Review

Ta Khai, meaning fish net, at Rosewood Phuket, showcases the years of experience of chefs Uncle Nun and Aunt Yai who preside over this unique structure. Built around a series of ponds, an open kitchen, open dining terraces, and an elegant glass house, with an external entrance implying that this restaurant sits independently from the hotel. Ta Khai has its own organic herb and vegetable garden and a multitude of fish ponds, where one may assist in selecting dinner. The food concept is 100% sustainable, supporting local artisans, driven by a commitment to zero waste, and supporting Rosewood’s partners in provenance initiative. The cuisine is firmly Southern, reflecting the chefs’ roots. Menus include set options or an extensive a la carte. Begin with refreshing som tam of young papaya, dried shrimp, peanuts, yardong beans, and native baby tomatoes. Continue with eco aquaculture grouper, freshly caught from the neighbouring fish pond, steamed neung manao with lime and chili, grilled over a banana leaf, or wok-fried in several different compositions. Signatures include classic gaeng pu, crab yellow curry with betel leaves and rice vermicelli, and moo hong, slow-cooked soy braised pork with black pepper and garlic. There is an extensive plant-based selection of dishes. Desserts are light and refreshing, braised Phuket pineapple with brown sugar and grass jelly stands out.