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]

05/07/2026

Entering the monsoon season, a time deeply connected to the sea and the fishing life of the South.

For the Urak Lawoi people of the Andaman coast, the Loy Ruea ceremony marks a time of letting go and welcoming good things back into the village. Food, music, and the Rong Ngeng dance become part of the gathering, bringing the community together through ritual and celebration.

29/06/2026

Samui and Phuket are two islands on different sides of Southern Thailand’s coast.
The Gulf and the Andaman share many of the same ingredients, yet everything changes through water, weather, and memory.

The same fish, the same herbs, the same land, but different hands, different seas, different traditions.

A shifting season between two oceans, where place quietly shapes what food becomes.

29/06/2026

During the monsoon season in Southern Thailand, life quietly adjusts to what nature provides. Cooking is never fixed—it moves with the tide, the rain, and the rhythm of harvest.

View the new tasting menu on our website.

22/06/2026

Golden Pompano.

17/06/2026

Our new season is built from that movement, how the same ingredient can taste different depending on where it comes from, how it is caught, grown, or prepared, and how the season itself shapes its character.

The season has shifted, and so have our dishes.
For bookings, visit restaurantroyd.com

12/06/2026

DALA (Torch Ginger Flower) is our ingredient of the month, a queen of the Southern landscape. It grows widely in home gardens, standing strong through sun and rain, and is often seen as a symbol of abundance and fertility. It also carries a natural brightness that shifts with the season, bringing fragrance and lift to Southern cooking.

06/06/2026

Freshly picked torch ginger flowers, ranging from soft pink to deep red, bring a gentle tang, floral aroma, and a subtle peppery note. Each layer carries its own expression of flavour, separated to highlight its natural character at its best.

Its bold aroma carries a natural brightness, used in cooking to balance richness, spice, and oil, adding lift and fragrance to a dish.

25/05/2026

𝙊-𝘼𝙚𝙬, red beans, shaved ice, and jelly.
A dessert shaped by the island’s Chinese-Peranakan roots, often enjoyed in the middle of the afternoon heat, and long considered one of Phuket’s most familiar local desserts.