Skip to content

Food — Restaurants

Jaras Restaurant earns its Michelin star in Phuket

Phuket, Thailand

The Southern Thai kitchen at InterContinental Phuket Resort celebrates recognition for its devotion to regional ingredients and considered cookery.

Enter the world of Michelin
LISTEN TO THIS ARTICLE 3 MIN LISTEN
READY

AI-assisted voice playback. Starts only when you choose Play.

Golden turmeric sauce poured from a speckled ceramic vessel over a plate with seared shrimp garnished with microgreens and yellow flower, beside a second plate with similar presentation on dark wood, with Michelin Guide 2027 emblem overlaid
Jaras Restaurant (@jarasrestaurant)

Jaras Restaurant, nestled within InterContinental Phuket Resort, has earned its Michelin star in the 2027 guide, a recognition that honours years of disciplined commitment to the culinary traditions of Southern Thailand. The achievement belongs entirely to the kitchen’s philosophical consistency: a refusal to chase trends, instead choosing to deepen its understanding of a region’s most essential ingredients and the communities that cultivate them.

Overhead view of fresh Southern Thai ingredients arranged on dark background: bundles of long beans, fresh mint, scallions, red bird's eye chilies, yellow citrus, and red rambutan fruit

Walk through the kitchen’s orbit and you encounter the evidence of this discipline. Ginger root, lemongrass, and long beans arrive with their soil still clinging. Tomatoes of urgent red sit alongside tender shoots and pale bulbs, each selected with the precision of someone who has tasted the same varieties across seasons. These are not exotic specimens gathered for their rarity; they are the ingredients that define the Southern Thai table, chosen for their integrity and their relationship to the land that produces them.

Single piece of seared seafood with charred exterior topped with long bean and microgreen garnish, held between chopsticks above a textured copper plate, with Jaras restaurant logo glowing above

The cooking itself moves with quiet authority. A piece of seafood, perhaps shrimp or fish, arrives on the plate with its texture perfectly calibrated: the exterior burnished and responsive, the interior yielding. Long beans wrap around it like an embrace, their slight char contrasting with their tender centre. Yellow turmeric sauce pools beside it, its colour the result of careful infusion rather than mere pigment. These are not complicated arrangements. They are the work of a kitchen that understands that refinement lives in proportion, in the balance between salt and acid, in knowing precisely when to stop.

Golden turmeric sauce poured from a speckled ceramic vessel over a plate with seared shrimp garnished with microgreens and yellow flower, beside a second plate with similar presentation on dark wood, with Michelin Guide 2027 emblem overlaid

The Michelin recognition arrives not as a surprise but as confirmation. It validates what guests have experienced through repeated visits: a restaurant that treats its diners with the respect it shows its suppliers, that serves food built on knowledge rather than spectacle, and that finds depth in fidelity rather than novelty. For the culinary and service teams whose daily labour brings this vision to the plate, the star represents not a destination but a milestone along a continuing journey.

Golden turmeric sauce poured from a speckled ceramic vessel over a plate with seared shrimp garnished with microgreens and yellow flower, beside a second plate with similar presentation on dark wood, with Michelin Guide 2027 emblem overlaid
Golden turmeric sauce poured from a speckled ceramic vessel over a plate with seared shrimp garnished with microgreens and yellow flower, beside a second plate with similar presentation on dark wood, with Michelin Guide 2027 emblem overlaid

Imagery courtesy of Jaras Restaurant (@jarasrestaurant).

Overhead view of fresh Southern Thai ingredients arranged on dark background: bundles of long beans, fresh mint, scallions, red bird's eye chilies, yellow citrus, and red rambutan fruit
Single piece of seared seafood with charred exterior topped with long bean and microgreen garnish, held between chopsticks above a textured copper plate, with Jaras restaurant logo glowing above
Golden turmeric sauce poured from a speckled ceramic vessel over a plate with seared shrimp garnished with microgreens and yellow flower, beside a second plate with similar presentation on dark wood, with Michelin Guide 2027 emblem overlaid
Golden turmeric sauce poured from a speckled ceramic vessel over a plate with seared shrimp garnished with microgreens and yellow flower, beside a second plate with similar presentation on dark wood, with Michelin Guide 2027 emblem overlaid
Golden turmeric sauce poured from a speckled ceramic vessel over a plate with seared shrimp garnished with microgreens and yellow flower, beside a second plate with similar presentation on dark wood, with Michelin Guide 2027 emblem overlaid

Stay inspired

Join the world of Simply Luxury.

Curated stories, exceptional places and private invitations.

Story Index