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The JW
Marriott Phuket Resort and Spa lies at the north end of Phuket
island. A short drive from the main road brings one to the very
impressive and imposing hotel entrance
One immediately feels that this is a 5 star experience which has
been transported in all its glory from the United States. On arrival
outside the huge reception lobby one just steps out of the car and
a valet sees that it is not seen again until time to leave, when
it will be waiting. Walking through the lobby immediately on the
right hand side is the comfortable cocktail lounge. A little further
along one’s eye is irresistibly drawn to a beautiful pond,
called the “Reflecting Pond”. This is a very large expanse
of water which when viewed by day seems to extend to the very edge
of the Andaman Sea. By night-time it is equally impressive though
the illusion of depth is lost. Continuing on as if to pass the Reflecting
Pond, one instead turns right alongside it and the Marriott Cafée
can be found on the left hand side at the end of the Pond.
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On entry to the cafée it is clear from the warmth of the
reception that here are staff who intend to make sure that guests
are totally satisfied. As one passes into the Cafée a number
of immediate impressions fight for supremacy. There are full length
glass windows which give magnificent views over the landscaped gardens
to the Andaman Sea. There is a high Sala style ceiling which adds
to the sense of space and atmosphere and everywhere the quality
fixtures and decorations make their contributions to an all pervading
sense of comfort and relaxation.
Immediately on the left as one advances into the cafée,
is the kitchen and buffet area. The kitchen is open style which
is always reassuring when people can see that their food is being
prepared in spotlessly clean conditions. The buffet area is about
50 meters square. On one side are hot dishes containing a variety
of meats cooked in many different styles in the adjacent kitchen.
In the centre is a salad bar with everything a 'saladholic' could
possibly require. Especially eye catching are the spreads of fresh
breads and salad dressings. On the far side is laid out a variety
of sweets and ice cream which will surely claim attention. The full
buffet is available during high season and on special occasions
when the hotel is busy in the low season. Otherwise, during the
low season the salad bar alone is featured. One could be forgiven
for thinking that this is the whole purpose of the Marriott Cafée,
but in addition there is a full international a la carte menu served
all day.
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The a la carte menu features some signature dishes which are intended
to give some sense of the variety and quality of the food. Three
of these signature dishes were put to the test for the purposes
of this article. The first dish to be presented was Vietnamese Summer
Rolls - Shrimp and Vegetables Rolled in Fresh Spring Roll Wrappers
served with Hot Mustard Sauce. The presentation of this dish was
excellent reflecting perhaps unsuspected artistry in the kitchen.
The Spring Rolls had a delicate taste very pleasing to the palate,
but the Hot Mustard Sauce was sensational. The Spring Rolls covered
in Mustard Sauce disappeared very quickly. The second dish to be
presented was Miso Glazed Tasmanian Salmon with Bok Choy and Jasmine
Rice in a Lemongrass Miso Broth. The presentation again was excellent.
This time a well proportioned salmon steak sat atop vegetables sunk
in Miso Broth. A bowl of fragrant rice was separately presented.
The salmon was succulent with a very tasty glaze and surprisingly
filling. Then came the piece de resistance Swiss Chocolate Custard
Tower with Wild Flower Honey Tuile and a Cranberry Coulis. The same
kitchen artist who had performed on the entréee had been
at it again. This was a work of art which, after the first tentative
taste, was devoured in very few mouthfuls. A truly delicious end
to a memorable meal. To complement the food served here there is
an extensive wine list with a number of well known appellations.
The wine chosen on this occasion was a moderately priced bottle
of Chablis which was perfect.
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The food was perfect and the service attentive without being intrusive.
Lest the reader thinks that this all reeks of overkill, perhaps
an insight into the background of the Food and Beverage Manager
will reassure and justify the completely deserved praise. Mr. Theera
Kanjana, the F&B Manager, has worked outside Thailand
for the last 28 years, mainly for the Marriott organisation in the
United States. His commitment to quality and customer service is
apparent, as one would expect of someone with such extensive USA
experience. When asked what course a guest might take if any misunderstanding
occurred, Khun Theera’s reply was swift and to the point. “We
have a manager on duty at all times……our people are empowered
to take care of the guests………every guest leaves satisfied”.
He went on to explain that there was a continual training process
in place which focuses upon spoken English to reduce misunderstandings
and the sovereignty of the customer which creates customer satisfaction.
As a native born Thai he was well aware of the task ahead. “The
food out here in Thailand is so good that we have to be that much
better to compete. Our food is always the best and freshest that
can be bought.”
The memorable meal was finished but there was still the journey
back to the car. Past the reflecting pond, past an excellent jazz
singer in the now thriving cocktail lounge and finally past a number
of smiling waitresses and hostesses. On arrival at the front of
the reception hall the car was waiting. A highly recommended evening
out with only one regret - it had to end.
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