Thai Library at Trisara serves refined Southern Thai cuisine in a serene beachfront setting overlooking the Andaman Sea. 

OVERVIEW

Thai Library is located inside Trisara, on the pool level overlooking the beach, just 15 to 20 minutes from Phuket International Airport. The restaurant offers a warm, elegant setting with indoor and outdoor seating facing the Andaman Sea. Guests can dine in a relaxed, contemporary space with soft lighting, handcrafted décor and a calm coastal atmosphere. The terrace provides an open-air experience with ocean views and fresh breeze, perfect for sunset and evening dining.

The menu highlights refined Southern Thai cuisine prepared with local ingredients and traditional flavors presented in a modern style. Service is warm, attentive and personal, creating a comfortable dining experience in one of Phuket’s most scenic beachfront locations.

AMBIENCE

Thai Library features a refined yet relaxed atmosphere with soft lighting, warm wood accents and contemporary Thai details. Floor-to-ceiling windows open to ocean views, while the terrace offers breezy, open-air seating by the pool. The space feels elegant, intimate and coastal, perfect for sunset and evening dining.

MUST TRY

- Goong Mae Nam Thod Glue Bo-Ran
- Nuea Phad Krueng Sah. Kha Aon
- Goong Khua Gling Praw Khao Maak
- Tom Som 100 Year
- Yam Nue Budu

FOOD

Thai Library presents refined Southern Thai cuisine with bold flavors, fragrant herbs, and sustainable, locally sourced ingredients. Fresh seafood and authentic Southern recipes are elevated with modern technique, creating dishes that feel familiar yet elegant. The menu celebrates spice, freshness, and coastal produce, offering a contemporary experience true to its roots.

Popular dishes are Goong Mae Nam Thod Glue Bo-Ran, Goong Khua Gling Praw Khao Maak, Tom Som 100 Year, and Yam Nue Budu

PRICING

Samrub Paktai set menu at THB 3,900++ per person | A la carte menu starts from THB 400++

ABOUT CHEF

Chef Rudttborn “Oat” Pumsirinun brings a refined blend of French fine-dining technique and deep Thai culinary heritage to Thai Library. His career spans acclaimed kitchens, including five years as Sous Chef at Savelberg, the one-Michelin-starred restaurant in Bangkok, where he contributed to multiple awards and international recognition.

He later served as Executive Chef for The Signature Hotel Group in Songkhla, overseeing several dining venues and new openings. Passionate about elevating Thai cuisine on the global stage, Chef Oat champions local ingredients, sustainable sourcing, and elegant presentation. At Thai Library, his vision is to create a destination restaurant that honors tradition with contemporary finesse.