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The Westin’s gastronomic delights
Written by Administrator    Wednesday, 02 April 2014 13:08    PDF Print E-mail
The Westin's gastronomic delights
The Westin Koh Siray's Culinary Wizardry

The Westin's gastronomic delightsIt's not surprising that Adam Tanner, the Executive Chef at the Westin Siray Bay Resort & Spa, has a bunch of culinary tricks up his sleeve. You see he has been working in the hospitality industry his whole adult life; his father was a corporate chef and Adam started bussing tables at age 15 at an Italian restaurant called Marino's in Grand Rapids, Michigan. He says he started working at the front of the restaurant, but didn't like it so he transitioned to the back and started washing dishes, which wasn't much fun either until he started working in the prep kitchen doing jobs like cleaning the calamari and peeling the garlic.
The Westin's gastronomic delightsStrangely, this is where he found his calling, and at age 17, as the kitchen culture started to grow on him, he decided he wanted to be a chef. Adam says gratification is one of the reasons, he chose to be a chef: "when you cook something, and someone likes it you feel out-of-this-world." He also learned a lot from his first head chef who respected his clientele and respected the ingredients in the kitchen. He says that working in a kitchen very early on exposed him to different people from different backgrounds giving him a greater appreciation of other's cultures and their cuisine.

The Westin's gastronomic delights The Westin's gastronomic delights Adam became an executive chef (which basically means he looks after multiple venues) at age 28, quite young, really. He has a Culinary Management Degree from the Secchia Culinary Institute of Grand Rapids Community College. After graduation, he went to work in London, England for two years.

Adam says a good chef develops a palette of how things should taste, "it's about repetition, about tasting the food and about trying to recreate that sensory experience when the dish is prepared properly. Anyone can put some rice in a wok and toss it around, but it's about getting the ingredients right."

As culinary influences, Adam cites Thomas Keller, Chicago-based Charlie Trotter (who passed recently because of a stroke) and Nico Ladenis, who he worked for and who had a three-star Michelin restaurant Chez Nico at Ninety Park Lane. He also says, "Gordon Ramsey is a highly decorated chef and commands a lot of respect for a reason. And I have no idea what kind of chef Anthony Bourdain is but I love his show, he's hilarious."

The Westin's gastronomic delights

Before coming to Phuket, Adam spent two years at the Ho Chi Minh Sheraton and before that he spent three years at the St.Regis in Aspen, Colorado (both Starwood properties as well).

Adam oversees three restaurants at the Westin Siray Bay, "Prego by the Beach", for casual Italian dining; "Seasonal Tastes", for buffet and a la carte dining, serving breakfast, lunch & dinner with the seafood buffet features favourites such as Phuket lobster, squid, prawns, mackerel, tuna and Norwegian salmon; and Eest, which we profile below.

Eest tingles all palates
Eest is a modern Pan-Asian restaurant serving Thai, Malay, Japanese and Chinese cuisine with a tad of Vietnamese fare thrown in as well. The Executive Sous Chef Yab Han Wei is Malay and he takes care of the Malay and Chinese parts of the menu.

The restaurant offers a diversity of dining experiences, re-inventing influences found throughout Southeast Asia while maintaining their intrinsic character. In keeping with the Asian context of dining, Eest encourages a shared-table concept and a more relaxed style of service stimulating sharing of the menu.

There's a whole spectrum of tastes to tingle and tantalize your tastebuds, but we will give you a glimpse highlighting the most sumptuous.

The Westin's gastronomic delights The Westin's gastronomic delights The Westin's gastronomic delights

Signature Thai dishes at Eest include: tom yam (Thai classic spicy and sour soup with galangal, lemongrass, mushrooms, kaffir lime leaves, chili, coriander leaves, fish sauce and fresh lime juice and you can choose shrimp, seafood or vegetables, or add king crab); poo phad pong karee (stirfried blue crab with curry powder, eggs, spring onions and Thai celery); phad goong nam makarm (stir fried jumbo prawns with tamarind sauce, crispy shallot and dried chilli); and kao op sapparod (Eest signature fried rice with pineapple, carrots and curry powder served in a pineapple with either chicken, pork, beef, crab, seafood or vegetables you can add kurobuta pork, wagyu beef or king crab).

Phuket and Southern Thailand are represented by gaeng poo (creamy and mild spicy yellow curry with jumbo lump crab, local herbs, and served with kanom jeen noodles and herbs) as well as Phuket-style sapam noodles (stir-fried yellow egg noodles in a light broth with seafood, fried soft shell crab, crispy shallots and poached egg).

When it comes to Japanese fare the sashimi and maki rolls (soft shelled crab, spring onion, tobiko, avocado & mayonnaise) receive rave reviews as well as the Teppan-yaki, quickly seared at high-temperature (100gr wagyu beef tenderloin) and the Tempura (lightly battered and fried golden prawns) as well as the Bento Box featuring Miso soup spicy tuna roll with tempura vegetables, chicken satay with peanut sauce, somtam spicy salad, & phad thai noodles with shrimp. Then there's the Tokyo-style Ramen noodles with chicken, spring onions, soy, fragrant broth and eggs all thrown in for added flavouring. For Chinese, try the Qing Zheng Hong Yu, which is "steamed fish" Hong-Kong style with ginger, herbs and your choice of sea bass, white snapper or cod fish. Also yummy is the Hei Jiao He Niu Rou "black pepper wagyu tenderloin" served on a Teppan with broccoli and oyster sauce.

Pan-Asian specialities include yam phak boong grob (crispy morning glory salad with seafood, minced chicken, Thai celery, spring onion, shallots and spicy chilli coconut sauce), the Eest signature hand roll pan (seared foie gras, with sweet mango, pickled ginger, crispy noodles and Tobiko mayonnaise); larb gai spring rolls (the classic Thai dish of spicy ground chicken salad with mint and lime wrapped in rice paper and fried crispy, served with sesame chili sauce) & pla som rot (lightly fried snapper with three flavour sauce, fresh coriander, lime leaf and chilli)

For dessert, try the mango and sago pudding with pomelo and lime salad and fresh milk, or khao neiw mamuang (the famed Thai mango with sticky rice and coconut sauce).

Prego by the Beach
If you chose to dine at Prego by the Beach on another occasion beside the BBQ, coming highly recommended is the Carpaccio di manzo, rucola e parmiggiano reggiano (thinly sliced beef filets with marinated mushrooms, sun-dried tomatoes and parmesan) as well as the Parmigiana di melanzane (eggplant cake with tomatoes, mozzarella & basil) and the Cappelleti di pollo al funghi (ravioli filled with chicken in a creamy mushroom sauce).

Advance reservations are recommended. For reservations and further info, please contact: Telephone: 076 335 600 E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Prego full moon dinner
Prego is all about indulging in la dolce vita in an upbeat setting with great Italian cuisine and beverages. Enjoy a casual atmosphere, perfect for all occasions. The current special event, the full moon dinner buffet an experience that will take you, over the moon! Listen to the soothing sounds of the ocean, and our strolling musicians. Farewell the day into the night and enjoy a delicious buffet prepared by our Prego chefs. Indulge in a sumptuous buffet includes a vibrant selection of Prego's famous rotisserie chicken, freshly prepared frito misto, pasta & risotto at live cooking stations, a fresh salad bar, Italian cheeses, scrumptious desserts and you can finish off your meal in true Italian style with specialty coffee. Available every full moon from 6 noon to 10:30pm at THB1,100++ per person food and includes an arrival full moon drink. Kids 4-12 years old get 50% off and *SPG® members receive 15% discount.