Page 36 - MASALA Magazine Vol.15 Issue 6 | August - September 2024

DRINKING & DINING

The dining options at the resort were
impressive, with both restaurants, COAST
Beach Club & Bistro and The Cove,
offering a variety of cuisines that celebrated
Thai flavours and international favourites.
One of the first meals we were given at
COAST Beach Club & Bistro was an off-
the-menu selection of Indian food. Expertly
coached by the Indian chef from their sister
property, Centara Villas Phuket, I was
impressed by the vibrant spread the kitchen
had whipped up and placed before me. All
of the classic North Indian favourites were
in attendance: mini samosas with mint and
tamarind chutneys, creamy butter chicken
with garlic naan, daal makhani, and of
course, a big plate of chicken biryani, with
the full accoutrement of pickled onions,
mint chutney, and fresh coriander.

The following morning, my partner and I
were pleased to sample the breakfast buffet
at The Cove. The restaurant was absolutely
buzzing with frenetic energy, with a family
seated at almost every table. Despite this,
the staff were ever present, providing
excellent service and accommodating
each and every guest’s needs. For those
with lactose intolerance or food allergies,
you are in good hands. Simply tell the staff
what modifications you need, and they will
be made with haste. Any breakfast item
you could dream of was available here.
I counted over a dozen kinds of breads,
muffins, croissants, and pastries. They also
had both pancakes and waffles so you really electronic beats being spun by the DJ.
can have the best of both worlds. Across Whilst feasting on my assortment of fresh
from the bread section were an assortment oysters and grilled lobster, and sipping on
of cheeses, and I predictably made a beeline a fresh watermelon smoothie, I realised
for the brie. For those not fond of Western this is what I wanted my whole summer to
breakfasts, the restaurant also offers fresh look and feel like.
porridge, Phuket-style Hokkien noodles,
and a variety of classic Thai stir-fry dishes. ACTIVITIES & LOCALE
Every hotel breakfast I’ve been to has had My visit to the resort’s SPA Cenvaree was
an egg station, but this was the first time unforgettable. The aromatherapy treatment,
I ever saw a made-to-order roti station. It which incorporated traditional Thai
felt strange to me at first, to see roti being techniques and natural ingredients from
made in a 5-star resort rather than the side the resort’s garden, left us feeling revitalised.
of the road, but I realise it was an ingenious As you enter the spa, you are given options
addition for travellers looking to taste more of four different essential oils with different
of our cuisine without venturing far. Right healing properties. My partner chose the
opposite the roti cart was a fresh noodle anti-cellulite oil, while I chose the dream
station, once again keeping the selection oil made with sandalwood and cinnamon.
tethered to Thai roots. Once you have changed into your robe, you
The highlight of our dining experience was are guided into either the sun or moon room.
undoubtedly the Sunday brunch, which The masseuses carefully placed our feet
featured fresh seafood, made-to-order ribs into rose water, and scrubbed them clean.
and steak, and decadent desserts, all set I felt a wave of relaxation and tingles run
against the backdrop of the blue waves down my spine when one of them started
and sky. We sat outside on the patio, playing a sound bowl to signal the start of
and immediately started grooving to the our treatment.

36 | MASALA MAGAZINE AUG-SEP 2024