Bangkok, 11 June 2025 – The Tourism Authority of Thailand (TAT) is pleased to announce the successful completion of the Phuket Dining Festival 2025, held from 30 to 31 May in Phuket, one of Thailand’s most celebrated culinary destinations. Organised by Tatler Asia (Thailand) with support from TAT, the festival brought together top local restaurants and leading food and beverage brands in a showcase of sustainability, creativity, and culture.
“Phuket Dining Festival 2025 was a resounding success and a shining example of how Thailand can lead the way in sustainable tourism,” said Mr. Nithee Seeprae, TAT Deputy Governor for Marketing Communications. “By highlighting Green Gastronomy and Responsible Tourism, this initiative not only celebrated the richness of local cuisine but also reinforced our commitment to meaningful, community-based travel experiences. We are proud to support events that elevate Thailand’s position on the global stage while promoting long-term sustainability.”
The festival responded directly to the rising demand for conscious travel experiences. Backed by partners including Evian, Jagota, PRAKAAN, PHRAYA, Ruang Khao Siam Sapphire, and leading Phuket establishments—BaBa Lee, Heh, hom, Jaras, KHAAN, Royd, Samut, Su Va Na, and Tamarind—the event demonstrated the strength of collaboration in advancing sustainable tourism.
Over two days, Phuket’s culinary heritage was reimagined through the lens of Green Gastronomy—promoting mindful consumption, celebrating local ingredients, and supporting community livelihoods. The festival aimed to reinforce Phuket’s reputation as a world-class food destination while putting the principles of Responsible Tourism into practice.
On the first night, Baba Mansion hosted an exclusive evening featuring eight of Phuket’s top restaurants—Su Va Na, BaBa Lee, Royd, Heh, Samut, Jaras, hom, and Tamarind—each presenting innovative dishes crafted with locally sourced ingredients and a strong emphasis on sustainability. The night also included live DJ performances and a VIP dinner for guests, media, and influencers. The following evening showcased refined chef collaborations, including Baba Lee with Royd, Su Va Na with KHAAN, and a standout modern Thai menu by Samut—each celebrating sustainability through flavour, technique, and presentation.
Each restaurant offered bespoke menus that reflected Phuket’s culinary roots while embracing Zero Waste Restaurant practices. This aligned with Thailand’s national target to reduce food waste in the hospitality sector—from 37.03% of total waste to below 28% by 2027 (Pollution Control Department, 2023–2027).
The festival also echoed findings from the Sustainable Travel Study by Expedia Group and Wakefield Research, which show that 69% of travellers seek environmentally responsible holidays and 66% want to support local communities. These trends closely align with TAT’s mission to shape a more sustainable and experience-rich future for Thai tourism.
Phuket Dining Festival 2025 highlighted Thailand’s growing focus on sustainable culinary tourism and reinforced Phuket’s potential as a model for eco-conscious, community-oriented travel.
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