Thai-Chinese chef Tan Kosiyabong and American chef Steve Doucakis bring rustic, fiery southern Thai cuisine down to earth. Meaning “Phuket market,” Laad keeps it local wherever possible. From freshly caught scallops and fish to southern Thailand’s signature sator (stink beans), the two young chefs create beautifully plated nam prik (relish), stir-fries and desserts with Phuket’s abundant produce.
Pair these bites with a natural wine, creative cocktail or craft beer from Phuket’s own FullMoon Brewworks.
