Has Phuket become South East Asia’s foodie paradise ?
By: Andrew McKenzie
Nothing defines a great holiday more than the food experience that comes with it. We take a tour around Phuket to seek out some high quality, and affordable, plates of food. We are particularly focused in this edition on the eclectic dining options available at the island’s premier shopping mall, Central Phuket.
Long recognised as a popular tourist destination due to its stunning beaches and sophisticated shopping, Phuket has also been making a name for itself in the culinary world. With a diverse range of restaurants offering both local Thai cuisine and international Michelin-standard plates, Phuket has become a haven for food enthusiasts.
Whether you’re seeking a street food adventure or an upscale fine-dining experience, Phuket has something to satisfy every palate.
SU VA NA PHUKET
Basement floor, Central Phuket Floresta
FERMENTED GARLIC GLAZED GINDARA
Also known as ‘black cod’, gindara has dense flesh structure giving it a perfect flakey texture when cooked, particularly if glazed and fried or grilled. The glaze is made from fermented garlic, and brings a deep, savoury-sweet flavour with hints of tanginess and mild heat. Fermenting the garlic gives it a softer, less pungent taste than raw garlic, with complex caramel-like notes. The glaze is applied towards the end of cooking, creating a shiny coating that complements the richness of the fish. The interplay of the unami-laden glaze with the gindara’s melt-in-the-mouth texture makes this dish both comforting and sophisticated.
Beverage companion: To complement this dish, we recommend the 2018 Zweigelt from Heinrich, Burgenland, Austria. It has soft, fruity notes of cherries, herbs and spice, with a fresh, medium-weight acidity.
Executive Chef Atanu
+66(0) 63 308 8262
suvanaphuket.com
ROYAL MELODY KARAOKE
3rd FLOOR AT CENTRAL PHUKET FESTIVAL
COSMIC DUMPLINGS WITH GALAXY GLOW
Indulge in the epitome of celestial cuisine with these creative Cosmic Dumplings, the most popular snack served at this lively karaoke venue. Crafted from the finest ingredients and inspired by the cosmos, these parcels of delight deliver an out-of-this-world experience. The homemade dumplings are packed with pork, spring onion, ginger, black soy sauce and fried in sesame oil. Savour the true taste of Sichuan cuisine with these perfectly balanced dumplings, featuring a delightful contrast of chewy dough, Chinese cabbage and rich, savoury filling.
Beverage companion: Galaxy Glow offers an interstellar journey in every sip. This mocktail blends sweet Blue Hawaii syrup with a tangy lime fizz and refreshing apple juice giving you the sparkle of a distant galaxy.
Chef Chadchada Kaewpong (Toei)
+66 (0)88 152 9777
facebook.com/royalmelodykaraoke
GINGER FARM KITCHEN
1st FLOOR AT CENTRAL PHUKET FESTIVAL
DEEP-FRIED PORK, MARINATED WITH MA-KHWAEN
This dish features high-quality organic pork marinated with a unique spice called “ma-khwaen”. This spice is commonly used in Thai cuisine, and hails from Isan, in the northeast of the country. It delivers a citrusy, slightly peppery, flavour, and the toasted ground rice adds a nutty dimension. The marination process enhances the pork’s flavour and aroma, giving it a distinctive Far Eastern fragrance. The pork is tender, flavourful, and has a mild spiciness. It is served with a special, secret-recipe Jaew dipping sauce, exclusively at Ginger Farm Kitchen.
Beverage companion: Chiang Mai Mojito is a refreshing, light, and slightly sweet flavoured cocktail. Ingredients include lime juice, sugar, mint leaves, white rum, and soda water, giving the drink a refreshing fizz.
Head Chef Tanakit Tasak
SUNRISE TACOS MEXICAN GRILL
1st FLOOR AT CENTRAL PHUKET FESTIVAL
USA COWBOY TACOS
These USA Cowboy Tacos are a mouthwatering fusion of premium ground beef and Tex-Mex flair. Each taco is filled with succulent, slow-cooked ground beef and crisp lettuce, all topped with melted cheddar cheese. Finished off with zesty pico de gallo and nestled in a crispy corn tortilla, these tacos capture the spirit of cowboy cooking in every bite. Your taco plate is served with a choice of Mexican rice and beans, a fresh salad, or hot homemade tortilla chips. Perfect for lunch, dinner, or anytime you’re craving a taste of the American frontier. Yeehaw!
Beverage companion: We recommend pairing this USA Cowboy Tacos with an ice-cold Corona beer for a truly refreshing combination. This golden-hued lager offers a smooth balance of mild malt sweetness and a hint of citrus.
Chef Ezequiel Tinoco Torres
+66(0) 98 866 5030
sunrisetacos.com
Le Jardin by ÇAVA BIEN MARCHÉ & Chalong Bay
Open Deck, 3rd floor, Central Phuket Floresta
DUCK LIVER MOUSSE WITH PORT WINE TOAST
Discover the real Gallic touch with this Duck liver entree, seared and seasoned with cognac, and bound together with French butter, served with home-prepared gherkins. What’s better than an authentic French dish, ready to serve without having to travel far? Chill out with Le Jardin’s curated menu, then follow up with a specialty slow bar coffee. It all happens in the middle of the Open Deck of Central Phuket Floresta; it is waiting for you to try on the 3rd Floor.
Beverage companion: The ripeness and angularity of the Grand Prebost Cabernet Sauvignon complement each other well in this fresh, brightly composed red wine from the south of France.
Iron Chef Thailand winner: Chef Sebastien Segorola
+66(0) 83 991 6590
JARAS
KAMALA – CENTRAL WEST BEACHES
KANOM JEAN
Jaras describes itself as a habitat conscious, eco pure, southern Thai restaurant. Their ethos is well represented in this noodle plate; a signature dish from their sustainable dining menu. Kanom Jean reflects this drive for sustainability, as it interprets typical southern Thai cuisine, using Blackchin Tilapia bones (a fish popular in aquaculture) and Thai herbs to make the noodles. A homemade southern roasted curry is served with wild mixed vegetables from their farm. The fish scales and fried fish skin produce a crispy texture, whilst the caviar, sourced from Hua Hin, adds an elegant finishing touch.
Beverage companion: We suggest staying in Thailand by pairing kanom jean with a local Shiraz from Issara Estates located in the Kao Yai Province. The wine is aged on reused French barrique and presents aromas of hay, prune, coffee and mild spices.
Chef Chalermwut (Nui) Srivorakul
phuket.intercontinental.com/dining/jaras
+66 (0)76 629 999
ROCK SALT
NAI HARN – SOUTHWEST BEACHES
RANGER’S VALLEY BLACK ANGUS RIBEYE STEAK
A 300 gram cut of beef, the steak undergoes meticulous preparation. It’s dry-aged for a minimum of 28 days, skillfully trimmed, and cut to perfection. Chef Mark and his team take pride in cooking the meat over an open fire, using seasoned wood or charcoal to enhance the flavour. Seasoned simply with Himalayan pink salt, freshly milled black pepper, and the iconic Maldon Sea salt; the result is an unforgettable taste experience. Served with skin-on fries and a fresh rocket salad dressed in honey, Pommery mustard, black truffle, and oak-aged Chardonnay vinegar. Café de Paris butter sauce at the end elevates the dish.
Beverage companion: When it comes to chargrilled steaks I like the bold tannins and dark fruit flavours found in Cabernet Sauvignon. They have a 2021 Domaines Barons de Rothschild Lafite – Los Vascos from Chile on the list, bright lively and ruby red.
Chef Mark Jones – Rock Salt at the Nai Harn
thenaiharn.com/dining/rock-salt/
+66 (0)76 380 200
NAHM YAA
CAPE YAMU – EAST COAST
KHA NOM BUANG PED
This is a local Thai dish that combines the flavours of savoury duck with a crispy, delicate pancake shell; it looks a bit like an oriental taco. It’s a creative twist on the traditional ‘Kha Nom Buang’, a popular Thai street food often referred to as ‘Thai crispy pancakes’, which are normally filled with sweet or savoury ingredients. In this case the filling is made from stewed duck hip from Nakonsawan Province, with a spicy red curry sauce. Expect to taste coconut milk and galangal. This appetiser is topped with juliennes of ginger and longan, with Thai sweet basil and finely sliced kaffir lime to provide a spicy garnish.
Beverage companion: Be extravagant and go with the Tom Yam Nam Sai, from the cocktail list. It’s a gin based temptation with fresh lime juice, galangal, kaffir lime leaves and lemongrass. Many of the dish’s ingredients are mirrored in the drink.
Chef Chanon Yuyen – Nahm Yaa Restaurant @ COMO Point Yamu
comohotels.com/thailand/como-point-yamu/dining
+66 (0)76 360100
BRASSWOK THAI COOKING CLASS
THALANG – CENTRAL PHUKET
PRAWNS IN GLASS NOODLES HOT POT
This is a great one-pot meal that is cooked in minutes yet packed with flavour! Think ginger, garlic, black peppercorns, Chinese celery roots and leaves. It is one of the most popular dishes at seafood restaurants in Thailand. Known locally as Goong Ob Woonsen (‘woonsen’ meaning glass noodles), and usually cooked in a clay pot, this dish has a comforting home-cooking quality, combining a perfect balance of textures and flavours, with a peppery kick. Chef Pui, a ‘Cordon Bleu’ trained cook in Royal Thai Cuisine, focuses on teaching individuals and small groups the wonders of Thai cuisine from her BrassWok studio near to the Heroines Monument in Central Phuket.
Beverage companion: Nothing goes better with comfort food in Thailand, such as this hotpot dish, than a glass of ice cold Singha beer. Singha has a gentle hop presence that provides a slightly more bitter taste when compared to other Thai brands.
Chef Pui – BrassWok Thai Cooking Class
+66 (0)87 620 8371
TAMBU
PATONG – SOUTHWEST BEACHES
LAMB CHOP BARRAH
From the tandoor oven this classic tandoori lamb chop dish is packed with Indian flavour as it’s been exposed to a 2-stage marination process. Firstly with papaya paste, red chilli powder, vinegar and ginger garlic for between 4 to 6 hours, and then for a further 2 hours in a red garam masala marinade; the tenderising effect is amazing! With regular butter basting in the tandoor, the meat gets to a rich orange colour and is served with gunpowder potato, chutneys and pickled onion. Order a side of black garlic naan bread and you’ll be transported to Mughlai, where this cuisine comes from.
Beverage companion: I’m a big fan of Côtes du Rhône when it comes to lamb. I found the Matthieu Barret 2022 Côtes du Rhône ‘Petit Ours’ on the list, which is a vibrant, fruity, punchy biodynamically farmed Syrah from the Southern Rhône valley.
Chef Saurabh Sachdeva – Tambu at Avista Hideaway MGallery
+66 (0)95 834 7208
BLACK GINGER
NAI YANG – NORTHWEST BEACHES
GAENG POU BAI CHA PLU
A mildly spicy coconut curry with crab meat, offering a delightful peppery flavour from the addition of betel leaves (bai cha plu). Perfectly paired with fresh vegetables and rice vermicelli noodles. The curry starts with a fragrant blend of stir-fried red curry paste and coconut milk, enhanced with fish sauce and palm sugar. Fresh blue crab is folded into the creamy sauce, and topped with crab meat. The addition of lime juice, kaffir lime and a small amount of chilies give the curry an extra familiar Thai zest. Vegetables add a refreshing contrast to the rich flavours. This dish perfectly harmanises spice, cream and sweetness.
Beverage companion: Chef Piak recommends “The Hidden Petals”, a refreshing cocktail that complements the richness of the crab curry, blending Phraya rum, tropical passion fruit purée, zesty lemon juice, and jasmine’s floral notes. Its smooth, vibrant profile perfectly balances the bold flavours.
Anongrat Meklai (Chef Piak)
+66 (0)76 327 006
ALTO
LAYAN – CENTRAL WEST BEACHES
RICOTTA RAVIOLI
This signature dish is a testament to time-honoured tradition in restaurants and homes up and down Italy. Each handmade raviolo is carefully filled with ALTO’s house-made ricotta cheese, crafted from Granarolo 100% organic Italian milk. The ravioli rest on a soft layer of tomato fondue, made with the finest San Marzano tomatoes from Sardinia and fresh basil from the Sicilian coast. Topped with steamed fresh peas roasted in rendered guanciale, and finished with a perfectly cooked egg, this dish is a true celebration of Italian craftsmanship on a plate.
Beverage companion: Despite being in an Italian restaurant I like the look of the Greywacke 2016 Chardonnay from New Zealand. An enticing combination of pink grapefruit, burnt orange and white nectarine contrasts with the cheesy ricotta on the plate.
Chef Arnaud Violtat – ALTO Italian Restaurant & Cocktail Bar
+66 (0)76 317 600
IRISH TIMES PUB
THE GARDEN ZONE – JUNGCEYLON
CLASSIC BANGERS & MASH
Bangers and Mash, or sausages with mashed potatoes if you prefer, is a traditional Irish dish consisting of pork sausages and mashed potato. The term “bangers” came into use during World War I due to the sausages’ high water content, which caused them to explode of ‘bang’ during cooking. The sausages may consist of one of a variety of flavoured sausages made of pork, such as Cumberland or Lincolnshire. The dish is served with onion gravy, fried onions and garden minted peas. This dish, even when cooked at home, may be thought of as an example of ’pub grub’, meaning it is relatively quick and easy to make as a family meal.
Beverage companion: There is only one beverage to consume with this Irish staple meal, a glass of the black-stuff – Guinness. A well-poured Guinness will have a thick, creamy, off-white head, contrasting with the near-black beer below.
Executive Chef Napa Yingyai (Mook)
+66 (0)76 366 085
MAMA THAI ASIAN FOOD
THE GARDEN ZONE – JUNGCEYLON
PAD THAI LOBSTER
Most people in the world know and like to eat Pad Thai but in the Mama Thai restaurant the Pad Thai is prepared and cooked to the traditional old recipe. That’s why Pad Thai Lobster has a unique and delicious flavour profile that combines the sweetness of the lobster meat with the tangy, savoury, and slightly spicy flavours of the Pad Thai sauce. The dish has a four-way dimension: sweet from the coconut sugar, sour from the tamarind sauce, salty from the fish sauce and savoury from the soy sauce. The combination of flavours and textures make it a popular and beloved Thai dish that is sure to please your taste buds.
Beverage companion: Try the Spicy Margarita, it is a bold and full-flavoured drink that will delight fans of spicy cocktails. The combination of spicy and refreshing flavours makes it an ideal choice to combine with the Pad Thai classic.
Chef Mongkol Salangam
+66 (0)80 076 2876