Phuket’s Culinary Stars
Take a tour of Phuket’s rich culinary heritage, where Thai, Chinese, Malay, and Peranakan influences whip up a feast for the senses
Words & Photos Chutima Limpasurat
Phuket, the pearl of the Andaman, is renowned for its crystal-clear waters, vibrant nightlife, and luxurious resorts. Beyond its postcard-perfect vistas lies another captivating treasure: its cuisine. Recognised as a UNESCO Creative City of Gastronomy in 2015, Phuket boasts a food culture steeped in history and shaped by a blend of Thai, Chinese, Malay, and Peranakan influences. Every dish tells a story, reflecting centuries of migration, trade, and adaptation. Exploring Phuket’s culinary landscape is a journey into the heart of its identity, where flavours, aromas, and textures evoke both nostalgia and discovery.
Morning Markets: The Beating Heart of Local Cuisine
No journey through Phuket’s food culture is complete without a visit to its bustling morning markets. These lively hubs serve as the soul of the island’s gastronomic scene, where vendors showcase an array of fresh produce, seafood, and homemade condiments. A stroll through the Banzaan Fresh Market or Downtown Market in Phuket Town immerses visitors in the sights, sounds, and smells of daily life. The air is filled with the sharp tang of citrus fruits, the salty breeze of freshly caught fish, and the wafting aroma of herbs like kaffir lime leaves and lemongrass.
Markets in Phuket are more than just places of commerce – they are community spaces where locals exchange recipes, gossip, and greetings. Chatting with vendors provides insights into traditional cooking methods, as many families here have been selling their specialties for generations. Don’t miss the stalls offering freshly pressed coconut milk or handmade curry pastes, staples in nearly every Phuket kitchen.
For travellers, the market is an excellent starting point to understand the foundations of Phuket’s cuisine. Pick up snacks like grilled bananas or sticky rice wrapped in banana leaves, or simply admire the vibrant tapestry of ingredients that form the roots of this culinary paradise.
Phuket’s Signature Dishes: A Flavour Symphony
Poe Pia Sod (Fresh Spring Rolls)
Phuket’s Poe Pia Sod stands out from its counterparts in Bangkok or central Thailand. Rooted in Hokkien-Chinese traditions, these fresh spring rolls are an irresistible blend of textures and flavours. Soft rice paper wraps a filling of crunchy Chinese cabbage, bean sprouts, and savoury pork, all tied together by a sweet soy-based sauce. Fried shallots on top add an umami boost, while fresh chilli slices provide a spicy kick for those who dare.
For the full sensory experience, head to Cham Cha Market. Watching vendors carefully assemble the rolls is a testament to the art of street food in Phuket. This dish is a reminder that simplicity often offers the deepest satisfaction.
Mae Hoon Kraduk Moo (Rice Noodles with Pork Rib Soup)
A favourite among locals, Mee Hoon Kraduk Moo exemplifies the intereweaving of Thai and Chinese culinary traditions. Silky rice noodles are served alongside a rich herbal broth of tender pork ribs infused with star anise and cinnamon, creating a dish that is both hearty and soothing.
O-Tao: The Oyster Delight
O-Tao is a truly local gem of Phuket’s street food scene, a dish found nowhere else in Thailand. The magic of O-Tao lies in its unique combination of small, plump oysters, soft taro chunks, crispy pork crackling, and a thick, savoury batter. These ingredients are fried together to create a sticky, pancake-like dish that bursts with contrasting textures and flavours. The crispy pork adds a crunchy bite, while the taro privides a starchy softness that balances the briny oysters. The final touch often comes from a topping of fresh chives and a drizzle of chilli sauce. Night markets in Phuket Old Town are the best places to experience this local specialty fresh off the pan.
Breakfast with a Twist
The Dim Sum Breakfast Tradition
Phuket’s Chinese heritage shines brightest in its breakfast culture. Steamed dim sum, served in small saucers, is a morning ritual for many locals. Options range from pork dumplings to shrimp wontons, each bite offering a blend of delicacy and richness. The dishes are accompanied by a cup of milk tea or freshly brewed coffee, creating a leisurely start to the day.
Khanom Jeen Phuket: Curry Feast
Khanom Jeen Phuket is a breakfast experience like no other. Unlike the standard version found across Thailand, Phuket’s Khanom Jeen is served with an array of curry options, including Nam Ya, Gaeng Tai Pla, and even fiery Gaeng Phet. What makes it truly special are the generous accompaniments: pickled vegetables, fresh herbs, and crunchy toppings, which diners mix in according to their taste. It’s a vibrant, flavour-packed meal that energises locals and visitors alike. This flavourful and a must-try dish is a staple throughout the island, especially in Phuket Town’s bustling breakfast stalls, drawing early-morning crowds eager to start their day with this local favourite.
Southern Thai Staples with Phuket Flair
Nam Phrik Kapi Kung Khoei (Shrimp Paste Chilli Sauce)
Southern Thai cuisine is famed for its bold flavours, and Nam Phrik Kapi is no exception. This chilli dip, made from shrimp paste, garlic, lime, and bird’s eye chillies, offers a taste explosion that pairs perfectly with boiled vegetables, fried fish, or crispy pork. The local Phuket shrimp paste adds a unique brininess that sets this version apart from those found in other regions.
Muek Phat Kapi Sator (Stir-Fried Squid with Stink Beans)
Few dishes capture the essence of southern Thai cooking like Muek Phat Kapi Sator. This stir-fry combines tender squid with the bold aroma of Sator (stink beans) and the umami depth of shrimp paste. While the beans’ distinctive smell can be polarizing, their creamy texture and nutty flavour are a cornerstone of Phuket’s culinary identity.
Nam Phrik Kung Kiap: Smoky Spice
Nam Phrik Kung Siap is Phuket’s take on the traditional Thai chilli dip, elevated with the addition of dried, smoked shrimp (Kung Siap). The result is a smoky, umami-packed condiment that pairs perfectly with fresh vegetables and rice. The dried shrimp’s intense flavour gives this dip a unique depth that sets it apart from other chilli dips found in Thailand. Visitors can find Nam Phrik Kung Siap at food markets and souvenir shops, making it a delicious memento of their culinary journey through Phuket.
Hoy Chak Teen: Coastal Freshness
Hoy Chak Teen, or blood cockles, are a testament to Phuket’s abundant seafood offerings. These small shellfish are known for their tender, slightly sweet flesh and are often boiled or steamed to retain their natural flavour. The highlight of this dish is the accompanying nam jim seafood, a spicy dipping sauce made from lime, garlic, chilli, and fish sauce, which adds a zesty kick to the cockles. Hoy Chak Teen is a popular snack at local markets like the Phuket Weekend Market and Banzaan Fresh Market, where visitors can sample the freshest catch of the day.
Peranakan-Inspired Delicacies
Phad Mee Sapam: Stir-Fried Perfection
Originating from Sapam Village, Phad Mee Sapam or Phad Mee Hokkien is a dish that brings together the freshest local seafood and a signature stir-fry technique. Thick yellow noodles are stir-fried with squid, prawns, and occasionally pork, along with garlic and soy sauce for a rich, savoury flavour. What makes this dish special is its balance of texture: the noodles are chewy, while the seafood adds a fresh, juicy bite. Often garnished with green onions and fried shallots, Phad Mee Sapam is comfort food with a coastal twist. Travellers can find this dish in food stalls across Sapam Village and Phuket Town, where locals flock for an authentic taste of home.
Loba: An Afternoon Delight
Adventurous eaters will revel in Loba, a dish rooted in the Hokkien-Chinese flavours that permeate Phuket’s cuisine. A snack of pork offal, crispy fried tofu, and marinated pork belly, Loba is served with a tangy dipping sauce of tamarind and chilli. While the idea of eating offal may seem daunting to some, the depth of flavour and contrasting textures of this dish make it a must-try for the intrepid foodie.
The best spots to sample Loba are the roadside stalls across Phuket Old Town, where the enticing aroma of frying meat beckons passers-by. For locals, this dish is more than just a snack – it’s a nostalgic taste of home.
Moo Hong: Braised Comfort
Moo Hong is a dish steeped in history and cultural significance. This sweet-and-savoury braised pork dish is made using pork belly, slow-cooked until it becomes tender and infused with a sauce of soy, garlic, pepper, and palm sugar. The result is a melt-in-your-mouth texture, with layers of pork that include the perfect ratio of fat, meat, and skin. Moo Hong is often served with rice and is a staple at family gatherings and celebrations in Peranakan households. Its rich, comforting flavors evoke a sense of nostalgia, making it a must-try for anyone exploring Phuket’s culinary roots.
Gaeng Too Mee: Rich Curry
Gaeng Too Mee is a lesser-known yet deeply flavourful Peranakan dish from Phuket, showcasing the region’s culinary blend of local Thai and Chinese influences. Typically made with fresh seafood like seabass or shrimp, this curry is enriched with fenugreek, coconut cream, and okra. Its signature yellow hue comes from turmeric, giving it a robust, earthy aroma. This dish, often referred to as Tumee Curry, highlights the use of Southern spices and the Peranakan touch of balancing richness with aromatic herbs.