From upscale seafood to downmarket Russian cuisine, just about any flavor can be found on Phuket, Thailand’s largest island and a popular tourist destination. However, what do the locals truly savor?
The answer is much more intricate than pàt tai, as Phuket has long been a cosmopolitan melting pot, even before package tourists began to arrive.
European traders have frequented the island since the 16th century, accompanied by both Chinese and Muslim traders, who have been present for even longer. Nevertheless, the tin mining boom of the early 20th century introduced the most impactful wave of immigrants: Hokkien and Cantonese Chinese, many arriving from Penang in Malaysia. They brought their regional Chinese cuisines along with Malay and Baba-Nyonya dishes, which uniquely blend Southeast Asian and Chinese cooking traditions.
Consequently, Phuket’s culinary landscape is a spirited tapestry of influences that is unmatched anywhere else in Thailand. In this region, pork reigns supreme, and soy sauce is favored over fish sauce due to the strong Chinese influence. The overall flavor profile tends to be milder compared to other areas in Thailand. Furthermore, the connection to Penang has allowed Indian, English, and Portuguese dishes to establish a presence here.
Classic Phuket Dishes to Savor
Here is a taste of 10 essential dishes from Phuket. While some can be discovered across the island, Phuket Town, the inland capital, is where you’ll find the most authentic and delectable offerings.
Mee Hokkien (mèe hók·kêe·an) is a staple dish
Mee Hokkien is prevalent throughout Phuket. Vendors, particularly in Phuket Town, flash-fry hearty wheat noodles with seafood, slices of pork, greens, and a savory broth. For those who crave an indulgent touch, ask for a freshly cooked egg atop your serving. The dish maintains a delightful balance of savory and mild flavors, making it an essential meal to try.
Loba (loh·bà) is an adventurous offal delight
Loba is one of Phuket’s most cherished dishes but may appear daunting to some. It features pork offal—such as head, heart, and intestines—braised in five spice powder and served alongside crispy items like spring rolls and stuffed tofu, all brought together by a sweet/spicy dip. Available at casual eateries and street stalls, Loba offers a unique culinary experience.
Oh tao (oh đôw) delivers spicy, fried perfection
Oh tao features a combination of eggs, taro root cubes, fried pork rinds, and tiny oysters, all enveloped in a spicy, garlicky batter. This dish, thought to originate from the region’s Chinese tin miners, delights palates across street stalls in Phuket Town.
Oh eaw (oh ăa·ou) is a refreshing dessert
Distinct from typical desserts, Phuket’s version of shaved ice includes gelatinous banana starch cubes and kidney beans drizzled with sweet syrup. This vibrant treat is hard to find elsewhere, so grab a bowl from local stalls in Phuket Town.
Moo hong (mŏo hong) evokes sweet flavors
Moo hong features fatty pork braised with brown sugar and sweet soy sauce, capturing the essence of Baba-Nyonya cuisine—a blend of Chinese and local cooking techniques. It is available at various restaurants on the island, offering a true taste of tradition.
Naam prik kung siap (nám prík gūng sèe·ap) is a must-try dip
This chili-based dip fuses shrimp paste, fresh chilies, lime juice, and sugar, highlighted by the addition of smoked shrimp. Served alongside a platter of fresh vegetables and herbs, it showcases the best of Phuket’s vibrant culinary scene.
Roti (roh·đee) for breakfast
Roti, a Thai-Muslim pancake, is found throughout Thailand. In Phuket, it is traditionally served shredded, topped with a fried egg and accompanied by aromatic curry broth, making it an ideal breakfast choice.
Khanom jeen (kà·nŏm jeen) with crab is a breakfast favorite
This dish features thin round rice noodles topped with a spicy crab curry, a beloved local breakfast that complements an array of fresh herbs and vegetables, commonly enjoyed at informal eateries around Phuket.
Mee hun (mèe hûn) is culturally significant
Consisting of slender rice noodles fried in soy sauce and served with pork broth, this dish holds a unique place in Phuket’s culinary heritage, with claims of its invention on the island.
Apong (ah·þóng) is a sweet snack
This local adaptation of the south Indian appom is made from rice flour and pinches of sugar, often enjoyed as a breakfast or snack from local street vendors.
This article was first published on July 27, 2018, and has been updated to reflect current culinary trends and offerings.
