[TRAVELOGUE] PHUKET • THE MALAIWANA REVIEW

It isn’t the first time I have stayed at The Malaiwana Villas. Previously in 2019, our party of 10 was blown away the moment we set foot in the Haleana Villa. The house, the amenities, the service were all top class. The private villa comes with a crew, including chefs, housekeepers, technicians and a manager at your disposal. We were fed not just constantly but very well fed, throughout our 5-day stay.

In March, I returned with the family to Malaiwana Villas. Booking the villa was hassle-free and smooth with managing agent, Elite Havens. This time, my family of nine stayed at Villa M, which was as impressive as Haleana. Our 5-man villa crew was headed by Manager Pekky; head Chef Lek and her assistant; and 2 lovely ladies who saw to the general housekeeping.

Throughout our 4-day stay, I coordinated with Chef Lek on the daily meals. But it was a special anniversary dinner on the second evening that truly demonstrated Chef Lek’s culinary experience and skills as profoundly as alleged. I had curated a 9-course dinner not knowing what Chef Lek was capable of. But it took a quick 10 minutes into our discussion and I was convinced we are in good hands! And on the actual evening, Chef Lek delivered as promised, from taste, to presentation to substance! I can’t wait to share what we pulled off!

Hot Starter – Wild Mushroom Cappuccino with Truffle ~ Full bodied in flavor, light in texture, with a hint of earthy truffle. The soup warmed our growling tummies without filling us up like most rich creamy soups.

Cold Starter- Burrata ~ Haven’t met anyone who didn’t enjoy some Burrata. Like she had read our minds, Chef served a generous whole Burrata to each and everyone of us, accompanied with fresh cherry heirloom tomatoes and a pesto balsamic dressing. The pleasure of not having to share a Burrata could jolly well be everybody’s secret desire. I know it’s mine! The high quality Burrata was luscious. The simple dressing and tart tomatoes complimented the creamy cheese perfectly.

Hot Appetizer- Goong Sarong aka Deep Fried Shrimp Wrapped in Vermicelli Noodles ~This has gotta be one of my favorite Thai dishes. Though many restaurants serve it, it isn’t always done well. Chef Lek’s version was dramatic without compromising taste! Shrimps wrapped in a wild and loose manner, with fresh rice vermicelli, then fried to a light airy crisp whilst keeping the shrimps crisp and toothsome. A little spicy sweet Thai sauce for extra flavor. I wished for a whole meal of these delicious shrimps!

Mains- Wagyu Beef Tataki with Caviar ~ Seared to a pink finish, the buttery Wagyu was outstanding on its own and beautiful with the caviar! Chef had nailed the meat to a lovely slightly pink finish. Seasoning was kept minimal, allowing the caviar to do its part. Every bite was effortlessly juicy!

Chilean Cod ~ Frankly not my favorite dish of the evening. Not because it wasn’t good, but because the others were really great! But in all fairness, the fish was also beautifully cooked. Seared nice and brown on the outside while retaining much moisture in its large thick flaky flesh and melt-in-the-mouth texture.

Duck Confit ~ I’ve had many duck confits, and not all stood out; so I wasn’t a hundred percent sure if I’d made the right choice suggesting this dish. But Chef Lek’s confidence won me over; and this ultimately became the highlight of the evening for me. As promised, the meaty duck leg bore a skin that was light and super duper crispy. The meat was fork tender and succulent. Any commonly present fat from the duck leg had been rendered without drying out the meat! Seasoning was spot on, and the sweet red wine reduction balanced the heavy meat to a T! It totally surpassed my expectations!

Kor Moo Yang Aka Grilled Pork Jowl ~ Lightly seasoned, then grilled to a warm pink doneness, and served over a ball of glutinous rice. Simplicity at its best! A little sweet onion sauce on the side, though I must say not much was needed as the pork was flavorful on its own.

Cold Somen ~ The finale was a generous bowl of Somen noodles topped with large prawns, octopus and caviar. A side cup of cold dashi soup is poured over for a much appreciated refreshing wrap up to the meal. By this time, we were all fighting a food coma. But everyone persevered and devoured the last course with gusto!

Dessert- Crêpe Suzette ~ Dessert was Crêpe Suzette. I’d have liked it heavier on the Grand Marnier, but otherwise, it was executed with a good balance on all sweet, sour and bitter levels.

Chef Lek had delivered above and beyond my expectations. Her skills and professionalism are truly commendable. Just when I thought we’ve seen and tasted her best, she killed it again the next evening with her kick ass barbecue! This time, we really fell into food comas, every single one of us!