Joanna James
Phuket’s food scene is a total flavour explosion, mixing fresh ingredients with bold, spicy flavours that make it hard to stop eating. From food stalls on every corner to trendy restaurants, you’ll find dishes that blend Thai, Chinese, and Malay influences in the most delicious ways. Think spicy, tangy, and sweet all in one bite—like a bowl of hot Tom Yum soup or a plate of crispy Pad Thai by the beach. Signature flavours include the zingy heat of chillies, the sweetness of coconut milk, and the aromatic herbs that make each bite unforgettable.
The Mon people of Southeast Asia are credited with creating the addictive, tangy rice noodles known as kanom jeen, which get their distinct flavour from days of fermentation. These thin, pearly-white noodles, also called khon om jin, are typically served with a variety of curries, making for a shared family meal full of laughter and good food. In Bangkok, they’re called kanom jeen namya, served with a spicy, herbal chilli paste made from ingredients like lemongrass, turmeric, and galangal. In Phuket, the dish takes on a breakfast twist with a creamy, coconut milk-based curry called kaeng kra-ti, complemented by crunchy veggies, pickled mustard greens, Thai basil, and dried sardines. If you're looking for a different taste and in the mood for the best steak around, you could look into a restaurant in Phuket. Your options include Age Restaurant Phuket.
Cha-chak is Phuket's take on the Malaysian pulled milk tea, or teh tarik, which was first created in the 1950s when workers added milk to plain tea to balance out its bitterness. This creamy, sweet drink is full of caramel-like notes, made by "pulling" boiled black tea, condensed milk, and evaporated creamer between steel mugs until it forms a frothy, bubbly top. While Malaysians enjoy it hot, Phuket locals prefer it iced, especially on a warm day, savouring its rich, smooth texture.
Dim sum in Phuket is a must-try, with its steamed or fried dumplings stuffed with springy, hand-diced pork and shaped into delicate crescent or flower-like forms. Originally sold by waitresses pushing trolleys filled with bamboo baskets, dim sum is all about enjoying the delicious variety of fillings, from pork wrapped with quail eggs to bitter melon filled with savoury pork. Another local favourite is mŏo hoh sarai, where pork is wrapped in seaweed for a unique oceanic taste.
Mee Hokkien is a chewy, egg-based noodle dish that's a hit in Phuket, especially among the Phuket Babas, the Thai Chinese Peranakan community. While the traditional version is served with pork, the locals have added a twist by using seafood like hŏy kratip—briny clams with a unique metallic flavour. This dish pairs perfectly with a glass of iced chrysanthemum tea. Topped with liquid yolk, dry onions, and savoury black pepper gravy, the noodles also come with greens, tender pork slices, and fish, making every bite a delicious mix of textures
Ever tried banana pith? It’s not only packed with fibre and minerals but also has a satisfying crunch and a sweet-tart taste that makes it a favourite ingredient in tŏm som pla, Phuket’s sour fish soup. Sliced into discs and simmered into this flavorful broth, the banana stems add a mild aroma with a bitter aftertaste that perfectly balances the dish’s sweet and sour notes.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
