Phuket, Thailand's largest island, sits off the west coast in the Andaman Sea. Historically a key trading hub between India and China, it attracted European ships but remained uncolonized. Once wealthy from tin and rubber, it now thrives on tourism, hosting over 100,000 foreigners. Connected to Phang Nga via the Sarasin Bridge, it serves as a gateway to Krabi and the surrounding archipelago. The province offers diverse accommodations, from bustling town centers to serene beach resorts, catering to both leisure travelers and frequent flyers seeking comfort and connectivity.
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With an area of 547 km2, Phuket offers varied bases. Patong suits nightlife seekers, while Kata and Karon beaches are family-friendly. Phuket Town provides cultural immersion. The province includes 32 smaller islands, ideal for exclusive resort stays away from the main island's bustle.
The island is connected to Phang Nga province to the north by the Sarasin Bridge. Krabi lies to the east across Phang Nga Bay. Getting around relies on taxis, tuk-tuks, and private hires. Hiring a driver is efficient for exploring the island's diverse districts and nearby coastal attractions.
The best time to visit is November to April, offering sunny weather and calm seas ideal for beach activities. The monsoon season runs from May to October, bringing rain but fewer crowds and lower rates. As tourism is the primary income source, availability varies significantly by season.
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place of worship in Thailand
Chinese temple in Phuket
Honouring Phuket town classics beneath the leafy canopy of an old mayom tree, this humble eatery focus on quality. From the short menu, we recommend the local fish, deep fried and topped with a fragrant curry paste. A nice spot for authentic local cuisine.
Having grown up working in his family's food business, Chef Buriphat always wanted to do something special with their recipes. Over the last few years, he has realised that vision, impressing diners with his honest interpretation of traditional Southern Thai-Peranakan cuisine. Check out the delicious stir-fried pork belly with herbs and sweet dark soy sauce, and be sure to try the pork rib soup with tofu and salted fish.
The constantly busy Go Benz has been serving popular dishes, including their speciality pork with peppery broth and rolled rice noodles, for over 20 years – and it’s easy to see why it’s quite such a popular spot. Many of the dishes often sell out, like the fragrant dry boiled rice with crispy pork and tender pork offal. Also well worth ordering is the crispy pork with sweet soy sauce, which is seasoned wonderfully and has a lovely charcoal-grilled crust.
For over five years, Sunee’s street food stall has been renowned for its Khanom A Pong—delicious coconut crepes. Cooked in mini woks over charcoal, the crepes are unique for their light, crispy shell and soft centre—a perfect balance of sweetness and creamy coconut. Be sure to arrive early at this beloved stall to experience these irresistible snacks.
This outlet with a red-brown zinc roof offers a menu of both individual and sharing dishes, with nicely balanced flavours. Despite its humble guise, Sang Ka Sri attracts a crowd, so be prepared to wait for a table before enjoying the fresh squid with herbs and tangy dressing.
Beyond an entrance surrounded by lush foliage, the modest yet inviting space has just a handful of tables, contributing to a relaxed vibe. Dishes are made to order using produce bought at dawn – think rich, fiercely aromatic Southern Thai curries. Spice levels can be dialled down upon request. There's no English menu, but the welcome is warm and the authentic Phuket food speaks for itself, which explains the queues of loyal locals and savvy travellers!
Merging the owner's fashion design flair and passion for fine fare, One Chun offers a vintage-toned dining experience in a 19C building. Diners still enjoy the family recipes, which have been passed down the generations. Among the specialties is a spicy yet refreshing dish with boiled shrimp and shrimp paste, perfectly balancing the salty and sour notes. Be sure to try "Mu Hong" for its bold flavours and soft, tender pork belly.
Soft, crispy, non-oily roti emerge from a huge charcoal pan. At this 70-year-old Halal breakfast spot, they're shaped, fried and served in the blink of an eye and served with tender beef or chicken curry. The sweeter roti with banana and egg has no added sugar.
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