Phuket’s Culinary Fusion: From Soy Sauce to Spinach

From Soy Sauce to Spinach overview

Between the sixteenth and nineteenth centuries, Phuket was a major trading port. Chinese, Malay, Indian, Arab and European merchants would visit to trade goods such as silk, porcelain, spices, tea and opium. This melting pot of cultures has left its mark on the island’s culinary traditions, resulting in dishes and flavour profiles not commonly found in other parts of Thailand. I’d describe Phuket’s cuisine as Thai-Chinese-Peranakan in style, but with stronger flavour. You’ll find the curries are spicier than in Bangkok, and the presence of seafood is heavier.

Important details from the source

• Chef Steven Black, Executive Chef at COMO Point Yamu, including Nahmyaa – serving southern Thai specialties – discusses the ingredients he relies on for his locally-inspired menus.
• Chef Steven Black joined COMO Point Yamu as Executive Chef in 2018.
• He has worked at top restaurants across Europe including London’s Berkeley Square Restaurant, which earned a Michelin Star.
• Before moving to Phuket, Black worked at Wildflower — the acclaimed rooftop restaurant at COMO The Treasury in Perth, Australia — and was awarded Chef of the Year in 2016 by the Australian Hotel Association.
• Between the sixteenth and nineteenth centuries, Phuket was a major trading port.
• Chinese, Malay, Indian, Arab and European merchants would visit to trade goods such as silk, porcelain, spices, tea and opium.
• This melting pot of cultures has left its mark on the island’s culinary traditions, resulting in dishes and flavour profiles not commonly found in other parts of Thailand.
• I’d describe Phuket’s cuisine as Thai-Chinese-Peranakan in style, but with stronger flavour.
• You’ll find the curries are spicier than in Bangkok, and the presence of seafood is heavier.
• We have an abundance of fresh, local ingredients at our fingertips in Phuket — from fern tips to jasmine — which makes the island one of Thailand’s most exciting food scenes.

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