If you’ve seen our Top 30 Top Tables for 2022, you might have missed that there is plenty of good food outside the capital. Take a look at our Top Tables Top 5 favorite restaurants outside of Bangkok.

 

Bringing the Andaman vibes, chef Thitid “Ton” Tas- sanakajohn’s expertise is unmatched, and the culi- nary master’s Samut in Phuket gives Thai seafood the all-star treatment. Samut, meaning “ocean” in Thai, makes a clear commitment to bring ingredients from Thailand’s coastlines to the table. And it’s not just Phuket; chef Ton partners with Thai fishermen in Prachuap Khiri Khan, Phang Nga, Chumphon, Surat Thani, and more for his eight-course dining experience. Taking over the space from Chivitr Wellness Resort’s old lobby, Samut carries on some of the hotel’s Thai-Chinese decor, resembling Buddhist pagodas with predominantly simple, reserved wood furniture and antique-looking entrance.

14/106 Rawai. Mueng. Phuket, 061-162-5269. Open Wed-Sun 5-11pm; Sat-Sun 11:30am-3pm.

 

 

In the luxe Trisara on Phuket’s west is Pru, headed by chef Jim Ophorst. The champion of Phuket’s very first Michelin star, Pru uses produce from its on-site organic farm, and the restaurant works with local producers like the neighboring goat farm to source authentic, real ingredients for the high-end fare. Chef Jimmy even goes foraging himself to create the likes of the eggplant selection dish, made of four kinds of eggplants cooked in five different ways—think textures of cream, mash, roast, and crisp—served with a sauce of five types of basil and house-made bottarga.

 

 

 

After Michelin’s announcement that it will include Isaan in its 2023 regional edition, perhaps no Isaan spot has generated more buzz than Samuay and Sons, the con- temporary Isaan-Thai restaurant located in Udon Thani where foraged ingredients receive a proper spotlight. The two chefs from Samuay and Sons—Weerawat “Num” and Worawut “Joe” Triyasenawa—take Thai farm-to-table to a whole new level. Expect progressive fine-dining twists on Isaan dishes.

 

 

 

This contemporary spot highlights the techniques of Australian cuisine while shining a spotlight on Anda- man's best ingredients. The young team is led by the 29-year-old chef Nattaphon “Oat” Othanawathakij who lived in Melbourne for almost 10 years working in the hospitality industry from local cafes to fine dining restaurants, including catering for some of Australia’s biggest events like the Australian Open and the Australian Grand Prix - Formula 1.

 

 

 

This teeny-tiny restaurant goes big on local ingredients and sustainability. Hidden on the second floor of ice- cream shop Gelabar, the small kitchen started out as a lunch-box business. Chef Phanuphon “Black” Bulsu- wan's menu changes seasonally, offering hyper-local, hyper-seasonal ingredients twinned with expert curing methods. The restaurant’s latest offering, a massive 22-course menu, boasts the highlights of the entire year’s creations—aptly named the Best Bites of 2022. Booking in advance is highly recommended.