With the green season in full swing, our farmers at Pru Jumpa are growing new kinds of vegetables for Chef Jimmy to transform into imaginative cuisine. #PRU #farmtotable #finedining #seasonchange #finedininglovers
"Pru was an amazing experience! From the menu to the service, it was absolute perfection. The attention to detail within each dish is amazing. Everything is thought through by Pru's chef Jim Ophorst. The farm to table concept is exciting but not a gimmick." Thank you aslee29 for sharing your memorable experience at our restaurant. #PRU #farmtotable #Phuket #finedining #finedininglovers
Our Lambs are raised mainly by milk, even after their milk consuming period is over. They are also fed with tropical fruits which brings some sweetness and tenderness to the meat. #PRU #farmtotable #finedining #lamb
"My visit at PRU was more than a dinner, it was a dining experience. And as any fine dining offering should be, it was shaped by creativity. What the chefs at PRU do with simple, locally grown produce is truly impressive...you're in for one of the most memorable dining experiences in Phuket, and beyond." Thank you Maciek K for sharing your amazing experience at PRU. #PRU #farmtotable #Phuket #finedining #finedininglovers
Jasmine is a local flower famous for its sweet aroma and commonly found in Thailand. At PRU, we use this flower to make a caramel which you can discover in our Roasted Pineapple with Pine Needle Cake dish. #PRU #farmtotable #finedining #Jasmine #dessert
Throwback to this behind-the-scenes moment in the back of our kitchen during our culinary series with the Suhring brothers. #PRU #CulinarySeries #Suhring #finedininglovers
"Don't miss this place. Farm to table from their own farms in Phuket. Impeccable presentation service and taste. One of the best meals I've had in my 4 months in Asia." Thank you Hillary R for a lovely review on Tripadvisor. #PRU #farmtotable #Phuket #finedining #finedininglovers
We use crayfish from the Chiang Mai mountains where they are picked from a series of streams and fresh water rivers before being sent live to Phuket. #PRU #farmtotable #finedining #crayfish #seafood
We're committed to have at least one vegetable based dessert on our menu. Here we use Celery, which is very aromatic and pairs well with our local homemade spice ice cream. #PRU #farmtotable #finedining #dessert #creative
Honey from wild honey comb in the forest of Petchabun province. It is aged for 60 days inside the comb which gives the dark color and a sweet flavor to this wild honey. #PRU #farmtotable #wildhoney
