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Nahmyaa brings bold Southern Thai flavours to Phuket’s coast

At COMO Point Yamu, nahmyaa showcases the vibrant tastes of Thailand's south through locally sourced ingredients and a commitment to sustainability. Each dish tells the story of the region's culinary heritage.

By Harvey HiraSaturday, 7th of November 20262 min read
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A spread of Southern Thai dishes on a dark wooden table: pale green plates holding white rice noodles, a golden turmeric curry, and turmeric-rubbed grilled fish, accompanied by a glass of pale wine and red striped drinking glass
COMO Point Yamu (@comopointyamu.phuket)

Nahmyaa, the dining concept at COMO Point Yamu, channels the unmistakable energy of Southern Thailand’s food culture. Turmeric curries arrive in pale celadon bowls, their golden surfaces glossy with coconut cream and studded with fresh dill. Silken rice noodles sit coiled alongside spiced fish, while charred seafood arrives scattered across sage green plates, punctuated by raw chilli and lime. The kitchen sources its produce locally, building a menu that shifts with the seasons and the day’s market finds.

A diner in a white linen dress and straw hat sits at a round table beneath a luminous pixelated map of Thailand in rust, gold and cream, surrounded by pale blue plates of Thai cuisine

The room itself reflects this philosophy. A luminous pixelated map of Thailand dominates one wall in rust and gold, backlit by pendant spheres casting amber light across wooden tables. The palette is warm and refined: muted greens, deep timber, golden accents. A glass of pale wine catches the light beside each course, its gentle honeyed tone a counterpoint to the boldness of what arrives on the plate.

A close-up of a pale green plate holding a mound of charred vegetables and greens topped with crispy golden shallots, with a glass of pale wine blurred in the background

What distinguishes nahmyaa is its refusal to dilute regional flavour for international palates. The southern provinces of Thailand have long held their own distinct culinary identity, built on layered spice, fermented ingredients and the sea’s daily offerings. Here, that authenticity meets the precision of fine dining technique. Each plate demonstrates restraint and intention: a sprinkle of crispy shallots, a wisp of herbs, the careful calibration of salt and acid.

A spread of Southern Thai dishes on a dark wooden table: pale green plates holding white rice noodles, a golden turmeric curry, and turmeric-rubbed grilled fish, accompanied by a glass of pale wine and red striped drinking glass

Sustainability runs through every decision, from the sourcing of fish and vegetables to the reduction of waste in daily service. This is not a gesture toward environmental responsibility but an integral part of how the kitchen operates, reflected in what reaches the table.

Imagery courtesy of COMO Point Yamu (@comopointyamu.phuket).

A diner in a white linen dress and straw hat sits at a round table beneath a luminous pixelated map of Thailand in rust, gold and cream, surrounded by pale blue plates of Thai cuisine
A close-up of a pale green plate holding a mound of charred vegetables and greens topped with crispy golden shallots, with a glass of pale wine blurred in the background
A spread of Southern Thai dishes on a dark wooden table: pale green plates holding white rice noodles, a golden turmeric curry, and turmeric-rubbed grilled fish, accompanied by a glass of pale wine and red striped drinking glass

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