Although probably not the first to import the beach club concept to Phuket, Catch Beach Club is largely considered the island’s quintessential elite beach party spot. After enjoying several luscious years in Turin Beach, the fashionable club hasn’t missed a beat since moving to their new expansive Bang Tao Beach location.
Renowed for hosting big-name contemporary DJs and champagne-popping glitzy parties, Catch has another more subdued, yet just as glamorous side – in the kitchen.
With 20+ years of experience behind him, Chef Anan has spent seven of those masterminding the eclectic menu at Catch. Several new, thematically-inspired dishes get concocted every month to keep the popular club at the culinary cutting edge.
So what medley of Chef Anan’s taste-bud-tingling creations might one discover? How about grilled Spanish-style octopus in a chill and garlic butter sauce. Not overpoweringly buttery, with some magical herb mix sprinkled on top, this fresh mollusc is cooked to precise consistency. Coaxing octopus to just the right texture is a skill that separates the cooks from the chefs.
Another Spanish tapas-derived crowd-pleaser is the gambas pil pil. Although these fresh shrimp are served bathing in a chilli oil and butter sauce similar to the octopus, the pungent flavours are simplified. A fresh baked baguette from the wood-fired oven soaks up every drop of garlicky goodness.
The codfish à la nage, however, has no disguise and is an honest-to-goodness soup. À la nage translates to “in the swim” referring to the way the imported Australian cod is poached alongside vongole (clams) in a savoury broth. The sweet cherry tomatoes and tarragon pesto fill out the light flavours of this afternoon favourite.
Chef Anan’s vision led him to tap into the culinary traditions of coastal Spain where they have found a home in Phuket. Where will Chef Anan lead us next?
202/88 Moo 2, Cherngtalay, Thalang, Phuket T: +66 (0) 65 348 2017, firstname.lastname@example.org