Partners in Provenance
Guests are invited to discover Phuket’s rich culinary diversity through the resort’s “A Sense of Taste” program, which includes “Partners in Provenance,” a commitment to support artisanal food suppliers and present diverse, seasonal menus of local fare.
Ta Khai chefs collaborate closely with nearly 20 top-quality local farmers and partner producers who deliver the finest regional produce, meats, and locally specific ingredients. Highlights include cereal and fruit-fed beef from Khunta Farm, Siberian sturgeon caviar from Hua Hin Sturgeon Farm, responsibly produced grouper and red snapper from EcoAquaculture, and Sangyod Mueng rice from Phattalung.
About a third of Ta Khai's menu is developed in collaboration with these partners, featuring dishes such as Buea Tord with seasonal vegetables from Ya Chong, and sago palm pearls with coconut milk made from sago palm flour sourced from trees in Patthalung.
For an enduring culinary experience, Ta Khai offers cooking classes where guests can select fresh, quality ingredients at the local market. Guided step-by-step through expert cooking processes, they learn to enhance flavors while understanding how each ingredient nourishes the body according to Thai principles, and the role of home-grown foods in Thai daily life, history, and legend.
