We ’ ve always had to determine a resort ’ s target markets but COVID-19 adds a layer of complexity to this process . You need to be very strategic and adapt to the short-term as well as focus on the long-term .
How have you designed your culinary offerings in line with changing consumer behavior ?
The pandemic has really hit home not only how precious our health is but also how precious the health of our planet is . We are designing culinary offerings focused on reducing food miles to help lessen our carbon footprint . For many products that are not typically part of Thai gastronomy , we ’ re working with boutique farmers and producers of , for example , cheeses and meats , so that we try to avoid importing ingredients where there are ideal local options available . We ’ re also looking into sourcing organic products .
With the heightened focus on health and immunity in the wake of the pandemic , we are offering various wellness options on our menus including quinoa salad with tricolour quinoa , goji berries , sweet potatoes , chickpeas and bell peppers , and a poke bowl with rice berry , organic salmon tartare , avocado , spirulina and chia seeds . We also offer wellness packages comprising healthy menus and freshly squeezed juices , as well as activities such as meditation , yoga , walks amid the stunning natural scenery here and more .
Drawing on Meliá ’ s Spanish origins , our dining landscape has a distinct Mediterranean influence that will bring something new to Phuket . Meliá Phuket Mai Khao explores a diverse culinary landscape from four outlets . Gaia Beach Club celebrates Spain ’ s famed gastronomy by serving Mediterranean and fusion cuisine from an open kitchen . All-day dining restaurant Sasa specialises in international and Thai cuisine . Elyxr Café serves coffee and tea and we also have a swim-up bar .
60 ILHA