Phang Nga, Thailand, 16 January 2015
For three nights only the creative team from Aziamendi restaurant brought their vivid cuisine, daring art works, wine and cocktail expertise to Phuket.
The 'pop-up' event was held at Black Salmon in the Laguna area of Phuket from January 13 to 15. The first night was a celebration of the 'plates' menus currently served at Aziamendi's lounge with delicious cocktails curated from mixologist, Albert Garcia Mozley.
Signature degustation dinners were served on the remaining evenings with sell out success. Diners enjoyed their meal complemented by a wine-pairing menu from Fabien Etienne's winning 'Thailand's Wine List of The Year 2014'. Some of the dishes highlighted included 'The Garden', 'Fois Gras Ashes' and 'Pigeon with Duxelles & Cauliflower'.
Aziamendi is part of the Iniala Beach House in Natai beach and is home to some of the most exquisite art pieces from artists around the world. The team were proud to display some art works from renowned artist Wasinburee Supanichvoraparch to guests at the event.
Aziamendi's Chef de Cuisine, Alex Burger explains, "The objective of the 'pop up' at Black Salmon is to bring our fine dining and passion for art concept closer to Phuket people, but also to keep us all on our toes by challenging us all to adapt to different environments."
The next event Aziamendi will be holding will be collaboration between special celebrity guest Chef Ian Kittichai from Issaya Siamese Club in Bangkok. This dinner will be held over the Chinese New Year on 18 and 19 February. Bookings are strongly recommended. Please either call + 66 (0) 94 005 0654 or email [email protected].
Located by the shores of Natai Beach, just 20 minutes north of Phuket International Airport, Aziamendi Restaurant is headed up by three-star Michelin Chef Eneko Atxa from Spain and is part of Iniala Beach House. The dining experience at Aziamendi is interactive with signature dishes on two contemporary degustation menus. Dishes include items such as 'Bonsai Tree of Juicy Cherry Tomatoes', 'Truffled Egg', 'Foie Gras Ashes' and 'Petit Fours of White Chocolate with Mint and Cloud'. Chef de Cuisine Alex Burger of New York and Chef Eneko Atxa have worked together to create an extraordinary menu using Basque technique fused with Thai ingredients, presenting an entirely new roving dining concept.
Aziamendi's team also includes, Head Sommelier, Fabien Etienne, who's work at Aziamendi was recently received the following accolades; 'Best Wine List in Thailand', 'Best List of Wines by the Glass', 'Best List in a Restaurant or Bar' and 'Best List in Phuket'. In Aziamendi, you are surrounded by awe-inspiring art from some of Southeast Asia's most acclaimed artists.
Iniala Beach House has brought a new level of luxury hospitality to the Phuket region with three beautifully appointed villas (each with three suites) and one spectacular penthouse suite. The residence is a masterpiece of design fusing traditional Thai architecture with organic, contemporary forms featuring the work of world-renowned designers. Each villa comes with its own spa and personal therapist, while situated on Natai Beach, Iniala Beach House has unobstructed views of the beach and the Andaman Sea.
Iniala has a strong charitable philosophy with 10% of all room revenues, and 5% of other revenues, going to charity. The Inspirasia Foundation was set up by Iniala's Founder Mark Weingard 10 years ago and is committed to funding exceptional health, disability and education projects across Thailand, Indonesia and India.