Black Ginger

Truly one of the most iconic dining experiences in Phuket, the magic begins as soon as we arrive at Black Ginger. The pathway to the restaurant is lit by sultry blue lights which lead to a small pier with fire torches and a wooden raft that takes us to the other side. 

Black Ginger is stunning. The restaurant is housed in a traditional Thai mansion set next to a lagoon and hugged by tropical foliage. The atmosphere is romantic, and as we choose a table outside, the wait staff saunter over with a smile and menus. 

The restaurant is known for its signature dishes which inspire guests to take a savoury journey into the historical heart of Phuket. Helmed by Executive Sous Chef Piak, who has worked at the restaurant for 35 years, specialities include Thai classics such as Som Tam, Tom Yum and Phanaeng Curry. We order an assortment of dishes and admire the architecture as we wait. 

Our dining experience starts with Kratong Thong, diced chicken with Thai spices and sweet corn woven into delicious golden baskets, and Yam Dok Dala Gai Sub, minced chicken with torched ginger flower and Thai herbs. Both starters are phenomenal and ignite our appetites. We also sample Tom Som Pla Sapparod Phuket, a Phuket fish soup with tamarind, pineapple and elephant apple. I am not a fish or seafood person, but the flavours of this soup are so exquisite that I have another bowl. 

Mains include Moo Hong, Phuket stewed pork belly with coriander roots, star anise, soy sauce and a cinnamon stick as well as Nuer Yang, grilled marinated wagyu beef with Thai herbs, and spicy chili shallot sauce. We also dive into a heaping bowl of Massaman curry with beef. This has always been a favourite dish; here the peanut curry sauce is so rich and bold. 

We also indulge in Bua Thor, a local speciality of crispy betel leaves with turmeric batter and prawns, Poh Piah Sod Phuket, spring rolls with crab claw meat, pork strips, garden veggies and a Penang dipping sauce, and Ow-Tao, delicate pan-fried Fine de Claire oyster with tapioca, taro, egg and crispy pork. Plamuk Phad Nam Dam, wok-fried squid with black ink and spring onion, rounds out the main courses of the meal. Each and every dish is absolutely exquisite in presentation and unmatched in flavour. The food at Black Ginger is exceptionally good. 

For dessert, we have Black Ginger’s signature Bua Loy Mar Praow Orn, rice flower dumplings in a creamy coconut milk with coconut meat, Oh Aiew, a refreshing Phuketian favourite that consists of banana gelatin perfumed by magnolia champaka flower syrup, and Indigo Signature Ice Cream, which is made from banana, coconut milk, lime juice and butterfly pea. 

We’ve eaten so much and are absolutely stuffed, but there’s no denying it has been an incredible evening.

Black Ginger is absolute perfection – the restaurant setting, the attention to detail, the demure service from the wait staff and the food. Such care and precision go into each and every dish, and the flavours and textures of each bite are a total taste sensation. 

It’s a fact that dinner at Black Ginger is one of the absolutely best dining experiences in Phuket. 

Located at The Slate on Nai Yang Beach, Black Ginger serves dinner daily from 18:00-23:00. The dress code is smart casual, and due to the limited number of tables available, reservations are essential. Parking is available on-site.