features mainstream as well as treasured wines and there is a choice of wine pairing, plus a non-alcoholic option. The menu frequently changes however highlights have included a stellar river prawn with Indian plum and chorizo. A signature course of nutty sunchoke, an ingredient much loved by chef Jimmy, with karonda fruit and fig leaf is unforgettable. For the main course go for Jimmy's legendary aged duck from Khao Yai, or try veal short rib with peach and shrimp paste. Desserts shine, with a unique combo of wild mango, shallot and peanut or toasted rice with coconut and mountain berry.