Sri Trang at Phulay Bay offers refined Southern Thai cuisine rooted in tradition and served in elegant, minimalist surroundings.

OVERVIEW

Sri Trang at Phulay Bay, a Ritz-Carlton Reserve, invites guests to experience the richness of Southern Thai cuisine in an atmosphere that seamlessly blends authenticity with contemporary elegance. Named after the Sri Trang tree, native to Southern Thailand and admired for its violet blossoms, the restaurant reflects both natural beauty and cultural pride.

Under the guidance of Chef Aong, a Southern Thai native, the menu showcases bold, aromatic flavors rooted in tradition while elevated for a fine dining experience, with a strong focus on locally sourced, sustainable ingredients that support regional farmers and fisheries. Meals are served family-style, encouraging communal enjoyment, and highlight the vibrant southern palette with fresh seafood, herbs, chili, and fermented elements, all presented in a setting where minimalist, modern interiors let the food take center stage.

AMBIENCE

Sri Trang’s ambience features elegant dark wood accents that lend warmth and sophistication to its minimalist, contemporary design. Guests can choose between indoor and outdoor seating, each offering a unique perspective of the space.

Traditional Thai elements, such as woven basket pendant lamps and decorative gongs, add cultural depth and charm, while the rich tones of the wood contrast beautifully with the clean lines of the interiors. This serene backdrop highlights the vibrant colors and textures of the cuisine, and sweeping views of the Andaman Sea enhance the intimate and luxurious atmosphere.

MUST TRY

SENMEE KAENG PU - Spicy southern yellow curry with fresh Andaman blue crab, ka r lime leaves, basil, and betel leaves. Served with vermicelli noodles and garlic oil

FOOD

Sri Trang celebrates Southern Thai cuisine with bold flavors, fresh herbs, and locally sourced ingredients from our chef’s garden and nearby markets. Starters and salads combine crisp textures and tangy, aromatic flavors, while soups and vegetable dishes highlight the natural freshness of the produce.

Main courses feature seafood, chicken, and pork cooked with traditional Southern Thai spices and sauces, showcasing both heat and balance. Desserts offer a sweet, refreshing finish with coconut milk-based treats and tropical fruits. The must-try dishes are SENMEE KAENG PU, a spicy yellow crab curry, and MASSAMAN NUA, slow-cooked beef in southern-style Massaman curry.

PRICING

Average spend per person THB 2,000++

ABOUT CHEF

Ms. Laongdao Tohkhot, or “Chef Aong” as she is better known, is a highly experienced chef who specializes in the highly distinctive cuisine of southern Thailand. With more than two decades of gastronomic experience, she has delighted many guests and dignitaries, including members of the Thai royal family.

She has also played an important role in promoting the original cuisine of her homeland to international audiences, both at Phulay Bay, where she has worked ever since the resort opened, and at overseas events in China and India. Chef Aong focuses on using local and seasonal ingredients from southern Thailand, including a natural abundance of herbs, fragrant spices, fresh coconuts and succulent seafood, and preparing them with exceptional skill and attention-to-detail to create inspiring and highly authentic dishes.