Has Phuket become Southeast 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.
Long recognized 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.
RIVET & REBAR Nai Yang – Northwest Beaches
MULBERRY GRANITE WITH SMOKED COCONUT CREAM
Crafted from the freshest locally sourced ingredients, Pastry Chef Non has reimagined familiar elements, blending flavours that highlight the richness of Phuket-produced ingredients. This exquisite creation features a velvety smoked coconut cream, with its subtle smokiness evoking the warmth of home kitchens. Paired with a refreshing mulberry granita, bursting with natural sweetness and a hint of tartness, it offers the perfect contrast to the richness of the cream. Delicate shavings of expertly crafted Thalang cacao (notes of green apple, peach, lime, and balsamic), locally grown, lend a touch of bittersweet complexity, completing this harmonious dessert.
Beverage companion: To complement this creation, the Ultimate Tier cocktail is an ideal pairing. The rich, warm flavours of Hennessy V.S.O.P, Rittenhouse Rye, and Maker’s Mark blend seamlessly, creating a smooth base that echoes the depth of the smoked coconut cream in the dish.
Sutthinon Khongprasom (Chef Non) – Rivet & Rebar at The Slate
BRASSWOK THAI COOKING CLASS Thalang – Central Phuket
WATERMELON WITH SWEET DRIED FISH
Pla Haeng Taeng Mo, as it’s known in Thai, is a perfect coolant for the hot season in Phuket. The image of fresh watermelon chunks thoroughly speckled with a sugary dip of dried fish flakes and crispy shallots is one of the most sublime Thai snacks ever invented. 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: We have to find a traditional Thai beverage to go with this dish and nothing fits the bill better than Iced Butterfly Pea Tea. Refreshing, mildly sweet, a great balance to the saltiness of the fish, thirst quenching, healthy.
Chef Pui – BrassWok Thai Cooking Class
+66 (0)87 620 8371
AZZURRO RISTORANTE 1st floor, Central Phuket Festival
LINGUINE WITH LOBSTER
A symphony of coastal elegance, this versatile linguine dish has inspired numerous culinary interpretations, each bringing a unique twist to the classic pairing of seafood and pasta. The sauce is a harmonious blend of garlic, olive oil, and a whisper of chili flakes, infused with the natural flavours of the sea and especially the bisque, enhanced by a splash of white wine and the tangy brightness of San Marzano tomatoes. Each ingredient works in concert to elevate the lobster’s sweet, buttery richness. This dish isn’t just a meal; it’s an experience – a journey to a sun-soaked coastal village on Italy’s Amalfi coast.
Beverage companion: A crisp, citrusy Albariño or a mineral-forward oaked Chardonnay makes a perfect wine pairing for linguine with lobster, enhancing its delicate sweetness and zesty notes. For something sparkling, Italian Prosecco or Brut Rosé Champagne will do a great job to lift the flavours and cleanse the palate
Chef Giancarlo and Chef Nunzia – Azzurro Ristorante
GINGER FARM KITCHEN 1st floor, Central Phuket Festival
STIR-FRIED RIVER PRAWNS WITH YELLOW CURRY
Juicy prawns meet creamy, aromatic curry with bursts of spice, sweetness, and a savoury finish. This stir-fried yellow curry dish is a chef’s favourite, bursting with vibrant Thai flavours. Tender river prawns are cooked in aromatic yellow curry powder, creating a perfect balance of spice and warmth. The dish is enhanced with crisp bell peppers, a soft scramble of egg, and fragrant Thai celery, adding depth and freshness. Made with chemical-free ingredients and no MSG, it’s a healthy, delicious choice that showcases the essence of authentic Thai home-cooked cuisine.
Beverage companion: Belle Cuvée Sauvignon Blanc from France is a crisp, refreshing white wine known for its vibrant flavours of green apple, citrus, and subtle grassy notes. Its lively acidity and bright fruit profile make it a perfect complement to seafood dishes.
Head Chef Tanakit Tasak – Ginger Farm Kitchen at Central Phuket Festival
+66 (0)63 723 0208
SIAM SUPPER CLUB Cherngtalay – Central West Beaches
SOURDOUGH FOCACCIA
This unique starter, lovingly nurtured, is at the heart of Siam Supper Club’s sourdough focaccia production. The chefs feed it daily, tending to it like a living organism, ensuring it thrives to impart a complex, tangy flavour to every loaf. A lot of patience is involved. Each dough batch receives a liquid element: a fragrant rosemary tea, brewed from fresh sprigs. The dough then undergoes a 24-hour slow fermentation. This unhurried process ensures a crisp golden crust and pillowy interior.
Beverage companion: Let’s order an Aperol Spritz. The herbal notes of gin, sweet vermouth and Campari would pair with the aromatic qualities of the focaccia. The Aperol Spritz’s bubble and slightly bitter flavour will complement the savoury notes in the bread.
Executive Chef David Hands – Siam Supper Club
+66 (0)61 527 7060
SALA PHUKET Mai Khao – North West Beaches
MOO HONG
A classic, traditional Phuket dish of tender pork belly slowly braised in Chinese spices, coconut sugar and dark soy gravy; served with Chinese kale and steamed jasmine rice. Local pork is first marinated overnight in soy, dark soy and oyster sauces. Cooking starts with caramelising some palm sugar, and as soon as a golden caramel arrives the pork and chinese spices are added, with enough coconut water to submerge the meat. Braising takes up to 2 hours, at which time the pork is beautifully tender.
Beverage companion: Pair this dish with a Philippe Dreschler Vin D’Alsace Gewurztraminer. Pure gold leaf hue, almost luminous. The fruity white has light, fresh and complex aromatics featuring lychee with golden peach/apple notes. A perfect companion but must be well chilled.
Head Chef Tony Wrigley – SALA Restaurant
+66 (0)76 338 888
SILK Kamala – Central West Beaches
GAENG PHED PED YANG
The word ‘curry’ originates from the Tamil word ‘kari’, which means a dish prepared with a spicy sauce and eaten with rice. The word was popularised by the British, during their colonial rule of India. The Thai word for curry is ‘gaeng’, and in addition to specialty recipes, such as Massaman and Panang, curry dishes tend to be named after the colour of the curry paste used in the recipe: green, red or yellow. In this case we have a red curry dish with roasted duck pieces, with the red arriving from the use of red chillies in the curry paste. The liquid base of the curry is coconut milk and the dish is flavoured with pineapple, grape, lychee, kaffir lime and sweet Thai basil leaves.
Beverage companion: For many the go-to wine for aromatic Thai curries is Riesling and at SILK the Gunderloch 2013 Riesling is on the list – THE best year for this wine. The slightly tart finish balances the red curries’ rich blend of flavours.
Chef Skye- SILK Restaurant at Andara Villas & Resort
+66 (0)76 231 234
THE BOATHOUSE Kata – Southwest Beaches
LAMB SHANK MASSAMAN
The most popular dish on the menu, this recipe is a luxurious take on one of Thailand’s most famous curries. The cooking process elevates traditional techniques to deliver a rich, aromatic dish. The shank is slow braised in coconut milk, infused with roasted peanuts, cinnamon, star anise, cardamom, and bay leaves. A freshly made Massaman curry paste is blended in with the braising stock.The dish is garnished with braised cubes of sweet potatoes, carrots and baby onions, with a sprinkling of crispy shallot.
Beverage companion: The 2021 Whispering Angel Rosé, from Provence, pairs well due to its crisp acidity and delicate fruitiness. The wine’s notes of strawberry and citrus compliments the curry’s rich coconut base, while its dry profile balances the dish’s sweetness.
Executive Chef Jonathan Bruell
+66 (0)76 330 015
PANAME BRASSERIE The Jungle Zone – Jungceylon, Patong
BEEF CARPACCIO
This elegant and colourful beef carpaccio will seduce lovers of refined cuisine. Delicately dressed thin slices of beef are enhanced by a bold blend of flavours and textures. Parmesan flakes bring a savoury and slightly salty note, while diced avocado and tomato impart a gourmet freshness. The dish is garnished with young rocket shoots and a pesto vinaigrette, offering an irresistible herbaceous touch. A plate as beautiful to look at as it is to savour, perfect for discerning palates.
Beverage companion: Let’s be extravagant and go for the Mojito, a perfect blend of white rum, fresh mint, lime and cane sugar, all enhanced with a sparkling touch of soda water. Carefully prepared by Paname bartenders.
Chef Maxime – Paname Brasserie
+66 (0)96 972 6123
WINE CONNECTION The Garden Zone – Jungceylon, Patong
SMOKED BBQ KUROBUTA PORK RIBS
Often referred to as the “Wagyu of pork”, these tender Kurobuta Ribs are slow-cooked for 8 hours, ensuring they’re melt-in-your -mouth delicious. Coated with Wine Connection’s signature homemade BBQ sauce, this dish offers the perfect balance between sweet and smoky flavours. The smokiness is delivered from charred hickory wood chippings and a special spice mix, that together infuse the meat with rich, aromatic flavours. Served on a slate inlaid wooden platter with crispy French fries.
Beverage companion: A perfect pairing is the Chateau du Bois Chantant “Cuvee Laurence H”. This rich red wine from Bordeaux complements the BBQ smoky, savoury flavours of the ribs, with its bold structured profile and hints of dark fruit.
Head Chef Yuttana Saehan – Wine Connection
+66 (0)76 366 091