The Tourism Authority of Thailand (TAT) announced the successful completion of the Phuket Dining Festival 2025, held on May 30 and 31 in Phuket. The event was organized by Tatler Asia (Thailand) with support from TAT, featuring top local restaurants and leading food and beverage brands to showcase 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 aimed to address the rising demand for conscious travel experiences. It was supported by partners such as Evian, Jagota, PRAKAAN, PHRAYA, Ruang Khao Siam Sapphire, along with leading Phuket establishments like BaBa Lee, Heh, hom, Jaras, KHAAN, Royd, Samut, Su Va Na, and Tamarind.
During the two-day event, Phuket’s culinary heritage was reimagined through Green Gastronomy—focusing on mindful consumption and celebrating local ingredients while supporting community livelihoods. The festival sought to reinforce Phuket’s reputation as a world-class food destination while applying principles of Responsible Tourism.
On the first night at Baba Mansion, eight top restaurants—Su Va Na, BaBa Lee, Royd, Heh, Samut, Jaras, hom and Tamarind—presented innovative dishes crafted with locally sourced ingredients emphasizing sustainability. The evening featured live DJ performances and a VIP dinner for guests including media and influencers. The second night highlighted refined chef collaborations such as Baba Lee with Royd and Su Va Na with KHAAN alongside modern Thai menus by Samut—all focusing on sustainability through flavor and technique.
Participating restaurants offered bespoke menus reflecting Phuket’s culinary roots while adopting Zero Waste Restaurant practices. This aligns with Thailand’s national goal to reduce food waste in hospitality from 37.03% of total waste to below 28% by 2027 according to the Pollution Control Department.
The festival echoed findings from a Sustainable Travel Study by Expedia Group showing that 69% of travelers seek environmentally responsible holidays while 66% want to support local communities—trends aligning closely with TAT’s mission for more sustainable Thai tourism.
Phuket Dining Festival 2025 underscored Thailand’s growing focus on sustainable culinary tourism while reinforcing Phuket’s potential as a model for eco-conscious community-oriented travel.