See a different side to the popular Thai island
Deserted white sandy beaches, a 15-seat chef’s table serving a farm-to-table Michelin-starred tasting menu, silence broken only by crashing waves, and not a cocktail bucket in sight. Oh yes, this is Phuket, but not as you might know it. For those willing to go against the grain and head north over the bridge, it’s just 20 minutes to Iniala Beach House, but a world away from the island you think you know.
Set on Natai Beach, Iniala Beach House has just 12 suites and villas, so service is predictably exceptional, from the unpacking service when you arrive to a private butler who quietly sorts everything before you’ve even thought to ask. The low room count also means space in abundance; even at full occupancy you barely cross paths with other guests. There’s a central pool, private pools attached to some villas, plenty of room to spread out on the beach, plus a gym, massage room and a cinema guests can use.
We stayed in the Owner’s Suite, which opens straight onto the sand and delivers front-row seats for sunset every night. Inside, it’s all generous proportions: a huge bed facing an equally oversized TV, a sofa designed for post-swim sprawl, a square soaking tub, double shower and Diptyque products throughout.
Design-wise, it’s a little extra, likely down to the fact that multiple interior designers have worked across the property. Spa walls are coated in mother of pearl, pool tiles flecked with gold and glitter shimmer in the sun, and quirky contemporary art is dotted throughout. It’s eclectic in the true sense of the word.
The food offering here punches well above its weight. Anaalā Thailand, led by celebrity Thai chef Ian Kittichai, is the more relaxed of the two restaurants, operating as a beach barbecue with refined Thai cooking. You’re eating barefoot in the sand, working through dishes like tuna tartare in crisp rice flour shells, seafood tom yum and a rich duck red curry.
Then there’s Aulis Phuket, part of Simon Rogan’s restaurant group, where hyper-local sourcing sits at the heart of the experience. In fact we visited the farm the next morning to see where the vegetables, fruit and herbs come from, much like Rogan’s farm in the Lake District. Same, same but different is what they say around these parts. The Michelin-starred kitchen is headed up by Charlie Wilson, formerly of Ynyshir in Wales, and the 16-course menu is brilliantly executed using Thai wagyu, local sustainable fish from hand-picked suppliers, cheeses from Chiang Mai, mushrooms from down the road and even Thai caviar. The storytelling is measured, the technique assured and the quality unwavering throughout.
Drinks are treated with the same level of care. We opted for a Thailand-focused wine pairing featuring bottles from GranMonte, the country’s only female-led vineyard in Khao Yai National Park, alongside sato brewed locally just for Aulis Phuket. It was, without question, the standout meal of our trip.
If you’ve written Phuket off as a seedy party island, it’s time to recalibrate. Like much of Thailand, there’s more than one version of the place; you just have to look a little harder to find the one that suits you.
Key Information
Address | Iniala Beach House, Khok Kloi, Amphoe Takua Thung, Phang Nga 82140, Thailand
For more information | inialathailand.com
