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  • Sen Lin Restaurant of Grand Velas Riviera Nayarit

Modern Asian Fusion cuisine rich in tradition

The ancestral culinary art of the east arrives to Riviera Nayarit with a fusion of the various traditional cuisines combined with the highly innovative gastronomic techniques worldwide.
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About
The modern decoration of this restaurant delivers the perfect touch to delight in the talent of our chefs who bring to your table the most prominent ingredients of exotic Asian cuisine with innovative culinary techniques.
  • CuisineAsian Fusion
  • Age GroupFamily-friendly
  • Hours6:00 p.m. - 11 p.m.
  • Phone
    1-877-418-2722
  • AttireElegant-Casual (collared shirt, trousers and closed footwear for men; dresses, skirts, or evening trousers for women; beach sandals, tank tops and shorts are not permitted).
Menu
Each dish is a colorful representation of gourmet haute cuisine with traditional ingredients from the ancient gastronomy of Asia whose textures combined with the talents of our chefs originate menus of modern creations.
Wayu
Meet the Chef
Wayu "Light" Wattanakamin
Wayu "Light" Wattanakamin has 14 years of culinary-industry experience. Originally from Thailand, he began his career after culinary school by opening his own restaurant. He later explored international cuisine at the Sahara Resorts in Kuwait, the Millennium Plaza Hotel in Dubai, the Diplomatic Club in Doha and many more throughout Europe and Malaysia. Most recently, Chef Light headed up the Signature Restaurant at Banyan Tree Mayakoba. His experience and talent create a combination of inspiration that stems from recipes passed down from his mother, keeping traditional food and flavors of the Thai Kitchen in every dish.

After leading Sen Lin restaurant in Grand Velas Riviera Maya, he now begins a new chapter in his career as Executive Chef of Sen Lin in the sister resort Grand Velas Riviera Nayarit, in which he developed a menu that combines ancient and modern cuisine, capturing new textures with original presentations while maintaining traditional ingredients.