Thailand is the next destination for the hit HBO series, “The White Lotus,” season 3, which will begin filming in February. Now is the time to start planning your stopover before the series begins. Phuket is a short and very affordable flight from Bangkok and an ideal destination for a weekend of dining and relaxation. The island’s beautiful beaches and crystal-clear waters offer a sumptuous retreat from the hustle and bustle of the big city of Bangkok, but you’ll want to book your stay wisely. Some locations focus more on one component scene or have limited beach access. The island has a variety of impeccable five-star hotels. For us, we made the southern component of Phuket our base for exploring, it’s about 15 minutes away. from Phuket old town and one hour from the airport.
In the southern part of the island, V Villas, an MGallery hotel, is one of the most sumptuous offerings: an intimate asset of just 19 pool villas with an enviable position overlooking Ao Yon Bay and striking perspectives of the Andaman Sea. Each villa has a personal butler to cater to guests’ wishes and all assets are surrounded by tropical greenery, making it feel like a personal sanctuary above the sea. Our main activities were dining and relaxing and this is the best position to do both.
Each villa is built to provide maximum privacy with walls of greenery surrounding your personal enclave. Some villas also have ocean views. Each villa’s 12-foot ceilings and bright, glass-walled spaces feature a wine refrigerator, coffee bar, spacious closet, whirlpool tub, and layers of divine bedding to soak into the night. A floating breakfast may be offered in the mornings by the pool. – Which is just that – your butler will hand you a full breakfast that will be placed on a floating table in the pool. Dine on pastries and omelets, and sip coffee as you walk by the pool. Later, stop at the spa to enjoy a Thai. massage.
A very productive activity for the first day at the hotel is a personal dinner with the executive chef, to better perceive and appreciate the local cuisine that you will enjoy during your stay. The cooking stations are installed on the oceanfront terrace and the design is top-notch with everything you want (including an apron and hat). You’ll have 3 dishes ready: anything like a freshly grated papaya salad with a very spicy savory sauce, a new curry sauce for your crab dish. and a classic Thai dessert. The most productive component is sitting down to enjoy your hard paintings and then taking a nap by the pool to unwind before a cocktail and dinner under the starry sky.
V Villas has two restaurants: Akoya Lounge and Yon Ocean House. The rooftop lounge is a must-visit destination in Phuket for luxurious cocktails and amazing views. You’ll find a menu of handcrafted appetizers and cocktails, a DJ and a cool lifestyle. Stay and enjoy as evening falls and the moon raises its twinkling eyes on the horizon.
One piece of land below is Yon Ocean House, a beautiful area with plush seating and enough space to relax and enjoy the amazing ocean views. The glass walls of the pool and bay, candlelit ambiance, and the hotel’s signature smiling service set the standard for a delicious meal. Order the snow fish with Thai herbs to savor the local cuisine; However, the offerings on the Western menu are just as surprising (read: mushroom risotto, wagyu tenderloin, and fries).
If you decide to leave the hotel, and without judgment if you don’t, consider booking a regular Michelin-starred dinner at PRU, Phuket’s first and only Michelin-starred restaurant run by Jimmy Ophorst, executive chef and co-owner. The experience is either a demonstration of culinary mastery or a dinner show. The main seating includes a bar with seating that overlooks the kitchen. Diners are invited instantly and can watch their dishes take shape in real time. Food is served through chefs and service staff, and questions are welcome. So, you can ask them how they made butter from smoked pine needles, squid pastrami, or a silky piece of turmeric halibut. The meal is as much an exploration of Thailand’s rare and unique flavors as it is an opportunity to travel alongside the chefs who prepare each dish. PRU offers a multi-layered dining adventure that will have you thinking about the years to come.
Tunk-Ka Café – the best lunch destination at the top of Rang Hill with the most breathtaking view of Phuket Town. The menu includes Southern Thai cuisine and you shouldn’t try the fried banana dessert.
Phang Na Bay Tour: A longtail boat ride around Phang Na Bay is a must-do for anyone visiting Phuket. In many places, the crowds can be a bit heavy, but with a smart advisor and an early start, you can explore the bay in relative tranquility.
UNG Pearl Farm: Just down the street from the hotel is a famous pearl farm: UNG Pearl Farm and Shop; Your butler can schedule a quick ride to see how cultured pearls are made and wait for one of the family members to pass it by; It’s a small family business and the store is well worth a visit.
Chloe Sorvino directs Forbes’ agriculture and food policy and writes the Fresh Take newsletter. His eBook Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat on December 6, 2022 via Simon’s Atria Books.
Follow Chloé on Twitter and Instagram.
Chloe Sorvino directs Forbes food and agricultural policy and writes the Fresh Take newsletter. His eBook Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat on December 6, 2022 via Simon’s Atria Books.
Follow Chloé on Twitter and Instagram.
I’m a publishing house founded in Southern California, primarily versed in golf and private technology. Studying computer science in college and then working as a programmer/software engineer for about a decade, sparked my love for modern-day high-end. technological devices. I can’t help myself every time I see a new and attractive piece of private technology. I feel compelled to check it out more and see what it is. And even if I don’t publicly have to know its use, I wonder who it might be best suited for. Every day there are new and interesting inventions that shape the future and make life easier. And I hope to be your eyes in this world, through the words in this column. If my taste in conversational writing complements your content needs, send me a message.
Thank you for reading! Feel free to share if you liked it!
I’m a Southern California-based publisher, primarily versed in golf and private technology. Studying computer science in college and then working as a programmer/software engineer for about a decade, sparked my fondness for today’s high-tech devices. I can’t help it every time I see a hot new piece of private technology. I feel compelled to check it out more and see what it’s all about. And even if I don’t use it publicly, I wonder who it might be best suited for. Every day there are new and interesting inventions that shape the long term and make life easier. And I hope to be your eyes in this world, through the words in this column. If my taste for conversational writing complements your content needs, send me a message.
Thanks for reading! Feel free to share if you liked it!
I’m a lifestyle writer covering everything from style, to travel, to social trends and luxury wellness. My work has appeared in the New York Times, the Wall Street Journal, Condé Nast Traveler, W, Travel Leisure, Robb Report and more. I’ve held staff positions at Time magazine and Women’s Wear Daily and, from 2012 to 2016, served as the senior style contributor to The Observer. I live in New York with my husband and two young children.
I’m a lifestyle editor covering everything from tastes to social trends to luxury wellness. My paintings have been published in The New York Times, The Wall Street Journal, Condé Nast Traveler, W, Travel Leisure, Robb Report, and more. . I’ve held positions at Time magazine and Women’s Wear Daily, and from 2012 to 2016 I was a senior taste contributor at The Observer. I live in New York City with my husband and two young children.
I’m a publishing house founded in Southern California, primarily versed in golf and private technology. Studying computer science in college and then working as a programmer/software engineer for about a decade, sparked my love for modern-day high-end. technological devices. I can’t help myself every time I see a new and attractive piece of private technology. I feel compelled to check it out more and see what it is. And even if I don’t publicly have to know its use, I wonder who it might be best suited for. Every day there are new and interesting inventions that shape the future and make life easier. And I hope to be your eyes in this world, through the words in this column. If my taste in conversational writing complements your content needs, send me a message.
Thanks for reading! Feel free to share if you liked it!
I’m a publishing house founded in Southern California, primarily versed in golf and private technology. Studying computer science in college and then working as a programmer/software engineer for about a decade, sparked my love for modern-day high-end. technological devices. I can’t help it every time I see a hot new piece of private technology. I feel compelled to check it out more and see what it is. And even if I don’t publicly know how to use it, I wonder who it might be best suited for. Every day there are new and interesting inventions that shape the future and make life easier. And I hope to be your eyes in this world, through the words in this column. If my taste in conversational writing complements your content needs, send me a message.
Thank you for reading! Feel free to share if you liked it!
As a contributor to travel editor Wine Enthusiast, I see the global from a drink perspective.
As contributing Travel Editor Wine Enthusiast, I view the world through the lens of drink.
As contributing Travel Editor Wine Enthusiast, I view the world through the lens of drink.
As a contributor to Travel Editor Wine Enthusiast, I see the global from a drink perspective.
I’ve been traveling the globe in pursuit of wine, food, and travel stories for over 16 years. From the vineyards of New Zealand to the press houses of Champagne, I’ve met a world of fascinating people who have stories to share. In between adventures I contribute to several global and national outlets including USA Today, Decanter, Conde Nast Traveler, and Departures. I’ve also co-authored a travel guide (The Everything Guide to Ireland), edited a city guide for Atlanta (Northstar Media), and worked as a Senior Editor at The Wine Report. I was recently awarded the MAGS Association Magnolia Award for excellence in writing and editing and currently hold a Wine and Spirits Education Trust Intermediate Certificate.
For the most productive in wine, spirits, food and travel, stay with me on Instagram HERE, Twitter HERE and Facebook HERE. Visit my link for more articles HERE.
I’ve been traveling the world for over 16 years in search of wine, food, and stories. From New Zealand’s vineyards to champagne presses, I’ve met a large number of engaging people who have stories to share. In between adventures, he contributed to several national and global media outlets, including USA Today, Decanter, Conde Nast Traveler, and Departures. I’ve also co-authored a consultant (The Everything Guide to Ireland), edited a consultant for the city of Atlanta (Northstar Media), and worked as an editor at The Wine Report. I recently received the Magnolia Award through the MAGS Association for Excellence in Writing and Editing and lately have an Intermediate Certificate from the Wine and Spirits Education Trust.
For the best in wine, spirits, food and travel follow me on Instagram HERE, Twitter HERE, and Facebook HERE. Visit my website for more article links HERE.
I’m either a serial entrepreneur or a serial masochist, depending on how you look at it. I bite off more than I can chew and that’s how I like it. My philosophy of life is to think big or go home. I appreciate past looks at all your bureaucracy anywhere you can locate it. I like to be underestimated, I work outside of my comfort zone, and I have solid reviews that can make other people uncomfortable. I am a down-to-earth woman who does not have an illustrious pedigree, but I have worked hard to achieve all that I have and have been taught to appreciate all the luxuries I am privileged to live. The American dream is still alive and well if you decide to paint. hard enough to pull it off.
Follow me on Twitter and Instagram.
I’m either a serial entrepreneur or a serial masochist, depending on how you look at it. I bite off more than I can chew and that’s how I like it. My philosophy of life is to think big or go home. I appreciate past looks at all your bureaucracy anywhere you can locate it. I like to be underestimated, I work outside of my comfort zone, and I have solid reviews that can make other people uncomfortable. I am a down-to-earth woman who does not have an illustrious pedigree, but I have worked hard to achieve all that I have and have been taught to appreciate all the luxuries I am privileged to live. The American dream is still alive and well if you decide to paint. hard enough to pull it off.
Follow me on Twitter and Instagram.