Ta Khai, located within Rosewood Phuket on Emerald Bay near Patong, offers an oceanfront dining experience inspired by a traditional fisherman’s village. It beautifully captures the essence of coastal Thailand through flavour, ambience, and sustainability. 

OVERVIEW

Ta Khai at Rosewood Phuket is a seaside restaurant inspired by a traditional Thai fishing village, reflecting its name which means “fishing net.” Led by local chefs Uncle Nun and Auntie Yai, it serves authentic Southern Thai seafood using 100% locally sourced ingredients and seasonal catches. Emphasising sustainability, Ta Khai operates its own organic garden and compost system and supports local farmers and fishermen through Rosewood’s Partners in Provenance programme. The rustic open air design crafted from reclaimed materials and nestled among coastal trees creates an intimate community driven dining experience rooted in Thai tradition and responsible gastronomy.

AMBIENCE

Ta Khai brings the feel of a traditional Thai fishing village by the sea. The restaurant has open-air pavilions made from wooden posts and reused metal sheets, with shared tables and lounge seating around open kitchens where food is cooked in front of guests. Located along Emerald Bay, the area keeps the old ficus and banyan trees, giving a natural, peaceful atmosphere. Guests can eat outdoors or under covered areas, enjoying sea breezes, tropical gardens, and eco-friendly structures. The setting is relaxed, and the dress code is casual.

MUST TRY

- Gaeng Pu – yellow curry with crab, betel leaves, and rice vermicelli, made with the chefs’ own curry paste.
- Fresh Seafood – selected by the diner from the on-site pond and cooked to order.
- Yum Nuea Yang – grilled “Khunta Farm” beef with tomatoes, onions, celery, and fresh chili.

FOOD

Ta Khai’s menu changes seasonally to feature the freshest local seafood and produce, offering both à la carte and set-menu options. Dishes are served in a Thai family sharing style or prepared in the BBQ pavilion for an interactive dining experience. Popular dishes include Gaeng Pu, a fragrant yellow crab curry with betel leaves and rice vermicelli; fresh seafood chosen by diners from the on-site pond and cooked to order; Yum Nuea Yang, grilled “Khunta Farm” beef with tomatoes, onions, celery, and fresh chili; and Moo Hong, slow-braised Southern Thai pork with soy, garlic, and black pepper. The menu highlights sustainable, locally sourced ingredients while providing vegetarian and vegan options.

SERVICE

The staff is friendly and attentive making the service prompt and efficient.

PRICING

THB 2,000++ to THB 4,999++

SUMMARY

Ta Khai is a rustic beachside restaurant for authentic, simple, and traditional Thai dishes. The site includes a kitchen-to-table herb and vegetable garden and a live fish pond inspired by local seafood markets.

ABOUT CHEF

Ta Khai is led by the married chef couple Rotkaew “Nun” Suttitummanon (“Uncle Nun”) and Sangchan “Yai” Suttitummanon (“Auntie Yai”), who have over 30 years of experience in Southern Thai cuisine. They started with a food stall in Trang and later ran a popular seafood restaurant near Phuket before taking charge of Ta Khai at Rosewood Phuket. Their cooking style focuses on the warmth of home-cooked meals, authentic regional flavors, and using sustainably sourced ingredients.