S
prawling across the day bed in your private
cabana, sipping a thirst-quenching coconut
courtesy of your private butler as you look out
over the tranquil waves lapping the palm tree-lined,
hermit crab-scattered shores, doesn’t set the most
obvious scene for a Michelin-starred restaurant.
Enter PRU – a graciously designed, fine-dining
restaurant effortlessly bringing the farm-to-table
philosophy to Thailand while simultaneously Planting,
Raising and Understanding simple ingredients with
the goal of cordon bleu.
Awarded its first Michelin star in late 2018, the
venue is a magnificent gem at Trisara – Phuket’s only
private ocean-view, pool and villa resort – and it was
all a beautiful accident.
“It was total luck. Jimmy Ophorst just walked into
our lives when we were looking for a chef for our other
restaurant,” Trisara Managing Director Anthony Lark
explains over sunset cocktails. “We saw he was an
exceptional cook and thought it would be nice to have
another dining experience. So, we converted the back
of the bar, built a new kitchen, created the menu and
turned our nursery into a farm, Pru Jampa.