Ensuring our guests feel at home when staying at The Sarojin is truly important to us and something we work on, nurture and develop daily. There is no denying that culinary experiences are a huge part of a trip (arguably the most important to some) and recently we noticed an increased number of guests opting for plant-based meals… so we got to work on creating new dishes!
We have always offered a generous selection of non-meat and vegetarian options, but this is the first time we have developed a dedicated menu, which we are very excited about! This not only allows us to make sure the needs of our guests are well catered for but also further supports local farmers, food artisans and producers, an important aspect of the residence’s dining offer from the outset and something that contributes to our sustainability and #SarojinCares initiatives (you can find out more about this here https://www.sarojin.com/en/khao-lak-resort-sarojin/community-and-environment/).
Developed by Executive Chef Gogh, the new menu has been created using fresh, seasonal local produce – including specialities found only in Khao Lak, such as sea grapes, seaweed and varieties of wild mushrooms – and takes inspiration from the very best of Thai cuisine. The menu is available at the beachfront Edge restaurant with dishes including nutrient-packed pomelo salad made with Thai pomelo, shallot, kaffir lime, coconut crumble and tamarind sauce; traditional soups such as the hot and sour ‘tom yam’ soup made with either vegetables or tofu, lemongrass, lime, galangal, tomato, roasted chilli and coriander; and wok favourites including ‘phad med mamuang’ with tofu, capsicum, spring onion, cashew nut and crispy chilli.
A new selection of plant-based and vegetarian dishes is also available at our other restaurant Ficus, which is nestled under the hanging roots and canopy of an ancient Ficus tree and beside a lotus pond and offers contemporary Mediterranean cuisine. New dishes at Ficus include pasta dishes such as zucchini noodles with summer vegetables and tomato sauce and capellini with tomato, chilli and basil sauce.Alongside the new dishes at Edge and Ficus restaurants, we have also recently introduced regular ‘Culinary Journey Evenings’ to help our guests further discover Thailand’s flavourful cuisine. These evenings have proven popular since they were introduced so if you are planning a stay with us, we encourage you to speak to the team and join fellow guests on a night of culinary discoveries to remember! Set either in our garden or at the beach, there are foods to cater to all taste buds and requirements with an open kitchen and a la carte table service available, and bespoke guided exploration with our talented chefs.
For those hungry for more foodie experiences or looking to surprise their travelling partner, we also offer a variety of ‘Just for Two’ private dining experiences with firm favourites including dinner beside a candlelit jungle waterfall, aboard the resort’s Lady Sarojin private yacht, on a secluded white sand beach or shipwrecked on an exclusive private island…you can read about these experiences in more detail here. However, when it comes to private dining (as it does with everything else we do) no idea is too much for us so, if you have something specific in mind for a private dining setting our team is all ears… the conversation will likely start with a ‘Where would you like us to set your table this evening?’
