One of the best dining experiences I had in Phuket

Phuket Travel Blog

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Chef Louis
I have had a great time at Outrigger Serenity Terraces Resort during our visitation to our friends around Chalong Bay. It was actually a moment of spur when I came across this newly opened resort and it was during lunch time, so I just drove in along with my friend as she already felt hungry. Upon reaching the restaurant, which was quite impressive yet simple surrounding, it was a wee bit busy. The decoration is minimum effect and felt serene. And we were both lucky enough to get a table without reservation.

Whilst a wait staff taking our food orders, Chef & B Louis Poh Yu-Ming came over for a chat and recommended us a few dishes in his menu. Combination of fresh ingredients and zen-like presentation are the keys to his signature dishes. So we tasted Pumpkin sautéed with Szechwan peppercorn and sprinkled with French sea salt.
Pumpkin sautéed with Szechwan peppercorn
It was light and quite a healthy appetizer, I must say. We also tried a traditional fisherman Fish Soup from south of France that spiced with star anise which he learned from his Michelin star chef during his cross exposure there for a month to enhance his culinary journey. The main dish we had was terrific. Wholesome, simple, fresh and perfect combination; Grilled Fillet of Salmon with Sea Salt laced with Pernod cream. What surprised my friend and I was, the salmon was grilled unilateral on a broiler until its skin is crispy and continue to cook inside an oven in a very high heat and yet moist and juicy. It was one of the very best salmon I ate in years. The salmon actually able to absorb those sea’s salt deeply and yet not overly salty.
 
After our meal, we have a chance to get to know Chef Louis who is also in charge for service as well, over a cup of fresh coffee.
Traditional fisherman Fish Soup from south of France
Little did we know he came from Penang, Malaysia. He told us that he was bitten by a cooking bug since 21 years ago, only to find out that his real talent is behind the stove with heat blasting over his body. This symptom started from his love of eating!

“This resort is my second work place in Thailand as a chef, where the first was a luxury resort in Hua Hin”. To tell you the truth, Louis is friendly and humorous, open-minded and yet cheeky in cooking his food style. He cheekily loves to have fun cooking his food using ingredients that able to touch my many palates in all senses. “Passion, love for food and versatile are among fundamental qualities that most chefs should have to be successful” and we totally agreed with every words he mentioned. He relaxes in the evening and ensures a good 7 hours of sleeps to re-charge for another next new day to come; telling us “generally, I am not into drinks but loves it in cooking”. It sounds unbelievable but true!

“My experience comes from working at the grassroots level to management which was indeed an arduous voyage” he smiled – I knew that he is happy with his career no matter how hard it is because he already put his effort into it!

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Chef Louis
Chef Louis
Pumpkin sautéed with Szechwan pep…
Pumpkin sautéed with Szechwan pe…
Traditional fisherman Fish Soup fr…
Traditional fisherman Fish Soup f…
Grilled Fillet of Salmon with Sea …
Grilled Fillet of Salmon with Sea…
Grilled Fillet of Salmon with Sea …
Grilled Fillet of Salmon with Sea…
Phuket
photo by: Aclay01