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<a href="https://www.laadphuket.com/?DestinAsian">Laad</a> doesn’t take itself too seriously. Which is not to say that the food isn’t grounded in the best local produce and the punchy goodness of Southern Thai cuisine. The brainchild of two chefs, American-born Steve Doucakis and Parkorn “Tan” Kosiyabong, <a href="https://www.laadphuket.com/?DestinAsian">Laad</a> offers a breath of fresh air on the <a href="https://destinasian.com/category/thailand/phuket/dining-phuket">Phuket dining</a> scene, serving up solid southern dishes in a rustic-contemporary setting with just the right note of modernity. Who wouldn’t want to try a classic crab curry—featuring chaplu leaves and a generous dose of chili oil—or a beef brisket massaman curry that very unconventionally includes a splash of red wine to cut through the richness of the dish? Lon, most often a crab and coconut dip, here comes out as two plump marinated scallops served with see-through thin rice wafers. You’ll want to end the meal with a black sticky rice cake, which is more delicate than it sounds. —Vincent Vichit-Vadakan
<a href="https://www.laadphuket.com/?DestinAsian" target="_blank" rel="noopener">laadphuket.com</a> 
+66 93 669 9910 
<a href="https://maps.app.goo.gl/8qx9WEUrhu5RQtdS6" target="_blank" rel="noopener">177/34 Moo 4, Srisoonthorn Rd, Si Sunthon, Thalang District, Phuket, Thailand</a>

A nighttime view of Laad Phuket from the street.

Laad Phuket: Fresh Perspective