Chocolate “Shot” Flambéed with Amaretto Rum & Baileys, Fruits Sate

May 6th, 2010

In our lifetime, most of us will have tried a “shot” here and there, but in Aleenta, we bring to you the pleasures of the tropics and the sweetness of chocolate in one flaming shot…

Ingredients

Freshly grated coconut 50 g
Fresh coconut milk 250 mL
Milk, full cream 250 mL
Whipping Cream 50 mL
White chocolate     200 g
Malibu Rum 60 mL

Our Touch

Amaretto 4 tsp
Rum 4 tsp
Baileys and Khalua, mixed 4 tsp ( 2 tsp each )

Seasonal fruits: longgan, lychee, etc
Cocktail skewer (natural or plastic)

The Technique

Mix the whipping cream, milk, and coconut milk in a sauce pan and bring to a boil.
Add the fresh grated coconut, simmer for 2 minutes.  Set aside and cool for 20 minutes.
Pass the mixture through a sieve to remove the grated coconut.  Transfer coconut into a muslin cloth, squeeze out all remaining milk.  Discard grated coconut.

Re-heat the coconut milk mixture and simmer for about 5 minutes.  Turn off the heat and then pour the white chocolate into the mixture, stir until completely melted.
Once at room temperature, add the Malibu and let it cool in the fridge for two hours.
Cut, carve, or de-seed the seasonal fruits according to the way you want them.  Skewer fruits to make fruit sate.

Sea Turtle Charity Event at Aleenta Phuket-Phang Nga Phuket

May 3rd, 2010

The beautifully spotless Nathai Beach was the spectacular setting for Aleenta Resort & Spa’s third annual charity dinner and auction held in aid of the Aleenta Sea Turtle Fund. Hotel guests and members of the team at Aleenta raised an impressive 200,000 baht at the live auction, which was conducted during an elegant candlelit meal.

The money raised will be donated to the turtle sanctuary managed by Phang Nga Coastal Fisheries Research and Development Center in Thai Muang. Located a scenic 20 minutes drive north of Aleenta Phuket-Phangnga, the turtle sanctuary is close to a critical nesting area for marine turtles.

Part of the donation has been allocated to buy a state-of-the-art GPS tracking device, which will be mounted onto the back of an adult leatherback turtle and followed by Mr.Kongiat and his team at the Marine Biological Center, Cape Panwa Phuket. The GPS will enable the researchers to gather crucial information about the turtle’s habitat and behavior in the wild.

Marine turtles are among the oldest creatures to inhabit the planet; evidence suggests they date back over 150 million years ago to pre-dinosaur times. However, the turtles’ future existence is severely threatened by over-development and fishing: the leatherback turtle, which is the world’s largest living reptile has been listed as globally endangered since 1970 and was confirmed as critically endangered in Thailand in 1996. Thailand is lucky to be home to four species of marine turtles: the leatherback, the olive ridley, the hawksbill and the green turtle.

Aleenta Phuket | Phang Nga has been a dedicated supporter of the turtle foundation since the hotel opened in 2006 and protecting the turtles is part of the hotel’s ongoing commitment to the environment. Upon arrival, guests are taught about the project and are invited to visit the sanctuary, where they can enjoy the once-in-a-lifetime experience of spending time with these magnificent creatures. Aleenta also sponsors the sanctuary by matching guests’ donations with 40 baht per night from its own funds.

Phang Nga Bay Mussels Soup

May 3rd, 2010

Grill Blue Prawns, Aniseed Mascarpone Cream Buckwheat “Galettes”

The important thing about Mussels, like any other shellfish, is its freshness.

If you purchase them “cleaned”, without its beard, the mussel is most likely dead and has lost most of its water content and is thus not in its best form anymore.

Ingredients

Mussel                     4 kg
White wine       500 mL
Garlic                    2 pcs
Shallots             300 g
Onion                 300 g
Parsley                3 stalks
Butter                  80 g

Soup

Butter                               50 g
Celery, chopped        100 g
Fennel, chopped       100 g
Garlic, crushed            3 gloves
Noilly Prat (vermouth)  150 mL
Fish bouillon             500 mL
Mussel Jus
Mascarpone              150 g
Coarse salt                    1 tsp
Pepper corn                 3

Others

Sweet water prawns
Oil
Anis star                           2 pcs
Mascarpone cream     250 g
Lime juice

Galettes

Buckwheat flour              190 g
Wheat flour                        60 g
Cider                                   80 mL
Water                                 320 mL
Melted salted butter       50 g

To make the batter, mix the buckwheat and wheat flour, sift.  Add salt.
Make a well in the center and pour the cider and half of the water, whisk until forming a smooth paste for about one minute.  Then add the remaining water in 2 batches, stirring well after each addition. Cover and let the batter rest at room temperature for 30 to 40 minutes. After 30 minutes, beat batter again for 1 minute. If necessary, add in more water until the batter is the consistency of light cream. Stir in half of the butter.

Ladle batter onto the center of the hot griddle pan. Using a palette knife or pastry scraper, spread it with a turn of your wrist so the griddle is thinly but completely covered. Tip the griddle to discard excess batter into a bowl. Cook the galette quickly until lightly browned on the bottom, 30 to 60 seconds. Peel the galette off the griddle and flip it to color the other side. Note that a galette should not be browned too much, as it will be reheated later on.  Transfer to a plate.

Our Touch

Ossietra Caviar

Mussels “Marinières”

Remove the beard from the mussels by pulling it into the round shape side of the shell.
Wash them under running water.
Sauté the shallots and garlic in butter until transparent.
Add the mussels, parsley stalk, and wine, toss.
Cover the sauce pan and steam over a high heat.
The mussels will cook via steam from the white wine and natural juices, shake every minute or so until all the mussels open.
Keep the lid on for about 3 to 4 minutes.
Remove the mussels that are not open, discard.
Scoop the remaining mussles into a bowl and remove meat from shell.
Sieve the remaining cooking bouillon and set aside.

The Soup

Pan sauté the vegetables in the butter.
Add most of the mussel meat and stir for 2 minutes in low heat.
Pour the “Noilly Prat” then reduce by half.
Add the fish bouillon, mussel bouillon, coarse salt, and black pepper.
Bring to a boil and simmer for 20 minutes.
Put in the blender and blend until smooth.  Pass through a medium sieve.
Aim for a thick consistency, similar to fish soup.

The Cream

Roast and grind the anis star, until powdery.
Whip the 250 g mascarpone cream and add salt and lime juice, add the anise powder and keep in the refrigerator for at least an hour.

Set Up

Reheat the soup and add 150 g of mascarpone.  Stir until dissolved.

Peel the prawns.  If using large, uncooked ones, slice the back to remove the fine digestive cord. Wash the prawns and pat them dry with paper towel.
Heat frying pan with oil, once hot, remove from.  Immediately add the prawns, stirring vigorously to prevent them from sticking.  After about 2 minutes, when the prawns turn white, quickly drain the prawns.
Used a 3 cm round cutter to carve the galette.  Reheat in a pan with butter until golden brown on both sides.
Pour the soup into the plate, drop the prawns in the soup, and served the galettes on the side.
Pour a spoon of anise cream into each plate before sending out.

Ingredients

Our Recommendation your Preference

Mussel 4 kg _____

White wine 500 mL _____

Garlic 2 pcs _____

Shallots 300 g _____

Onion 300 g _____

Parsley 3 stalks _____

Butter 80 g _____

Soup

Our Recommendation Your Preference

Butter 50 g _____

Celery, chopped 100 g _____

Fennel, chopped 100 g _____

Garlic, crushed 3 gloves _____

Noilly Prat (vermouth) 150 mL _____

Fish bouillon 500 mL _____

Mussel Jus

Mascarpone 150 g _____

Coarse salt 1 tsp _____

Pepper corn 3 _____

Others

Our Recommendation Your Preference

Sweet water prawns

Oil

Anis star 2 pcs …….

Mascarpone cream 250 g …….

Lime juice drops …….

On Going Masters’ Art Exhibition at Aleenta Phuket – Phangnga

April 30th, 2010

A wonderful collection of Eastern Art at Chef’s Table

Quirky and fun, unexpected and striking.  The original oil painting of Yan Yu and other masters from around the region can be viewed at the on going exhibition at Aleenta’s Chef’s Table through May and June 2010.

Some of the masters whose paintings are on exhibition are:

Zhang Xiao Gang

Zhang Xiao gang, born in Kunming in 1958, graduated from Oil Painting Department of Sichuan Academy of Fine Arts in 1982. Known as a symbolist-surrealist and a member of the Avant-Garde movement, worldwide art historians noted that Zhang was influenced by Picasso and Dali. Now he works and lives in Beijing. 

In 1982, he participated in the BBC World Painting Contest held in the UK.  

In 1985, he participated in three group exhibitions, held in Beijing (Youth on the Advance), Shanghai and Nanjing (Exhibition of Neo-realistic paintings) and Florida (Mirage of China) USA.  

In 1987, he attended the group exhibition, “Four Chinese Painters” held in Montpellier, France. 

In 1989, he held his first solo exhibition at the Gallery of Sichuan Academy of Fine Arts, Chongqing. He also attended the China Avant-Garde exhibition at National Art Gallery, Beijing.  

In 1991, he participated in the exhibition “I Don’t Want To Play Cards With Cezanne: Exhibition of Chinese Avant-Garde paintings from the 1980’s”, held in the Asia and Pacific Art Museum, California, USA. 

In 1992, he attended “Documents of China Contemporary Art Show”, traveling exhibition in Beijing, Guangzhou, Chongqing, Shenyangm Shanghai and Nanjiang.  

In 1993, his work is shown in “Mao Goes Pop”, Museum of Contemporary Art that was held in Sydney, Australia. The next year, he attended the 22nd International Biennial of San Paulo, Brazil. 

He attended the 46th Venice Biennial, Venice in 1995, and the group exhibition in Kunstmuseum, Bonn, Germany as well as the Asian-Pacific Triennial, Australia in 1996. 

In 1997, he held his solo exhibition at the Gallery of the Central Academy of Fine Arts, Beijing. He also attended the group exhibition at Prague Art Museum in the Czech Republic and at Modern Art Museum in Singapore.  

In 1998, he attended the group exhibition at Helsinki Art Museum in Finland. 

In 2000, he attended the Kwangju Biennale 2000 in Korea and the “Hundred Years of Chinese Oil Painting” exhibition at China National Art Gallery in Beijing.  

In 2001, he attended the group exhibition at Artist Centre of Oslo in Norway.  

In 2002, he attended the “Babel 2002″ exhibition at National Museum of Contemporary Art in Seoul, Korea. 

In 2003, his works were exhibited in “Forget and Remember”, Gallery of France,

Paris, France and “From China with Art”, National Gallery Jakarta, Indonesia. 

In 2004, he attended “Umbilical Cord of History, Paintings by Zhang Xiaogang”, Hong Kong Art Center, Hong Kong, “Shanghai Biennial”, Shaunghai Art Museum, Shanghai, China and “China, the body everywhere?”, Museum of Contemporary Art Marseilles, Marseilles, France.  

In 2005, he exhibited in “The Game of Realism”, Beijing Commune, China. 

In 2006, he held “Home, Zhang Xiaogang Solo Show”, Beijing Commune, China.

Awards

“Bronze Prize” at the 22nd Sao Paulo Biennial Exhibition in Brazil in 1994

”Document Prize” on the First Academic Exhibition of Chinese Contemporary Art in China National Museum of Fine Arts and Hong Kong Art Centre in 1996 

”Prize for Contemporary New Asian Artists” granted by British Coutt’s International Art Fund in Hong Kong

Collection

Works collected by New York Guggenheim Museum in USA, Asian & Pacific Art Museum in USA, 
Logan Collection-San Francisco Museum of Modern Art in USA
Fukuoka Museum of Art in Japan, Okinawa Gallery in Japan
Queensland Art Gallery in Australia, National Gallery of Australia
Chengdu Upriver Gallery in China, Dongyu Museum of Fine Arts, Shenyang in China, Shanghai Art Museum in China, International Conference Center in Hong Kong
Luxemburg National Gallery
British Gaswork Art Fund in England, Coutt’s Art Foundation in Britain
Peter Stuyvesant Art Foundation in Amsterdam
Picardi National Museum Amiens in France
Private collector film director Oliver Stone in America.

YanYu

(b.in Heilongjiang prov.in 1964, ) professional Artist living in the Artist Village of SongZhuang, Beijing, had studied oil painting in Normal University of Ha’erbing and completed graduate courses in oil painting at Central Academy of Fine Arts in 1999. 

Exhibition attended: 

1991 Oil Painting Exhibition of China Minority People, Japan
1992 Outstanding Art Works of China Minority People, Taiwan
1993 China Youth Oil Painting Exhibition, Canada
1994 2nd Hundred Flowers Works Exhibition of China Minority People, 00000Beijing
1999 Graduate Works Exhibition of Central Institute of Fine Arts, Beijing
2001 Oil Painting Exhibition of Three People, Beijing
2001 YanYu’s Art Work Exhibition, Beijing
2001 Exhibition of Art Works from SongZhuang, Beijing
2001 Modern Oil Painting Exhibition of China, Beijing
2002 Second Round October’s Conversation Art Work Exhibition, Eastern Gallery, Beijing
2003 Work Show in New Year, YanHuang Art Museum, Beijing
2003 Works from one hundred artists, Continent Gallery, Beijing
2003 Contemporary Youth Work Show, Today Art Gallery, Beijing
2003 Solo show of YanYu, Artist Village Gallery,Beijing
2004 2nd National Exhibition of Minority People, Beijing
2004 GuangZhou International Art fair, GuangZhou,2004 
2005 The True Existance, Beijing
New work show in SongZhuang,Beijing
8 people’s new work show,Beijing
Sino-France Identity, Beijing 
Gathering Around SongZhuang2005, Beijing
GuangZhou International Art fair, GuangZhou 
2006 About Dogs, Beijing
MiArt, Italy
2007 Art Singapore 2006 
MiArt,Italy 
2008 YanYu’s New Work Show,Beijing 
China Contemporary Work Show, Belgium 
2009 Yan Yu’s solo show, Beijing

Works had been collected by collectors from France, Germany, Holland, England,Italy, Canada, America, Russia, Korea,Japan, HongKong,Taiwan and Art Foundation of Taiwan.

The Paintings are kindly provided by Eric Smulders – Soul of Asia with Galleries in Phuket Town and Surin Beach in “The Plaza”.  To attend the current exhibition at the Chef’s Table, please visit Aleenta Phuket – Phangnga.

Aleenta Participates in the Earth Hour!

March 26th, 2010

Aleenta Phuket-Phang Nga Aleenta joins the Earth Hour this Saturday 27th at 8:30 pm !!

Earth Hour – Earth Hour 2010 Global Site – It’s Show Time!
www.earthhour.org
Earth Hour 2010 will continue to be a global call to action to every individual, every business and every community. A call to stand up, to show leadership and be responsible for our future.

Akaryn to Develop First Ultra Luxury Resort in Sihanoukville – Cambodia

February 26th, 2010

Bangkok-based Akaryn Hospitality Management Services (AHMS) announces the development of Cambodia’s first true luxury resort on a private island near Sihanoukville. The resort is being developed in partnership with RPB Investment, a European company that specializes in real estate projects.

Anchalika Kijkanakorn, Managing Director of Akaryn, said: We are excited to be a pioneer in developing the first luxury resort in Sihanoukville. The potential of the destination as a future tourism hub is obvious but it currently lacks adequate and responsible developments to become a major player in South East Asia.”

Sihanoukville is a three-hour drive south-west from Phnom Penh. Its newly-built airport recently opened with flights scheduled to connect it with Siem Reap and the capital.

Akaryn’s resort is being developed on a private 10-hectare island, located just seven kilometers off the coast of Sihanoukville. It will feature 28 ultra luxury pool villas with at least 150m2 of living space. It will also have dining, spa, yoga and executive meeting facilities.

The resort is being designed by Amata, an upcoming Bangkok-based architecture firm, whose previous work includes the award-winning Sala Phuket, Zeavola Resort on Phi Phi Island and Sila Evason on Koh Samui. Construction is due to start in 2010 and will end by 2012. In the first year, rates are expected to reach US$900 per night.

About Akaryn
Akaryn, founded in 2008, owns and manages the two Aleenta resorts in Thailand. The company’s core strength lies in the profitable and professional management of small resorts, by maximizing resources on a reasonable economy of scale. This allows owners and developers of small properties to achieve better than average results, normally not possible for stand-alone properties.

Akaryn is based in Bangkok and headed by Anchalika Kijkanakorn and a team of visionary and experienced proffessionals from the hospitality, financial and human resources sectors.

Akaryn has also recently signed an agreement to develop a resort on the island of Bintan in Indonesia.

Click here to visit Akaryn Management website

Chef Jean-Louis Leon at Aleenta Phuket-Phang Nga’s Chef’s Table Restaurant

February 25th, 2010

Born and educated in France, Jean-Louis graduated with a CAP Diploma, in Professional Aptitude of “De Cuisinier”.  Since then he has travelled the world, garnering professional experience in various top hotels and resorts in over 14 countries in Europe, the Middle East, Africa and Southeast Asia.

Jean-Louis specializes in French cuisine with a twist.
Visit him at our Chef’s Table on the second floor just above the lobby to experience his amazing creations!

A Sample of Chef’s Creations

Phang Nga Bay Mussel Cream
Seared Fresh Water prawns, Golden Potato Blinis

Sautéed Calf Sweet Bread
Poached Pear in Red Wine and Spices

Grilled Aged Angus Beef Tenderloin
Marsala Sauce
Baked Pepperoni and Moist Polenta Cannelloni

Or

Light Smoked Pan Seared Red Mullet
Babaganoush, Crunchy Pizza Crackers
Saffron oil

Le Chariot de Pâtisserie

Open daily for dinner except Sundays.

Born and educated in France, Jean-Louis graduated with a CAP Diploma, in Professional Aptitude of “De Cuisinier”. Since then he has travelled the world, garnering professional experience in various top hotels and resorts in over 14 countries in Europe, the Middle East, Africa and Southeast Asia.

Jean-Louis specializes in French cuisine with a twist.

Visit him at our Chef’s Table on the second floor just above the lobby to experience his amazing creations!


A Sample of Chef’s Creations

Phang Nga Bay Mussel Cream

Seared Fresh Water prawns, Golden Potato Blinis

Sautéed Calf Sweet Bread

Poached Pear in Red Wine and Spices

Grilled Aged Angus Beef Tenderloin

Marsala Sauce

Baked Pepperoni and Moist Polenta Cannelloni

Or

Light Smoked Pan Seared Red Mullet

Babaganoush, Crunchy Pizza Crackers

Saffron oil

Le Chariot de Pâtisserie

Open daily for dinner except Sundays.

Sea Turtle Release at Aleenta Phuket-Phang Nga on 28 December 2009

February 25th, 2010

Aleenta guests and team members released two sea turtles equipped with GPS devices into the Andaman Sea during an event at Aleenta’s Natai beach in Kok Loy, just north of Phuket.

Aleenta organizes regular fund raising events to support its turtle foundation and the last turtle charity dinner held in March 2009 raised over Baht 500,000 for the turtle sanctuary of the Phang Nga Coastal Fisheries Research and Development Center in Thai Muang. The turtle sanctuary is a critical nesting ground for marine turtles and located just 20 minutes north of Aleenta Phuket-Phangnga.
A part of the donations were used to purchase two GPS tracking devices, mounted on two sea turtles to track their journey through the Andaman sea for scientific research purposes.
The journey of the two turtles can be tracked on our website at http://www.aleenta.com/phuket/sea-turtle-fund/save-marine-turtles-tracker.php

SLH Regional Meeting at Aleenta

February 25th, 2010

The regional meeting of Small Luxury Hotels of the World (SLH) 2010 was held at Aleenta on 28th January. Over 50 SLH hoteliers from all over Asia and members of the corporate SLH team from London and Singapore attended.

Main meeting topics were “How to get the best out of SLH and increase bookings through SLH”, revenue and yield management as well as the enormous impact of social media, such as Facebook and Tripadvisor.
We are proud to report that Aleenta Phuket-Phang Nga is still by far the best performing hotel for SLH in the whole of Asia!

3rd Sea Turtle Charity Weekend

February 18th, 2010

Aleenta is proud to announce its 3rd sea turtle charity event!

Over the past 4 years, Aleenta has raised more than 1 Mio. Baht in support of the sea turtle sanctuary of the Phang Nga Coastal Fisheries Research and Development Center in Thai Muang.

Last year’s charity event raised over Baht 500,000 for our turtle fund and the money was used to equip two sea turtles with GPS devices to follow their journey through the Andaman Sea.

This year again we are aiming to raise Baht 500,000, which will be used to purchase two GPS devices for two adult leatherback turtles. Leatherback turtles are the largest species and the most endangered ones. Therefore, the marine biological center in Phuket wants to find the most appropriate location for a leatherback turtle sanctuary in the Andaman Sea. Studying the migration patterns of leatherback turtles will give priceless information about their preferred grounds.

A fun filled weekend for the entire family!

  • Kids Activities
  • Golf Tournament at Blue Canyon
  • Dinner on the Beach
  • Indulging Spa Treatments
  • Entertainment
  • Fund Raising Auction with Great Prices

All proceeds of the event go to Aleenta’s turtle fund!