While international travel remains off the menu, The Slate, the whimsical art-inspired beachfront resort on Phuket’s secluded northwest coast, is giving its guests – past and future – the opportunity to experience the authentic flavours of southern Thailand in the comfort of their own home.

The Slate is home to one of the world’s finest Thai restaurants, Black Ginger, which appears like an ancient Thai village floating above a tranquil lagoon and is only accessible by raft. In this enchanting setting, a talented culinary team led by Chef Anongrat “Piak” Meklai uses fresh, locally sourced ingredients and contemporary cooking techniques to craft ancient recipes. The results are simply sensational and it is no surprise that this breath-taking dining destination has been recommended by the Michelin Guide.

Now, Chef Piak is inviting The Slate’s fans and followers, and all lovers of Thai food, to recreate her signature dishes in their own kitchens with a new home cooking series. The first recipe is hor mok talay – seafood pudding with red curry and coconut milk. 

This delectable dish, which can be discovered at street-side stalls, family-run eateries and high-end restaurants all across Thailand’s southern provinces, embraces fresh seafood from the Andaman Sea, including shrimps, squid and red snapper, blended together with coconut milk, red curry paste, kaffir lime leaves, fish sauce, sugar and cha-plu leaves. The result is a blissfully decadent yet surprisingly light and fluffy mousse that perfectly balances sweet, sour, spicy, salty sensations. With so many flavours and fragrances, every bite will transport the diner’s taste buds back to the serene shores of Phuket.

Hor mok talay can be enjoyed alone as a highly satisfying snack or as a main course with jasmine rice. Chef Piak however, likes to serve it with a vibrant Southeast Asian salad of bok choy, shallots, spring onions, basil leaves, coriander, red chilli, sugar, fish sauce and lime juice. As a seafood speciality, it is even more appetising when accompanied by a glass of cold, crisp white wine, such as Reisling.

The Slate’s celebrated sous chef and guardian of Black Ginger, Chef Piak has 28 years of Thai culinary experience and a deep passion for her craft. She takes pride in showcasing traditional recipes with complex flavours, such as hor mok talay, som tam and tom yum. 

For more information about Black Ginger, the unique Michelin-recommended Thai restaurant at The Slate, please visit www.theslatephuket.com/black-ginger. Alternatively, to learn more about The Slate, please visit www.theslatephuket.com.