Whatever you’re in the mood for, you’ll find it here. Mandarin Oriental, Canouan’s five restaurants and bars offer mouth-watering cuisine and top-class tipples par excellence – this is foodie heaven.
Restaurants and Bars
Q&A with Nonky Tejapermana
Executive Chef at Manadarin Oriental, Canouan
Which restaurants do you oversee?
I am in charge of Tides, Asianne, Lagoon and Pool restaurant. I also manage In Suite Dining and Turtle Bar.
You’ve worked on three continents and served on land, in the air and at sea. Which roles have most influenced your cooking style and why?
All the experiences I gained on land, resort, sea, in the air have influenced my career in the kitchen. It relates on every level from cleanliness, ordering items, preparing, cooking and presenting consistent high-quality food at the right time, servings with accuracy and attention to details, as well as discipline, training, working together, helping other to grow and delighting our guests.
You’ve worked in a Single Michelin star restaurant in the UK. What did you learn from that experience?
I have learned the art of creating great dishes with unique favors and ingredients, and the importance of working in a clean and organised environment as well as operating and maintaining high quality kitchen equipment.
How do you describe your cooking style?
My cooking style is International Cuisine however it mainly consists of a collaboration of Asian and European cuisine. I have also learned about Arabic cuisine when I was working in Middle East.
What goals do you have for Canouan? What changes can a guest expect to discover when they taste from your menus?
I would like to introduce fresh local produce from Canouan which doesn't exist in other regions. Also, I would like to combine my cooking experience with local food, so the guest can have a one of a kind experience without reducing the typical cuisine of Canouan Island. To delight the guests by creating new dishes that never been seen or tasted for a unique experience of Mandarin Oriental Canouan.
There are nine signature restaurants and bars on Canouan. If a guest is staying for five nights, which of your dishes must they try and why?
Spiny Lobster Bisque and Sea Urchin dish at Tides richly consist of local ingredients such as local catch lobster and sea urchin, in a fresh and light soup. St Vincent Chocolate Heritage, Toffee and Banana Souffle desserts at Tides are bestsellers, showcasing the flavor versatility of our local ingredients. Satay, Indonesian Nasi Goreng, Thai Massaman Curry and Tandoori Lamb Chop at Asianne Restaurant are the best of both worlds giving the guest the Asian experience with a “Vincy” twist.
Homemade Seafood Ravioli and Handmade Gnocchi are two of Lagoon’s very popular signature dishes, uniquely flavoured and highly recommended Italian dishes consisting of local seafood and vegetables. At Pool Bar we have a local curry corner giving guests an experience of Caribbean home-cooking. At In Suite Dining we would like to delight our guest by serving a local Ceviche dish.
The culinary example of Mandarin Oriental, Canouan’s “just ask” approach to service, the Castaway experience really is tailor-made. Choose to dine anywhere on Mayreau Island or at James Bay, and build your own menu for the perfect, personalised experience.
Mandarin Oriental, Canouan is part of the Grenadines Estates, which spans 1,200 acres and offers guests access to a further four restaurants and bars, just a short golf buggy drive away, as part of your stay.
“All the food here is incredible, but the Steamed Mahi-mahi at Asianne was incredibly delicious – one of the best things I’ve ever eaten anywhere!”