Orient Express’s Executive chefs on show at the Gourmet Extravaganza (from left): Gilles Galli, Napasai; Michele Greggio, Jimbaran Puri Bali; Bansani Nawisamphan, Ubud Hanging Gardens, Bali; Iain Murray, The Governor’s Residence, Yangon; Alexis Voisin, La Residence d’Angkor; Khun Veerasak, Pastry Chef at Napasai.
By John Sharpe
The Orient Express Group made the Napasai resort the place to be in Southeast Asia between from 23-25 February hosting their first three-day Gourmet Extravaganza. The group centred six of their elite world-class chefs at their five-star Samui resort to showcase their talent and some examples of the best cuisine Southeast Asia has to offer. With six head chefs from their respective Asian hotels in Thailand, Cambodia, Laos, Myanmar and Indonesia, coordinated by the Napasi’s own internationally renowned French Executive Chef Gilles Galli, Orient Express were set for a unique demonstration of their culinary prowess.
The Napasai resort itself, set in lush and beautifully tended gardens is an exceptional blend of traditional Thai architecture, and top echelon luxury, synonymous with the Orient Express brand world over. Guest rooms are all individual wood built bungalows with all the modern appliances one would expect from a resort of this calibre.
The trio of events optimised use of both the hotels natural environment and the diverse variety of dining areas. The event itself was open to both hotel guests and non-residents. Each evening was individually priced so patrons could choose which, if not all, evenings to attend.
Festivities commenced on Wednesday 23 February in the Lai Restaurant, the hotel’s main restaurant, with all the chefs introducing their specialities through a six course signature dinner menu. Galli’s exceptional co-ordination was clear to see from the off, with sophisticated Asian ingredients expertly combined and presented with a seamlessly classical French approach.
The second night was a less formal affair, served at the beach restaurant, with some diners choosing tables on the beach itself. Each chef, given a buffet station of their own, had the opportunity to indulge in the diversity of dishes for their respective regions. Buffet stations were ornately decorated and manned by enthusiastic staff. An epic evening was enjoyed by guests, chefs, and staff alike. The generous array of food choices made sampling everything an achievement attained by only those with the most accomplished appetites. The evening was punctuated with live traditional Thai music, classically dressed dancers, and closed with diners being offered the chance to release traditional lanterns into the warm night sky.
The finale, and perhaps most spectacular night, took place around the infinity pool under the stars. Proceedings kicked off with cocktails, canapes, and Asian jazz on the beach before a procession by local drummers led guests to immaculately dressed tables. Again, a six course feast, worthy of Michelin stars, was duly served. Professional, friendly and efficient service, a wondrous setting, exceptional cuisine, and fantastic entertainment were delivered harmoniously to ensure a memorable time was had by the hundred plus diners. In true style the three-day event closed with a firework spectacular, followed by a brief speech by Galli thanking guests, staff, sponsors, and highlighting the key point that profits from the event are to be donated to Thailand’s Foundation for Slum Child Care, under the Royal Patronage of HRH Princess Galyhani. Much to everyone’s delight Galli’s final word confirmed, due to its success, the event will be repeated on an annual basis.
Contact the Napasai
Tel: (66-77) 42 92 00
Fax: (66-77) 42 92 01
Email: info@napasai.com
Web: www.napasai.com
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