Phuket has quietly emerged as one of Thailand’s most exciting gastronomic stages, a place where bold Southern Thai heritage, global influences, and boundary-pushing chefs transform the island into one of Thailand’s most compelling food destinations.
While the island’s natural beauty first drew global attention, its kitchens now command equal fascination. Rooted in a rich blend of traditions, Phuket’s food culture has expanded into something far more dynamic — driven by creative young chefs, international techniques, and a growing appetite for innovation making dining here has become an essential part of the Phuket experience.
Phuket’s dining scene is one of a kind. Shaped by centuries of marine trade and tin mining, and sitting at the crossroads of Southern Thai, Malay, and Chinese influences, the Thai island’s cuisine is truly unique and memorable, offering dishes you won’t find anywhere else in Thailand. But today you’ll find much more than just local food and freshly caught seafood on the menu. As tourism has grown, its dining scene has grown bigger, bolder, and more diverse. In 2018, PRU at Trisara became the first Thai restaurant outside of Bangkok to earn a Michelin star. This achievement, alongside other developments, has expanded and energized its culinary landscape. At the heart of this evolution are some exciting restaurants and young Thai chefs – a new generation redefining how Phuket dines out.
HEH
As its playful name suggests, HEH (Wed-Mon: 17:00-23:00) aims to create a sense of curiosity and surprise among its guests. Nattaphon ‘Oat’ Othanawathakij and his cool squad of cooks serve Australian Contemporary — a nod to Melbourne, the city that shaped both his cooking and his palate. “It’s basically what we’d call borderless cuisine,” he says. Come with an open mind and you’ll experience one of the most invigorating meals on the island.
Inside a raw, industrial space, Oat sends out his signatures, such as Andaman seafood paired with local sauces and sides, and a baked cauliflower so loaded with cheese that you’ll struggle to stop eating. Finish with the honey-roasted pumpkin with a silky sauce — a dish that steals the show.
Royd
The chef-owner of Royd (Lunch / Sat-Sun: 12:00-14:00, Dinner / Thurs-Mon: 18:00-22:00), Suwijak ‘Mond’ Kunghae, is in the spotlight after being crowned Thailand’s Best Young Chef in the Michelin Guide Thailand 2026.
After working under Chef Arnaud Dunand at Bangkok’s famous French restaurant Le Normandie, Mond returned to the island where he was born to breathe new life into its contemporary fine-dining scene. Royd, he says, “guides diners through the diverse flavors of Southern Thailand’s many cultures.” Standouts from the eight-course menu include a sour soup featuring Andaman squid in a dark broth, as well as dry-aged fish served with fish crackers and a bold Tu Mae sauce. The perfect finale is Trang pancake and palm sugar ice cream and everything here is, quite simply, royd (a local word meaning “delicious” and “cool”).
Five Olives
Recognized by the Michelin Guide Thailand, Five Olives (Daily: 11:00-23:00) ticks all the boxes of a reliable, unpretentious Italian restaurant: the owners love to cook and bring back inspiration from their trips across Italy, and the decor is elegant but not too fancy.
