Forget predictable fusion. Nitan Restaurant isn’t just Cherng Talay’s latest darling – it’s a culinary rebellion. Tucked within the serene Baan Wana gardens, this intimate haven, helmed by Chef Sariwat “Earth” Wanvichitkhun (alumnus of 2-Michelin-starred Mezzaluna), orchestrates a breathtaking dialogue between French precision and Japanese minimalism. We surrendered to their 4-course journey, and emerged utterly spellbound.
First Act: The Maestro & The Stage
Step past whispering foliage into a sanctuary of understated elegance. Meeting Chef Earth feels like encountering quiet genius – his calm presence belying the daring creativity about to unfold. His pedigree isn’t just a credential; it’s the foundation for dishes that defy expectation while whispering profound respect for technique and terroir.
Your Passport to Flavor: The 4-Course Odyssey (Seasonal & Sublime)
- 🦀 BLUE CRAB | A Study in Delicate Brilliance
Fresh crab, apple-cucumber jelly, mango, pickled olives, sun-dried tomato
Imagine: Sweet, oceanic crab lifted by ethereal jelly, punctuated by bursts of bright mango and the umami whisper of olives. A masterclass in balance – light yet profound, awakening every taste bud. - 🍤 TIGER PRAWN | Tom Yum Reborn
Confit prawn in aromatic oil, creamy Tom Yum sauce, shrimp foam
Dare we say… revolutionary? Chef Earth deconstructs Thailand’s iconic soup. Plump, confit prawn swims in a velvety, deeply aromatic Tom Yum essence, crowned by an airy shrimp foam. It’s recognizably Thai, yet utterly transcendent – a dish that haunts you long after the last, exquisite bite. - 🍗 CHICKEN BREAST | Savory Meets Sweet Audacity
Caramelized grilled chicken, white hollandaise, Look Choak (dessert seed!)
Proof that bravery belongs on the plate. Perfectly tender, caramel-kissed chicken meets rich hollandaise. The shock? Look Choak seeds – typically found in sweets – adding a fascinating, unexpected crunch and nutty depth. A daring, triumphant play on texture and tradition. - 🍈 GUAVA & THAI BANOFFEE | Dessert as Art, Culture, & Surprise
Fermented guava white chocolate mousse / Coconut shell “Pandora” with banoffee, salted caramel, pendant jelly
The finale sings:- Guava: Elegant fermentation cutting through sweet white chocolate mousse – complex and refreshing.
- Thai Banoffee: Served inside a coconut shell! Creamy, not-too-sweet banoffee layered over salted caramel, hiding a jewel-like pendant jelly below. A playful, utterly delicious homage to Thai ingredients.
Why Nitan Isn’t Just Dinner? It’s a Revelation!
- 🌟 Michelin-Trained Soul, Phuket Heart: Chef Earth’s pedigree shines, yet his reverence for local flavors (Look Choak, Tom Yum essence) grounds the experience uniquely in Phuket.
- 🎭 Fearless Creativity: This isn’t safe fusion. It’s intelligent, bold, boundary-pushing cuisine that respects its roots while soaring.
- 🌿 Garden Sanctuary: Dining surrounded by lush Baan Wana greenery adds an enveloping layer of tranquility.
- 🌀 Ever-Evolving: The seasonal menu guarantees discovery with every visit. What masterpiece will Chef Earth conjure next?
Nitan isn’t merely a meal. It’s a conversation between continents, a dare to the senses, and proof that Phuket’s fine dining scene has a dazzling new star. Book your journey. Prepare for awe. ✨🍽️
Secure Your Seat at the Table:
- Where: 177/38 Srisoontorn Rd, Cherng Talay (Road to Heroines Monument), within Baan Wana.
- When: Open Tues-Sat, 6:00 PM – 10:30 PM. Closed Sunday & Monday.
- Essential: Reservations are mandatory! Call +66 65 683 0432 or message via Facebook.
- Choose: 4-Course Journey (Highly Recommended) or À La Carte.
- Perfect For: Culinary adventurers, special celebrations, discerning palates, anyone seeking Phuket’s most exciting new table.
