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 Sipping Tiger, the night unfolds with quiet intensity—where modern Thai flavours meet a spirited sense of discovery. Each element, from the layered cocktails to the thoughtfully composed bites, is crafted to intrigue the palate while sustaining an effortless sense of sophistication. It is a space where tradition is reinterpreted with restraint, inviting guests to linger a little longer, sip a little slower, and savour the evening as it gently evolves.