Dining Out 2 minutes 23 August 2019

The Plate and The Pearl of the Andaman

Enjoy the island paradise of Phuket along with these dining privileges from Citi credit cards.


Phuket makes an ideal weekend away from Bangkok, with its diverse cultural sights, tranquil beaches and endless myriad of dining discoveries. Whether you’re looking for long lost southern Thai recipes or simply a great pizza by the beach, this island has plenty to offer. Here are some of the MICHELIN Guide’s top picks for spots in Phuket with The Plate distinction, ensuring a good meal of carefully prepared fresh ingredients. And with accompanying Citi credit card members’ privileges, there are plenty of options for your entire stay.

Suay (Cherngtalay) (Michelin Plate)
Opened in 2017, Suay at Cherngtalay is the sister restaurant of the original Suay in Phuket Town. This newer location is bright and airy, with elegant decor that pays homage to the history of Phuket using live-edge wooden tables and a Portuguese tiled floor. Owner and Chef Tammasak Chootong has created a menu of Thai dishes with a contemporary vibe as well as a few unusual ingredients. Come here for inventive dishes like Foie Gras with a Thai- Style Miang Kham (Cha Plu or wild betel leaf) and the refreshing Pomelo Salad with Grilled Scallops.

Seafood at Trisara (Michelin Plate)
Inspired by the home kitchen recipes of Southern Thai “mamas”, Seafood at Trisara is not trying to reinvent the wheel, but rather preserve and enhance this culinary heritage. Executive Chef Kla Prakobkit presents an extravagant menu that includes Massaman Plamuek (Braised Octopus in Massaman Curry) and Gaeng Kua Poo (Southern Yellow Crab Curry), both local specialities that use the island’s best seafood. Those looking for something more unique should try Pla Muek Phad Dum (squid fried in its own Ink) that comes from the tradition of squid fisherman who return from overnight trips to boil their catch in clay pot with herbs and spices. The natural ink creates a textured sauce, a rare delicacy!

<i>Massaman Plamuek</i> (Braised Octopus in Massaman Curry). Photo courtesy of Seafood at Trisara.
Massaman Plamuek (Braised Octopus in Massaman Curry). Photo courtesy of Seafood at Trisara.

Black Ginger (Michelin Plate)
Located in a traditional Thai manor house overlooking a torch-lit lagoon, Black Ginger is theatrical in nature, and an experience all in itself. Upon arrival, guests are shuttled across the smoky waters on a raft to the cocktail bar for a welcome drink. Chef Anongrat Meklai’s menu is a medley of traditional Thai dishes and adapted fusion offerings. We recommend the Hoy Nang Rom (French Fine de Claire Oysters with Thai condiments) a blend of fresh oysters presented with a spicy twist and the Goong Mang-gorn Yaang (grilled Canadian lobster) that is paired with both tamarind sauce and chilli-lime sauce.

La Sala (Michelin Plate)
Located at Anantara Mai Khao Phuket Villas, La Sala has a beautiful sun-filled interior space with carved tables and booths lined with beaded curtains. The open kitchen churns out Thai classics from all regions, including typical street food inspired dishes to favourites like green curry and Tom Yum Goong. The Satay Ruam (mixed satay) is a selection of chicken, beef and pork satay on a mini grill with peanut sauce and cucumber relish, a nod to the quintessential street food staple.

The notorious <i>Hoy Nang Rom</i> (French Fine de Claire Oysters with Thai condiments) of Black Ginger. Photo courtesy of Black Ginger.
The notorious Hoy Nang Rom (French Fine de Claire Oysters with Thai condiments) of Black Ginger. Photo courtesy of Black Ginger.

Ta Khai (Michelin Plate)
Evoking the image of a Thai fishing village, Ta Khai at Rosewood Hotel Phuket allows guests to dine in rustic seaside pavilions. Ta Khai means “fishing net” in Thai, and the menu is planned around the fisherman’s daily catch. The kitchen is headed by a chef couple, lovingly referred to as Uncle Nun and Aunt Yai, who are former operators of a Thai food stall in Trang and Seafood Restaurant near Phuket Town. The pair brings unique insight into Ta Khai’s menu with their use of indigenous ingredients and regional recipes.

Red Sauce (Michelin Plate)
Phuket’s culinary landscape has never shied away from integrating flavours from abroad. At Red Sauce, located at Rosewood Hotel Phuket, the Italian Bistro experience is recreated beautifully through breakfast, lunch and dinner menus. While there is a nice selection of fresh pasta and bread (made in-house), certain dishes that highlight Phuket’s great ingredients also stand out. These include the Buona Pizza, with Andaman Prawn, Sun-dried Tomato, Radicchio, Burrata and Zucchini and the Baba made with Phuket Rum.

Ruen Thai (Michelin Plate)
Ruen Thai literally translates to “traditional Thai house”, and this restaurant located at the Dusit Thani Laguna Phuket truly embodies its name. Not only is it set in a typical teak stilted house with pitched roof, the menu is comprised of long-established Royal Thai recipes. Highlights include Poo Nim Gaeng Haeng (soft shell crab in thick curry sauce) a spicy take on fresh blue swimmer crab, Gaeng Phed Seeda (red duck curry) with Phuket pineapple and cherry tomatoes, and the Mang-gorn Lui Fai (Phuket Lobster flambé) served with a sweet red curry sauce.

A feast awaits at Ta Khai. Photo courtesy of Ta Khai.
A feast awaits at Ta Khai. Photo courtesy of Ta Khai.

For more information on dining privileges for Citi credit card members, please visit www.citibank.co.th

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