(PHUKET— October 7th, 2019) – Sri panwa is Phuket, Thailand’s most coveted luxury resort, famous for its stunning panoramic ocean views, luxurious pool villas, breathtaking rooftop bar and its local and international culinary experiences. After a highly successful debut last year, the award-winning property is welcoming back Chicago’s two Michelin-starred Executive Chef Noah Sandoval of Oriole to showcase his contemporary American cuisine in Phuket once again and for a two-day-only pop-up event on November 15th & 16th, 2019.
“We’re so thrilled to be collaborating with Chef Noah Sandoval from Oriole in Chicago to bring this truly special two Michelin-starred dining experience from the U.S. to our discerning guests in Phuket,” says Sri panwa’s Managing Director Vorasit “Wan” Issara. “The quality of contemporary American cuisine Chef Sandoval wowed us with last year is unlike any experience one can find in this part of Thailand. To once again bring a chef of this caliber to Sri panwa is a once-in-a-lifetime experience.”
Oriole was awarded two Michelin stars in the restaurant’s first eligible year and has retained two stars each successive year. Since opening, Sandoval was recognized as a Food & Wine Best New Chef, received three semi-finalist James Beard nominations, and was named Chef of the Year by the Chicago Tribune. The restaurant has also garnered critical acclaim: Oriole earned 4-star reviews from the Chicago Tribune and Chicago magazine.
“I’m excited to come back to Phuket and showcase some of Oriole’s signature dishes at Sri panwa,” said Chef Sandoval. “The guests were such a pleasure to cook for and I’m looking forward to incorporating the incredible Thai local ingredients.”
Available at Baba Soul Food at Sri panwa for dinner for two days only—on November 15th and 16th, 2019—guests will witness Sandoval’s endless creativity and flawless execution. The six-course tasting menu dinner will start at 6 p.m. featuring some of the finest local and imported ingredients, combined with Sandoval’s philosophy: “No tricks. Just imagination, sweat, and an intimate understanding of flavor (Chicago Magazine).”
This six-course tasting menu is available at THB5,900++ (Approx. USD195) per person (excluding drinks). Additional THB2,888++ (Approx. USD96) for wine pairing experience THB3,888++ (Approx. USD130) for premium wine pairing. Seating starts at 6pm.
For reservations or inquiries, please contact Baba Soul Food at Sri panwa. Tel: +66 7637 1000
Six-course menu (offered with and without wine pairing experience)
GOLDEN OSETRA CAVIAR
ulua, cucumber and radish
HUDSON VALLEY FOIE GRAS
asian pear, black pepper gastrique and anise hyssop
black truffle custard, tarragon and chicken jus.
yeast and Burgundy truffle
A5 MIYAZAKI WAGYU
Cipollini onions, black garlic and madeira
Tonka bean ice cream, lime and tamarind
Chef Sandoval’s highly-curated dinner will feature some of the most pristine ingredients sourced from around the globe. From Wagyu A5 Miyazaki beef to Golden Osetra Caviar, diners will find the best quality ingredients to be served anywhere in the world. Simply put: it will be an unforgettable dining experience at one of Thailand’s most revered resorts.
About Sri panwa
Set amidst 40 lush and tropical acres on the southern tip of Phuket with breathtaking panoramic views of the Andaman Sea, Sri panwa is one of Thailand’s most luxurious and striking resorts. The property boasts 52 sleek, contemporary pool villas and a collection of 30 pool suites and penthouses. A luxury island resort in one of the world’s most famous beach destinations, Sri panwa enjoys a reputation for modern luxury, style, impeccable service, and its spectacular Baba Nest, a rooftop lounge with 360-degree ocean views.
For more info, please visit sripanwa.com
About Noah Sandoval
Chef Noah Sandoval introduced Oriole to the West Loop neighborhood of Chicago in March 2016 with the help of his partners, and wife and General Manager Cara Sandoval. The 28-seat restaurant offers a comprehensive tasting menu experience focused on the guest through informed service, carefully crafted dishes, and a modern industrial ambiance.
Sandoval and his culinary team develop a large format tasting menu with seasonal foundations, considering each product’s origin in designing a dish. He also encourages collaboration and creativity among the team. “I like to get as much input from those I share the kitchen with as possible,” he says. “We inspire each other.”
A Richmond, VA native, Noah worked under Chef David Shannon as a teenager, following him to open Dogwood Grille & Spirits. Shannon served as Sandoval’s mentor, showing him a way into a world of creativity, freedom, and families formed in the kitchen. This influence inspired him to enroll in culinary school in New Orleans, where he continued to develop his culinary chops at Marisol under Chef Pete Vazquez. Making the move to Chicago in 2007, Sandoval worked at Chef Marcus Samuelsson’s C-House before heading to Spring to work under James Beard-awarded Chef Shawn McClain. In 2011, Sandoval worked alongside Chef Michael Carlson as sous chef of Schwa, and prior to founding Oriole, Sandoval spent a few years at Senza as executive chef, earning a Michelin star for the restaurant in each eligible year.