“The variety of tastings was outstanding, featuring delicious dishes inspired by Chinese, Malaysian, and Thai cuisine.”
— Myles
01 Food tours
Original food tours, curated with our local tastemakers to showcase the neighbourhood kitchens, markets and family-run eateries that define Phuket.
Southern Flavours
Phuket
Discover Phuket's Peranakan lineage — Hokkien mee, o-tao oyster omelette and mee sapam.
Baba Tastes
Phuket
A delicious deep-dive into Phuket's evening food scene with 15+ tastings.
02 Meet the tastemakers
The local food experts who help us research, refine and lead every A Chef's Tour.
Hokkien mee, o-tao oyster omelette, mee sapam noodles, kanom jeen with fish curry. Phuket cooks a Peranakan lineage that tourism never quite reached.
04 The pantry
- Nam prik kapi, southern shrimp-paste chilli dip
- Fresh yellow noodles, made daily for Hokkien mee
- Sator beans, pungent stink beans stir-fried with prawns
- Turmeric, fresh root ground into southern curry paste
- Palm hearts, tender white cores from local palms
05 In the kitchen
- Tossing Hokkien mee in a screaming wok with dark soy
- Pressing o-tao oyster omelettes on a flat iron griddle
- Simmering moo hong in dark soy, garlic and pepper for hours
- Grinding southern curry pastes with turmeric and fresh chilli
- Baking Peranakan pastries in wood-fired ovens
06 Eat this first
- Hokkien mee, yellow noodles in dark soy with seafood
- O-tao, oyster omelette griddled with taro cubes
- Moo hong, Phuket-style pork belly slow-braised in dark soy and pepper
- Mee sapam, egg noodles in sweet-savoury pork gravy
- A-pong, coconut-milk crepes crisped at the edges
Southern Thai dishes you shouldn't skip in Phuket
Exploring Phuket's UNESCO recognised culinary scene.
09 Recipes
A collection of authentic recipes we couldn't leave behind.
A thick potato-and-egg omelette sandwiched inside soft roti or crusty bread with chili sauce. Bangkok's Muslim-quarter breakfast snack.
Butterflied chicken marinated in garlic, coriander root, fish sauce and palm sugar, then grilled hard over charcoal. Isaan's roadside classic, served with sticky rice.
Clear beef broth over rice noodles with slow-braised beef shin, meatballs, bean sprouts and fresh coriander. Bangkok's iconic noodle lunch.
A pile of shaved ice drenched in sweetened coconut cream, topped with a customer-chosen selection of jelly, tapioca pearls, sweetened beans and jackfruit. Bangkok's summertime cooler.
Soft rice paper rolls filled with lettuce, coriander, cooked prawn, glass noodles and sweet Chinese sausage, dipped in a tangy plum-tamarind sauce. Bangkok's lightest starter.
Fresh corn kernels pounded with garlic, chili, palm sugar and lime instead of green papaya — a modern Bangkok variation of the classical som tum.
10 Field Notes
Quick field notes to help you get accustomed to Phuket.
Weather
Tropical — warm year-round (27–33°C). The dry season (November–April) is peak; May to October is monsoon season with rougher seas.
Currency
The Thai baht (THB); cash for markets, tuk-tuks, and small restaurants; cards in resorts and larger restaurants.
Language
Thai; English is widely spoken. Russian and Chinese are also common in the main resort areas.
Etiquette
Cover shoulders and knees at temples (the Big Buddha and Wat Chalong are strict). Topless bathing is technically illegal even at beach resorts.
Getting around
The island is large — songthaews are cheap but slow; tuk-tuks are pricey. Grab works in the main resort areas; car and scooter hire are common but roads can be hazardous.
Prayer
Buddhist majority with a large Muslim minority in the fishing communities — Wat Chalong and the Big Buddha are the main Buddhist sites; several mosques serve the north of the island.