Royd

At Royd, Chef Mond Suwijak Kunghae presents a refined interpretation of Southern Thai cuisine shaped by seasonality and cultural context. Drawing from a background rooted in Phuket, the kitchen reflects the region’s natural rhythm of summer and rain, allowing ingredients to guide each composition with clarity and balance. The menu also references the Southern cultural calendar, where food traditions are informed by local beliefs, festivals, and inherited practices. Dishes are approached with restraint, balancing bold regional flavours with considered structure and modern technique, while locally sourced produce reinforces a strong sense of place.