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Asking a born-and-bred local is a must for unlocking the secrets of Phuket’s traditional flavors. If that local happens to be a hugely talented Iron Chef Thailand winner with a passion for rare southern ingredients and recipes, then you know you are in for a treat. Better known as <a href="https://www.restaurantroyd.com/people?DestinAsian">Chef Mond</a>, Suwijak Kunghae didn’t pick this 1970s townhouse by accident. He regularly passed the spot when he attended school nearby. Opening <a href="https://www.restaurantroyd.com/?DestinAsian">Royd</a>—the name means both “yummy” and “cool” in the southern dialect—was a homecoming for him after working in some of Bangkok’s top restaurant kitchens.
Sit at the counter so the young chef can share stories of his memories of the place. He’ll also introduce the age-old recipes, the native ingredients, and the artisans who supply <a href="https://www.restaurantroyd.com/?DestinAsian">Royd</a> with local produce. His innovative one-bite take on Hat Yai fried chicken sandwiched between two wafer-thin squares of chicken skin may no longer be on the menu, but the coconut dip with salted fish from Phang Nga, a squid-ink gaeng som, or a single crispy frog leg with fish curry will keep you marveling at his creativity. Save room for dessert. —Vincent Vichit-Vadakan
<a href="https://www.restaurantroyd.com/?DestinAsian" target="_blank" rel="noopener">restaurantroyd.com</a> 
+66 65 554 2494 
<a href="https://maps.app.goo.gl/UrhSG9b3naiNsNVQA" target="_blank" rel="noopener">95/1 Dibuk Rd., Talat Nuea, Mueang Phuket District, Phuket, Thailand</a>

A spread of contemporary Southern Thai dishes at Royd.

Royd: Yummy Cool