Iniala Beach House in Phuket is opening two one-bedroom pool suites and a brand new restaurant, all ready for 2020.
The new one-bedroom pool suites will be the first of their kind at this property, which previously only offered two and three bedroom villas. The new suites will provide an elevated luxury living space, each including one bedroom and en-suite bathroom, a guest bathroom, a living and dining area, and a spacious rooftop terrace. Set amid soaring treetops, the terrace boasts breathtaking views and features a dining and lounging area, as well as a plunge pool. With one suite’s terrace facing east and the other suite’s terrace facing west, guests will be able to enjoy watching the sun rise over Phang Nga’s lush mountains or set over the spectacular Andaman Sea.
Award-winning studio Autoban has been chosen to design these suites and will be adding a modern touch to traditional techniques. The result will be an elegant space enriched with carved panels, unique textures, natural materials and bespoke furnishings. The suites will offer a calming ambience that is perfect for relaxing and unwinding while indulging in Iniala’s world-class hospitality.
The new additions don’t stop at accommodation. The launch of its new restaurant Pärla, and the appointment of its new Executive Chef Seumus Smith, is sure to make Iniala Beach House stand out as a dining destination once again.
Chef Seumus will offer a unique mix of Scandinavian and Hebridean flavours at Pärla, blending classic dishes with modern cooking and visual aesthetics, to provide an interactive experience with exceptional food over two tasting menus. Pärla will be segmented into different areas, allowing guests to move through different stages of dining that defy the rules of traditional fine dining, offering an immersive and enhanced gastronomic experience. This will be an entirely new culinary concept for the hotel and the first of its kind in Asia.
Seumus grew up surrounded by bountiful land on the Isle of Lewis in Scotland and remembers a childhood full of delicious homemade meals cooked passionately by his Swedish mother and her parents. It was due to this upbringing that inspired Seumus’ creative palate. He started to hone his professional culinary skills at the age of 16 and, since then, he has worked with many renowned chefs at various award-winning restaurants including Dinner by Heston. In 2014, Seumus was drawn to the prospect of discovering new flavours and ingredients in Asia, and so he accepted the role of Sous Chef at Jason Atherton’s Esquina in Singapore. He developed an affinity for the region and remained in Singapore, eventually working as Head Chef at Moosehead and as Group Executive Chef at Maggie Joan’s. It was during his time in Singapore that he struck up a rapport with Mark Weingard and, thus, Pärla was born.
The menu will have a strong focus on seafood and fresh produce, using both local and foreign premium produce bought in its most raw form. Any processing, such as smoking, curing, dehydrating or fermenting, will be done in-house, using a modern interpretation of traditional techniques to enhance the exquisite flavours of the produce.
Owner Mark Weingard explains, “Iniala Beach House has proven time and time again since its launch that it is one of the finest destination retreats in Thailand. These new one-bedroom pool suites give even more reason for guests to spend time on this amazing coastline. Even more reason to come is the launch of Parla and Chef Seamus’ innovative recipes”.
