Royd

The story

Royd: Refined Southern Thai Cuisine in Phuket – Michelin-Recommended

A Taste of Southern Thailand, Refined

On Dibuk Road in Phuket Old Town, Royd offers a quietly confident take on Southern Thai cuisine. The name itself, derived from the Southern Thai dialect, means both “tasty” and “cool”—a fitting description for the experience within. Chef-owner Suwijak “Mond” Kunghae, a Phuket native who grew up in his family’s restaurant, brings a deep, personal understanding of the region’s flavors. His cooking earned Royd a place in the Michelin Guide Thailand for 2024-2026, a recognition that speaks to the precision and heart of his work.

The Rhythm of Season and Tradition

Royd’s menus follow the natural cycle of Southern Thailand—the shift between summer and rain. This isn’t a marketing phrase but a practical philosophy. Ingredients are allowed to lead, sourced from local farmers, fishermen, and artisans Chef Mond discovered during his travels across nearly fourteen southern provinces. Each dish on the tasting menu is composed with clarity and balance, nothing overstated. The cuisine is also shaped by the Southern cultural calendar, where festivals and inherited customs quietly inform how food is prepared and shared. This is contemporary Southern Thai cooking that respects its roots without being bound by them.

The Setting and the Story

The restaurant occupies a 1970s Sino-colonial building, its dark red facade inspired by the local ginger flower, or “DALHA.” Chef Mond chose this spot out of familiarity—he attended school nearby—and a desire to contribute to the area’s revival. Inside, the experience is intimate and deliberate, with counter dining and table service that keep the focus on the plate. An 8-course dinner menu (THB 3,950++) or a shorter 5-course option (THB 3,290++) is complemented by a seasonal juice pairing crafted from local produce. Pork-free and pescatarian menus are available on request, reflecting a thoughtful approach to dietary needs.