ภูเก็จ

A comprehensive multi-course tasting menu showcasing the highlights of Southern Thai cuisine. Features a progression of flavors from appetizers to main courses and dessert. Ideal for experiencing a variety of authentic dishes and ingredients in one sitting.

Hokkaido scallops served in crispy charcoal cups. Topped with fish roe and a zesty pomelo salad with coconut cream. A bite-sized appetizer combining sweet, savory, and tangy flavors.

Blue swimmer crab meat and rich crab roe served on a crunchy turmeric sago cracker. Seasoned with peanuts, aromatic kaffir lime, and sour leaves. Offers a mix of textures with a burst of coastal Thai flavors.

A traditional Thai snack wrapped in betel leaves ('Miang'). Filled with dried fish, prawn, sour mango, and aromatic herbs like finger root. Eaten in one bite to experience a complex blend of sweet, sour, spicy, and herbal tastes.

Slices of crispy duck breast paired with a refreshing grape salad. accented with sesame, pickled ginger, and green shiso leaf. A fusion-style appetizer balancing savory duck fat with fruity acidity.

A salad featuring crunchy Pako fern and pennywort leaves, tossed with crispy fish. Dressed with rich coconut cream and lime, topped with salmon roe. Savory, creamy, and herbaceous with a pleasant crunch.

A bold and pungent Thai salad using seasonal tropical fruits and fresh oysters. Seasoned with strong shrimp paste, bitter beans, and lime. A distinctively Southern Thai dish with intense savory, sour, and spicy profiles.

A clear, refreshing soup featuring fresh clams and dried scallops. Infused with aromatic lemongrass and Thai basil. Light yet flavorful, often consumed as a palate cleanser or soothing starter.

A rich coconut milk soup cooked with banana prawns and assorted local vegetables like stink beans and acacia. Seasoned with savory shrimp paste. Creamy, slightly sweet, and earthy.

A large river prawn fried simply with salt to highlight its natural sweetness. Served with the rich, creamy tomalley (head fat). Savory and decadent.

Tender Wagyu beef stir-fried with crunchy young coconut shoots. Seasoned with savory oyster sauce and fragrant Thai basil. A rich meat dish with contrasting textures.

Banana prawns stir-fried with pungent stink beans (Sataw) and shrimp paste. Balanced with chili heat and lime acidity. A classic Southern Thai combination known for its strong aroma and intense flavor.

Malindjo leaves (Baegu) stir-fried with eggs and crispy pork cracklings. A simple, comforting vegetable dish with a savory flavor and leafy texture.

Squid marinated in Golae curry paste—a sweet and spicy Southern Thai marinade—and grilled. Served with young coconut shoots and pickles. Smoky, sweet, and mildly spicy.

Chicken wings marinated with yellow turmeric and fish sauce, then deep-fried until golden. Aromatic and salty-savory. Served with sweet chili sauce for dipping.

Tender braised pork belly cooked in a Phuket-style sweet soy sauce (Moo Hong). Rich, fatty, and savory-sweet with notes of coriander and garlic. Served with pickles to cut the richness.

Slices of beef tongue grilled to perfection. Served with two dipping sauces: a grilled tomato dip and a tamarind toasted rice dip (Jaew). Chewy yet tender with a smoky char.

Premium Wagyu beef grilled and sliced. Accompanied by spicy and sour tamarind dip and a tomato-based dip. Rich, melt-in-the-mouth texture.

A rich, coconut-based Southern Thai curry (Gaeng Kua). Features betel leaves which add a unique peppery, herbal note to the creamy, spicy sauce. Choose between soft shell crab or jumbo crab meat.

A sour and spicy fish curry made with grouper and okra. Flavored with tamarind for acidity and a touch of ginger. Lighter than coconut curries, with a robust, tangy broth.

A rich, mild curry with tender beef and local potatoes simmered in coconut milk and spices. Topped with crispy durian chips for texture. Served with a side of cucumber vinegar relish.

A very spicy and intense Southern Thai curry (Gaeng Tai Pla) made from fermented fish innards. Contains fish meat, liver, and assorted vegetables. Known for its strong, salty, and spicy profile; not for the faint of heart.

Fried rice cooked with salted egg for a savory, grainy texture. Tossed with crispy pork cracklings. A flavorful and comforting rice dish.

Phuket-style Hokkien noodles stir-fried with prawns, pork, and bok choy in a dark soy sauce gravy. Topped with a soft-boiled 'onsen' egg. Savory and saucy.

Black fried rice colored with squid ink. Served with seared Hokkaido scallops and topped with popping salmon roe. A seafood-heavy rice dish with oceanic flavors.

Classic Thai fried rice featuring large chunks of jumbo crab meat. Stir-fried with egg and mild seasonings. Light, fluffy, and highlights the sweetness of the crab.

A golden, deep-fried Thai omelette stuffed with generous amounts of jumbo crab meat. Crispy on the outside and fluffy inside. Typically eaten with rice and chili sauce.

Steamed fragrant Thai jasmine rice. The standard accompaniment for curries and stir-fried dishes.

A vegetarian version of the classic Southern curry. Made with tofu and tempeh simmered in coconut cream with aromatic betel leaves. Spicy, creamy, and herbal.

A plant-based dish featuring a sweet dark soy glaze. Served with a savory mushroom chili dip. savory and umami-rich.

A refreshing salad with crispy fried tofu and tempeh. Tossed with shredded mango, peanuts, and a tamarind dressing. Offers a mix of textures and sweet, sour, and nutty flavors.