At Royd Phuket, MICHELIN Young Chef Award 2026 winner Suwijak “Mond” Kunghae traces Southern Thailand through ‘Two Seas through South’. Andaman seafood, regional rice and orchard fruits shape a contemporary tasting menu grounded in Phuket’s culinary traditions.

At InterContinental Phuket Resort, a beachfront Club stay leads from afternoon tea to hom’s fermentation-led Three Worlds menu and botanical cocktails at Sipping Tiger.

At Gaa, Chef Garima Arora brings Indian culinary traditions into conversation with Thailand’s produce and food culture. Served within a restored Thai house, the tasting menu is expressive, precise and confidently original.