ROYD

22/10/2026

We are now open.
Our team has returned from a short break during the Phuket Vegetarian Festival, rested, recharged and back in the kitchen.

Thank you for your patience and continued support. We look forward to welcoming you back to our table.
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Reservations are now open. Find your date at restaurantroyd.com

18/10/2026

Flavour of the sea.
These fascinating little critters are called Chitons.

15/10/2026

14/10/2026

Hibiscus grows in the warm climate of Southern Thailand and is familiar in many local gardens. The flowers are steeped into a tea with a natural tartness and deep red colour.

10/10/2026

We are closing from 13 to 21 October.
Our team will be taking a short break during the Phuket Vegetarian Festival, a time when Old Town comes alive with tradition, community and celebration.

Thank you for your continued support. We look forward to welcoming you back to our table soon.
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Reservations are open for our return. Find your date at restaurantroyd.com

05/10/2026

คนอยู่ ป่าอยู่ ผึ้งอยู่
Bee, Forest, and Community.

For the Pga K’nyaw people, wild honey is part of a seasonal relationship with the forest. Traditionally harvested during the fifth month, it follows the natural cycles of flowering plants and wild bees.

The practice carries generations of knowledge about the forest, bee behaviour, flowering seasons, and the places where bees return to build their hives.
Wild honey reflects its surroundings, with its flavour shaped by the plants, season, and landscape where it is collected.

02/10/2026

From the kitchen to the dining room, every person plays a part in what we do. Meet the people behind Royd. The ones who prep, cook, serve, keep things moving, and bring their own personality to the team every day.

28/09/2026

Southern ingredients.
Local knowledge.
Food shaped by the seasons.

Private dining is available for up to 24 guests.

22/09/2026

From a familiar Phatthalung snack to the plate, we revisit the ingredients in our own kitchen.

Phatthalung cashew / หัวครกหราน้ำผึ้ง