Cover What happened when Tatler Best took over Phuket?
What happened when Tatler Best took over Phuket?
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A three-day series of collaborative culinary and cocktail takeovers featuring leading chefs and bartenders from across Asia
The Tatler Best Takeover Series arrived in Phuket with a clear ambition: bring together top chefs and bartenders from across Asia and pair them with Phuket’s own leading names, hosted at the InterContinental Phuket Resort and set against the scenic stretch of Kamala Beach.
Known for its tropical beauty, thriving resort culture and easygoing rhythm, Phuket made an ideal backdrop for three days of unmissable events, available exclusively at Priceless.com, featuring collaborative dinners and cocktail takeovers rooted in craft, regional identity and creative exchange.
Vanessa Huang of Ephernité, Taipei
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At Hom, Ricardo Nunes—known for his thoughtful, produce-led cooking—welcomed Vanessa Huang of Ephernité in Taipei and Josh Boutwood of Helm in Manila. Their six-hands dinner found rhythm in contrast: Huang’s scallop and radish mille-feuille with yuzu ponzu brought finesse and clarity; Boutwood’s raw fish with ginger torch and tamarind added sharpness and depth. Nunes contributed his signature focus on local ingredients—standouts included a vibrant sa-tor and berries salad, and a dish of coral grouper with fermented cherries that anchored the menu in southern Thai terroir. There were also unexpected moments of synergy, such as a fermented rice dish with guava and smoked fish, where flavour, technique and context aligned without overstatement.
Jerry Tian of Avant, Shenzhen
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At Jaras, chef Chalermwut Srivorakul, a champion of sustainable Thai cuisine, hosted Minchul Kang, of Kang Minchul Restaurant in Seoul, and Jerry Tian of Avant in Shenzhen, for two nights of tightly curated cooking. Srivorakul opened with kanom jeen (a type of soft rice noodles) and southern thepo (a sweet and sour) curry, each showcasing his commitment to traditional methods and native ingredients. Kang countered with precision-driven plates like shrimp in bisque samjang sauce and an audacious dish of soy-marinated crab with rice and black truffle. Tian introduced modern Chinese interpretations, from Phuket lobster with 15-year aged chenpi to shiro ebi with beetroot and pickled fennel. The final course—a rich chateaubriand Wagyu with ganba mushroom—was as confident as it was polished. Each chef stayed within their idiom, yet the menu felt cohesive, connected by technique and an understanding of balance.
Nick Wu of Bar Mood, Taipei
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On the drinks side, Pine Beach Bar hosted two nights of cocktail takeovers. Federico Balzarini from Argo in Hong Kong brought a clean, aromatic style: his bergamot and wood gimlet (Grey Goose, fino sherry, smoked bergamot) was brisk and structured, while the Naked Spritz—combining Patron Reposado, mezcal, strawberry Aperol, Strega and champagne—was vibrant but restrained. Taipei’s Nick Wu of Bar Mood focused on botanical expression, with drinks such as the Song of Sunlight (champagne, Jinxuan oolong, makauy) and Season of Flower (gin, jasmine tea syrup, St-Germain) revealing his trademark clarity. What's more, the food pairing—aglio olio with a tequila and Oriental Beauty tea cocktail—was a surprising delight and a standout on the menu.
After its Bangkok debut, the Phuket edition of Tatler’s Takeover series showed real intent. Less a series of guest appearances, and more a platform for genuine exchange, it gave diners access to a cross-section of regional talent in one of Thailand’s most picturesque settings.
Watch this space for the next stops in the Tatler Best Takeover Series: Singapore, Kuala Lumpur and Hong Kong.
When Tatler Best talents come together, expect standout dinners and cocktail takeovers you won’t find anywhere else
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Tatler Best is presented in partnership with Mastercard, Tumi and Macallan. The Tatler Best Takeover Series in Phuket is made possible with the support of InterContinental Phuket Resort.
A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
