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Ta Khai is Rosewood Phuket’s stand-alone Thai seafood restaurant, which comes with a rather distinctive setting, also with its own separate entrance outside the resort gates.

Its guests also get to enjoy an Andaman Sea view, from beneath the shade of an ancient and sacred ficus tree.

Otherwise it gives a glimpse of traditional island life still enjoyed in pockets of Phuket, in the form of a small rustic fisherman’s village setting comprised of weathered houses and pavilions created from repurposed timber and other materials. It includes an indoor space, two open-sided pavilions will feature communal tables with barbecue prepared and served in Thai family style for small groups.

And at this signature restaurant Southern Thai cuisine is in focus. Open kitchens and live cooking stations allow curious guests to closely observe delicious, aromatic dishes being freshly prepared. Ta Khai offers a menu planned around the local fishermen’s daily catch to ensure that only the freshest seafood appears on the tables. There is also a kitchen-to-table herb and vegetable garden and live fish pond inspired by local seafood markets.

At the helm of the cuisine are Thai chef couple “Nun” Rotkaew and Sangchan “Yai” Suttitummanon, who share their passion for authentic Southern Thai cooking – previously at the helm of Pak Nam Seafood restaurant in Ratsada, just outside Phuket Town. They oversee the entire culinary operations at Ta Khai and prepare their dishes as they would when welcoming guests into their own home. The dishes arriving to the tables always stimulate the five fundamental taste senses in Thai cuisine; sour, sweet, salty, bitter and spicy.

Their love of aromatic flavours and seafood specialties shines through in authentic Thai dishes such as Poh Pia Sod (fresh Phuket spring rolls with prawns, jicama, bean sprouts, chili and tamarind dip), Moo Hong – Soy (braised pork with black pepper and garlic) and Khanom Tuay (steamed pandanus and coconut milk custard). Their menu features signature dishes that they have created together using traditional techniques and ingredients.

The Ta Khai menu also highlights cuisines distinct to the four regions of Thailand Experience a variety of a la carte dishes. Always stimulate the five fundamental taste senses in Thai cuisine; sour, sweet, salty, bitter and spicy.

Also served are locally inspired, aged claypot cocktails such as Galangal Negroni Gin, Tom Yum Moscow Mule Vodka and Sweet Basil Mojito. This is a special blend of spirits and Thai herbs pre-mixed into cocktails and kept for six months in large clay pots to infuse flavors unlike any savoured before.