Jaras restaurant at the InterContinental Phuket Resort has partnered with the World Wildlife Fund (WWF) Thailand to introduce innovative sustainable gastronomy. The multi-award-winning and 2022-2024 Michelin Guide-recommended Jaras restaurant known for its culinary excellence is embracing an eco-conscious philosophy to push the boundaries of gastronomy.
Southern-Thai dining elevated with creative zero waste approach
By introducing invasive species of flora and fauna into its menu like Apple Snails, Black Shin Tilapia, Peperromia pellucida, and water malabar melastome, Jaras aims to disrupt the natural food chain and control their negative impact on the ecosystem.
Through the collaboration with WWF, Jaras’s chef will create exciting new flavors alongside speciality dishes that contribute to environmental well-being and zero waste. The partnership underscores Jaras’ unwavering commitment to eco-purity and habitat-consciousness. From the kitchen to the table, sustainability is infused into every aspect of the dining experience. Guests can indulge in authentic Southern Thai dishes with a modern twist, knowing that their meal contributes to the preservation of the ecosystem and the promotion of responsible dining practices.
Embracing Nature’s Bounty Zero-Waste Delights
Imagine indulging in a gastronomic feast where every dish tells a story of tradition, environmental responsibility, and culinary artistry.
Each ingredient, carefully sourced and thoughtfully prepared, and sustainability is infused into every aspect of the dining experience.
A star dish on the new menu is KANOM JEAN (zero waste noodle) that is made using the black shin tilapia which is an invasive species. The Tilapia is transformed into flavorful noodles, served with Southern roast curry, bonefish powder, wild mixed vegetables, and with crispy fish scales and skin. From the moment you take your first bite of zero-waste noodles made from invasive species, you’re transported on a journey of flavors and textures that tantalise the senses.
Another recommended dish is the GIANT BLUE CRAB CURRY which is a salad dish, topped with yellow curry mousse and invasive mangrove fan palm shoot.
With a modern twist on traditional recipes, Jaras honours tradition, sustainability, and culinary artistry.
Rooted in Tradition, Inspired by Innovation
Nestled on the powder-soft sands of Kamala Beach, InterContinental Phuket Resort is a sleek, sophisticated, and elegant 5-star luxury beachside hideaway.
Drawing inspiration from Thai architecture and infused with details from local legends, the resort provides a serene and almost mystical backdrop for unforgettable getaways, romantic holidays, and rejuvenating escapes in Kamala, Phuket. Designed to be a haven of modern luxury, the hotel has 221 rooms, suites, and villas.
Chef Chalermwut (Nui) Srivorakul, Chef de Cuisine at Jaras Restaurant
Chef Nui’s culinary curiosity started at the tender age of seven when he helped his mother prepare family meals. His keen interest in various cuisines inspired him to learn about a range of cooking styles and dishes with one goal in mind – using that knowledge to make the very best Thai cuisine. His passion for Thai cuisine is an ode to his mother, so he ensures each dish is made with the same love that goes into a home-cooked meal.
Chef Nui recommends Choo Chii Goong, a delicious “zero waste” menu item. The entire shrimp is used to prepare this dish – even the head and shell are used to create the prawn bisque, served along with homemade curry using organic ingredients.
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