Paresa's signature restaurant offers diners something special, with breathtaking views from its clifftop setting and great food to accompany. A clifftop restaurant at Kamala, Phuket with sea and sunset views all year.

OVERVIEW
Paresa's signature restaurant offers diners something special, with breathtaking views from its clifftop setting and great food to accompany. Our Thai and International chefs create simple and wholesome cuisine, focusing on quality products sustainably sourced through trusted local farmers, fishermen, and producers of fine ingredients.

AMBIENCE
Casual, airy, open deck with sea breeze view, and surrounded by nature.

MUST TRY
Seared Hokkaido Scallops, Passion fruit butter, herb oil, crispy shallots, microgreens; Japanese Premium Black Cattle A5 (250g.) & Butter Poached Lobster; Premium Beef Burger; Grill Pipi Island Red Snapper; Geng Poo Sen Mee; Michelin plate

FOOD

• Seared Hokkaido Scallops, Passion fruit butter, herb oil, crispy shallots, micro greens
• Japanese Premium Black Cattle A5 (250g.) & Butter Poached Lobster
• Premium Beef Burger - Stuffed foie gras patty, brioche bun, caramelized onion jam, truffle fries
• Grill Pipi Island Red Snapper - with tomato, cucumber, tomato, kalamata olives, whipped feta, lemon salsa
• Geng Poo Sen Mee - Jumbo crab meat curry, egg, served with vermicelli noodle
• Michelin plate - Thai Mixed Canapes (Foie gras stuffed crispy chicken wing Larb diced salmon salad served in a garden leaf Fried ‘sarong’ shrimp Tiger prawn money bags wrapped in chicken skin)
• Kung Mangkon Pad Sabat Cho (Stir-fried Phuket lobster, shimeji mushroom, egg, basil leaves, spring onion, red chilis)
• Paresa’s Crystal Diamond (Dragon fruit egg custard, gold leaf, coconut jelly, citrus caviar, mango sorbet) Served with Som tum and steamed jasmine rice

PRICING
THB 1,700++ average per person

ABOUT CHEF
Alex’s culinary journey began at the Manila Hotel in the Philippines. He started his career with an apprenticeship at the Conrad Hilton and Jupiter’s Casino in Australia, winning a gold medal at the first Salon Culinaire.

He worked at the Park Royal Hotel and Surfers Paradise Marriott before traveling through Europe and Southeast Asia, immersing himself in diverse culinary traditions. Back in Australia, he held positions at the Cairns International Hotel and Radisson Hotel Group.

Alex’s talent took him to the Royal Caribbean Cruise Line in the USA, a European boutique cruise line, Singapore’s Fullerton Hotel, Centara Hotels and Resorts in Thailand, the Padma Group in Bali, and the Crossroads Project in the Maldives. In November 2022, he joined Paresa Resort Phuket, bringing his extensive culinary knowledge and passion to the team.