Phuket Culture & Cuisine

With a forward by celebrity chef Ken Hom, Phuket Culture & Cuisine, published by Ensign Media, explores the island's history and culture, as well as presenting a superb collection of delicious and innovative recipes from Phuket's best hotels and restaurants. The book tells the story of Phuket both in words and through a collection of stunning photographs that capture the spirit of the island and its people.

Phuket Culture & Cuisine features a concise and fascinating history of the island, the inside story of its landmarks and tourist attractions and intimate portraits of local residents by well known local journalist Simon J Hand.

Ken Hom is widely acknowledged as one of the world's foremost authorities on Asian cookery. He has written a number of best selling cookery books, including two on Thai cuisine. He lives in Europe and Bangkok and has been a frequent visitor to Phuket for many years.

"Setting foot in Phuket for the first time over ten years ago, I was struck not only by the island's stunning physical beauty but also by the gentleness of its people," he says. "I also discovered a vibrant regional variation of Thai cuisine that became one of my favourites; it is one of the spiciest and most aromatic versions, with abundant use of shrimp paste and turmeric. The variety of vegetables grown in the hot tropical climate of Phuket was another staggering discovery for me as a chef. And the incredible array of seafood, from shellfish of every variety to tasty fish, was the final seduction. In fact, every time I think of Phuket, my mouth waters."

"Phuket's delicious cuisine, exemplified by the recipes in this book, together with its unique culture, natural beauty and lovely people make the island a very special place, so it is hardly surprising that I try to return every chance I get," he says.

Island style eating

It is often noted by foreigners visiting Thailand that a popular Thai greeting is "Have you eaten?" While this is only meant as a polite enquiry, it shows the importance of food within the culture. In Phuket, that is taken to an even higher level - and the island has developed its own distinct flavours and unique dishes.

Perhaps the most famous of these is Kanom Jin. This noodle and fish curry dish is usually eaten for breakfast and is often compared to spaghetti. It comes with a side dish of fresh vegetables and boiled eggs that the diner can then blend with the curry to suit their own tastes. Side orders Pah Tong Goh (fried pastries) and a curried fish mousse called Hor Mohk add to the experience.

Other Phuketian favourites include Lo Bah (fried sausages and tofu in a spicy sweet and sour sauce), Oh Tao (oysters deep fried with flour, eggs, and taro root) and Tao Sor or Kanom Bia, which is Phuket's own variation on the spring roll. For dessert, what better way to finish the meal than an Oh Aew (iced banana and seaweed patties).

Local history professor, Ajarn Pranee Sakulpipatana, is fond of saying that Phuketians only like to eat on two occasions. "They eat when it's sunny, because they are happy, and then they eat when it rains because there is nothing better to do."