Layi Nakalay Road ”Millionaires' Mile”, Kamala
Open time: Daily 11am-midnight
Resevation: Tel: 0 7630 2000www.paresaresorts.com
The restaurant at Paresa is perched high on the Kamala cliffs amongst lush virgin forest and majestic banyan trees, with breathtaking sunset views over the Andaman Sea.
Seal the salmon, the sherry and a pinch of salt in a vacuum bag and cook it 20 minutes at 50C in an immersion cooking bath.
Make a garlic and parsley lactonese with a hand blender introducing first the sunflower oil, half the milk, the garlic and the parsley. Once everything is blended then slowly start adding the rest of the sunflower oil and salt to taste.
For the creamy saffron sauce, toast the saffron in a pan with a splash of extra virgin olive oil and add the whipping cream and let slowly cook for 5 minutes until it’s reduced to creamy sauce texture and add a pinch of salt.
Pan fry the spinach with the remaining extra virgin olive oil and a pinch of salt and white pepper.
Place the spinach at the centre of the plate surrounded by the saffron sauce and the green alioli spots and top it with the bread croutons.
Strain the salmon from the vacuum bag, dry it with an absorbent paper and torch it with a gas blowtorch on the flesh meat side, then turn it and set it up at on top of the spinach and remove the skin and torch it back.
Celebrated Chef Jordi Valles Claverol hails from Barcelona, Spain. After spending his teenage years learning family cooking in restaurants run by his uncles, aunts, mother and father, Jordi decided to authenticate his experience by completing CETT - University School of Hospitality Management (Tourism and Culinary Arts Of Vall d’Hebron).
He then joined the two Michelin Star Restaurant “Neichel” and later spent a year and a half long stint learning the traits of three Star Michelin Restaurant El Racó de Can Fabes, also in Barcelona.
After spending time in the best kitchens of Paris and Spain, he came to China where he initially worked at Mare Nostrum Restaurant in Beijing before taking up the helm at Agua Spanish Restaurant in 2008 to develop Aqua Restaurant Group in China with two openings and also several openings in Hong Kong and London until late 2015. He joined Paresa Resorts, a Luxury Boutique Hotel, perched on the stunning Kamala Cliffs in Phuket in January 2016.
Jordi’s cuisine offers modern twists on old classics and contemporary Mediterranean cooking at its finest. His open mind and savoir faire in the kitchen have honoured him with multiple awards for the last 10 years.