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 Khum Hom, Thai flavours are given room to speak for themselves. Recognised by the MICHELIN Guide since 2025, the restaurant looks to regional ingredients, fragrant herbs and familiar recipes, presenting them with a lighter, more contemporary touch while keeping their sense of place intact.

ADHOC Bangkok delivers an intimate modern Thai experience, where Chef Pop refines tradition into a language of precision, balance, and understated elegance.