Exclusive ‘Adults-Only’ Kah, A Thai Inspired Bar, Restaurant
Cuisine culture is alive and well on Wailoaloa Beach, with the stunning new Pullman Nadi Bay Resort & Spa serving up an eclectic dining scene that blends international food trends on a laidback resort lifestyle.
For something truly special, Pullman has created an exclusive ‘adults-only’ bar and restaurant experience, Kah.
Elegant, but not formal. Modern, yet magical. An experience at Kah is where Fijian memories are made.
Kah is an authentic, Thai-inspired bar and restaurant boasting a spectacular beachfront deck with views over Wailoaloa Beach in one direction, and a sleek palm-lined pool scene in the other.
Whether dining in and watching the view through Kah’s floor to ceiling windows, enjoying a cocktail on the deck, or standing with your toes in the sand direct on Kah’s private beachfront, this is the ultimate place to perch and watch the sun sink over the ocean at Nadi Bay in style.
In fact, facing north-west, captures one of the best sunset views in all of Fiji every day of the week.
The menu – like the restaurant space itself - is modern and fresh, inspired by Kah’s very own dedicated Thai chef, Prapai Patthamang.
A recent addition to the Pullman resort team, chef Prapai works under the guidance of the executive chef, Jeremy Allan, inspiring his team to create simple yet sublime Thai meals, available for lunch and dinner.
Served either indoors in air-conditioned comfort or outside on Kah’s expansive ocean-facing deck, it is an experience not to be missed.
Some of the new dishes launched include:
- Kah tasting plate
- Crisp fried fish, three flavor sauce. - Grilled local prawns, tamarind and chilli.
- Massaman curry beef short rib
Adults only venue, complete with beachfront deck – an ideal place to catch the sunset over Wailoaloa Beach at dusk
Authentic Thai Restaurant & Bar, located on the beachfront
Lunch opens 12pm until 3pm Dinner opens from 6pm until 10pm Bar service is available all day.
Catching up with Kah chef, Prapai Patthamang:
Who was the biggest influence in your life in terms of cooking?
When I was young my mother used to cook for the family and I was always interested in what she cooks while I assisted with the preparation of the family meal.
The knowledge of ingredients and traditional Thai methods that my grandmother passed down to her captured my interest and I’ve been drawn to recreating those traditional flavours ever since.
Where do you get your professional inspiration from?
In Thailand I worked with a chef named Somdej K who really inspired me to create original dishes that are not only memorable, but have that intrinsic Thai flavour to them. This really drove me to
focus and perfect my Thai cooking.
After working in several restaurants in Thailand, I moved into hotels in 1999 and pursued a career as a chef at The Empress hotel in Bangkok, The Amari Watergate hotel in Bangkok and several other establishments.
From there I decided to expand my career abroad and headed off to Dubai where I landed my first position as demi chef at The Park Hyatt, before moving to Hotel JAL Fujairah as the property’s Thai-Asian chef de cuisine.
All of these career moments have given me confident and helped me perfect my craft.
As a newcomer to Fiji, what do you think of the produce and local ingredients we have on offer here, in regards to your Thai menu?
Considering we are looking for predominately Thai ingredients for Kah restaurant – and most of them are in plentiful supply in beautiful Fiji - there have been little issues with sourcing fabulous, fresh product for our curries and other creations. It’s been wonderful.
Many of the local producers are already growing most of what we need so we have sourced all the ingredients we need to create all the dishes on the Kah menu as much as possible.
Thai cuisine is famous for its flavoursome curries and you famously make your own curry pastes from scratch… tell us about that process.
I take certain flavours that have been passed down through generations of my family, but then try to create my own style and twists so that it represents me.
There is really no comparison to a freshly made paste and the depth of flavour it has!
What three ingredients can’t you live without?
Fish sauce, salt and chilli. But of course there are lots of other essentials that I need in the kitchen that keep me creating new dishes.
What makes Thai food so distinctive and popular, around the world, do you think?
It is the distinctive flavours, ingredients and the use of fresh produce. There is also the health benefits of the ingredients used in this cuisine to consider, and this is definitely something that the Thai culture takes into account. Since being here in Fiji,
I have noticed that there are some similarities between Thai and Indo Fijian cooking, as some of the ingredients are similar.
However I have also noticed that they are in fact used in vastly different ways to create totally different recipes and flavours.
You are training the local chefs in your kitchen in the ways of Thai cooking. How has this process been? Are they eager learners?
Yes, we are! We are training the local Fijian chefs at Kah to understand the sweet, salt and chili combination of what is essentially Thai cuisine.
It such a rewarding experience for everyone.
We’re also teaching them how to differentiate certain methods and styles of cooking from the many different regions of Thailand, as each has its own particular style and specialties.
What is your favorite dish on the menu at Kah?
The green curries that we produce chicken and vegetarian, and the laksa but then again I like all the food in Kah because it represents who I am. What has proven to be your most popular dish at Kah to date with local diners? And what is the most underrated dish (in your personal opinion)? We have just changed the menu and the beef short rib massaman seems to be very popular, now there is not really anything that stands out as the “least popular” so we are happy with this.
How does Fiji’s food and culture compare so far to your experiences in the other places you have lived and worked? i.e Thailand, Dubai, Jordan…
I think the Fiji food culture is still “raw” and needs to be defined but has come a long way and has definitely has a great future ahead.
What attracted you to come and work in Fiji?
To take on a new challenge in a different culture always creates inspiration! Something I seek out.
How have you enjoyed working with Chef Jeremy to date? Do you share a similar cooking philosophy?
Chef Jeremy’s philosophy creates an ownership of product that is refreshing; creating our own pastes is just the start to the Pullman experience.
Have you had an opportunity to get out and explore Fiji since you arrived? What has been your favorite part of your expat experience here to date?
Not a great deal but will try in the future as things are starting to calm down since we’ve opened
Has anything surprised you about Fiji – in a good way?!
Yes, the ingredients that I thought we wouldn’t be able to procure are here.
What do you think about the idea to have an authentic Thai restaurant in a Fijian resort? Do you think the concept has been well received?
Yes it has been well received and slowly building a following that loves what we are doing with our product offering
How have you adjusted your authentic Thai food/menu to meet Pullman’s contemporary yet casual resort style?
I have discussed this with our executive chef Jeremy and he is adamant that I create according to what I believe the flavours should be.
We have created an authentic Thai cuisine with a contemporary look and feel to it without compromising authenticity
What is your favorite time of day in Fiji? Does your kitchen have a window letting you catch the sunset?!
Yes it does and I regularly watch the sun go down… spectacular.
What would you eat for your last supper?
Very hard question to answer but I think stir fried lobster yellow curry comes to mind.
What do you think you might introduce in the future to the menu, once you’ve established yourself – any ideas now you are located here and can gauge guest’s feedback?
Well we have just changed the menu and the Massaman short rib seems to be very popular along with the taste of Kah but only time will tell what the guest’s favourites will be.