Thitid Tassanakajohn is the chef behind Michelin-starred Bangkok restaurant Le Du, alongside six other venues across Thailand, the Philippines, and Taiwan.

Phuket

"A good spot is in Rawai beach. They have a big seafood market that comes straight from the boat of the fisherman. It’s like a seafood walking street basically. You can see everything alive in the tank and you can pick something, and then you go to the restaurant around the walking street, and they will cook it for you for another 100 Baht."

Rawai

"You can do anything in Phuket. You have department stores; the old town; all the cuisine you could ask for; walking streets. It's very convenient and special for me. Dibuk is a very nice bar that I like a lot."

Dibuk House

"A very small spot where I always like to hang out with local chef friends is CLOUD MARKT. CLOUD MARKT is almost like a small grocery store that sells local drinks and natural wine, and they make local charcuteries. It was started by two young chefs in Phuket, and that's where many chefs hang out."

CLOUD MARKT

"For very local, southern, spicy food, I like to go to Nam Yoi. It’s a very old, traditional restaurant. They serve seafood and southern curry, like a crab curry. Very spicy, but very fulfilling."

Nam Yoi

"The other restaurant that is quite cool — doing modern European Australian-inspired food — is HEH. That is quite a nice spot. Casual, but very cool, with well-cooked food as well."

Phuket with Thitid Tassanakajohn

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Thitid TASSANAKAJOHN

Phuket with Thitid Tassanakajohn

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Hidden Gem...

Hidden Gem...