Aman Indonesia presents Taste of Asia, a new dining series championing the rich flavours of the region and the homegrown ingredients that shape them. The series spotlights the diversity of Asian cuisine—including Indonesian gastronomy—through immersive, collaborative events.
A Guest Chef from Amanpuri
This July, the inaugural edition begins in Bali, uniting Amankila and Amandari in an evocative journey through the bold and vibrant flavours of Southern Thailand. The experience is hosted by Chef Pornsak “Bao" Prathummas, Head Chef of Buabok, the signature Thai restaurant at Amanpuri, Phuket—Aman’s very first Place of Peace. Known for his authentic interpretations ofSouthern Thai cuisine, Chef Bao brings to Bali the refined dishes that earned Buabok recognition in the 2024 Michelin Bib Gourmand list.
Events Highlights
Overlooking the Lombok Strait, the ocean-facing Sandikala Restaurant at Amankila sets the stage for an exclusive dinner by Chef Bao. Guests are invited to savour his signature Southern Thai dishes, including Goong Lai Sue Yang and Panang Curry Beef—dishes that helped secure Buabok’s place in the Michelin Bib Gourmand.
The following evening, Amandari in Ubud invites guests to discover the same vibrant flavours of Southern Thailand in the cultural heart of Bali. Set in an open-air setting overlooking the Ayung River Valley, this exclusive dinner offers an opportunity to enjoy Chef Bao’s refined interpretations—where time-honoured Thai culinary traditions meet Amandari’s peaceful surroundings.
About the Guest Chef
Raised in Nakhon Si Thammarat, Southern Thailand, Chef Bao found his earliest culinary inspiration in his mother’s kitchen. He began his hospitality journey as a steward, but his passion and dedication quickly led him into the kitchen—where he has spent more than 20 years refining his craft.
Joining Amanpuri in 2012 as a Commis Chef, he steadily rose to lead Buabok as Chef de Cuisine, managing a team of 15 chefs. His leadership has helped shape Buabok into one of Phuket’s most celebrated Thai restaurants. In addition to his signature dishes, Chef Bao is deeply committed to showcasing local produce such as Phak Lin Han (Launaea sarmentosa) and Phak Miang (Malindjo Leaves), ensuring that regional ingredients remain central to his culinary expression. His mission is simple yet profound: to honour the flavours of his heritage and share them with the world—one dish at a time.
