Rosewood Phuket

Featured in the Michelin Guide, Ta Khai specialises in authentic Southern Thai cuisine and fresh seafood. The name ‘Ta Khai’, meaning ‘fishing net’ in Thai, perfectly reflects the restaurant’s maritime spirit.

The restaurant is helmed by husband‑and‑wife chefs Khun Nun and Khun Yai, whose more than three decades of experience are defined by a passion for aromatic flavours and a steadfast commitment to sustainability. They work closely with local farmers and fishermen to ensure only the finest quality ingredients are brought to the table.

The restaurant has been conceived to capture the spirit of a rustic Thai fishing village, with open‑air pavilions fashioned from recycled materials.

The restaurant’s focal point is a sacred fig tree, a living symbol of devotion, honoured daily by its staff.

Red Sauce is an elegant Italian restaurant within the Rosewood Phuket resort. It offers a relaxed ambience with an open kitchen and a terrace overlooking the sparkling waters of Emerald Bay.

Red Sauce takes its name from the quintessential mother sauce of Italian cuisine. Alongside house‑made pastas, pizzas and risottos, the menu also features an extensive selection of imported steaks, prepared with the finest local ingredients.

Red Sauce also embraces Rosewood’s signature ‘Partners in Provenance’ programme. This initiative champions local and artisanal food producers, while underscoring the importance of sustainability.

The kitchen at Red Sauce is led by Italian Executive Chef Luca de Negri, who was also part of the resort’s pre‑opening team. His distinguished career includes positions at Shangri‑La Jakarta and the world‑renowned Burj Al Arab in Dubai.

Mai is a stylish poolside lounge and bar at Rosewood Phuket, offering captivating views across Emerald Bay. By day it is a serene retreat for relaxation beside the pool, while in the evening it transforms into an elegant bar with chilled music and effortlessly cool vibes.

The lunch menu features a broad selection of Asian and international dishes. Alongside classic Thai noodle specialities, guests will find a raw and seafood bar offering fresh oysters, caviar and sashimi. The menu also presents a variety of refined meat and fish dishes.

The evening menu showcases an extensive selection of cocktails, gins, wines and spirits, perfectly complementing the bar’s elegant design. Rosewood’s hallmark ‘Sense of Place’ philosophy is also reflected at Mai Bar, through the use of local materials and decorative accents.

Rosewood’s ‘Sense of Place’ philosophy is a guiding principle that celebrates the unique identity of each destination. Every Rosewood hotel and resort is thoughtfully designed to reflect the history, culture and distinctive character of its surroundings.

At Rosewood Phuket, the ‘Sense of Place’ philosophy was brought to life by the acclaimed Australian design firm BAR Studio, working in close collaboration with Rosewood’s development team.

Based in Hong Kong, German interior designer Diane Nittke was responsible for curating, sourcing and procuring all furnishings, decorative elements and amenities. Her expertise also extends to the interiors of Rosewood Hotels in Hong Kong, Phnom Penh and Munich.

The Shack is a relaxed poolside dining venue at Rosewood Phuket, where the menu centres on freshly prepared seafood complemented by a selection of meat dishes.

The Shack offers a tempting array of seafood specialities, from grilled fish and shellfish to crustaceans. Signature favourites include grilled lobster, prawns and freshly shucked oysters.