ROYD

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.

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.

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.

An art form that carried stories, laughter, and the soul of the village, all lit by a single flame.

Galangal has always been part of Southern cooking. Sharp, citrusy, earthy, and full of depth, it’s the kind of ingredient that quietly shapes a dish over time. Unlike ginger, its flavour is more peppery, with a pine-like aroma that lingers gently.

In our Phatthalung rice dish, we use both the leaves and the root, adding fragrance and a distinct character.

A few moments from last week’s. Thank you to .phuket, , and for a beautiful evening.

2026 has been a great honour for us. Along the journey, we have gained so much experience, knowledge, and understanding within this industry.

What began from flavours and dishes we grew up eating has slowly become a restaurant where we hope to express both the cuisine and cultural world of Southern Thailand at its finest. Seeing it grow beyond what we first imagined means a great deal to all of us.

This recognition belongs not only to me, but to our entire team, our local producers, our guests, and everyone who continues to believe in us.

Thank you
- Suwijak K.
Restautant Royd

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.

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.

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.