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Phuket's dining scene is a colourful one. If you love food (or beautiful beaches and good weather), you’ll love this popular vacation destination. During our visit this summer, we had the opportunity to try SUAY (Cherngtalay), the brainchild of one of Thailand’s most accomplished chefs, Tammasak Chootong or ‘Chef Noi’. Here’s the lowdown on what to expect from this Michelin Plate establishment.
Images courtesy of SUAY Restaurant and Jasmin Woolf.
As with most places in Phuket, it’s not easily accessible via public transport so we recommend travelling to SUAY via car or motorbike. Once you arrive, you enter via a beautiful outdoor seating area complete with fairy lights, luscious greenery and an outdoor bar. Just keep in mind that while the outdoor dining area is tempting, it does come with the potential of being bitten by mosquitos, so make good use of the complimentary mosquito repellent provided on every table.
The main dining room, located in the on-site building, is equally inviting with a floor to ceiling glass wall looking out onto the outdoor courtyard, large wooden tables and stunning floral ceiling installations. Despite it being rainy season in Phuket, we chose to sit outside so we could enjoy the live band which plays at SUAY every Monday and Thursday.
The Food
SUAY’s menu offers an array of Thai and Asian dishes with a fun modern twist. Our culinary experience commenced with a welcome drink and a tantalising prelude of appetisers, including SUAY’s signature foie gras in betel leaf wrap, topped with a ginger and cashew nuts candy and sweet and sour dip, succulent crab cakes with sriracha aioli and mango chutney, and a delightful tuna carpaccio and wasabi ice cream drizzled with ponzu sauce. The richness of the foie gras paired amazingly well with the crunch of the nuts and the tangy dip, and is a perfect demonstration of Chef Noi’s creativity and cooking technique, while the tuna carpaccio was a refreshing and innovative take on a classic dish. The delicate slices of tuna melted in the mouth, complemented by the zesty ponzu and the subtle heat of the wasabi ice cream.
The Tom Yum lobster bisque, featuring lobster dim sum, salmon caviar, and a parmesan chip, was a surprising highlight of our meal. It’s a fun culmination of east-meets-west ingredients - the rich bisque is meticulously balanced with the freshness of the herbs typically found in tom yum soup such as lemongrass, galangal, kaffir lime leaves, fresh Thai chilies, and fresh lime juice, while the lobster dim sum added a bouncy chew to the broth. Each bite left us wanting more.
The mains focus on top-quality meats cooked to perfection. The grilled lemongrass lamb chops with papaya salsa were succulent and tender, complemented by a sweet and tangy papaya salsa. If you’re craving bright, bold flavours, the sea bass steak is elevated with a green curry mousse and black rice risotto.
If you’ve still got space after all that, indulge in a dessert platter comprised of SUAY’s signature desserts. The brown tapioca pudding with coconut rum raisin ice cream was rich, creamy, and had a crunch from the white caramel sesame chip. The "Bomb Alaska" was a showstopper, flamed tableside to reveal a decadent Bailey's ice cream sandwich and berries compote. Last but not least, the homemade frozen yogurt millefeuille was a light and refreshing finale to our culinary journey at SUAY.
Overview
Chef Noi is an amazing chef, full of potential, creativity and passion. Each dish at SUAY showcased his expertise, culminating in a dining experience that was as visually stunning as it was delicious. If you find yourself in Phuket, make sure to include a visit to Suay for an unforgettable gastronomic adventure.
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SUAY Cherngtalay Restaurant
Location: SUAY Cherngtalay, Banwana, 4, 177/99 Moo 6 Si Sunthon, Thalang District, Phuket 83110, Thailand | Phone: +66 93 339 1890 | Instagram: @suay_cherngtalay | Facebook: @Suay Restaurant Cherngtalay | Website: Suayrestaurant.com/suay-cherngtalay
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