Going green: AKARYN Hotels kickstarts new culinary series with sustainable dining

TD Editor

Thailand’s boutique hotel specialist AKARYN Hotel Group, is kickstarting its new AKARYN culinary series with a sustainable dining concept, on Thailand’s golden gulf coast, which aims to showcase the finest and freshest produce from the land and the sea.

At Aleenta Hua Hin-Pranburi Resort & Spa, the luxury boutique retreat nestled directly on the sandy shore, overlooking the Gulf of Thailand, the chefs focus on creating delectable dishes using organically grown produce and locally sourced seafood.

As part of the AKARYN culinary series, guests will be able to savour these ingredients in a series of special dishes, which are designed to be both nutritious and delicious. Aleenta Hua Hin will allow diners to discover exactly where the chefs source their produce with experiential trips to neighbourhood farms and fishing villages.

The first culinary specialty being showcased at Aleenta Hua Hin is barbecue squid, a simple yet sublime recipe from Chef Thitipong Worakham, who is fondly known as Chef M. Most mornings, Chef M visits the small fishing village of Pak Nam Pran, where the Pranburi River flows into the sea and bountiful fishing grounds lie just offshore. The seafood sold here is straight off the boat, and squid is a specialty.

Guests can now join Chef M on his morning mission to the buy the latest catch, haggling with the friendly fishermen to get the best squid for the optimum price, and taking in all the stimulating sights, sounds and smells of this captivating coastal community.

“At AKARYN, we firmly believe in the concept of farm-to-table dining. It is important that diners are able to see how their food is harvested, transported and prepared. Through our new AKARYN Culinary Series, we will allow guests to experience exactly how the finest produce is brought to their table, to create our chefs’ mouth-watering dishes,” said Anchalika Kijkanakorn, founder and managing director, AKARYN Hotel Group.

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