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.
GINGER FARM KITCHEN
1st Floor – Central Phuket Festival
PHAD THAI WITH RIVER PRAWNS
No dish epitomises the unique taste contrasts in Thai cooking than Phad Thai. Here we find a fine example of the kingdom’s favourite dish, offering the perfect blend of stir-fried noodles with tender, fresh river prawns. Made with rice noodles, eggs, tofu, peanuts, bean sprouts, and Chinese chives, this flavourful dish is complemented by a homemade sauce that perfectly balances the taste contrasts of sweet, salty, sour, and spicy. Crafted with chemical-free ingredients, this dish offers an authentic taste of Thai home-cooked cuisine. Each bite is a delightful combination of textures and vibrant flavours. A squeeze of fresh lime adds some sparkle.
Beverage companion: Eleve Cabernet Sauvignon is a rich and refined red wine that beautifully complements seafood dishes. It’s bold, yet with a smooth flavour profile that enhances the delicate taste of the shrimp.
Head Chef Tanakit Tasak – Ginger Farm Kitchen
+66 (0)63 723 0208
ISOLE
Kamala – Central west Beaches
KAENG KHUA GOONG YANAD
Pineapple is THE fruit of Phuket; you’ve probably seen it growing in fields around the island, often in the shade of young rubber trees. This deconstructed Grilled Phuket Andaman Tiger Prawns dish, with Phuket pineapple curry sauce, pays homage to the homegrown pineapple. Served with a kaffir lime leaf chutney and steamed khao doi (upland rice), the dish is inspired by Phuket’s traditional southern curry “Kaeng Khua Yanad”. A mildly spicy curry, where all ingredients are masterfully separated on the plate so each component is easily discernible, including the crunchy rice crisp garnish.
Beverage companion: The Tasca Regaleali Bianco is a Sicilian white wine, it has a bright straw-yellow colour with greenish highlights and offers enticing aromas of citrus, green apple, and white flowers. The palate is complex and refreshing, a perfect companion with seafood.
Executive Chef Eittirach Sangplam (Chef Rach) – Isole
+66 (0) 76 337 300
BLACK GINGER
Nai Yang – Northwest Beaches
EXPERIENCE SET MENU
Not sure which Thai dish to choose? Here’s Chef Luck’s solution at Black Ginger. Your journey unfolds with charcoal-grilled river prawns, the smoky essence heightened by a drizzle of green chilli relish. A trio of appetisers follows—grilled chicken satay, a delicate crispy filo cup filled with seasoned fish and a refreshing pomelo salad. The main course invites a shared experience, showcasing wok-fried Phuket lobster, alongside a velvety green curry with Black Angus flank, the aromatic depth of tom yum, and the vibrant crunch of wok-fried seasonal vegetables. A final indulgence awaits, Chiang Mai strawberries, the natural sweetness harmonising with the smooth orange custard.
Beverage companion: When either a red or a white will work, go down the middle with a chilled glass of Pinot Noir. The New Zealand Pa Road Marlborough does the trick, light-bodied with soft tannins, perfect with Thai spice.
Executive Chef Saowaluk Jansong (Chef Luck)
+66 (0) 76 327 006
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 mineral-forward Chablis makes a perfect wine pairing for linguine with lobster, enhancing its delicate sweetness and zesty notes. For something sparkling, opt for Prosecco or Brut Rosé Champagne to lift the flavours and cleanse the palate.
Chef Giancarlo – Azzurro Ristorante
+66 (0)85 580 5888
KATA ROCKS CLUBHOUSE
Kata – Southwest Beaches
PHUKET CRAB CAKE
The signature Phuket Crab Cake is a delicate blend of premium lump crabmeat, aromatic Thai spices, and a crisp golden crust. It is very important not to over-shred the crab meat, this improves the texture of the dish. To achieve that classic Thai taste Chef Toon uses lemongrass, kaffir lime, galangal and cilantro. For the perfect umami seasoning, she adds a splash of fish sauce, lime juice and soy sauce, and for a hint of sweetness to round out the flavours some palm sugar. This dish embodies the essence of coastal indulgence—flavourful, elegant, and utterly irresistible; fitting for the restaurant’s Andaman Sea setting.
Beverage companion: To keep things in house I recommend the signature cocktail, Kata Rocks Secret, which is made from Kata Rocks’ very own gin. A refreshing concoction with hints of Thai sweet basil, lemon and cucumber.
Executive Sous Chef Sudalak Seansut (Toon) – Kata Rocks Clubhouse
+66 (0)76 370 777
SALA RESTAURANT
Mai Khao – Northwest Beaches
GOONG PAD NAM MAKAM
Goong Pad Nam Makam is a popular Thai dish that combines the rich, savoury flavours of stir-fried prawns with the sweet and tangy depth of tamarind, enhanced by crispy shallots and dried chili for added texture. The trick here is not to over cook the prawns. When oil is hot, add a few shrimps and quickly sear to get a browned skin. Flip and sear the other side. Remove the shrimp from the pan and set aside before frying the next batch. Once all ingredients are cooked, serve with kaffir lime leaves and dried chilies. This is a vibrant dish that beautifully showcases the balance of Thai cuisine’s fundamental flavours.
Beverage companion: Pair this dish with a glass of Antech Eugénie Extra Brut. An elegant and delicate sparkling from Languedoc-Roussillon in France. It features notes of white flowers, toast, and honey. Powerful yet balanced and persistent.
Chef Tony Wrigley – Sala Restaurant
+66 (0)76 338 888
ALTO ITALIAN RESTAURANT
Layan – Central west Beaches
SMOKED SALMON “À CRU” POTATO
The phrase “à cru” is French for “raw”, but in this case the potato is lightly steamed and then marinated in a white truffle vinaigrette and sherry wine vinegar. Marinating the potato for at least 1-hour helps to remove excess starch, resulting in a creamier texture. Once cooled the delicate smoked salmon is draped over the tender fingerling potatoes, and kissed with a luxurious truffle vinaigrette and crowned with Prunier caviar. Garnish with sliced shallot and spring onion stems. Elegant and indulgent, a simple dish to make but extravagant to eat.
Beverage companion: Smoked salmon demands a crisp, dry white wine like Sauvignon Blanc, Chablis or a dry Riesling. The Franz Haas Manna caught my eye. It’s from Tyrol and has elegant notes of elderflower, pistachios and rose petals.
Chef Arnaud Violtat – ALTO Italian Restaurant
+66 (0)76 317 600
BANGKOK 101
The Garden Zone – Jungceylon, Patong
PAD THAI SEAFOOD
This is the seafood version of what most people consider Thailand’s most famous dish: Pad Thai. Soon after Siam was renamed Thailand in 1939 a competition was set up to create a “national dish”. Pad Thai was the dish picked by Prime Minister Phibun, partly because the noodles made it a thrifty (and filling) choice during those tough World War II years. At Bangkok 101 Chef Kwan uses a mixture of shrimp, mussels and calamaris to create her Pad Thai. In practically every case the dish is served with a spring onion, crushed peanuts, pork scratchings and bean sprouts.
Beverage companion: Chef Kwan recommends “when in Thailand do as the Thais do”, which for many people means an ice cold glass of Chang or Singha beer. I prefer Chang, because it has a subtle fruit and hop aroma.
Chef Kwan – Bangkok 101
+66 (0)95 421 0269
facebook.com/Bangkok101JungceylonPhuket
DIN TAI FUNG
The Jungle Zone – Jungceylon, Patong
STEAMED PORK XIAO LONG BAO
Din Tai Fung’s Steamed Pork Xiao Long Bao is a delicate dumpling filled with tender minced pork, wrapped in an ultra-thin dough, and pleated at the top before being steamed to perfection. Every Xiao Long Bao goes through a four-step preparation process, carefully executed by four dedicated teams of chefs before being served fresh to customers. What makes this recipe special is the expertly blended ingredients for the perfect balance of flavour and juiciness. Each dumpling is meticulously handcrafted with at least 18 precise pleats, ensuring a smooth, melt-in-your-mouth texture.
Beverage companion: Carmenere Piu’, Inama, from Italy works. This medium-bodied red brings a lively mix of dark berries, cocoa, and black pepper, making it a perfect pairing with the juicy Xiao Long Bao.
The Dumpling Team – Din Tai Fung
+66 (0)76 608 4467
BRASSWOK THAI COOKING CLASS
Thalang – Central Phuket
TOM KHA GAI
So easy to make, Tom Kha Gai is one of the most requested dishes at the Brasswok cooking school. You use three key herbs: kaffir lime leaves, lemongrass and galangal. Whenever you feel like a smooth Thai classic soup, get your coconut milk ready in a pot and toss in the herbs and some mushrooms! You can change the chicken meat here to prawns if you like – it will then be called Tom Kha Gung. Chef Pui, a ‘Cordon Bleu’ trained cook in Royal Thai Cuisine, focuses on teaching small groups the wonders of Thai cuisine from her BrassWok studio near to the Heroines Monument in central Phuket.
Beverage companion: I want a 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 aromatics in the soup, thirst quenching and healthy.
Chef Pui – BrassWok Thai Cooking Class
+66 (0)87 620 8371