ROSEWOOD PHUKET Bucks the Trend to Create a Peaceful Island Hideaway T
By Jacob Roy
he largest of Thailand’s many islands, Phuket is popular for its beach tourism, and Rosewood Phuket’s proximity to Patong Beach might evoke disquieting feelings in those seeking to get away from it all. But worry not, the brand’s driving Sense of Place philosophy has indeed delivered such an escape. In what is probably the most obvious of Thai beach destinations, Rosewood has delivered something that isn’t so obvious. Check-in comes with a glass of champagne and view of the Andaman Sea. Hugging a 600-meter beachfront, the expansive property rises into the hillside; the result is a multi-tiered complex of pavilions and villas. Spread across an impressive 43.5 acres are 71 pavilions and villas, all of which face the ocean. There are three categories of pavilions: beachfront, ocean view, and twobedroom ocean view, and they can be connected to another pavilion for added space. Villas also come as ocean view or beachfront. The beach villas have their own little plot of sand set behind hedges and a privacy gate. The largest units on the property
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are the Beach House and Ocean House residences. Both have two bedrooms with ensuite bathrooms and cover nearly 8,600 square feet. Larger parties can connect the Beach House to a beach villa for a third bedroom. Rosewood Phuket has four unique dining venues. Three are clustered on the resort’s east side, near the main pool, Asaya spa, and fitness center. Red Sauce is where guests can enjoy breakfast each morning, served both a la carte and buffet-style. For lunch and dinner, Red Sauce serves Italian fare. Offering fresh Andaman seafood in a casual poolside setting is The Shack. An array of sandwiches, salads, and soups are available, but the main focus is their oyster selection and raw preparations of the day’s catches. Also at the main pool is Mai, a posh lounge with a full service bar and selection of small plates for noshing. During the day Mai offers guests a mellow escape from the sun. After sunset, Mai takes on a more sophisticated personality, with upbeat music and an expanded cocktail list. For G&T lovers, in addition to a variety of tonics and garnishes one completes the drink
with a choice of 22 different gins. Lastly, Ta Khai is the only of Rosewood’s restaurants open to the public and feels like a miniature fishing village – complete with a live fish well at the center where diners can select their dinner. Aside from a glassed-in room, the restaurant is mostly open-air, built with reclaimed wood from retired boats and corrugated sheet metal. Cooking is done by Aunt Yai and Uncle Nun who have been preparing southern Thai cuisine together for over 30 years. Though presented elegantly, the food was comforting, and I enjoyed staples like soybraised pork belly, fried cotton fish and chili-garlic morning glory. The undeniable highlight of Rosewood Phuket was the staff: attentive, circulating through the restaurants with snacks and local treats, and always going the extra mile. Guests with children will find rooms are stocked with children’s amenities, such as baby shampoo and board games. Touches like this enhance one’s escape and instill the Sense of Place Rosewood strives to deliver. It’s these garnishes that make Rosewood a sanctuary on Phuket.
