{"id":9448,"date":"2020-06-16T17:26:13","date_gmt":"2020-06-16T09:26:13","guid":{"rendered":"https:\/\/magazine-proxy.elitehavens.com\/?p=9448"},"modified":"2020-06-22T09:25:44","modified_gmt":"2020-06-22T01:25:44","slug":"chef-du-jour-villa-amanzi-kamala","status":"publish","type":"post","link":"https:\/\/magazine-proxy.elitehavens.com\/chef-du-jour-villa-amanzi-kamala\/","title":{"rendered":"Chef du jour: Villa Amanzi Kamala"},"content":{"rendered":"

The first thing you see upon stepping inside Villa Amanzi Kamala<\/a> is the grand and luxurious 180-degree view of the ocean. Surrounded by modern furnishings and a large expanse, you feel as though you’re floating above the water in your own private paradise.<\/p>\n

Below you are the games room in which a large boulder the size of a hill rests – untouched from the original place Mother Nature left it in. This forms part of the villa and leaves you breathless. On the 2nd floor, aptly-equipped bedrooms fill a large hallway. You will want for nothing.<\/p>\n

But the real draw of the venue is the modern kitchen, where your chef will be able to make you anything you ask for. We interviewed Villa Chef Thietam to get his insights into cooking in this beautiful villa.<\/p>\n

Elite Havens:  Hi, Chef Thietam. How did you learn to cook?<\/strong><\/p>\n

Chef Thietam: I started when I was 18 years old; I’m 35 now. I was working with people who knew how to cook, and I learned to cook from them and then I started cooking on my own. And later on, I worked in hotels so I learned to cook from there too.<\/p>\n

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Elite Havens: Why did you cook these dishes for us today?<\/strong><\/p>\n

Chef Thietam: These are our most requested dishes. Our villa guests usually ask me to prepare these.<\/p>\n

Elite Havens: Are these your specialities?<\/strong><\/p>\n

Chef Thietam: In addition to these dishes, my speciality is actually fusion food. Usually, when you go out, you will see things like prawn or chicken Pad Thai but I like to make scallop Pad Thai. It\u2019s not traditional. We don\u2019t really have scallops here, we have to import them. So when people serve scallops here, they\u2019re usually just sauteed with garlic and pepper. But for me, I like to cook them Thai style, so I use them in Pad Thai instead of prawns.<\/p>\n

Elite Havens: What did you prepare for us today?<\/strong><\/p>\n

Chef Thietam: Thai beef salad, crab meat in yellow curry, and crispy pork.<\/p>\n