25/04/2026
A special evening by the sea as our Executive Chef Matteo Fontana joined Tatler Off Menu: Tatler Best of Andaman 2026 at Rava Beach Club, bringing the vibrant flavors of VIU to Phuket.
KHAOPONG SEABASS GRAVLAX featured cured local seabass paired with bright yuzu-orange gel, finished with an aromatic infusion of basil, dill, and coriander, a lively expression of coastal ingredients, craftsmanship, and thoughtful flavor.
Thank you Tatler Thailand for having us and for a memorable gathering celebrating exceptional dining and culinary creativity by the shore.