“Loved by many, understood by few” – this statement rings particularly true for Phuket’s cuisine. While millions of travelers flock to the island each year to enjoy its natural beauty, hospitality, and culinary offerings, few venture beyond the beachside eateries to explore the deeper gastronomic traditions that earned Phuket a place in the UNESCO Creative City Network since 2015.

In May 2024, the island is honored to host the first UNESCO Creative Cities of Gastronomy Annual Conference from May 9-13, bringing together representatives from over 100 Cities of Gastronomy. Concurrently, the Phuket Local Food Festival will be open to everyone from May 10-14, both events taking place at Saphan Hin.

The criteria for joining the UNESCO Creative Cities Network include (to name a few):

• A distinctive gastronomic tradition
• Restaurants, events, and personalities that represent this tradition
• Preservation of ancient local practices despite technological advances
• Continuous development and transmission of these traditions to future generations

As one can see, having fancy restaurants is not enough to join the ranks. A city needs much more to get on the list.

What makes Phuket’s food heritage unique?

Phuket City takes pride in a distinctive culinary blend that incorporates influences from across the region and Europe, along with innovative approaches to cuisine. Historically a monsoon shelter and provisioning stop for ships, Phuket was exposed to diverse food traditions from the Malay Peninsula, India, European countries, and China, enriched further by subsequent Western influences.

The Peranakan Chinese, descendants of Chinese emigrants who settled in Malacca and intermarried with locals, have significantly shaped Phuket’s culinary landscape, introducing a unique blend of Chinese-Malay dishes.

Elements of Phuket’s gastronomic tradition:

• Fresh seafood, a staple ingredient in local cuisine
• Southern Thai and Thai-Malay recipes and spices
• Chinese Peranakan dishes that merge Chinese and Malay culinary practices
• Classic Thai dishes with a Phuket twist
• Influences from Malay, Thai-Muslim, Western, and Indian cuisines
• Modern interpretations of local dishes

Signature Phuket dishes to try:

1. Seafood: Phuket Rainbow Lobster Sashimi. Also served grilled, steamed, or in other ways, the Seven Colour Lobster is the Tsar of Phuket seafood. Feel free to add local oysters, shrimp, and crabs to the feast.
2. Southern Thai: Gaeng Som Pla. A spicy sour curry which half of Phuketians would call their favorite (the others might choose Khanom Jen Nam Yah, a local fish curry with noodles).
3. Malay and Thai Muslim: Roti with Curry and/or Khao Mok Gai. The first is Phuket’s signature breakfast, while the latter is a Phuketian take on Biriani or Pilau.
4. Peranakan Chinese: Mee Hokkien and Moo Hong. An à la carte dinner of a Phuketian is the local version of Mee Hokkien, a noodle stir-fry Singaporean favorite. Moo Hong is sweet pork belly braised in soy sauce for many hours.
5. Classic Thai: Tom Yum Seafood, Yum Seafood, and Nam Prik Goong Sieb. This trio – a Tom (soup), a Yum (salad), and a Nam Prik (chili dip) – can be experienced throughout the Kingdom, while Phuket versions stand out for the freshness and quality of the seafood. And yes, Phuketians now freely use the English word “seafood”.

To mark the occasion of Phuket hosting the UNESCO conference, RL Phuket magazine is launching a series of articles exploring the vibrant world of Phuket’s flavors. Stay tuned for more insights into this amazing culinary journey.