Sheraton Hua Hin Pranburi Villas will host a Chef Takeover Weekend at its seaside Luna La Pran restaurant on Saturday, October 31. Guest chef X Attapol Thangthong, executive chef of Bangkok Marriott Hotel The Surawongse, presents TASTE OF PRANBURI — From Farm & Sea to Table. Local seafood, pineapple, chakram leaves and herbs share the menu, with special dishes starting at THB220++ each.
Why does pineapple belong beyond dessert?
Announced dishes include crispy fluffy sea bass with pineapple salad, local seafood pineapple fried rice and a dessert of toddy palm fruit, Pranburi pineapple and jasmine syrup. One fruit can contribute sweet-and-sour contrast to a savoury dish, enter a rice course or finish a meal in syrup. Comparing these uses means considering the texture and structure the fruit supplies in each case.
The seafood selection also includes sun-dried squid, soft-shell crab pomelo salad and leaf-wrapped white prawn bites. Squid, crab and prawn respond differently to cutting, moisture and seasoning. For two people sharing, a lighter salad followed by a richer curry or hot soup offers a way to keep the ingredients distinct rather than treating the whole menu as one seafood feast.
How do coastal greens change familiar Thai dishes?
Chakram leaves appear with local black crab curry and in a coconut sour soup with prawns and young coconut shoots. A sour curry combines prawns, fish roe and young cha-om. These names indicate how leaves and herbs contribute to the structure of dishes. Diners unfamiliar with an ingredient can ask about greens, seafood and broth separately rather than guessing flavour from a photograph’s colour.
Chef X has nearly twenty years of culinary experience, including work in Egypt, Australia and Japan and a role as chef at the Sheraton Grande Tokyo Bay. Traditional Thai recipes and family memories form a basis for his contemporary approach. The interest here is how experience across places returns to Pranburi’s ingredients, rather than assigning every plate the same fusion label.
How should the one-day meal and accommodation be planned separately?
Live music is planned for the day, while the restaurant has seaside and rooftop seating. Official venue photographs help explain these spaces without representing the October 31 takeover as already completed. The hotel also introduces its 53 private pool villas as a separate accommodation option. Ordering a guest-chef dish does not include a stay.
Venue photographs explain Luna La Pran’s seaside levels.
The announcement confirms October 31, Luna La Pran, starting dish prices and a booking route, but does not list the full guest-chef service hours. Anyone travelling specifically for the meal can consult the official reservation page for available times, seats and prices after additional charges before arranging transport. Several techniques offer a way to read one place: pineapple contributes beyond sweetness, and greens beyond decoration, allowing coastal ingredients to retain different roles within the same meal.
The rooftop terrace provides outdoor seating towards the coast.
