Aulis Phuket อาวลิส ภูเก็ต — Restaurant in Phang-nga Province

As someone who isn’t a fan of raw food, and after having experienced most of LA’s Michelin-starred non-Japanese restaurants with Niko, we feel lucky to reserve reservation at this place less than a week in advance.

From the moment we arrived, we were impressed—Chef Charlie personally came out to greet us by name, which has never happened to me at any Michelin restaurant in LA! (Happy +1) I was seated right in the center with a full view of the open kitchen, where the chefs were crafting every dish with precision. (Happy +1) The manager was also kind and even helped arrange a car for us after dinner since we were staying over 50 km away. (Happy +1) for great hospitality.

Food highlights: •The Wagyu tartare appetizer topped with caviar was absolutely my favorite—so rich in flavor. Even those who typically avoid raw dishes loved it. (Happy+1) •The prawn was springy and fresh, served raw but with zero off-putting flavor. The broth had a creamy flavor? citrusy finish from bergamot is refreshing (Happy +1) •The dry-aged beef initially looked too rare, but one bite changed my mind—it was tender yet bouncy, with a light sauce that elevated the meat without overpowering it. (Happy+1) •The yogurt course was so good I could eat it every day. Didn’t get enough of it! (Happy+1) •The signature logo dessert was amazing! It is like a mousse with a texture somewhere between ice cream and mousse? likely infused with a bit of alcohol. Unique and memorable. (Happy+1)

Since Niko and I aren’t big on alcohol, we skipped the wine pairing and didn’t want any sweet soft drinks either. Even just with water, the food stood strong on its own—more refined than most Michelin spots in LA. The chef clearly has high standards, down to the precise plating. The ambiance combined postmodern minimalistic luxury with greenery, making the whole dining experience relaxed yet elevated.

A few downsides: •The opening duck dish didn’t taste great. •One mushroom-based dish was overly salty. •The water glasses were awkwardly large and hard to grip.

Overall, I’d give it a 9/10, and hope to see them earn 3 star soon!

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What an awesome experience at Aulis Phuket! From the moment we arrived, greeted by the restaurant manager Ex (who had also been great at ensuring we would enjoy our visit through regular communication beforehand), we knew we were in for a special treat. On entry and throughout, the restaurant is very sleek and glamorous.The home made gin and tonic aperitif was super - really botanical and fresh. The delicious appetisers (our favourite was probably the truffle pudding caramelised in banana molasses with black garlic) were brought out and described to us by each of the four chefs, in person, in turn . We then proceeded to sit at a chef’s table set up, which was a great way to see the amazing food cooked before our eyes with such care and attention to detail. The one standout detail here (but so so hard to choose!) was probably the baby crumpet served with the wagyu. I don’t normally eat dessert, but the frozen sheep’s yoghurt aerated with lime and the Aulis caramel mousse were both to die for. Despite the seriousness of the food, it wasn’t at all stuffy or formal - Charlie the head chef and the others all chatted to us and really put us at our ease, which made for a most enjoyable and intimate evening. The food of course is the star event (and how great that it is 98% sourced locally), but a big shout out to Valentine ( who was recently voted Michelin sommelier of the year and is helping with the opening) as he picked some truly marvellous wines for us. However, when he returns to England it is worth noting that Ex was previously the head sommelier, before becoming the restaurant manager . If you are looking for a truly unique occasion I really could not recommend this...

We had an amazing dinner at Aulis, both food and service could not have been better.

The minute we got out of our car in the driveway at Iniala, Chef Charlie was out to greet us and escort us to the restaurant. This really set the tone for a personal and unique dining experience.

We were first seated in the lounge area where we had a cocktail and some delicious bites. Afterwards we were seated at the chefs table where it felt as if Chef Charlie had invited us to his (very nice) house for dinner. The menu and cooking itself was more than just a nice meal, it was storytelling done in an impeccable way.

Charlie, Arsen and the full team effortlessly engaged with all the guests in a personal manner that really made the full experience stand out compared to other Michelin starred restaurants. We also really loved the playlist which was packed with oldschool, soulful classics.

All bites and dishes were delicious, but these were my biggest highlights: Wagyu tartare with horseradish Scallops with smoked caviar from Hua Hin Charred vegetables in a sauce made from local cheese Wagyu shortrib on toasted crumpet with pickled pepper Frozen yoghurt with aerated lime (hands down the best palate cleanser I've ever had)

Room for improvement: The light fixures were a bit too bright, especially in the lounge area. The speaker situation in the lounge area was not great, making it partially difficult to make...