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Phuket has up its game with innovative restaurant concepts that focus on sustainable local ingredients sourced from nearby farms and waters. When visiting the island, a must-visit is PRU, Phuket’s sole Michelin-starred dining destination.

If you’re planning a trip to Phuket, make sure you score a reservation at PRU, Phuket’s pioneering one-Michelin-starred restaurant (which has retained its star for six consecutive years). In late 2023, PRU relocated to a standalone building within Trisara, Phuket’s luxurious private pool villa beach resort, which is owned by Montara Hospitality Group. If you’re staying at the resort, it’s just few minutes’ buggy ride from your villa.

Executive Chef Jimmy Ophorst, who hails from the Netherlands, joined Trisara in 2016 to spearhead PRU. He embraces a “community-to-fork” ethos, seeking out rare, sustainable Thai ingredients, while focusing on biodiversity and ethical practices. He also minimises food wastage with his innovative, at times unconventional dishes.

Your culinary adventure begins at PRU’s plush lounge, where you can savour cocktails accompanied by a series of snacks before being ushered to the main dining area upstairs. Solo diners or couples can sit at the expansive bar counter and watch the chefs prepare each dish. Delicate snacks may include three different textures of corn with pink pepper vinaigrette; stem of cauliflower with XO sauce; kimchi pancake made from cashew nut, perked up with green guava and green papaya.

The meal typically kicks off with Jimmy’s signature dish “King of the fruits”. He explains, “We cook the whole durian in woodfire for five to six hours to get a caramelised, smoky flavour.” The durian mousse is then paired with caviar from Hua Hin, creating a welcome contrast between the saltiness of the caviar and sweetness of the durian. This rich dish is brightened with organic melon vinegar, marinated mulberries from the PRU Jampa Farm and shiso leaf oil.