10 Phuket Specialities and Local Dishes (and Where to Find Them)

Por Pia – ป๋อเปี๊ยะ (Fresh Spring Roll)

Por Pia, a speciality from Phuket, is a fresh spring roll featuring a soft rice or wheat wrapper filled with ingredients such as pork, shrimp, tofu, bean sprouts, cucumber, and herbs. The roll is sliced into bite-sized pieces and topped with a sweet, sticky sauce made from soy and tamarind. This dish reflects Chinese-Thai culinary influences and is enjoyed as a light meal or snack, offering a balance of sweet, salty, and sour flavours with a crisp, fresh texture.

Price: 30 baht
Where to find it: Lock Tien Restaurant

Mee Hokkien – หมี่ฮกเกี้ยน (Hokkien Noodles)

Mee Hokkien Phuket is a well-known noodle dish featuring thick yellow egg noodles stir-fried with pork, squid, prawns, and leafy greens in a dark soy-based sauce. The noodles are typically topped with a soft-boiled or fried egg, and garnished with fried shallots and pickled shallots on the side. This dish, influenced by Chinese immigrants from Fujian province, is recognised for its rich, slightly smoky flavour, chewy texture, and the combination of seafood and pork, reflecting Phuket’s multicultural food heritage.

Price: 40 baht per plate
Where to find it: Lock Tien Restaurant, Kopitiam by Wilai, Mee Ton Pho by the clock circle, Ko Yoon Restaurant at the fountain circle (not far from the city market)

Bee Hoon Kra Dook Moo – บีฮุ้นกระดูกหมู (Vermicelli with Pork Ribs)

Bee Hoon Kra Dook Moo is dry rice vermicelli served with fried shallots and spring onion, accompanied by a clear soup with tender pork ribs that have been slow-cooked until falling off the bone. The noodles are light and absorb the flavours of the toppings, while the soup provides a comforting, savoury counterpart. This simple dish is a favourite at breakfast and lunch in Phuket Town.

Price: 30 baht
Where to find it: Lock Tien Restaurant, at the intersection of Yaowarat Road and Dibuk Road.

Kiean – เกี้ยน (Phuket Sausage)

Kiean is a deep-fried Phuket sausage made from minced pork mixed with taro, garlic, and white pepper. The mixture is shaped into small patties or rolls and fried until golden and crispy on the outside while remaining soft inside. Kiean is served with a sweet chilli dipping sauce and often appears alongside other Phuket snacks like Por Pia and Lo Ba. The combination of pork and taro gives it a distinctive texture that sets it apart from other Thai sausages.

Price: 50 baht
Where to find it: Lock Tien Restaurant.

Lo Ba – โลบะ (Fried Pork Offal)

Lo Ba is a Phuket street food made from deep-fried pork giblets, including intestines, ears, and fat belly. The pieces are cleaned, seasoned, and fried until crisp, then served with a thick, sweet brown sauce and fresh cucumber. This dish reflects the Chinese-Thai heritage of the island and is commonly found at local markets and food stalls.

Price: 80 baht
Where to find it: Lock Tien Restaurant

Chakachan Talay – จักจั่นทะเล (Sea Cicada)

Chakachan Talay, which means sea cicada, is a sea crustacean found on the northern beaches of Phuket, namely Mai Khao and Haad Sai Kaew and beaches on the mainland past the Sarasin Bridge. The sea cicadas are first peeled from their back shell and then deep-fried until golden and crispy. The taste is similar to soft-shell crab with a delicate, sweet flavour. It pairs well as an appetiser or snack with a cold beer.

Where to find Chakachan Talay in Phuket: Ta Tuay Restaurant, Thanoon Seafood, Rimpan Restaurant

Kanom Jeen – ขนมจีน (Rice Noodles with Curry)

Kanom Jeen is fresh rice noodles served with the curry of your choice, typically a fish curry (Nam Ya) or a spicy coconut-based curry (Kaeng Tai Pla). Then it’s up to you to add condiments: fresh or marinated veggies, thinly sliced banana blossom, morning glory, bean sprouts, and pickled cabbage. Kanom Jeen is a traditional breakfast in Phuket, best enjoyed with local coffee or milk tea. The noodles are made fresh daily and have a soft, slightly chewy texture. Read more

Price: 25 baht per plate
Where to find it:

• Mae Ting (Phuket Town)
• Pa Mai Kanom Jeen (Phuket Town)
• Kanom Jeen Saphan Hin (Phuket Town)

Hor Mok Talay – ห่อหมกทะเล (Seafood Curry Mousse)

Hor Mok Talay is a spicy curry seafood mousse steamed in Bai Cha-Ploo leaves (wild betel leaves), wrapped in banana leaves. The filling combines fish or mixed seafood with red curry paste, coconut cream, and egg, creating a silky, custard-like texture with an aromatic, spicy kick. The betel leaves add a peppery note that complements the richness of the curry. A must-try, but be aware, it might come spicy and occasionally with a strong fishy taste!

Price: Ranges from 15 baht in very local shops to 80 baht in some more sophisticated places
Where to find it: Almost any seafood restaurant serves it.

• Kan Eang @ Pier is an excellent place to try it.
• Piang Prai Restaurant – Bang Pae Waterfalls

Oh Aew – โอเอ๋ว (Banana Jelly Dessert)

Oh Aew is a traditional Phuket dessert featuring jelly made from the seeds of a local banana variety, served with shaved ice, red syrup, and sweet red beans. The jelly has a soft, wobbly texture and a subtle flavour that pairs well with the sweetness of the syrup. This refreshing treat originated from Hokkien Chinese settlers and is perfect for cooling down after a spicy meal or on a hot Phuket afternoon.

Price: around 12 baht
Where to find it: Wanlamum Dessert Shop, but also shops and carts around.

Tao Sor – เต้าส้อ (Phuket Pastry)

Tao Sor is a flaky Hokkien-style pastry that has become a signature Phuket souvenir. The small round cakes have a crumbly, buttery shell with various fillings: sweet with preserved egg yolk, salty with salted egg, black sesame, pandanus, or for the brave, durian. The pastry is baked until golden and keeps well for several days, making it a popular gift to bring home from Phuket.

Price: 40 baht
Where to find it: Opposite Lock Tien Restaurant

O Taw – ออเต้า (Oyster Omelette)

O Taw is a Hokkien-style oyster omelette featuring small oysters stir-fried with tapioca flour batter, egg, crispy pork lard, and chunks of taro. The result is a crispy, chewy pancake with a savoury, slightly briny taste from the oysters. O Taw is served with a spicy chilli sauce and is best eaten hot from the wok when the edges are still crispy.

Where to find it: Yao Yentafo, not far from Ko Benz Restaurant