Phuket’s Culinary Melting Pot: From Soy Sauce to Spinach

Phuket's Culinary Melting Pot: From Soy Sauce to Spinach overview

Phuket's cuisine, influenced by centuries of cultural exchange, offers unique flavors not found elsewhere in Thailand, with curries spicier and seafood playing a prominent role; local ingredients like jasmine and Pak Gud fern tips are integral to authentic dishes.

Important details from the source

• Chef Steven Black, Executive Chef at COMO Point Yamu, including Nahmyaa – serving southern Thai specialties – discusses the ingredients he relies on for his locally-inspired menus.
• Chef Steven Black joined COMO Point Yamu as Executive Chef in 2018.
• He has worked at top restaurants across Europe including London’s Berkeley Square Restaurant, which earned a Michelin Star.
• Before moving to Phuket, Black worked at Wildflower — the acclaimed rooftop restaurant at COMO The Treasury in Perth, Australia — and was awarded Chef of the Year in 2016 by the Australian Hotel Association.
• Between the sixteenth and nineteenth centuries, Phuket was a major trading port.
• Chinese, Malay, Indian, Arab and European merchants would visit to trade goods such as silk, porcelain, spices, tea and opium.
• This melting pot of cultures has left its mark on the island’s culinary traditions, resulting in dishes and flavour profiles not commonly found in other parts of Thailand.
• I’d describe Phuket’s cuisine as Thai-Chinese-Peranakan in style, but with stronger flavour.
• You’ll find the curries are spicier than in Bangkok, and the presence of seafood is heavier.
• We have an abundance of fresh, local ingredients at our fingertips in Phuket — from fern tips to jasmine — which makes the island one of Thailand’s most exciting food scenes.

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