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New cuisine at Kata Beach

Monday 9 January 2012, 09:45AM

Chef Bryan Burger.

Chef Bryan Burger.

The Phuket News caught up with Bryan Burger, the Executive Chef at the Boathouse’s new beach club, Re Ka Ta, on Kata Beach.


How long have you been in Phuket and why did you move here?
I have been in Phuket for the last four and a half years. After working in Bangkok for a while, I was offered the opportunity to work in Phuket and since then the island has become home for my family and I.
The beaches and wonderful people were also a great draw for me.


 Tell us about your new position at Re Ka Ta.
Re Ka Ta is a new beach club that is sure to spark some great interest in Phuket. From the food to the drinks and wonderful setting, people will really be amazed. With regards to the food, it is contemporary beach cuisine with some true signature dishes not found in Phuket.


 What culinary events are coming up at the restaurant?
Next year we will have some chefs visiting us from overseas, but we cannot share the names of the chefs as we want it to be a surprise. We will also have some inspirational dining events and parties throughout the year.


 What is your background and kitchen experience?
Originally I am from South Africa, but after completing my culinary training in South Africa, I left to travel through Europe and Asia where I developed a love for global ways of life and cuisine.
I have worked in some remote and sensational locations as well as for the likes of UB40, tennis star Martina Navratilova, ambassadors, presidents and Royal Family members.


Laguna Golf Phuket

 What is different about your cooking style and what interesting dishes can guests expect when they dine at Re Ka Ta?
The cuisine that we serve and the way that it is prepared uses modern cooking techniques, with a bit of living cuisine (raw food) to help bring the light, fresh and healthy touch. In general our main goal is to revitalise beach cuisine to a more modern approach.


Re Ka Ta dinner menu highlights

Rock on – arugula, pear, caramelised onions, spiced walnut dressing, goat’s cheese, B280

A Greek wedding – almond feta, tomato, romaine lettuce, cucumber, olives, pickled garlic, tomato vinaigrette, B250

Tuna in a can – needle beans, quail eggs, tomato, onion, capers, new potato, B280

Crisp –pork belly, pumpkin and coriander purée, bean shoot, coconut salad, B780

The beef – wagyu fillet, mushroom marrow, compressed watermelon, coffee glaze, B1,150

Cave man – frying pan whole wheat pizza, tender wagyu beef, sun-cured tomato, buffalo mozza, rocket, aged balsamic, B450

For more information see

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