""Blown away", as another reviewer put it, is indeed correct. We walked in here thinking this was just a nice hotel fine dining restaurant. It is so much more. I've done a lot of fine dining and I've eaten at several dozen Michelin star restaurants - this is easily in my top 5." Thank you DesmosXXX for this nice review. We hope to blow you away for many more times to come. #PRU #farmtotable #finedining #finedininglovers
Phuket fiddleheads, also called Pak Kood in Thai, are a type of fern commonly found in moist areas. At PRU, we use Phuket fiddleheads in our Chiang Mai Quail Dish. #PRU #farmtotable #finedining #finedininglovers
Pumpkin. Crayfish. Oyster. Deep Sea Crab. Thank you @tamchudaree for this nice collage of PRU's creative dishes. #PRU #creativefood #farmtotable #finedininglovers
"I would qualify this cooking as really honest as it is respecting the product and its flavours without superfluous gimmicks. The service was discreet, simple and smiling. Some restaurants in Paris could learn a lot from PRU". Thank you Romain R for this word of compliment. #PRU #farmtotable #finedininglovers
A local stone factory nearby makes tiles from natural stone. When cutting the stones, some parts break and become unusable. Not for us! We buy the broken pieces and turn them into bread and butter plates on PRU's tables. #PRU #farmtotable #finedininglovers
In our organic beetroot pizza, we use homemade pickled beetroot from the back of our kitchen. Aside from beetroot, we also ferment kolrabi, mushrooms and jalapeno. #PRU #farmtotable #finedininglovers #homemade
We love this crayfish from the mountains of Chiang Mai where they are picked from a series of streams and fresh water rivers before being send our way. #PRU #farmtotable #locallysourced #finedining
These macadamia nuts are sourced from the Royal Project of King Rama IX, who created the project to promote sustainable farming in the area of Doi Angkhang. #PRU #farmtotable #finedining #finedininglovers #royalproject
Connecting with Phuket's suppliers is one of our resolutions to enhance local sensitivity. Chef Jimmy always looks for the freshest ingredients with the lowest food miles. #PRU #farmtotable #finedining #finedininglovers #Plant #Raise #Understand
Our black caviar is sourced from the Hua Hin region in Thailand, just 2 hours from Bangkok. The farm, with the participation of certified ichthyologists and engineers, uses a new technology operated with a unique bio-filter and fully automated life-supporting system to support Sturgeon's growing. #PRU #farmtotable #finedining #finedininglovers
