When the Outrigger Laguna Phuket Beach Resort opened in March, it introduced the celebrated culinary direction of Chef Roberto Conrad across the resort’s restaurants. Emphasizing close relationships with farmers, fishermen and local suppliers, Chef Conrad focuses on seasonality, sustainability and ingredients sourced from the region.
Born in Switzerland, Conrad trained at Foce del Cassarate in Lugano and completed an apprenticeship at the Admiral Hotel Lugano. He further developed his craft as executive chef at top hotels worldwide, including InterContinental Shanghai Puxi, The Siam Kempinski Hotel Bangkok, The Regent Beijing, The Westin Kuala Lumpur and Hotel Plaza Athénée Bangkok. His international background influences the menus he creates, and he speaks Italian, English, French and German.
At Outrigger Laguna Phuket Beach Resort, guests can enjoy a variety of dining options shaped by Conrad’s global experience. Locavore highlights fresh-caught seafood and local produce with Asian and European techniques. Metzo Bistro offers mezze, tapas, antipasti, grilled meats and vibrant salads. Edgewater Bistro focuses on authentic Thai dishes prepared with care and quality ingredients. Across the resort, each dish reflects Chef Conrad’s international journey and commitment to local flavors.
Braised beef with potato purée and foie gras
Serves 4
For the braised beef:
2¾ pounds beef cheek
Salt, to taste
Black pepper, to taste
1 cup carrots, diced
1 cup celery, diced
1½ cups onions, diced
½ tablespoon rosemary
4 bay leaves
⅔ tablespoon thyme
2 cups red wine
4¼ cups vegetable stock
Cut the beef into four pieces, season with salt and pepper, and sear in a hot pan until well browned. Chop the vegetables into roughly 1-inch cubes. Add the vegetables and herbs to the pan and cook on medium until they begin to soften. Transfer everything to a baking tray, pour in the red wine and vegetable stock, cover tightly, and braise in the oven at 200°C (390°F) for about 7 hours, or until the meat is tender.
When the meat is done, remove it from the tray. Strain the cooking liquid into a saucepan and reduce over medium heat until it reaches the desired sauce consistency.
For the potato purée:
1 cup boiled potato (about 2 medium potatoes)
⅓ cup milk
6½ tablespoons butter
Salt, to taste
Boil whole potatoes with their skins until soft. Peel when cool enough to handle and pass through a potato ricer (smallest hole) into a large bowl. Warm the milk and butter together until just boiling, then add gradually to the riced potato, mixing with a wooden spoon until smooth and creamy. Season with salt to taste.
For the presentation:
4 pieces (about 1½ ounces each) foie gras escalope
½ cup thinly sliced shallots
Flour, for dusting
Oil, for frying
Quickly pan-fry the foie gras in a non-stick pan over high heat until browned outside but still soft inside—do not overcook. Thinly slice the shallots, dust lightly with flour and deep-fry until golden and crisp.
To serve, place two spoons of potato purée on each plate, stack the braised beef on top, add the foie gras escalope, spoon over the reduced sauce and finish with a generous sprinkle of fried shallot.
Tiramisu in a glass © Outrigger Laguna Phuket Beach Resort
Tiramisu in a glass
Serves 3–4 (depending on glass size)
⅔ cup mascarpone
3 tablespoons powdered sugar
2 egg whites, whipped to soft peaks
½ cup espresso or strong coffee, cooled
2 tablespoons Kahlua
1 box ladyfingers
2 teaspoons semi-sweet chocolate, finely chopped, for garnish
2 mint leaves, for garnish
Beat mascarpone and powdered sugar with an electric mixer on high until smooth and creamy. Gently fold in the whipped egg whites with a spatula until combined and airy. Combine coffee and Kahlua in a shallow bowl and briefly dip each ladyfinger on both sides; avoid soaking them too long.
Layer the soaked ladyfingers in serving glasses, then spoon the mascarpone mixture into the center. Garnish with chopped chocolate and a mint leaf. Serve chilled.
Red beet risotto with cream of Parmesan
Serves 4
For the red beet risotto:
5–6 cups chicken stock, kept hot
1 tablespoon olive oil
1 small onion, minced
1½ cups Arborio or Carnaroli rice
¼ cup white wine
1 cup natural, unsweetened red beet juice
3 tablespoons unsalted butter, room temperature
⅔ cup grated Parmesan
Salt and pepper, to taste
Bring the stock to a simmer. In a separate pot, heat the olive oil and sauté the onion over medium heat until translucent but not browned, about 3 minutes. Add the rice and stir to coat, then deglaze with wine. Increase heat slightly, pour in the beet juice, and add about ½ cup of the hot stock. Keep the mixture at a gentle boil, stirring frequently. As the stock is absorbed, add more stock in ½-cup increments, stirring constantly, until the rice is tender but still slightly al dente, about 18–20 minutes total. Remove from heat and stir in butter and Parmesan, then adjust seasoning with salt and pepper.
For the cream of Parmesan:
½ cup cream
¾ cup grated Parmesan
Heat the cream and Parmesan together in a small pot just until it comes to a boil, then transfer to a blender and blend on high until smooth and creamy, about 10–15 seconds.
To serve, spread the risotto on a flat plate and drizzle or spoon the Parmesan cream over the top.
Outrigger Laguna Phuket Beach Resort
Laguna Village
323 Moo 2
Srisoonthorn Road
Cherngtalay
Thalang, Bangtao Bay
Phuket 83110
Thailand
tel 66 76 360 600
outrigger.com