At sunrise, Trisara’s chefs visit the local morning market, where farmers peddle freshly picked greens and fishermen hawk tuna, amberjack and giant prawns, freshly caught in the Andaman Sea.  Our chefs take their time selecting the best seasonal ingredients. They talk with farmers and fisherman to understand the island’s soil, climate and tides. At Pru Jampa, Trisara’s working farm, our chefs meander the organic farmed gardens and orchards and pick tender shoots of bok choy, fresh dill seeds and nasturtium petal. They forage mushrooms and exotic forest roots and herbs in the wildlands near the farm. Back in the kitchen, this bounty is thoughtfully prepared and a beautiful, humble meal is served.

Trisara’s dining experiences convey our passion for simple, fresh and healthy food rooted in southern Thailand’s rich culinary traditions. Phuket’s calm coastal shores provided a natural stopping point along the ancient spice routes, and as a result, local Phuket cuisine is a piquant mix of Thai, Chinese, Malay and Indonesian flavours. These local dishes share similarities with Baba Paranakan, cuisine characteristic of port cities and islands along the Thai and Malay Peninsula. Our chefs comb the islands in search of heritage recipes and classic home-cooked meals that have been passed on from generation to generation. In our kitchens, these recipes are recreated using local ingredients and techniques, resulting in an appetizing homage to the island’s multicultural legacy.

Arriving at a Trisara table means connecting with our community. Our chefs work alongside local farmers and fishermen, finding inspiration from seasonal vegetables, fish and tropical fruit. Naturally-raised poultry, pork and beef are also sourced on the island, directly from growers. We support small-scale fisherman and encourage partnerships with communities who use sustainable methods, including traditional handmade nets and traps. Pru Jhampa, our organic farm, is an integral source for ingredients and inspiration. We raise chickens and bees, as well as traditional Thai and European herbs and vegetables. The farm’s forested hillsides are ideal for foraging wild herbs and mushrooms, a longstanding culinary tradition on the island.

Breakfast, lunch, dinner and all-day savoury and sweet bites are prepared with uncompromising to deliver delicious food. Seafood, the resort’s casual Thai bistro, dishes classic “mama recipes” for lunch and dinner. At PRU, Trisara delivers a fine dining experience rooted in the island’s rich diversity of farm-raised and wild foods. Simple, wholesome ingredients are reimagined to deliver a culinary experience that is provocative and extraordinary.