ROYD

ข้อมูลการติดต่อ, แผนที่และเส้นทาง,แบบฟอร์มการติดต่อ,เวลาเปิดและปิด, การบริการ,การให้คะแนนความพอใจในการบริการ,รูปภาพทั้งหมด,วิดีโอทั้งหมดและข่าวสารจาก ROYD, ร้านอาหารใต้, 95 Debuk Road, Talat Nuea, Phuket.

(ปักษ์ใต้) Southern-Thai Cuisine
MICHELIN Guide 2024 MICHELIN Guide

Thu - Mon
DINNER: 6pm / 7pm / 8pm
LUNCH: Sat - Sun 12pm / 12.30pm

www.restaurantroyd.com
[email protected]

16/05/2026

We’re honoured to share that chef of Restaurant Royd has been recognised as a Rising Star by Tatler Asia Thailand.

What started as a small restaurant on a quiet road in Phuket has slowly grown through the support of our team, guests, local producers, and everyone who believes in Southern Thai cuisine and its stories.

Thank you for being part of the journey with us.

13/05/2026

Smoked Hua Hin caviar / Malindjo / Ranong krill shrimp chawanmushi.

A dish built around Malindjo (ผักเหมียง), explored through different forms, pickled, fried, powdered, and blended with coconut milk into a creamy, layered texture. Paired with Uek Kheuy Kem (อึกเคยเค็ม), a shrimp-paste egg custard that adds depth and saltiness to the dish.

06/05/2026

This coconut shell comes from Phatthalung, handcrafted by local artisans who have been keeping southern Thai craft alive for generations. Each one is shaped by hand, so no two are ever the same.

A plate is never just a plate.

04/05/2026

Watermelon Dashi.
A dashi built on depth, balanced with the natural sweetness of watermelon.

30/04/2026

We had the chance to share our story of Southern Thai cuisine with WE TV, Tasteful Thailand EP.10 -Spiciness.

For us, it starts with the ingredients, seeing each one for what it is, and understanding how it comes together. Spice isn’t just heat; it’s the saltiness, the depth, the layers that define Southern flavours. From the intensity of our curry paste to the way everything builds over time, each element has its place.
This is a cuisine shaped by diversity, the landscape, the climate, and everyday life, coming together in flavours that are bold, complex, and unmistakably Southern.

25/04/2026

Andaman squid, with Phuket pineapple gel, coconut shoots, and taro stalk, finished with catfish roe.

Our take on Kaeng Som, shaped by the flavours we’re familiar with.

20/04/2026

Some seasonal produce and something we’ve been enjoying working on lately.

18/04/2026

Between hands, heat, and timing, there is always space for quiet experimentation.

13/04/2026

Phatthalung three-river prawn.
Inspired by a traditional Phatthalung nam prik, a shrimp paste relish, this dish brings together charcoal-grilled river prawn with a blend of Southern spices and herbs. It is finished with fermented cowa leaf juice, adding a gentle tang, and served in a coconut shell from Phatthalung. Finished with rich prawn head fat.

10/04/2026

In the South, the Cowa leaf (ใบชะมวง) provides a signature acidity.

After seeing how it is used in Phatthalung, we began to ferment the leaves. This process highlights their natural qualities and creates a more complex character.

08/04/2026

In celebration of the Songkran Festival, Restaurant Royd will be 𝗰𝗹𝗼𝘀𝗲𝗱 𝗳𝗿𝗼𝗺 𝟭𝟯–𝟭𝟳 𝗔𝗽𝗿𝗶𝗹.

Wishing you a beautiful holiday ahead, filled with joy and renewal.

Advance bookings: restaurantroyd.com