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Determined to offer the finest cuisine in Patong Beach,
the Sala Bua restaurant at the Phuket Cabana, has recruited a new
chef to develop it's East Meets West menu to a new and higher standard.
Ronnie Macuja was trained at the Manila Hilton International in
the Philippines for three years before moving to Auckland, New Zealand
where he worked since 1986.
"We were looking for a chef who understands the subtleties
of using Asian spices and herbs but is an expert with European recipes,"
comments Claude Sauter, Executive Assistant Manager of the Phuket
Cabana. "We attract primarily a Western clientele who are willing
to explore with new flavors and tastes and Chef Ronnie is prepared
to give them memorable meals."
Just reading the Sala Bua menu is a culinary delight. Appetizers
include rock lobster medallions and chicken julienne served with
lemon vinaigrette, mussels "mariniere" with Thai herbs
including lemon grass, lime leaves and white wine and oysters with
sauteed spinach and Chinese broccoli served with a light Hollandaise
coconut milk sauce.
There's a variety of exotic salads and fresh seafood including a
bouillabaisse and fresh filet of sea bass with celery and mushroom
sauce. For those wanting to try something more exotic, the menu
offers baked salmon filet with grilled cashew nuts.
"I spent over ten years in the kitchens of Top of the Town
Restaurant in the Hyatt Regency in Auckland where I learned Pacific
Rim cuisine," explains Chef Ronnie, "which makes creative
blends of both Eastern and Western ingredients and methods of preparation."
Currently, the new Chef is creating even more exciting menus for
customers at the Sala Bua. He plans to continue to offer the popular
flambé items as Lobster Flambé with whiskey and white wine and the
"Logo Logo" red snapper flambé with pastis and white wine.
But he has his own repertoire of exotic recipes which he plans
to introduce to Phuket diners that are always looking for a new
culinary experience. "I plan to offer a crab meat salad that
includes a crispy spring roll filled with crab meat. Even my desserts,
as a mango crème brulee has a variety of textures and flavors that
are interesting to the guest," Ronnie continues. "I trained
as a marine engineer in school but when I learned about the art
and creativity possible in the kitchen, I changed careers and haven't
looked back."
The Sala Bua offers a Saturday dinner buffet, BBQ on the Beach,
with fresh prawn, snapper, sea bass, rock lobster, mussels and squid.
There's a pasta corner and Thai salads or "yam" and tables
full of tasty desserts all for 690 Baht net per adult and 375 Baht
net for children.
Sala Bua also allows those unfamiliar with Thai food to try the
Thai Delights Set Menu with choices of six of the most popular items
for a modest 590 Baht net.
And the bonus for guests to Sala Bua is the beauty of the restaurant
which is an open sala with natural woods set on Patong Beach with
views of sunset over the Andaman Sea.
Phuket Cabana, Beach Road, Patong,
Tel: 340-138, Fax:
340-178 Reservations: ext 82
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