Once a month, never more.
New menus, events, openings. A quiet note in your inbox — never more than once a month.
Modern Thai cuisine by Chef Tammasak · Cherngtalay, Phuket
scroll
to release the magic
Modern Thai cuisine by Chef Tammasak · Cherngtalay, Phuket
— The story
Chef Tammasak Chootong opened the first SUAY in Phuket Town in 2010, channelling a lifelong dream into a kitchen where European technique meets the Thai pantry. Today, the flagship lives in Cherngtalay — awarded the Michelin Plate eight years in a row, and led by one of Thailand's most celebrated chefs.
SUAY (สวย) means beautiful in Thai. Every plate is built to earn the name.
— Four letters, one promise
Bold seasoning, well-judged. Chef Tammasak's plates have attitude — and the chops to back it up.
Thai roots, European technique, surprise everywhere. Foie gras meets betel leaf. Sea bass meets banana leaf and sea grapes.
Family-run since 2010. Recipes built on lifelong cooking and the family that's stayed close ever since.
The only review that matters is the empty plate. Eight Michelin Plates in a row suggests we're getting somewhere.
Chef Tammasak Chootong · Cherngtalay
Founder and head chef of SUAY. Channelling a lifelong dream into a kitchen where European technique meets the Thai pantry — family-run since 2010, eight Michelin Plates and counting.
SUAY Cherngtalay · est. 2010
Twenty-six tables under garlands of light, set between palms and orchids. European technique, the Thai pantry, and a family kitchen that's stayed close since the first SUAY opened in 2010.
— An evening at SUAY
Twenty-six tables, one kitchen — and a story that unfolds from dusk to dessert.
It begins at dusk. The garden lights come on one by one, the tables are set under the palms, and the room hums into life.
European technique on Thai ingredients. Torch, flame, and a wok that's been at the same hand since 2010.
Fresh tropical fruit, tweezers and patience. The bar runs on the same idea as the kitchen — generous, but never careless.
Twenty-six tables. Family-run since 2010. Plates fly, glasses chime, and somewhere in the room a guest is taking the first photo of dinner.
A spoon, a saucepan, a meringue that's just been kissed by the torch. Eight Michelin Plates in a row, and a kitchen that keeps cooking like the first night.
— The cellar
A WSET-certified sommelier with an eye for the surprises — and a list built on quality and value, not on the labels.
Pix builds the list with an eye for the surprises — bottles picked for quality and value, the ones that turn a dinner into an evening.
WSET-certified · pairings available on request
— In-house events
Private dinners, family celebrations, weddings, and corporate gatherings — at the restaurant or catered to your venue. Tell us what you're planning and Chef Tammasak and the team will design an evening around it.
— Stay close
Two ways to keep a thread to the kitchen — a quiet monthly note, or a year-round seat at the table.
New menus, events, openings. A quiet note in your inbox — never more than once a month.
Paid annually, returned as credit toward the bill or a curated bundle from the cellar and kitchen. Fifteen percent off the bill once the credit's spent, plus invitations to signature SUAY evenings.
Open daily · 4:00 pm — 11:00 pm
Live band every Monday & Thursday
+66 93 339 1890 · cheftammasak@gmail.com
Reserve a table →
