Ta Khai

Ta Khai, meaning ‘fishing net’ in Thai, champions sustainability with a menu crafted from the fishermen’s daily catch and 100% locally sourced ingredients, including produce from its own herb garden. As part of Rosewood Phuket’s ‘Partners in Provenance’ programme, the restaurant collaborates with local farmers and embraces a zero-waste ethos, transforming food scraps into compost. Signature dishes like Poh Pia Sod (fresh spring rolls with prawns), Moo Hong – Soy (braised pork), and Khanom Tuay (steamed custard) are created by chef duo Nun Rotkaew and Yai Sangchan Suttitummanon, who bring over 30 years of Southern Thai culinary expertise to every dish.