30.04.2018 Views

Fah Thai Magazine May June 2018

Read FAH THAI MAGAZINE Online! Fah Thai is the inflight magazine of Bangkok Airways. We also come in a digital format. You can read us at Fahthaimag.com

Read FAH THAI MAGAZINE Online! Fah Thai is the inflight magazine of Bangkok Airways. We also come in a digital format. You can read us at Fahthaimag.com

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

OVERTURES<br />

CHECKED IN: PHUKET<br />

precise consistency. Coaxing octopus<br />

to just the right texture is a skill that<br />

separates the cooks from the chefs.<br />

Another Spanish tapas-derived<br />

crowd-pleaser is the gambas pil pil.<br />

Although these fresh shrimp are<br />

served bathing in a chilli oil and<br />

butter sauce similar to the octopus,<br />

the pungent flavours are simplified. A<br />

fresh baked baguette from the woodfired<br />

oven soaks up every drop of<br />

garlicky goodness.<br />

The codfish à la nage, however,<br />

has no disguise and is an honest-togoodness<br />

soup. À la nage translates to<br />

“in the swim” referring to the way the<br />

imported Australian cod is poached<br />

alongside vongole (clams) in a savoury<br />

broth. The sweet cherry tomatoes and<br />

tarragon pesto fill out the light flavours<br />

of this afternoon favourite.<br />

Chef Anan’s vision led him to tap into<br />

the culinary traditions of coastal Spain<br />

where they have found a home in Phuket.<br />

Where will Chef Anan lead us next?<br />

202/88 Moo 2, Cherngtalay, Thalang,<br />

Phuket T: +66 (0) 65 348 2017,<br />

book@catchbeachclub.com<br />

Left<br />

Chef Anan’s<br />

extensive<br />

experience with<br />

Japanese cuisine<br />

shines through in<br />

Catch’s sashimi<br />

offerings.<br />

Top, Middle to Right<br />

Any self-respecting<br />

beach club would<br />

serve up a mean<br />

mojito, and Catch is<br />

no exception.<br />

With its tarragon<br />

pesto, sweet cherry<br />

tomatoes, and fresh<br />

clams, the codfish à la<br />

nage makes an ideal<br />

beachside lunch.<br />

Below<br />

Having spent nearly<br />

half his life in the<br />

kitchen, Chef Anan’s<br />

experience is reflected<br />

in the well-thought<br />

-out menu.<br />

42

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!