A visit for dinner at the renowned Black Ginger, a restaurant at the Slate in Nai Yang, introduced me to a whole unique, yet authentic, experience in tropical Phuket.
As I arrived at this luxurious setting nestled away in the northern part of the island, away from the hustle and bustle of high season coming to a mere end, I sensed the feeling of being whisked back into the history of Phuket. The design of this venue reflects Phuket’s tin-mining past, and as I was wandering around the whole resort, I can for sure sense the industrial interior is harmonised throughout.
The man behind this hidden gem in the north of Phuket is Asia’s leading architect and interior designer Bill Bensley. You may have even stayed at one of his projects on your holiday in Thailand; without even knowing. His extensive list of partners and clients include InterContinental Hotels & Resorts, Marriott and Hilton to name a few. With The Slate; a contemporary take on traditional Thai construction, exposed timber beams, large expanses of slate and stone run through the public areas but again you are reminded of the areas mining past with industrial lighting and metal furniture. Speaking of lighting, this certainly plays a role in the atmosphere, creating an ambience of mystery and quiet luxury as you delve deeper into the resort, which is where you’ll find our host restaurant: Black Ginger.
Entering the restaurant, you are greeted with silver shields and blue lights leading you to the pier in the clearing. A raft transports diners to the twin pavilions of Black Ginger. Inside, exquisite black and dark blue tables and chairs are lit by chandeliers. I can see the appeal to hosting weddings or corporate events here. We had a table booked for a Wednesday evening and,not surprisingly, the restaurant was pretty full. With up to 70 covers, making a reservation in advance is a must. See QR codes at the end for contact details.
The welcoming warmth from staff and the knowledge of recommended dishes for myself and my companion to try did not go missed. To note, this venue is continuously shortlisted as a ‘not-to-be-missed restaurant’ on holidays in Phuket and Thailand itself, and the journey I am taking you on with these words, it’s no wonder given Executive Sous Chef Piak and her 35 years experience.
To start the evening off we chose two cocktails, none of them I had tasted before; they were not your typical Margaritas or Cosmopolitans. Instead, we opted for the Hibiscus Swizzle and the Salted Guava Lips. The former drink, sweet and hints of ginger comparable with the venue’s name, the latter drink was citrus flavoured, topped with cream and a salted rim glass; creating a distinctive combination.
Our selection of starters to share included the Yam Dok Dala Gai Sub, a refreshing yet delicate salad of torched ginger flower with minced chicken and Thai herbs. The Bua Thod consisted of a crunchy turmeric batter coating juicy prawns and crispy Betel leaves; native to SouthEast Asia. The next dish, Poh Piah Sod Phuket, or Black Ginger’s signature spring rolls. A blend of crab claw meat, pork strips and homegrown vegetables, served with a Penang sauce; proved to be a quality contender signature dish. Finally the Ow Tao, or, Pan-fried Fine de Claire oyster mixed with tapioca, taro and crispy pork. This dish eliminates the idea of eating oysters raw and the chef has created quite the plate; thickening up with the tapioca flour, I wouldn’t have been able to tell I was eating oysters had I not been told.
Moving onto the mains, we were fortunate to experience another three dishes, the Plamuk Phad Nam Dam, Gaeng Pou Bai Chaplu and the Moo Hong. The first special was wok-fried squid, cooked in black ink and embellished with gold leaf, an added sparkle contrasting the dark dish. The second plate also known as, a favourable but common dish in Thailand, a crab meat curry; served with fragrant cha-plu leaf and accompanied by rice noodles. I have been so captivated all this time remembering the exquisite plates, I forgot to mention the wine we had been drinking, recommended to us as a great accompaniment to traditional Thai spicy flavours; a 2021 Classic Riesling AOC. Following on from that, for our next dish, we opted for a 2022 Montepulciano d’Abruzzo DOP, an Italian red, which complimented the final dish of Phuket Stewed Pork Belly, flavoured with coriander roots, star anise, soy sauce and a cinnamon stick. It was divine!
To finalise off our feast we had the Black Ginger Signature Dessert – Bua Loy Mar Praow Orn; a creamy coconut dish with rice flour dumplings, and, Oh Aeiw – A Phuketian favourite of banana gelatin served with palm seed and had a sweet flowery syrup. This dessert was definitely refreshing and a fitting palate cleanser. Feeling rather content with our time and our stomach’s certainly full of appetising food, we decided it was time to head home.
The Black Ginger restaurant is open seven days a week from 5:30pm – 11pm. Be sure to book in advance for this place! Don’t miss out on their set menus: Phuket Indulgence or the Black Ginger Experience. For an authentic and unique take on Thai cuisine; a focus on Phuketian food and the flavours they use, and how Chef Piak has her take on creating her rich culinary masterpieces. Prices start from 2,000 ++ THB per person, with a minimum of 2 covers per booking. See you there!
076 327 006
theslatephuket.com
