A Two-Night Culinary Collaboration
The Pavilions Phuket will host a special Indonesian vegetarian and vegan dining experience on October 6 and 7, 2026, bringing visiting chef Joshua Purwo Caroko from Bali’s REVĪVŌ Wellness Resort together with chef Arnaud Voiltat. The collaboration will take place at ALTO Italian Restaurant, with dinner served from 6:00 p.m. to 10:00 p.m. on both evenings.
Image Credit: Pavilions Phuket Hotels & Resorts
Announced in celebration of the Phuket Vegetarian Festival, the event features a three-course set menu built around Indonesian flavors and plant-based ingredients. As detailed in this Phuket Hotel Promotions news report, the dinner costs THB 699++ per person and includes one glass of bubbles, giving diners a chance to sample the visiting chef’s cooking during a limited two-night appearance.
Bali’s Wellness Approach Comes to Phuket
Caroko arrives from REVĪVŌ Wellness Resort, described in the announcement as Bali’s MICHELIN Key wellness sanctuary. His approach to plant-based cooking draws on training under wellness food pioneer Aliwalu, with an emphasis on wholesome ingredients, bold flavors, and mindful preparation.
For the Phuket collaboration, that philosophy takes the form of a complete Indonesian-inspired meal, moving from a spiced eggplant appetizer to a rich rendang main course and a coconut-and-jackfruit dessert. The published menu gives guests a detailed preview of what will be served across the evening’s three courses.
Eggplant, Rendang, and a Tropical Finale
The opening dish, Aceh-Spiced Aubergine, features golden fried eggplant with a tender center. It is paired with Indonesian sambal hijau, fresh peppery watercress, and a delicate toasted savory soil, combining contrasting textures with the menu’s distinctive Indonesian character.
The main course is Plant-Based Beefless Rendang, served with coconut rice infused with fragrant pandan. A pineapple-cucumber acar accompanies the rich, aromatic rendang, providing a refreshing contrast and bringing a fruit-and-vegetable element to the plate.
Dessert comes in the form of Golden Jackfruit Delight. Creamy coconut sorbet and fragrant white sticky rice are layered with fresh jackfruit, then complemented by airy pandan oil espuma and finished with bright rosella syrup. The final course brings together several tropical ingredients in a layered presentation.
Reservations for the October Dining Event
Reservations can be made by calling +66 (0) 7631 7600, contacting WhatsApp at +66 (0) 62 245 5384, or emailing fb.bookings@pavilionshotels.com.
With two chefs collaborating on a three-course Indonesian menu, the October event gives Phuket diners an opportunity to explore plant-based dishes in a restaurant setting, with a clearly advertised price and a welcome glass of bubbles.
For more details, visit:
https://www.pavilionshotels.com/destinations/phuket/the-pavilions-phuket/
