Hubert Burda Media

Phuket: 5 meals, 4 venues & 3 days

Prestige was taken on a whirlwind culinary extravaganza to Phuket. The theme of the culinary trip: Austrian wines paired with a variety of cuisines.


Headed by Benjawan Wisootsat and Jan Gansen, fin (Fabulous Is Needed) Wine has various spinoffs, including fin Naturally, fin Catering, fin Travel and fin Events, of which fin Travel, fin Event and fin Naturally together crafted the fin Deluxe Travel & Lifestyle experience detailed here. The one-stop-shop itineraries combine gourmet food paired with often organic or biodynamic wines as well as relaxing get-togethers at luxurious Phuket and other even more far-flung destinations.

TRISARA: Eco-conscious

Much of the ingredients are freshly harvested from Trisara’s organic and eco-conscious gardens, and the expansive Trisara locale itself is an avid conserver of electricity, water, and a careful waste manager. 


  • Tuna O-toro and kimchi, hidden beneath petals of radish, complemented by hibiscus powder and yuzu
  • Squid terrine with pumpkin mousse, roast onion, bell peppers and mushrooms


  • 2011 Auxerrois Maastricht, Apostelhoeve, Limburg, Netherlands
  • 2012 FRED Zweigelt, Fred Loimer, Kamptal, Austria

KATA ROCKS: Private Pleasures

The six-course menu was kicked off with imported Fine de Claire oysters paired with an Ultra Brut Rosé Sekt from Salomon Undhof. Indeed, Salomon Undhof’s own Bert Undhof Jr. was there on hand to explain his family’s eight-generation old wine-making business, which this evening offered us two Rieslings that stole the show: one mentioned below, and the other the 2006 Riesling Undhof Auslese.

The dinner was held at the airy, private penthouse with panoramic views of the ocean – the definition of seaside luxury.

The king of the courses (though the other diners had their own picks) was undoubtedly the grilled Australian Wagyu rib-eye with prunes and pine-nuts, which was handled perfectly for this calibre and cut of meat – “looks like something got murdered on your plate,” observed one diner admiringly.


  • Steamed Foie Gras wrapped in cabbage; served with ginger and Szechuan pepper
  • Grilled Australian rib-eye with spinach, prunes and pine nuts


  • 2006 Riesling Undhof Auslese, Salomon Undhof, Kremstal Austria
  • 2008 Finniss River Shiraz, Salomon Estate, South Australia


Lunch – Cliffside

Andara’s Silk Restaurant is already well-established in Phuket, with Thai dishes served in vintage, glazed metal bowls and plates, dedicated to providing an authentic, luxurious Thai experience.

Dinner – Poolside

The usual comfort foods had been elevated and perfected: hand-made salmon ravioli, for instance, with glazed cherry tomatoes that were like flavour bombs on the tongue; and a beef filet Stroganoff and hand-rolled spaetzle that recall times spent your grandmother’s table.


  • Goong Sarong prawns wrapped in deep-fried Phuket noodles (Lunch)
  • Beef filet stroganoff served with hand-rolled spaetzle and baby carrots (Dinner)


  • 2012 Riesling Undhof Kögl DAC, Salomon Undhof, Kremstal, Austria
  • 2011 Norwood Shiraz Cabernet, Salomon Estate, South Australia

INDIGO PEARL: Southern Authenticity

Served Thai-style, the mains included plump crabmeat curry with pungent Chaplu leaves, Phuket Gian Tod crunchy sausages, and sinful stewed pork belly (with Southern herbs), which were carefully paired nearly simultaneously with the citrusy 2013 Vom Schiefer by Ansgar Clüsserath (Mosel, Germany) – hand-harvested selectively, and it shows – a medium-bodied 2014 Tavel Rosé AOC by Chåteau d’Aquéria, and most charmingly, a 2013 El Transistor, Rueda Blanco DO from Spain. 


  • Southern-style stewed Moo Hong pork belly smothered in herbs and soy sauce
  • Pad Pak Mieng Goong Sieb (local Mieng leaves stir-fried with smoked crispy shrimp)


  • 2014 Moscato d’Asti DOCG, Vietti, Piedmont, Italy
  • 2013 El Transistor, Rueda Blanco DO, Telmo Rodriguez, Spain
  • 2014 Travel Rosé AOC, Chåteau d’Aquéria, Southern Rhone, France