Enjoying Phuket holiday

by on July 5, 2010

My Phuket holiday – I am still in the overwhelming phase of having just returned from a lovely trip to Phuket. We stayed at the JW Marriott Phuket Resort & Spa – Thailand. The hotel website’s description is accurate: “…an oasis, commanding 17 kms of the untouched, unspoiled Mai Khao Beach. The low, sweeping design of the resort with its rock walls, broad reflection ponds, water features and ornate roofing has an imperial presence. It’s like a mythic palace of relaxation.”



The Marriott Cafe – temptations galore!

Sumptous unimaginable buffet spreads was a sure highlight. Fruit and vegetable shots, colourful juices and mocktails, exotic Thai fruits, a not-to-be-missed range of dried fruits, counters for pastas, waffles – the list was deliciously long and amazingly tasty.



Colourful and tasty spread of fruits, nuts and salads!

I enjoyed meeting Mr Richard John, the F&B Director of The Marriott. His vision coupled with his simplicity and humility makes him a much-liked leader. We had an interesting conversation about food fashions and trends. I must make a special mention of the chefs and the hotel staff who were always attentive and alert. Their professional competency makes The Marriott an ideal location for special events or holidays.



Excellent food presentation!

I also chanced to meet Sameer Gupta, the executive chef at San Diego who has cooked at the White House for US President Bill Clinton & the James Beard Foundation, New York. He is quoted on google thus: “The world is my workplace, where I teach how to cook the Indian cuisine.” Despite his busy schedule which involved supervision of the food at the wedding, we managed to grab half-an-hour exchanging our love for traditional Indian food. I really enjoyed meeting him and listening to the fabulous and quick culinary tips that he kept sharing.


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