Seafood at Trisara, Phuket – Southern Thai Homestyle Restaurant Dining (Michelin Guide)

16 December 2023 Gwendolyn

Tucked away in the luxe Trisara resort, Seafood at Trisara is a newly opened Thai restaurant that is in the Michelin Guide Thailand!

The humble restaurant serves unpretentious Southern Thai homestyle dishes, using ingredients sourced from local land and sea.

Inspired by what Phuket has to offer, the chefs create a set menu which showcases both land and sea options for patrons too. Dine in an intimate indoor setting which faces the ocean front and night sky. Alongside ample seats for couples and bigger groups, dinners at Seafood at Trisara are comfortable, enjoyable and speak to the soul.

Only set menu is available at Seafood at Trisara.

Prices start from THB 2000 and includes three starters, one soup, one main course, two side choices and one dessert choice.

Menu

Since I am by the beach, I opted for the Sea set menu!

Beginning on a flavourful note is a duo of crackers served with sweet and spicy sambal minced pork spread.

The starters comprise of a series of grilled specialties.

The refreshing Goong Mae Nam Loy Kaew is a salad of local vegetables, starfruit and flame-torched river blue prawns.

Meanwhile, the Hoi Malang Pu Golek presents a grilled green mussel drenched in Southern curry, and paired with zesty pickled pineapple and calamansi.

The last of the trio, Jang Luan, is a homemade skewer made of minced snapper grilled over charcoal. Its texture resembles that of fishcake with a firm bite.

A favourite of mine, the pot of Tom Som Ragam Pla delivers a well-balanced sweet (from the snake fruit) and sour (from the malabar tamarind) broth, enhanced with a spiciness that coats the tongue.

Dig in for the fleshy amberjack fish amongst various ingredients.

The mainstay of the dinner is chef’s signature Goong Mangkorn Phad Prik Glue, a 500g Phuket lobster with no frills.

You get the whole lobster meat, stirred fried and spiced up with tumeric, chilli, garlic, pepper and coriander. Each piece is exceptionally tasty and succulent, accompanied with a numbing sensation from the peppercorn.

Paired with a choice of brown or white rice and some greens.

A crunchy snack of Poo Jakkajan Thod Kratlem adds contrast to the meal. The bite-sized deep fried sand crab and vegetables come together with spicy sriracha sauce.

Another highlight is the Lon Poo – a beautiful garden of vegetables elevated with coconut-infused simmered mud crab and blue crab meat dip. The dip is creamy with a touch of sweetness.

The finale of the course is the Kanom Plakpoon, an interesting plated dessert of black coconut pudding (so soft that it melts in the mouth) alongside coconut charcoal ice cream and sesame crumbles.