Joanna James
Phuket's tourist façade is just that: the more you scratch beneath the surface, the more entangled you will be with its rich cultural influence, which especially shows up in its cuisine. Phuket’s local cuisine offers an extraordinary sensory journey, with flavours that aren't ashamed of themselves. Here are five unmissable local dishes that illuminate the island’s enigmatic flavours.
Mee Hokkien is a hearty, soul-satisfying noodle dish that exemplifies Phuket’s long-standing Hokkien-Chinese influence. Traditionally stir-fried in a smoky wok with yellow egg noodles, fresh prawns, squid, slices of pork, and crunchy greens, it is often finished with a dash of soy and oyster sauce, and garnished with crispy shallots and a soft-boiled egg.
The depth of flavour comes from the meticulous layering of savoury and umami elements, creating a dish that is rich without being overpowering. It’s a local staple, frequently found at humble roadside stalls as well as in refined venues.
Moo Hong is Phuket’s answer to the Western concept of slow-cooked comfort food. This deeply flavoured pork belly stew is braised for hours in a medley of black pepper, garlic, and sweet soy sauce until it reaches a tender, melt-in-the-mouth consistency.
Originating from the Peranakan culinary tradition, Moo Hong embodies warmth, family, and heritage. It is often served with steamed jasmine rice and pickled vegetables to balance the richness. Authentic versions are lovingly crafted in household kitchens and traditional eateries scattered throughout Old Phuket Town—each version whispering stories from generations past. Even within the refined dining ambience of a Mai Khao Restaurant at a property like Anantara Mai Khao Phuket Villas, one will surely find a contemporary interpretation of this beloved classic—elevated, yet faithful to its roots.
Khanom Jeen Nam Ya may appear unassuming, but this humble rice noodle dish, often eaten at breakfast, bursts with complex flavours. The noodles are served cold and topped with a warm, spicy fish curry made from coconut milk, turmeric, galangal, and a blend of local spices. Accompaniments typically include fresh herbs, pickled vegetables, and even boiled eggs for an added layer of texture.
What sets this dish apart is its perfect harmony of temperature, taste, and texture—a careful balance between fiery heat and cooling freshness. It's not uncommon to find local markets offering several variations, each reflective of a different region in Southern Thailand.
Goong Sarong, or ‘prawn in a blanket’, showcases the Thai penchant for combining aesthetics with flavour. Succulent tiger prawns are wrapped in thin strands of egg noodles and deep-fried to golden perfection. The result is a dish that is both visually striking and texturally satisfying—crisp on the outside, juicy on the inside.
Usually served with a sweet chilli dipping sauce or a zesty tamarind glaze, Goong Sarong is a popular appetiser in high-end restaurants and celebratory banquets. For those seeking a refined introduction to Phuket’s seafood legacy, this dish is an excellent starting point.
No culinary exploration of Phuket is complete without O-Aew, a refreshingly light dessert native to the island. Made from jellied banana starch and red beans, and served over crushed ice with sweet syrup, this dish offers much-needed respite from the tropical heat.
O-Aew is emblematic of Phuket’s multicultural history—originating from Hokkien immigrants who brought with them the technique of making clear, gelatinous desserts. Today, it remains a favourite among locals and travellers alike, particularly in Phuket Old Town where historic shophouses double as dessert cafés during the high season.
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.
