Like sushi? Like the beach? How about Iron Chefs? Well, check out the amazing sushi prepared by an eight-time Iron Chef at the Hilton Fort Lauderdale Beach Resort, a luxury hotel on the beach. Chef Ped, as he is often called, won Iron Chef Thailand eight times and prepares intricate dishes at S3 (Sun, Surf, Sand), which is operated by The Restaurant People. TRP is well known in culinary circles for Yolo, TRP Taste, Rooftop @1WLO, Boatyard, Java & Jam and Nubé Rooftop, which recently opened atop the Hilton.
“The art of sushi-making captivates me,” said Chef Ped, who was recruited to his position in December.
He derives his flavor inspiration from his culinary journey – beginning with family recipes from Thailand combined with his mastery of Japanese sushi making.
“I am most passionate about creating exquisite, high-quality sushi dishes and constantly innovating in my culinary techniques. I take great pride in meticulously selecting the freshest ingredients to craft visually stunning and flavorful creations,” says Chef Ped. “Moreover, I am dedicated to pushing the boundaries of traditional sushi by experimenting with new flavors, presentations and fusion elements, ensuring that my culinary repertoire continuously evolves and delights those who experience it.”
He previously served as executive chef for several elite dining establishments, including San Francisco’s Okane, which was named in the 2023 Michelin Guide USA.
Lifestyle and a dining companion started with some non-sushi appetizers. The Korean fried chicken was delicately prepared and had a sweet Gochujang glaze that was complemented by a cilantro Yuzu aioli. The kale and spinach salad had nice twists with fennel, crispy quinoa, candied walnuts and a mango Thai-curry vinaigrette.
That alone would have been a nice lunch for two, but the Supreme Omakase Box ($95) was not to be missed. It was delivered with a flourish in a wooden box with a glass lid and had meticulously crafted pieces of sushi, sashimi and a roll. Each piece had tasty dabs of flavoring.
It was all super fresh, which isn’t surprising when you fly in seafood several times a week from Tokyo. Make sure to take a walk by the sushi bar to see the impressive display. The list on the menu includes bluefin fatty tuna, ora king salmon, yellowtail snapper, madai snapper and bluefin tuna.
No surprise, then, that Chef Ped likes how the Omakase gives diners a taste of a variety of fish.
Finally, despite being pretty full, we indulged in the Opera Chocolate Bar ($12), with All Nut Brittle, caramel sauce and 24k gold. It was a fitting grand finale.
After that, it was time to take in the beautiful view of the beach from Nubé.
