Cover Tatler Asia (Thailand) and the Tourism Authority of Thailand (TAT) join forces to organize Phuket Dining Festival 2025 from 30–31 May 2025 under the theme of Green Gastronomy.
Tatler Asia (Thailand) and the Tourism Authority of Thailand (TAT) join forces to organize Phuket Dining Festival 2025 from 30–31 May 2025 under the theme of Green Gastronomy.
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Tatler teams up with the Tourism Authority of Thailand (TAT) to launch the Phuket Dining Festival 2025, elevating Phuket as a global leader in Green Gastronomy
Food enthusiasts and culinary explorers, mark your calendars — Phuket Dining Festival 2025 is set to take place from 30–31 May 2025 under the compelling theme of Green Gastronomy. This latest collaboration between Tatler Asia (Thailand) and the Tourism Authority of Thailand (TAT) aims to promote sustainable dining practices by spotlighting locally sourced ingredients, while positioning Phuket as a premier global culinary destination.
While Phuket is already world-renowned for its stunning beaches and rich natural beauty, its vibrant food scene is another major draw for both international travellers and locals. The island's culinary identity is a captivating fusion of classic Thai flavours, southern specialties, Chinese influences, and deeply rooted Peranakan heritage — all of which combine to create a uniquely flavourful experience.
Phuket’s abundance of land and sea resources makes it an ideal destination for innovative cuisine. This fertile foundation also supports the region’s growing commitment to sustainable gastronomy — a key trend among today’s conscious travelers who are seeking meaningful, low-impact culinary experiences.
During the festival, leading fine dining establishments across the island will present exclusive menus that reflect the spirit of sustainability and creativity. Don’t miss this opportunity to discover a new side of Phuket — one that tastes just as good as it is good for the planet
Read more: 7 fine dining restaurants in Phuket to indulge your inner gourmand
Above Phuket Dining Festival 2025 on Friday 30 May
Above Phuket Dining Festival 2025 on Saturday 31 May
Phuket Dining Festival 2025 on Friday 30 May
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Phuket’s Journey Toward Responsible and Sustainable Tourism
In recent years, Phuket has faced increasing challenges due to over-tourism and its environmental impact. In response, the island is actively reimagining itself to align with the values of modern, conscious travelers. By promoting sustainable and responsible tourism, Phuket is embracing a new identity—one that not only preserves its natural beauty but also uplifts the local community and economy.
Phuket Dining Festival 2025, held under the theme Green Gastronomy, is a key part of this movement. More than just a celebration of local cuisine and ingredients, the festival champions environmentally conscious practices and showcases Phuket as a destination that prioritises sustainability, culinary innovation, and community well-being.
The festival, taking place on Friday 30 and Saturday 31 May 2025, invites guests to experience the richness of Phuket’s food culture through a fine dining lens that blends creativity with eco-consciousness.
Friday, 30 May – Exclusive Opening Night at Baba Mansion (invitation-only event)
This special evening brings together the island’s most acclaimed restaurants under one roof, presenting a curated tasting journey featuring innovative, sustainability-driven dishes. Participating restaurants include Su Va Na, BaBa Lee, Royd, Heh, Samut, Jaras, hom, and Tamarind—each offering their own take on local ingredients and environmentally mindful practices.
Read more: Neighbourhood guide: Where to eat, drink and more around Choeng Talay in Phuket
Above Chef Mon Suwichak Kanghae from Royd
Above Chef Patricia Wong "Aunty Pat" from BaBa Lee
Chef Mon Suwichak Kanghae from Royd
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BaBa Lee x Royd
Experience an exclusive collaboration between Chef Mon Suwichak Kanghae of Royd and Chef Patricia Wong, or Aunty Pat, of BaBa Lee, as they craft an elegant fine dining experience that reinterprets traditional Phuket flavours. Set in the charming, heritage-rich ambiance of BaBa Lee, this dinner promises a soulful, Peranakan-inspired evening.
BaBa Lee
Address: Yaowarat Road, Talat Nuea, Mueang Phuket, Phuket, +6663-308-8262
Chef Mon Suwichak Kanghae from Royd, along with Chef Luca brozzu and Chef Patricia Wong "Aunty Pat" from BaBa Lee
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Su Va Na x Khaan
At the spectacular Su Va Na, a unique fine dining restaurant set in an underwater-inspired space, Chef Atanu Nath welcomes guest Chef Aom Sujira Pongmorn of Bangkok’s Khaan (Tatler Best New Restaurant 2024). Together, they present a one-night-only menu merging their culinary visions.
Su Va Na
Address: Central Phuket Floresta, B Floor, Wichit Subdistrict, Mueang Phuket, Phuket, +6663-308-8262
Read more: Su Va Na Phuket wins World's Best Underwater Restaurant Award
Above Chef Atanu Nath from Su Va Na
Above Chef Aom Sujira Pongmorn from Khaan
Chef Atanu Nath from Su Va Na
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Samut
Helmed by Chef Ton Thitid Tassanakajohn, Samut highlights a contemporary southern Thai approach. The menu is crafted using ingredients sourced from the Gulf of Thailand—not only from Phuket, but also from provinces like Prachuap Khiri Khan, Chumphon, Ranong, Surat Thani, Phang Nga, Krabi, and even Pattani, Yala, and Narathiwat. By supporting local fisheries, Samut pays tribute to the richness of Thai coastal produce while redefining regional cuisine.
Samut
Address: 14/120 Rawai Beach, Mueang Phuket, Phuket, +6661-162-5269
Above Chef Ton Thitid Tassanakajohn
Chef Ton Thitid Tassanakajohn
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A signature dish from Samut
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Treasures from the Andaman Sea: The Heart of Phuket Dining Festival 2025
The Phuket Dining Festival 2025 spotlights the use of fresh, locally sourced ingredients and champions the livelihoods of local farmers and fishermen. Phuket and its neighbouring provinces are blessed with abundant natural resources from both land and sea, empowering chefs to craft dishes that are authentic and unique, all while adhering to principles of sustainability and minimising environmental impact.
The Andaman Sea surrounding Phuket is not only a rich source of seafood but also holds deep cultural and economic significance. A highlight is the cobia, a prized fish that Phuket leads in farming. Known for its high market value and premium-quality flesh, cobia is ideal for sashimi and a variety of other dishes. Local farmers benefit from stable incomes, with government support helping position cobia as a premium product and a symbol of community-driven sustainability.
Above Cobia (Sea Bass) at Pakopan, Phuket
Cobia (Sea Bass) at Pakopan, Phuket
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Other notable seafood offerings include Phuket’s seven-colored spiny lobster, renowned for its sweet flavour and firm texture, often served as sashimi or grilled. The diversity of fish and marine life available reflects the rich bounty of the Andaman Sea. Local fishing communities continue to preserve traditional fishing practices while integrating sustainable methods.
Fresh seafood from the Andaman, along with other local ingredients, will take center stage in the menus curated for Phuket Dining Festival 2025. The aim is to convey the true flavours of Phuket, promote conscious consumption, and genuinely support local communities—underscoring the festival’s core philosophy of Green Gastronomy, a concept rooted in sustainability and environmental responsibility.
Chef Ton Thitid Tassanakajohn at Pakopan, Phuket
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The allure of nature's colours: Edible flowers and specialty ingredients elevate Phuket's culinary experience
Beyond seafood and local farm produce, edible flowers have emerged as a key element in Phuket’s evolving culinary landscape. Popular among chefs who wish to create visually stunning dishes with surprising flavour dimensions, edible flowers bring both colour and a delicate fragrance to the plate—symbolising a deep appreciation for refined, high-quality ingredients.
Examples include butterfly pea flowers, which offer a beautiful natural blue hue and a light aroma; marigolds, which have a distinct, mildly bitter taste; and red ixora, known for its sweet-tart flavour. Pink vine flowers and Damask roses are also commonly used, prized for their prominent fragrance and particularly well-suited for desserts.
Under the Green Gastronomy philosophy, edible flowers are more than mere decoration—they are part of a larger narrative, from source to plate. Their inclusion in the festival highlights the journey of each ingredient and its connection to place and people. Through Phuket Dining Festival 2025, these local treasures are given a stage to shine both nationally and internationally.
Above Edible flowers from Vibhada Flower Garden, Phuket
Above Edible flowers from Vibhada Flower Garden, Phuket
Edible flowers from Vibhada Flower Garden, Phuket
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In addition to showcasing inventive and exceptional cuisine, Phuket Dining Festival 2025 is also a platform for sharing Phuket’s food culture in a modern and sustainable context. The event advocates for zero waste restaurants as a way to tackle food waste, especially within the tourism industry. Hotels alone account for 37.03% of food waste, and the government aims to reduce this figure to below 28% by 2027. This initiative is a concrete expression of the festival’s commitment to green gastronomy and responsible tourism.
Above Vibhada Flower Garden, Phuket
Vibhada Flower Garden, Phuket
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Thanks to the collaboration between local chefs, producers, and communities, Phuket is positioning itself as a model of sustainable tourism and gastronomy. With a focus on locally and responsibly sourced ingredients, waste reduction, and environmental stewardship, the festival not only delivers delicious and meaningful culinary experiences—but also improves the quality of life for the people of Phuket, paving the way for a more balanced and sustainable future for the island.
Phuket Dining Festival 2025 is presented in partnership with Evian, Jagota, PRAKAAN, PHRAYA, Ruang Khao Siam Sapphire, BaBa Lee, Heh, hom, Jaras, KHAAN, Royd Phuket, Samut, Su Va Na Phuket, Tamarind Restaurant Phuket
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