Heh

Chef Nattaphon Othanawathakij draws on a decade spent in Melbourne to shape a contemporary Thai concept that balances coastal sourcing with international perspective. At HEH, the kitchen works closely with local fishermen, focusing on seafood that is dry-aged and processed in-house to deepen flavour and refine texture. The ever-evolving à la carte menu reflects this approach, pairing the freshness of the Andaman Sea with techniques and ingredients influenced by Australia’s diverse dining culture. Dishes are composed with a sense of restraint, allowing the natural character of each element to come through while introducing subtle layers of complexity. Set along Yaowarat Road in Phuket Town, the space carries an informal yet considered energy, positioning itself as a platform for exploration where familiar flavours are quietly reinterpreted through a modern lens.