“Long Chim — ‘come and taste’ in Thai — is a private dining ritual crafted exclusively for Spa Pool Villa guests. Each evening, your personal chef presents a rotating set menu rooted in the authentic flavors of Thailand’s four regions, prepared in front of you with care and intention. It is not simply a meal. It is an invitation to experience Thai cuisine the way it was always meant to be — intimate, generous, and alive.”

Northeastern Region

The Isan table is unapologetically bold — smoky, sour, and alive with heat. Born from the vast plateaus and the Mekong River, this cuisine speaks of resourcefulness and community, of meals shared under open skies.

(Tuesday & Saturday)

— Starter —

Som Tum

Hand-pounded green papaya tossed with sun-dried shrimp, bird's eye chili, garlic, lime, palm sugar, and fish sauce — served family-style with a generous spread of fresh vegetables

— Soup —

Geang Hed Ruam

A soul-warming broth of mushrooms simmered with fragrant herbs, deepened with the nutty warmth of toasted sticky rice powder

— Main Course —

Nam Prick Pla Yang

A rustic charred fish relish with roasted chili and garlic — smoky, primal, and deeply satisfying alongside crisp banana pepper

Laab Moo Sub

Minced pork salad with toasted rice powder, shallots, and fresh mint — spiced with dried chili that lingers warmly on the palate

Gaaeng Om Gai Baan

A clear, gentle broth of free-range chicken slowly infused with wild herbs, organic vegetables, and the unexpected grace of fresh dill

Mok Hed Pla

Delicate steamed mushrooms and flaked fish wrapped in banana leaf with aromatic herbs

Khao Niew Nueng

Steamed sticky rice — the heartbeat of Isan, eaten by hand, lovingly pressed into every bite

— Dessert —

Khao Niew Mamuang

Sun-ripened mango paired with coconut sticky rice

Northern Region

The ancient Lanna kingdom left behind a cuisine of mountain herbs, earthen flavors, and the slow, deliberate cooking of a highland people. Rich with turmeric and ginger, the North is food for the thoughtful soul.

​(Wednesday & Sunday)

— Starter —

Sai Oua Moo

Northern-style pork sausage coiled with lemongrass, galangal, and kaffir lime leaf — grilled to a crackling, fragrant finish and served with fresh pharm vegetables

— Soup —

Pak Kard Jor

Slow-braised pork ribs in a clear, tangy broth with bok choy, tamarind, shrimp paste, crispy shallots, and a whisper of dried chili — humble ingredients elevated by time

— Main Course —

Nahm Prick Ong · Nam Prick Num · Nam Prick Ta-Daeng

A trilogy of the North's most beloved chili relishes — a rich tomato-pork dip, a smoky roasted green chili paste, and a fiery red chili sauce — presented together on a Khan toke tray with crispy pork rinds and a vibrant array of organic vegetables

Pla Tabtim Pao

Grilled ruby fish, a staple of Northern riverside cooking,

served with roasted chili and herb dipping sauce

 Neua Tun Lam Yai

Slow-braised beef short rib with longan fruit and dark soy — a recipe passed down through generations, steeped in the aromatic traditions of Northern Thailand

Pad Mara Waan

Wok-tossed chayote leaves, silky and green, seasoned with the refined simplicity of fish sauce

Khao Leum Phua

An ancient purple grain from the highlands of Chiang Mai — nutty, fragrant, and nearly forgotten

— Dessert —

Khao Niew Linchee

Sweet coconut sticky rice adorned with lychee — flown in from the orchards of Chiang Rai province, where the fruit is said to be the sweetest in the land

Southern Region

The South is sea and spice — a fierce, sun-drenched coast where fishing boats return at dawn and the kitchen never cools. Here, turmeric runs through everything, and the heat is not polite.

(Monday & Friday)

— Starter —

Yum Pak Good Gung Sod

A spirited salad of local fern shoots and freshly caught Andaman prawns, dressed with a bright coconut dressing that softens the wild edge of the greens

— Soup —

Geang Kati Bai Lieng

A comforting Southern Thai coconut soup with fresh Bai Liang leaves, delicately simmered for a rich and authentic local flavor.

— Main Course —

Nahm Prick Goong Sieb

A deeply smoky dried shrimp chili paste, served with an abundant basket of organic vegetables for dipping — the soul of southern home cooking

Moo Hong

Phuket's most cherished comfort dish — pork belly braised low and slow in Junsang house soy sauce with cinnamon, star anise, and cracked black pepper until it surrenders into something extraordinary

Gaeng Som Pla Gao

A vivid, fiery yellow curry broth with tender grouper fillet and young coconut shoot — sour, spicy, and deeply oceanic

Phad Pak Lieang

Melinjo leaves stir-fried with free-range eggs, a simple, nourishing vegetable dish that has graced southern tables for generations

Khao Sangyod

A GI-protected heirloom grain from the fields of Phatthalung — the ancient South in every grain.

— Dessert —

Bigomoi

A beloved Phuket dessert of black sticky rice served in sweet coconut milk, bringing the comforting flavors of local tradition.

Central Region

The Central Plains gave birth to royal Thai cuisine — refined, balanced, and beautiful. Where the rivers meet and the rice paddies stretch to the horizon, these are the flavors that the world calls Thai.

(Thursday)

— Starter —

Hor Mok Pla

A silken steamed fish custard folded with red curry and coconut cream, served in a young coconut shell — delicate, aromatic, and as elegant as the Royal Palace kitchen that first perfected it

— Soup —

Tom Yum Goong

Thailand's most famous bowl — a hot and sour prawn soup with lemongrass, galangal, kaffir lime, and fresh chili, its broth simultaneously fiery and clarifying

— Main Course —

Nahm Prick Pla-Too

Grilled mackerel pressed into a smoky, savoury chili paste — served with a generous basket of crisp raw and gently blanched vegetables for a contrast of textures

Geang Kiew Waan Gai

A lush green curry simmered with free-range chicken and coconut cream — its color vivid, its flavor deep with Thai herbs, sweet basil, and a warmth that builds slowly

Pla Sam Rod

Crispy sea bass fillet finished with a bright, aromatic sauce of chili and pineapple — sweet, sour, and a little fierce

Phad Pak Boong

Morning glory wok-tossed at high flame with garlic and soy sauce — blistered, smoky, impossibly simple and impossibly good

Khao Homm Mali

Steamed jasmine rice, fragrant as the flower it is named for — the quiet, essential center of every Central Thai meal

— Dessert —

Tum Tim Grob

Thailand’s classic dessert of ruby-red water chestnuts in fragrant coconut milk, loved for its refreshing sweetness and delightful crunch.

MONDAY

PHUKET ROMANEE ROAD STREET FOOD

MEE HOON KRA DUK MOO

Stir fried Phuket vermicelli noodle with Pork Bone Broth

THOD MAN PLA PHUKET

Deep fried fish cake with A-Jard

BIGOMOI

Sweet Black Sticky rice with coconut milk 

WEDNESDAY

WELL-BEING

INDONESIAN GADO GADO SALAD

Mixed Vegetable with peanut butter sauce

GRILLED SALMON WITH BROCCOLI COUS COUS SALAD

Salmon fillet with smashed broccoli with lemon & herb salad, mustard vinaigrette

CACAO TIRAMISU COCONUT YOGURT

Coconut Greek Yogurt with Cacao and Espresso Ladyfinger

FRIDAY

JAPANESE IKIGAI DIET AND HIGH NUTRITION SESSION

Eat less and slow, Hara Hachi Bu (80% of stomach), small plate, Focusing on dish

MISO SOUP

Tofu, Wakame, Edamame

AHI TUNA TATAKI

Tuna with sesame with Bake Tempe, Cucumber salad, Kimchi serve with Barley rice

ANKO MOCHI

Japanese sweet red bean paste with Rice cake ball

TURMERIC GINNGER GREEN TEA SHOT

​Starters

Freshly Shucked Oysters, Lemon

Poached King Prawns, Romaine Lettuce, Cocktail Sauce

Cobia Cerviche, Coconut, Kaffir Lime

Salads

Potatoes, Dijon Mayonnaise, Parsley, Crispy Shallots

Asparagus, Avocado, Watercress, Herb Sauce

Mixed Leaf Salad, Sherry Vinaigrette, Shaved Parmesan

Green Mango, Beanshoots, Coriander, Mint, Dried Prawn

  ​

BBQ

Local Grouper, Chermoula

Phuket Lobster, Garlic Butter

Klong Phai Chicken, Turmeric

Thai Wagyu Beef, Pepper Jus

King Prawns, Tomato & Saffron

 ​ ​

Vegetables ​

Steamed Broccolini

Buttered Corn Riblets

Zuchinni & Eggplant Skewers

Sauces

Seafood Sauce, Nam Jim Jaew, Sweet Chili

Dessert

Mango Sticky Rice

BBQ - Vegetarian Set

Starters  ​

Tomato & Basil Bruschetta

Vegetable Rice Paper Roll

Labneh, Pita Bread

BBQ

Zucchini, Chermoula

Mushroom, Garlic Butter

Eggplant, Turmeric & Coconut

Asparagus, Tomato & Saffron

Haloumi, Honey & Thyme ​ ​

Vegetables ​

Steamed Broccolini

Buttered Corn Riblets

Salads

Potatoes, Dijon Mayonnaise, Parsley & Crispy Shallots

Asparagus, Avocado, Watercress & Herb Sauce

Mixed Leaf Salad, Sherry Vinaigrette & Shaved Parmesan

Green Mango, Beanshoots, Coriander & Mint

Sauces

Nam Jim Jaew, Sweet Chili Sauce

Dessert

Mango Sticky Rice