The story
At Iniala Beach House in the UNESCO-protected Phang Nga province, Aulis Phuket offers a dining experience unlike any other in southern Thailand. This is a 15-seat chef’s table, helmed by multi-award-winning chef Simon Rogan MBE, and it holds the distinction of being the only Michelin-starred restaurant in Phang Nga. The space is intimate, designed for guests to watch the kitchen at work as each dish is finished and plated.
The ethos is built on hyper-local sourcing. Over 95% of ingredients come from within Thailand, with nearly a third sourced directly from Phuket itself. The team, led by Executive Chef Oli Marlow and Head Chef Charlie Wilson, works closely with local farmers—like the organic farm in Paklok that grows peanuts, radish, marigold, and pandan exclusively for Aulis. This commitment extends to sustainability: composting, making vinegars and pickles, and using every part of an ingredient, from bones for stocks to fruit trims for beverages.
The tasting menu changes with the seasons, showcasing native Thai flavours with precision and creativity. Recent dishes have included Khonkaen Wagyu Tartare with Phuket pale ale, Khao Yai Duck with heirloom carrot doughnut, and Ranong Scallop with sea jelly and bergamot. A dessert of Kaew Kamin Mango with bee pollen and marigold cake continues the celebration of local produce. The experience is available Tuesday to Saturday evenings, with curated wine and non-alcoholic drink pairings.
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