Glow is a plain all white dining room. The reason for visiting is purely food related. Their young executive chef Chris Miller began his career as many others did under the tutelage of Australia's Neil Perry.
At the Como Shambhala at Begawan Giri Estate in Bali Chris became known for his talent in producing vegetarian and even raw food dishes into incredible creations with taste. So much taste that you did not miss or even think of the mising seafood or meat. Mind you his non-vegetarian dishes are also way above average.
Now working with David Thompson, downstairs at Nahm, the flavours of Thai have also invaded those from Bali and Indonesia.
The cuisine at Glow is based on 'healthy' but definitely not boring! The raw food section has been developed by Chris in association with Diana von Cranach the author of the acclaimed book 'Rawfully Good Living Flavours of Southeast Asia'.
British born Diana is a pioneer of the 'Living' food movement and has been working with Chris Miller to present an amazing array of 'living' dishes to showcase the diversity and freshness of local and regionally grown seasonal produce.
Not only is Diana a 'Living' food chef, she is also an Egyptologist and Interior Designer. Having worked together for five years at the COMO Shambhala Estate, Bali, Diana has once again joined Chris to introduce their unique cuisine to the inquisitive gourmets of Thailand.
The Living Food movement is a progression from the Raw Food diet, where inactive enzymes are 'activated' through soaking and sprouting, making foods technically 'alive' and nutrients more accessible.