Waew Brings a Flavour of the Med to the Andaman Ocean at Trisara Luxury resort’s new al fresco concept showcases fresh, sustainable cuisine in a casual atmosphere
Leading Phuket luxury resort Trisara has added to its constellation of culinary stars with the launch of a Mediterranean-inspired dining concept.
Named Waew after the triangular island visible from the property’s private beach, the new concept imparts a flavour of Southern Europe to the gilded shores of the Andaman Ocean — in terms of both its cuisine and casual, laid-back character.
Mere footsteps from the beach, Waew utilizes the best in sustainably sourced produce for menu items inspired by the famously light and vibrant food traditions of the coastal regions of Southern Europe and the Levant.
Bold flavours are enhanced by preparation styles that range from light grilling to live-fire cooking in a statement wood-fired oven.
An extensive wine list encompassing natural and boutique wines from acclaimed producers and the soothing soundtrack of lapping Andaman waves, meanwhile, encourage long, leisurely lunches and indulgent dinners.
“We wanted to introduce a novel all-day dining concept at Trisara,” said Kittisak “Kitt” Pattamasaevi, the CEO of Montara Hospitality Group, the owners of Trisara. “And what could be fresher than a restaurant that embraces the healthy food traditions of Southern Europe?
“At Waew, diners can sample reimagined classics from the Mediterranean and beyond while gazing upon the pristine beauty of our private beach and the sparkling waters of the Andaman Ocean.”
Indeed, diners can savour the delights of indoor or al fresco dining while being whisked away on an epic gastronomic voyage spanning Portugal, France, Italy, Lebanon, Spain, and Greece.
Sample menu items include grilled sardines with Provence olive oil, lemon, and parsley; Pissaladière Provençal tart with caramelized onion, anchovies, black olives, and thyme; Burrata salad with cherry tomatoes, basil oil, lemon zest; And smoked Australian lamb cutlets with chimichurri and cauliflower tabbouleh.
As you might expect from a venue with a tangible connection with the ocean, there’s a strong emphasis on fresh seafood. And the best of Thailand’s marine bounty is showcased in dishes such as Phuket lobster with herb salad and beurre blanc; Andaman seabream cooked in a seaweed-fennel salt crust; and wood-fire grilled octopus with romesco sauce.
Trisara is established as a culinary force in Thailand thanks to the success of PRU, its signature dining venue, which is currently the only venue on Phuket with a MICHELIN star.
Montara Hospitality Group’s nose for a strong culinary concept is also in evidence at its Tri Vananda project, a US$182 million wellness community taking shape in the verdant forests of northern Phuket, where Jampa earned a MICHELIN Green Star for its zero-waste, plant-based food.
Montara Hospitality’s “Dine Good, Do Good” concept — a philosophy that puts an emphasis on sustainable local sourcing — in place across all its F&B outlets. As such, Waew utilizes produce sourced whenever possible from local artisans and from the 16,000 sqm Pru Jampa organic farm, located within the Tri Vananda boundaries.
“Trisara has earned an enviable reputation for its commitment to creative, sustainable cuisine,” added Kitt. “And we are confident that this creed will only be enhanced as Waew becomes better known.”