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Manathai Surin Phuket Offers Garden-To-Table Tastes From The Resort’s Own Organic Herb Garden

October 20, 2016 Resort News No Comments Email Email

The signature restaurant at MANATHAI Surin Phuket has added an extra authentic flavor to the menu with home grown ingredients planted and picked from the resort’s very own organic garden.


The herbs – basil, sweet basil, chili, mint, and lemongrass – are harvested for use in traditional recipes at Pad Thai restaurant, where Executive Chef Khun Satra uses them as the essential ingredients for classic dishes such as tom yum gung (Sour & Spicy Lemongrass Shrimp Soup).

“My colleagues and I noticed an unused outdoor area alongside the guest rooms at the resort and started looking into plants that could be grown in the shade without the need for much space,” said Chef Satra. “Herbs are essential in Thai cuisine and our guests enjoy fresh flavours so it made sense to grow our own.”

The quintessential ingredient in many Thai dishes is chilli, while another favourite taste is sweet basil, a central ingredient in Thai classics such as pad krapow gai (stir-fried basil with chicken). Basil also imparts its distinctive aroma to dishes like the ever-popular gaeng kiow wan (green curry). Then there is lemongrass, a key ingredient in perennial favorites such as tom kha gai(coconut soup with chicken), while fresh mint leaves are also infused into various soups and curries.

unnamed-10“Most of the Thai dishes we serve at Pad Thai Restaurant now contain one or more fresh ingredients from the herb garden,” added K. Udom, the resort’s food and beverage manager. “We also use the mint in our MANATHAI Mojitos, which guests particularly enjoy at sunset by the pool.”

MANATHAI Surin Phuket is currently offering a World Luxury Award package to celebrate its newest accolade. All 2-night bookings will receive a complimentary room upgrade, and bookings for 4+ nights will receive an additional one-time dinner for two. Bookings must be made before 24 December 2016 for stays until 31 October 2017.

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