Has Phuket ascended to the pinnacle of Southeast Asian gastronomy? Unquestionably, few elements craft an indelible sojourn quite like the epicurean discoveries made en route.
By: Andrew MacKenzie
We traverse the island to unearth sublime, exceptionally valued fare. Our mission centres on identifying superlative culinary craftsmanship that remains remarkably accessible. From dawn’s initial offerings to midnight’s final indulgence, the choices are boundless.
Long celebrated by discerning voyagers for its radiant coastlines and sophisticated shopping emporiums, Phuket has quietly forged an illustrious standing within the culinary arts. Boasting a rich tapestry of establishments that present heritage Siamese recipes alongside cosmopolitan, Michelin-standard masterpieces, the province now acts as a beacon for dedicated gourmands. Here’s our Green Season 2026 selection:
LA SETA
Kamala – Central West Beaches
TARTARE DI MANZO
Chef Alex’s approach to his celebrated dish centres on a singular principle: exceptional ingredients handled with reverence. Premium Black Angus tenderloin is meticulously hand-cut before being elevated with caper berries, house-made pickles, luxurious truffle cream, peppery wild rocket and delicate cured egg yolk. A whisper of Maldon sea salt provides the finishing touch. “Italian cuisine is rooted in simplicity,” Chef Alex explains. “When you begin with outstanding produce, the role of the chef is to respect it and let the ingredients shine.” Each element contributes to a harmonious composition where richness meets freshness, creating a dish of remarkable textural complexity whilst honouring the pristine quality of the beef at its heart.
Beverage companion: An Italian Barbaresco red from Piedmont is an easy and natural choice for this refined dish.. Made exclusively from the noble Nebbiolo grape variety, Barbaresco is widely known and celebrated for its complex and elegant aromas of ripe cherry, earthy truffle and aromatic fennel, beautifully layered with sophisticated notes of supple leather, dried tobacco and rich dark chocolate. This wine’s refined tannins and bright acidity cut through the richness of the beef whilst complementing its delicate texture perfectly.
Executive Chef Alejandro Parroquin – La Seta at Andara
+66 (0) 76 338 777
andaraphuket.com/dining/la-seta
VANILLA SKY BAR & GASTRO PUB
Kamala – Central West Beaches
WATERMELON TATAKI
This ingenious Asian-fusion appetiser reimagines watermelon through exceptional technique and bold flavour pairings. Vacuum compression transforms the fruit into a remarkably dense, jewel-like texture before receiving a delicate tataki sear, imparting subtle smokiness whilst preserving its natural sweetness. The creation rests upon a vibrant foundation of fiery Korean kimchi, whose pungent, fermented heat provides a thrilling contrast to the fruit’s refreshing character. Crispy black sticky rice adds textural intrigue and distinctive nutty aromatics, completing this masterful composition. Each mouthful delivers harmonious complexity – sweet watermelon meeting spicy pickled vegetables and satisfying crunch in perfect equilibrium. This dish exemplifies contemporary Asian gastronomy at its most creative.
Beverage companion: The chilled Provençal-style rosé Sand Tropez proves the ideal companion to this inventive creation. Its crisp, refreshing character mirrors the watermelon’s cooling sweetness whilst providing palate-cleansing relief from kimchi’s savoury char. Delicate red fruit notes harmonise beautifully with the dish’s smoky sear, and the wine’s bright acidity cuts through rich sticky rice.
Executive Chef Eittirach Sangplam (Chef Rach) – Vanilla Sky Bar & Gastro Pub
+66 (0) 76 337 300
BRASSWOK THAI COOKING CLASS
Si Sunthon – Central Island
GANG LIANG
‘Gang Liang’ represents Thai culinary wisdom at its purest – a traditional vegetable soup often mistaken for curry, yet wonderfully free from coconut milk. This nourishing clear broth showcases aromatic Thai herbs and seasonal vegetables in harmonious simplicity. The dish begins with a fragrant paste, carefully pounded from dried shrimp, shallots, peppercorns, finger ginger, and shrimp paste. Dissolved into gently simmering stock, it creates a peppery, savoury foundation for seasonal treasures – pumpkin, corn, angle gourd, and mushrooms – each added thoughtfully according to cooking time. Fresh lemon basil leaves complete this wholesome creation moments before serving. The result is simultaneously light and deeply satisfying, naturally sweet yet robustly spiced.
Beverage companion: A crisp chilled Sauvignon Blanc from New Zealand’s Marlborough region will gives you vibrant herbaceous notes – think lemongrass, basil, and fresh-cut grass – mirroring the soup’s aromatic Thai herbs beautifully. Its zesty citrus acidity complements the peppery broth whilst its clean, mineral finish refreshes the palate between spoonfuls without overwhelming the dish’s subtle flavours
Chef Pui – Brasswok Thai Cooking Class
+66 (0)87 620 8371
SALA RESTAURANT
Mai Khao – North West Beaches
MAS-SA-MAN BEEF CHEEKS
Chef Tony at the SALA elevates Thailand’s most beloved curry to extraordinary heights through meticulous technique and premium ingredients. Succulent beef cheeks are carefully marinated before undergoing slow braising in a luxuriously fragrant massaman sauce – a harmonious blend of coconut milk, roasted peanuts, tamarind, palm sugar, and an intricate spice paste featuring cardamom, cinnamon, star anise, and cloves. Tender potato chunks and sweet onions absorb the curry’s aromatic complexity, creating layers of subtle warmth rather than fierce heat. The extended cooking process transforms the beef into impossibly tender, melt-in-your-mouth perfection. This refined interpretation honours massaman’s Persian-influenced heritage whilst showcasing contemporary culinary precision.
Beverage companion: Yalumba ‘The Cigar’ Cabernet Sauvignon from Coonawarra’s legendary terra rossa soils pairs well with this opulent curry. Its medium-to-full body and plush tannins complement the beef’s melting richness beautifully, whilst generous dark fruit notes harmonise with massaman’s sweet-spiced complexity. The wine’s velvety structure stands confidently against coconut cream without overwhelming the dish’s gentle, aromatic character.
Head Chef Tony Wrigley – SALA Restaurant
+66 (0)76 338 888
ACQUA PHUKET
Kalim – Central West Beaches
BURRATA STUFFED TORTELLI WITH WAGYU BEEF CHEEKS
Acqua Restaurant’s show stopping creation exemplifies Italian culinary mastery through meticulous technique and extraordinary ingredients. Premium Wagyu beef cheeks undergo a remarkable 72-hour sous vide transformation, yielding impossibly tender meat enriched with robust Barolo reduction.
Paper-thin handmade egg pasta envelops creamy Puglia burrata, each tortello precisely folded and cooked until perfectly al dente. The composition unfolds upon a luxurious Parmigiano Reggiano fondue, crowned with the sumptuous slow-cooked ragout. Freshly shaved winter black truffle adds earthy opulence, whilst a considered drizzle of 25-year-aged Balsamico di Modena provides brilliant acidity, cutting through the dish’s magnificent richness. This is contemporary Italian cuisine at its finest. piced.
Beverage companion: Cortonesi Brunello di Montalcino La Mannella Riserva 2015 provides exceptional harmony with this opulent dish. Its powerful Sangiovese structure and velvety tannins masterfully cut through the creamy burrata and rich fondue, whilst savoury cherry and earthy undertones complement both the slow-braised Wagyu and winter truffle beautifully.
Chef Alessandro Frau – Acqua Phuket
+66 (0)76 618 127
BLUE ELEPHANT PHUKET
Phuket Town
HOT PHUKETIAN MANGROVE CRAB CURRY
‘Gaeng Poo Bai Chaplu’ represents Blue Elephant Phuket’s culinary mastery – a southern Thai treasure demanding both skill and patience. The journey begins with crafting an authentic curry paste using stone mortar and pestle, meticulously pounding chillies, lemongrass, galangal, turmeric, and wild aromatics into silken submission. This fragrant foundation is gently fried before coconut milk transforms it into a lustrous, golden broth, seasoned with palm sugar and fish sauce. Wild betel leaves infuse their distinctive earthiness, whilst generous portions of fresh crab meat are carefully folded through – never stirred vigorously – preserving every succulent morsel. Presented alongside delicate rice vermicelli nests, this signature curry exemplifies Blue Elephant’s devotion to preserving ancestral recipes whilst delivering exceptional fine-dining theatre.
Beverage companion: A chilled Prosecco provides the perfect foil to this fiery southern curry. Its delicate bubbles cleanse the palate between each spice-laden mouthful, whilst subtle fruit notes enhance the sweetness of fresh crab meat. The wine’s refreshing effervescence offers an elegant contrast to the curry’s aromatic intensity.
Master Chef Nooror Steppe – Blue Elephant Phuket
+66 (0)76 354 355
ALTO ITALIAN RESTAURANT & COCKTAIL BAR
Layan – Central West Beaches
FENNEL & SMOKED SALMON SALAD
Alto Italian Restaurant’s exquisite salad marries European refinement with tropical flair. Delicate house-smoked salmon takes centre stage, its rich, silky texture beautifully offset by crisp ribbons of shaved fennel. Jewel-like pomegranate seeds and segments of sweet Thai orange provide bursts of colour and vibrant acidity, whilst fragrant oregano adds an aromatic Mediterranean whisper. The composition is finished with a bright apple cider vinaigrette that ties these diverse elements together with elegant restraint. This is sophisticated salad artistry – a harmonious celebration of contrasting flavours and textures that exemplifies Alto’s philosophy of honouring Italian tradition whilst embracing Phuket’s abundant local produce.
Beverage companion: Château d’Esclans Whispering Angel Rosé 2023 makes an exceptional match for this refined salad. Delicate strawberry flavours complement the pomegranate beautifully, while bright minerality cuts through the salmon’s opulence. This celebrated Provençal rosé offers refreshing vivacity and zesty acidity that perfectly echo the vinaigrette, delivering an exquisite pairing experience.
Executive Chef Arnaud Violtat – Alto Italian Restaurant & Cocktail Bar
+66 (0)62 245 5384
BUCHA GALLERY & RESTAURANT
Chalong – Southern Phuket
CLAY POT CHICKEN
Bucha’s theatrical showpiece transforms dining into performance art. Tender chicken is sealed within a traditional clay pot and slow-roasted to succulent perfection, allowing aromatic herbs and spices to infuse every morsel. The true spectacle unfolds tableside, where service staff ceremoniously shatter the earthenware vessel, releasing fragrant clouds of steam in a dramatic reveal. This ancient cooking technique ensures exceptional moisture retention and intensified flavours, whilst the ritualistic breaking of the pot creates an unforgettable sensory experience that delights diners. The presentation captivates all the senses, from the visual drama to the intoxicating aromas that permeate the dining room. Culinary theatre at its most shattering.
Beverage companion: Gewürztraminer, from Alsace is an aromatic white wine, with lychee and rose petal notes complementing the fragrant herbs beautifully, whilst its slight sweetness balances any spice. The wine’s full body stands up admirably to the rich, succulent chicken. Its exotic character and generous texture create a harmonious partnership with the dish’s complex, aromatic profile.
Chef Wina – Bucha Gallery & Restaurant
+66 (0)61 176 5562