Restaurant Royd — Restaurant in Talat Nuea

Very dual feelings. I find it difficult to evaluate because the positive and negative feelings are very vivid. I'll tell you in order: This was my first experience of visiting such a place, and since I did not see a description of the cost of the dishes, I asked the staff how much dinner would cost for one person. I was told that the price would be 4590 baht. I considered this an acceptable price for such an experience and sat down at the table. 1 what I noticed negatively is that there is a table on which the air conditioner is directed directly, because of which being at this table turned into the feeling of being in a refrigerator. The girl who sat opposite me kept touching her back because she had the same problem as me. I asked the staff to help me solve this problem, but unfortunately we were not able to achieve a good result. There were a lot of tasty dishes on the menu and those who have visited similar places before know what I'm talking about, so I'll focus on the shortcomings to protect people like me. One of the dishes was too spicy, I can judge this not only from my taste buds but also from hearing the same feedback from other people in the room. People who had meat with sauce found it very difficult to assess the quality and taste of the meat, because half of the dish consisted of sinews that were impossible to chew. I think that in places like this there shouldn't be meat of such quality at all. And the last of the unpleasant dishes that no one in the hall finished was squid in black sauce. A very strange specific taste that leaves a very unpleasant aftertaste, which must be washed down with more than just water. I can’t say anything about the rest of the dishes, as the delight from their taste and quality leaves me speechless. Unfortunately the whole evening was ruined when they brought me the bill because instead of the stated 4,590 baht my bill said 5,673 baht... You ask me why the price of my dinner changed, as it turned out, the price that was initially announced to me did not include the bottle of water that was served to me at the beginning of the dinner, as well as service and taxes were deliberately hidden by the staff. I would like to point out that if I had been initially told that the dinner did not include any drinks, including water, that the cost of this water would be tens of times higher than its realistic price, that I would have to pay 1 thousand more, I would still have dined here. But I would not have the feeling of being cheated and used at the end of the evening. When at the beginning of the evening I was asked if I wanted any alcohol and I said I didn’t want it, they told me that maybe you want water, without specifying that this water would cost as much as a full meal. I consider such behavior to be absolutely unacceptable for such establishments. If you come to a beauty salon, a massage parlor or any other establishment and ask in advance what the cost of a particular service will be, you agree to a specific price. And if during the completion of the procedure you are told a cost 23.6% higher than the initial one, your anger will be completely understandable. Unfortunately, such actions of the establishment cross out all the pleasant emotions that were there throughout the evening. Would I recommend the food at this establishment - Yes, would I recommend visiting this...

Royd Restaurant is an absolute gem in the heart of Phuket, and our experience there was nothing short of phenomenal. The food is incredible—next to none—and truly stands out as one of the finest dining experiences we’ve had in the town. Every dish on the tasting menu was a testament to Thailand’s rich culinary heritage, crafted with exceptional skill and creativity.

One thing to keep in mind is that this is a tasting menu, and it should be respected as such. While some reviews mention that certain dishes can be spicy, let’s not forget: we’re in Thailand, the land of bold, vibrant flavors! If you’re visiting a Michelin-starred restaurant that values and represents Thai cuisine, what else would you expect? The spice is part of the authenticity and charm.

I’ve also noticed complaints about the price, which feels unfair. Royd is fully transparent—there are no hidden fees. The 10% service charge and 7% government tax are standard throughout Thailand. This is a Michelin-starred experience, and when you consider the quality, the artistry, and the attention to detail, it’s worth every penny.

Speaking of service, the staff, chefs, and the wine sommelier were impeccable. Their teamwork was mesmerizing to watch—from coordinating quietly through walkie-talkies to presenting and explaining every dish with care and precision. They ensured that we felt looked after at every moment. Their professionalism and passion elevated the entire experience.

The atmosphere, the dedication of the team, and the sheer artistry of the food make Royd a 10 out of 10 in every respect. If you appreciate good food and are open to trying new things, I can’t recommend this place highly enough. It’s more than just a meal; it’s an unforgettable journey through Thai cuisine. Don’t hesitate—treat yourself to this...

The 9-course tasting menu was a real treat, packed with genuine flavors and local produce.

The Krabi fish curry with homemade rice noodles and frog leg was my favourite. The noodles were just the right amount of chewy and soaked up the spicy, creamy curry perfectly. The frog leg, grilled to a nice crisp, was way more tender and tasty than I expected. It really took the curry noodles up a notch. The dry-aged fish in soy dip was another favourite. It gave a nice break from the heavier sauces but was still full of flavour.

I also really enjoyed the smoked beef tongue in soup. The broth, with peppercorn and tomato, was super clean and light, almost like Vietnamese pho but without the beef oil. It made a great palate cleanser before diving into the grouper fish and the main Wagyu beef courses. Very soothing!

The wagyu in herbal sauce didn’t quite hit the mark for me. Charred bak choi was adding to the extremely heavy end. As the final main, it didn’t provide the wow factor I was hoping for. I’ve had dishes in other places with a sour touch like tomato basil sauce to lighten up the palate before dessert, but the herbal sauce was too thick and sweet, almost overwhelming. My piece was also served cold, which took away from the enjoyment. Slightly disappointing, but it shouldn’t deter you from enjoying the other fantastic dishes.

Desserts, however, were very well done. From the first dessert made of star fruit to the second, nipa palm (a variant of coconut) ice cream with chocolate on top and black glutinous rice and mochi at the bottom, it was a combo that couldn’t go wrong. Chef Suwijak’s delivery was spot on—10/10.

Make sure you enjoy the decor as well! That 3.5-hour flew...