On the hillside 5 minutes from Chalong Circle to Kata
The new Mom Tri's sister restaurant with beautiful ambience, delicious food, professional, friendly service and stunning panoramic views over Chalong Bay, marina and islands.
Chef Tummanoon joined The Boathouse in 1988 and with continued training at sister properties The Phuket Yacht Club in Nai Harn and The Ban Boran Hotel in Chiang Mai, he rose quickly to the position of Sous-Chef in 1990.
In 1992, he became Executive Chef of the former Samui Euphoria Resort. During a two year period he participated in his first overseas food promotion, demonstrating Thai cuisine and holding his first Thai cooking lessons in Malaysia.
In 1994 Chef Tummanoon returned to The Boathouse as Executive Chef. He started The Boathouse Cooking Classes that summer, mainly as a way of attracting low-season guests. Very quickly however, the Boathouse Culinary Weekend Workshop established itself as one of the most popular Thai cooking schools in the country, praised by critics in such publications as the Times of London, The New York Times and the Los Angeles Times. Chef Tummanoon has since been sharing the secrets of great Thai cooking with other professional and amateur Thai food enthusiasts from around the globe for well over a decade and in 1999 he published his recipes in the Boathouse Cookbook.
In the period from ’95 to ’97 Chef was invited to Switzerland thrice to hold Thai Cooking Classes and Food Promotions with the Swiss Chefs’ Association. He presented Thai cuisine and cookery for Pan-Asian Food Promotions. While in Switzerland, Chef took the opportunity to enroll in courses on Hotel Hospitality in Lucerne in ’97 and following this, traveled to Nuremberg, Germany to participate in a city sponsored Thai Week Food Promotion. The same year Khun Tummanoon held Thai Food and Cooking Classes, sponsored by the Singapore-Netherlands Association, in Singapore and in Jakarta, where he continued training the local staff in Thai cooking.
Already an accomplished Chef of French cuisine, Chef polishes his skills regularly during stays in France at several prestigious Châteaux of the noted Grand Etapes Françaises Group, Château De Gilly, De l’Ile and Le Prieuré, De Divonne and Les Mas D’Artigny. Over the years, numerous appearances as Guest Chef and participation in Thai cooking exhibitions in Asia and Europe made Chef Tummanoon one of the most sought after Chefs in Thailand and proved his established position as an expert Gourmet Chef.
Ever since childhood, Chef Tummanoon has enjoyed experimenting with different flavours and textures; working in Chiang Mai has offered him the opportunity to continue this experimental development. Chef Tummanoon explains ‘The local produce in Chiang Mai involves many more herbs, vegetables, and fruits in comparison to Phuket where meals are very seafood-based. This offers me a chance to try new techniques.’ While Chef Tummanoon is currently fusing Thai food with Mediterranean food in Phuket as a result of the wide availability of sea food, it will be interesting to see in which direction his experiments lead him while cooking in Chiang Mai.
For those who are too curious to resist, Chef Tummanoon’s food and new menu will be available at the Mom Tri’s Wok Pagoda.