ザ ナカ アイランド ア ラグジュアリー コレクション リゾート ＆ スパ プーケット

Multi-Purpose Salaでは、Chef Agustin Ferrando BalbiとChef Joseph William Talbotが、島のライフスタイルと進化を続けるプーケットのクラフトビール文化から着想を得た、活気あふれる没入型ダイニング体験をお届けします。

ゲストは一晩を通して、両シェフが厳選したシグネチャーメニューをお楽しみいただけます。シェアスタイルの料理やライブステーションを通じて提供される料理は、プーケット産の新鮮なシーフードと旬の食材を活かし、現代的な沿岸料理を洗練された表現で紹介します。

さらに、プーケットのクラフトビールセレクションも用意されており、地元の独立系ブルワリーコミュニティと南タイならではの個性豊かな風味を称えます。

魅力的なストーリーテリングやエンターテインメント、そして活気ある社交的な雰囲気の中で、ゲストは味覚、クラフトマンシップ、人とのつながりを祝福するひとときを楽しむことができます。

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The Distillery Phuket – Home of Chalong Bayとのコラボレーションによるこの没入型の美食体験では、地元食材、職人技、そして土地との深いつながりを通じて、進化を続けるプーケットのクラフトスピリッツ文化を探求します。

蒸溜所のチームの案内のもと、ゲストはChalong Bay Rum誕生の背景に触れます。持続可能に栽培されたサトウキビから、個性を生み出す伝統的な蒸溜技術に至るまで、その工程を通してクラフトマンシップと土地へのこだわりを体感できます。

体験は厳選されたランチペアリングへと続きます。南タイの豊かな自然の恵みを活かした料理とクラフトスピリッツを組み合わせ、それぞれがプーケットの現代的な食文化を形作る創造性、風味、文化的豊かさを表現します。

思慮深く、没入感に満ち、土地との深い結びつきを感じられるこの体験は、ローカルストーリー、クラフトマンシップ、そして発見の喜びが交差するひとときを祝福します。

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申し訳ありません、このコンテンツはただ今　English、 中文と Tiếng Việt　のみです。

As the sun begins to set over the Andaman Sea, guests are invited aboard a private catamaran journey around the shores of Naka Yai Island, where Phuket’s coastal beauty unfolds against the changing colours of golden hour.

Departing in the early evening, the experience drifts through the waters surrounding Phang Nga Bay, with limestone karsts emerging across the horizon as daylight softens into dusk. Framed by sea breeze, open water, and uninterrupted island views, the setting offers a rare perspective on one of Southern Thailand’s most striking landscapes.

Throughout the journey, Head of Mixology Adi Sukasta presents a curated selection of handcrafted cocktails inspired by seasonal Thai ingredients, local botanicals, and the atmosphere of the surrounding sea. Each drink is presented with a story of how and why it came to be, including the techniques, local color, and stories that influenced it. Designed to reflect the aromas, colours, and rhythm of the evening, it creates a thoughtful interplay between flavour, place, and storytelling.

Relaxed, eye-opening, and deeply connected to its surroundings, the experience celebrates the spirit of Phuket through conversation, craftsmanship, and shared moments at sea.

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申し訳ありません、このコンテンツはただ今　English、 中文と Tiếng Việt　のみです。

Set along the private shores of Naka Island beneath the open Andaman sky, The Beach Lawn becomes the setting for an extraordinary Grand Banquet bringing together four internationally acclaimed culinary talents for one collaborative evening by the sea.

Chef Agustin Ferrando Balbi of the MICHELIN-starred Andō joins Chef Arnaud Dunand Sauthier, celebrated for his MICHELIN-starred approach to Alpine terroir and seasonality, alongside Executive Chef Joseph William Talbot and Executive Pastry Chef Sylvain Constans. Together, the chefs present a multi-course menu that reflects their individual culinary philosophies while celebrating the ingredients, flavours, and spirit of Phuket.

From refined European craftsmanship to contemporary interpretations shaped by Asia and the Mediterranean, each course unfolds as a dialogue between cultures, techniques, and personal stories. Curated wine pairings accompany the evening, complementing the menu against the backdrop of the Andaman Sea.

Immersive, intimate, and deeply connected to place, The Grand Banquet celebrates the artistry of gathering, where exceptional cuisine, conversation, and the beauty of the island come together across one remarkable table.

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申し訳ありません、このコンテンツはただ今　English、 中文と Tiếng Việt　のみです。

In collaboration with Bang Wan Phatthana Women Farmers Community Enterprise, guests are invited to discover one of Southern Thailand’s most enduring artisanal traditions through a hands-on natural dye workshop inspired by local craftsmanship, sustainability, and community connection.

Guided by the women artisans of Bang Wan Phatthana, the experience explores the transformation of locally sourced botanicals into vibrant natural pigments using ingredients such as turmeric, mangosteen, and other organic materials native to the region. Through traditional dyeing techniques, guests create their own hand-dyed scarf while gaining insight into the stories, practices, and cultural knowledge behind the craft.

Rooted in slowness, creativity, and a strong sense of place, the workshop offers a meaningful connection to Phuket’s local communities and the artistry shaped by its natural landscape. Thoughtful and deeply personal, each finished piece becomes a lasting reflection of the island’s colours, traditions, and spirit.

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申し訳ありません、このコンテンツはただ今　English、 中文と Tiếng Việt　のみです。

As the sun sets over the Andaman Sea, Zbar at The Naka Island, Phuket, welcomes Bar Us, ranked No. 4 in Asia’s 50 Best Bars and No. 15 in The World’s 50 Best Bars 2025, for an evening defined by cocktail innovation, creativity, and the flavors of contemporary Thailand.​

For one exclusive night, founder Taln Rojanavanich brings the signature philosophy of Bangkok’s celebrated bar to the shores of Naka Yai Island. Known for its “liquid cuisine” concept, the team presents cocktails inspired by the structure of a tasting menu, with creations crafted around starters, mains, and desserts, using ingredients sourced from local Thai farms and producers.​

Balancing savory, floral, aromatic, and fermented elements with precision-crafted spirits, each cocktail explores flavor through a distinctly culinary lens. Set against the changing colors of sunset and the relaxed ambiance of Zbar, the experience unfolds as a vibrant gathering where conversation, craftsmanship, and discovery come together by the sea.​

Immersive and transportive, Spirited Social celebrates the artistry of modern cocktail culture in one of Phuket’s most remarkable island settings.

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申し訳ありません、このコンテンツはただ今　English、 中文と Tiếng Việt　のみです。

At Veranda, three distinctive culinary perspectives come together for an intimate six-hand dinner celebrating craftsmanship, seasonality, and the flavours of the Andaman coastline.

Chef Arnaud Dunand Sauthier, known for his MICHELIN-starred approach to Alpine terroir and refined French technique, joins Executive Chef Joseph William Talbot, whose Mediterranean and European influences have been shaped by years across luxury island destinations. Completing the collaboration, Executive Pastry Chef Sylvain Constans brings a contemporary French pastry perspective shaped by experience at Beige Alain Ducasse Tokyo, Hotel Cheval Blanc Courchevel, and alongside Chef Yannick Alléno.

Together, the chefs present a multi-course menu inspired by the region’s finest local ingredients, interpreted through a balance of Alpine precision, Mediterranean warmth, and contemporary French artistry. Curated wine pairings accompany each course, thoughtfully selected to complement the flavours and progression of the evening.

Set against the beachfront surroundings of Veranda, the dinner unfolds as a celebration of culinary dialogue, where technique, storytelling, and a shared respect for ingredients come together across the table.

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申し訳ありません、このコンテンツはただ今　English、 中文と Tiếng Việt　のみです。

In collaboration with Kilo Spirits, guests are invited into the world of artisan distilling through an immersive gin workshop set against the secluded surroundings of The Naka Island. Founded in the countryside of Krabi, Kilo Spirits is recognised for its precision-led approach to craft distillation, using locally sourced sugarcane and Thai botanicals to create spirits that reflect a strong sense of provenance and craftsmanship. Guided by the distillery team, guests will explore the foundations of spirit-making, from the distillation process itself to the different styles and flavour profiles that define contemporary gin.

The experience continues with a hands-on blending session, where guests select their own botanicals to create a personalised bottle of gin inspired by the aromas and ingredients of Southern Thailand.

Based on knowledge passed through generations, interactive, and rooted in local craft culture, the workshop offers a closer connection to the stories and artistry behind one of Thailand’s emerging independent distilleries.

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申し訳ありません、このコンテンツはただ今　English、 中文と Tiếng Việt　のみです。

As golden hour settles across the Andaman Sea, Zbar becomes the setting for a spirited cocktail collaboration between The Naka Island’s Head of Mixology, Adi Sukasta, and Fransiska Siregar, Head Mixologist at The St. Regis Bar in Jakarta, ranked #22 on Asia’s 50 Best Bars 2025.

This exclusive sunset gathering is shaped by craftsmanship and the atmosphere of island life, bringing together distinct perspectives through the art of contemporary mixology.

The bespoke cocktail menu draws inspiration from the natural flavours of Southern Thailand, combining local herbs, tropical fruits, and seasonal ingredients with refined technique and contemporary mixology. Each creation reflects a dialogue between two distinct perspectives, interpreted through flavour, storytelling, and a shared respect for the craft.
Set against panoramic views of the Andaman coastline, the experience captures the fleeting beauty of sunset through cocktails designed to be savoured slowly, in conversation and in good company.

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申し訳ありません、このコンテンツはただ今　English、 中文と Tiếng Việt　のみです。

At Aiyara, four of Thailand’s most celebrated chefs come together for an intimate eight-hand dinner honouring the depth, diversity, and enduring traditions of Thai cuisine.

Chef Duangporn “Bo” Songvisava, recognised as Asia’s Best Female Chef 2013 and celebrated for her dedication to preserving Thai culinary heritage, together with Chef Dylan Jones, founders of one MICHELIN-star Bo.lan Restaurant joins Chef Laongdao “Aong” Tohkhot of Phulay Bay, a Ritz-Carlton Reserve, alongside Chef Ratchanee “Kob” Nu-On of Aiyara. Together, the chefs present a collaborative menu shaped by regional traditions, royal Thai influences, and the distinct flavours of Southern Thailand.

Each course reflects the individual perspective and culinary philosophy of the chefs while creating a broader dialogue between heritage, craftsmanship, and contemporary interpretation. The experience is complemented by bespoke cocktail pairings from award-winning mixologist Jane Kaew-Yod, inspired by seasonal Thai ingredients and designed to echo the character of each dish.

Set within the island surroundings of The Naka Island, the evening unfolds as a celebration of storytelling, cultural preservation, and the shared artistry of gathering across the table.

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