Seumas Smith, the executive chef at Phang-nga’s five-star Iniala Beach House, has recently revealed his new restaurant Parla. His seven- (B4,500) and 12-course (B8,000) tasting menus bring Nordic-Herbridean flavors to Thailand’s south in dishes like barbecue quail with salsify, walnut and pickled girolle puree; raggmunkar (potato pancake) with crème fraiche, ikura, fig and leek; lobster with horseradish and pine; and fermented asparagus with celeriac and apple and dill granite. The Scotland-born chef draws culinary inspiration from his Swedish mother and has a resume that spans stints at the Michelin-starred Dinner by Heston in London and Maggie Joan’s in Singapore.