Phuket Restaurant Directory, Dining and After Dinner Entertainment Guide
The first & only real guide to dining in Phuket
Phuket Restaurant Recipes
Rigatoni alla Norcina Rigatoni with Sausage and Cream
Feature by:Chef Maurizio Laureri
This traditional pasta a classic winter dish from the green hilltowns of Umbria. ...
Feature by:Chef Siam
RECIPE FROM ROMA Serve in pasta ball with fresh grated Pecorino cheese on top ...
CHP Tuna Tartare
Feature by:Sous Chef Artchakarn Rittisamarn
Thinly slice the 60g tuna into 3 x 6cm circles. Chop the remaining 40g of tuna into a small dice. Add a drizzle of olive oil, salt, ...
Feature by:Master Chef Shiraishi
Created in the 1960s by a Japanese chef in Los Angeles, California Maki has become a favourite of sushi lovers around the globe. ...
Lobster Cocktail in glass with Vanilla
Feature by:Chef Marc De Schrijver
Cook a main Lobster of 750gr. for 10 min in “Court-Bouillon” (water fl avoured with vegetables and aromatic herbs). Keep lobster cool in fridge. ...
Feature by:Chef Sonthaya Kaewpradit
Begin by slicing each avocado in half, running your knife around the pit (seed) from stem ...
Khoa Soy Pla Salmon
Feature by:Chef Wirot Sanitsri
Gently warm the wok and add virgin olive oil. Heat until nice and hot, ...
Grilled Tiger Prawns
Feature by:Chalermchai Prakobkit
Preheat your salt block; this will take about 35-45 minutes. You will know it’s hot enough ...
Duck liver with tamarind sauce, chutney and banana
Feature by:Chef Chef Alain Carré
Peel bananas and cut into cubes. ...
Crabmeat & Soft Shell Crab Salad
Feature by:Chef Atthawut Luang-ngam
With avocado and yellow mango in cilantro-lime dressing ...
Spicy Dried Shrimp Dip (Nam Prik Kung Siab)
Feature by:Chef Chamnan Koboukaew
Served with several kinds of boiled vegetable, ...
Gaeng Massaman Gae (massaman curry with lamb)
Feature by:Chef Nooror Somany Steppé
In a mortar: pound the coriander root, ...
Seared Tuna Loin with baby zucchini and soy pearls
Feature by:Chef Bryan Burger
Pour the oil into a plastic container with an opening ...
Feature by:Chef Mirko Cappa
Marinate the 1.2 kg cut of Tomahawk steak with all chopped herbs, olive oil and lemon. ...
Slow Smoked Pork Ribs
Feature by:Chef Jan Hollister
Jan studied at Hawaii Culinary College, Culinary Arts School in Kona, Hawaii and started...
Mosaic of tuna and swordfish
Feature by:Chef Alessandro Frau
Within three years of opening, Chef Alessandro and Acqua Restaurant have achieved ...
Aleenta Mediterranean Wrap
Feature by:Chef Jean Louis Léon
Succulent fresh king prawns slightly cooked in lemon juice and wrapped in sun-dried ...
Feature by:Chef Thanawut Chaiwanwut
Italian Risotto mushroom and cheese with grilled Tiger prawn and Atlantic salmon...
Organic beetroot and feta cheese ravioli
Feature by:Chef Sathaporn Boodmeechai
Organic beetroot and feta cheese ravioli, rocket salad, green pistachio vinaigrette ...
Feature by:Chef Chef Eric Lamiraux
French-born Chef Eric Lamiraux discovered his kitchen skills in Lyon, where his mother ...
Feature by:Chef Jaree Noisamlee
Deep Fried Prawns Rolled with Yellow Noodles...
Featured by : Chef Robert Mujagic
This quail recipe calls for a quick marinade in red wine, thyme, onions and garlic...
Sole with Parmesan Cheese
Featured by : Chef Sanit Thawinphon
Disclosing one of his secrets, Chef Sanit admitted that, apart from experience and ...
Tropical Prawn Salad
Featured by : Chef Dennis Barton
Chef Dennis Barton, Australian born, has more than 20 years of culinary experience, ...
Spicy Seafood Ceviche
Featured by : Chef Sasha Durakovic
Spicy Seafood Ceviche
Akami Tuna Roll
Featured by : Chef Sandro Aguilera
Parmesan and Tomato in two textures, Oregano and Basil Salad
Andaman Rainbow Lobster
Featured by : Chef Weerawat Chottantikul
Andaman Rainbow Lobster
Char Grilled Australian beef tenderloin
Featured by : Anurak Kanittharat (Chef Nut)
with young greens, abalone mushrooms and potato purée
Lamb Shank in rosemary sauce
Featured by : Chef Laurent Valette
Lamb Shank in rosemary sauce : serves 4
Snow Fish Fillet, Sorrento style
Featured by : Chef Francesco Greco
Served with olive oil, seared zucchini and tomato fondue
Roast Lamb Rack
Featured by : Brush Restaurant and Lounge
Roast Lamb Rack with goat's cheese and popcorn gratinated lamb loin
Grilled Lamb Chops
Featured by : Baluchi/Border Town
Grilled Lamb Chops
Chu Chi Goong
Featured by : SILK restaurant and bar
King prawns in a rich red curry sauce with coconut milk.
Featured by : Da Maurizio
The award winning Da Maurizio Bar Ristorante, part of Baan Rim Pa Group, is proud to announce that they are now using ORGANIC ingredients.
Rice noodle wrapped duck roll
Featured by : Chef Thomas Jakobi
with tamarind refresh
& white sprouts...
Homemade Walnut Cheese
Featured by : Chef Ratan Rawat
ki Sheekh with mint sauce...
Pan-Fried Tiger Prawns
Featured by : Chef Angelo Magliaro
Wrapped in Parma ham,
sautéed fennel, and served...
Featured by : Master Chef Ronnie Macuja:
Miso-lemongrass Crusted Salmon, Rice Paper Mango Salad and Scallion Oil...
Red Duck Curry
Featured by : Chef Jutharat Kaewsung (Ann):
“Served in a rich, red sauce with pineapple, coconut and Thai sweet basil...
Roasted Sea Bass
with Crispy Chorizo
Featured by : Chef Laurent Valette:
“We use this wonderful local fish combined with spicy chorizo and rustic mashed potatoes...
Rosemary Grilled Lamb Chops
Featured by : Executive Chef Jared Hucks
Served with mint salsa verde, lemon yoghurt, herbed couscous and grilled summer vegetables...
Medley of Phuket Sole and King Prawns with Fresh Herbs
Featured by : Chef Maître Cuisinier de France, Jean-Noël Lumineau
Peel and wash all vegetables, and cut carrots in julienne. Chop the garlic and...
Featured by : Chef Salvatore Cossu
This dish originated in Sardinia, where lamb is roasted with garlic and wild herbs...
Wine in Thailand
Featured by : Mom Tri’s restaurants
Which wine to drink with Thai food? What kind of wine can be found in Thailand...
Featured by : Chef Darren Wiper
Heat the olive oil in a pan. Place the onions, garlic and a pinch of salt into the pan and...
Spaghetti with Prawns, Zucchini & Vodka
Featured by : Chef John
Signature Dish of the Da Vinci Restaurant...
Featured by : Chef Vincent Denayer
Parma Ham and Chicken Roll Stuffed with goat cheese, tagliatelle with pesto...
Featured by : Chef Indrajit
Sous Vide Asian Marinated Duck Breast, sweet potato hash, green pea purée and...
Sichuan Braised Pork Shoulder
Featured by : Chef Aaron Hooper
Sichuan Braised Pork Shoulder with Ginger Bok Choy and Orange Scented...