Resident Salt Sommelier


 

 

While the word “sommelier” is more familiar to wine aficionados, it originally referred to a “butler”.  Anantara Phuket Villas has adopted the term to refer to its resident guru to select the most appropriate salt to complement your meal at its fusion restaurant, Sea.Fire.Salt.

 

Any chef worthy of the name will tell you that salt is an essential ingredient to bring out the flavours of a dish and enhance the overall dining experience, so 'salt sommelier' Santi Thongrit, is on hand to help guests pair their food with the perfect seasoning. 

 

Santi will talk diners at Sea.Fire.Salt through the range of around 12 salts on offer (as well as chutneys and mustards). Smoked Salish salt from Washington State (Santi’s favourite) goes well with grilled food, especially red meats, while smoked salt from Bali is recommended to enhance the taste of tuna prepared with coconut and kaffir lime. Pink Peruvian salt, from natural springs in the lakes of the Andes, has a strong taste and is excellent for pre-seasoning and enhancing flavour. Cyprus black lava flake is a mountain salt. Bali coconut and lime-smoked sea salt is ideal for seafood, especially prawns.  New Zealand sea salt has a perfect flaky texture, while Vanilla salt from Anglesey has a piquancy of its own. “Each of the salts has a very interesting story, and is different in the way it complements the subtleties of different dishes,' said Santi. 

 

 “When I joined Sea.Fire.Salt. Restaurant at Anantara, it was the first time I saw so many types of salt. Each one has something special about it. As I learned and discovered more, I wanted our guests to also taste these salts, to pair them perfectly with the fine cuisine from our menu,” explains Santi. “So I took up the challenge of becoming a salt sommelier! That marked the start of my passion for salt. It has been a journey – through fascinating flavours – that has taught me all about the faraway places where these salts come from.

“Guests are normally amazed to learn about the different kinds of salt, and listen attentively to the explanations. Most have never heard of these salts. Each of the salts has an interesting story, and is different in the way they complement the subtle flavours of dishes.

 

“The best part about being a salt sommelier is the opportunity to meet and interact with guests coming to the restaurant and from the feedback we receive I know many people remember me and their discovery of salt long after they return home. No other restaurant in Thailand offers a salt sommelier and that’s what makes Anantara and my job a totally unique experience,” Santi concluded. 

 

To find out more about Santi and Anantara Phuket Villas Sea.Fire.Salt restaurant contact +66 (0) 76 336100-9 or go to www.anantara.com