Nómada Hua Hin helmed by Chef Andre Josef Nweh Severino is just one example of how Siradej “Champ” Donavanik ( Vice President – Operations, Dusit International, and Managing Director of ASAI Hotels ) is introducing a new and ‘exotic’ gastronomical initiative to the brand’s collective of F&B outlets. In the case of Dusit Thani Hua Hin, it’s something quite niche, that the local Thais have had little cultural connection with, yet technique and ingredients integral to South American or more specifically, Peruvian cuisine, may be assimilated to some of our very own Thai favourites.
Nómada Hua Hin at Dusit Thani Hua Hin which functions under the Dusit International (Est in 1948) umbrella, a leading hospitality group whose operations extend beyond hotels and resorts into hospitality education, food and property development. The “Dusit’ name and public image has always been one that reflects grande historical architectural design with a brand ethos set heavily in tradition and exceptional service style reflecting times bygone. In saying this, there is a revamp and renewal of the brand that is about to happen and Mr. Siradej “Champ” Donavanik and his team will be driving force behind it.
“Alongside a complete renovation of all guest rooms and suites, over the past 18 months we have been busy introducing all kinds of exciting activities and experiences at the resort. From a stylish overhaul of the main pool and beachfront area, to the introduction of our own organic farm with rice paddy and buffaloes, and even special events like Feast by the Beach, our vision is to create an ‘unrivaled sanctuary by the sea,’ with dynamic and vibrant spaces that connect guests, customers, and the community in unique and meaningful ways. Nómada Hua Hin is an important part of this vision” – Siradej “Champ” Donavanik
The popular Peruvian dish served at Nómada Hua Hin is the “Ceviche”, a “raw” seafood dish, marinated in the juice of citrus, herbs and chili is not so dissimilar to “Kung Chae Nampla”. The obsession with fire grilled meats served with spicy, zesty sauces is one more obvious comparison, with the exception of swapping out native ingredients or proteins like Aji (Peruvian) Peppers vs Thai Bird’s eye chili, Beef vs Pork or Leche de Tigre vs a more pungent Thai Fish Sauce as marinade.
Chef Andre Josef Nweh Severino relays, “Thailand has so many incredible ingredients, the seafood for example being right by the beach, also organic herbs and fruits. Peruvian cuisine is a lot about freshness and like Thailand it is built from many different cultures which gives it vibrancy”.
Chef Andre who is Chilean but has lived all over South America, in Asia, Japan and now settled only less than 6 months in Thailand has lent the name “Nómada”, which is inspired by South American indigenous cuisine and the nomadic hunters, gatherers, and fishers that sustainably live off the land.
Chef Andre Josef Nweh Severino explains, “Fresh and locally sourced produce is very important for me, at the moment we are looking to further connect with regional farmers and fishermans and local suppliers, we also use selected vegetables and herbs from the Dusit Thani Hua Hin organic farm.”
Before we get stuck into the food, let’s talk about Nómada Hua Hin’s stunning Pavilion, a structure that was renovated to fit the Nómada Hua Hin theme and cooking with tropical gardens design, tribal motifs, and a touch of colonial stylings. Retaining an essence of colonial is a trademark of the Dusit Thani group. The Pavilion cradles the beachfront and with its open-air design means you can sit back into their large cushioned lounges and overlook the pristine beach, crystal blue pool and resort, depending on which way you’re facing.
The ‘rock stars’ of the menu are the Rock lobster in Chilean sauce (deglazed with white wine), Ceviche with mango, Scallops with house-made mayonnaise and crispy quinoa, Crab meat croquetas, Indian Ocean Octopus with White wine marinade, the Pichana, a famous South American Beef Cut, slow cooked on the grill and served with homemade spicy salsas of Chimichurri, Aji Rojo, Thai Seafood Sauce “nam jim seafood” and Thai Roasted Chili Sauce “jim jaew” and to round it all off, the Grilled and smoked local pineapple, toffee sauce and homemade coconut ice cream.
Hua Hin residents, Bangkok foodies or any foodies for that matter, looking for something a little different, but with plenty of heat, spice and copious amounts of seafood freshness, thanks to Hua Hin’s local fishermen should not pass up a Asia tropics meets South American meal at Nómada Hua Hin.
Look out for more from Dusit Thani Hua Hin who plan to hold more gastronomical events and lifestyle activities, not to mention an entire overhaul of their Spa, Devarana Wellness, with holistic wellness programs entailing yoga, meditation, breathwork, Thai herbal medicine, and activities that enhance emotional resilience and even personalised food menus.
1349 Petchkasem Rd, Cha-am, Cha-am District, Phetchaburi 76120
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