About
ROYD
(หรอย)/ noun; cool, tasty, satisfying
Derived from the Southern Thai dialect, Royd carries a dual meaning: something delicious and something that simply feels good. It captures both the flavour and the spirit of the restaurant.
Royd offers a refined expression of Southern Thai cuisine, guided by season and grounded in Southern tradition. The cuisine reflects the natural rhythm of Southern Thailand - defined by summer and rain -allowing ingredients to lead with clarity and balance.
Beyond seasonality, Royd’s approach is shaped by the Southern cultural calendar. Food in the South has long been informed by beliefs, festivals, and inherited customs that quietly influence how dishes are prepared and shared. Selected dishes draw inspiration from these cultural moments throughout the year, interpreted with restraint and respect.
Proudly selected for the MICHELIN Guide Thailand for three consecutive years (2024–2026).
PEOPLE
We source
We craft
We serve
Suwijak Kunghae | Chef Mond
Chef Owner
Curating the art of spirits, shaping the ongoing quest for innovation, and honoring a collection of Southern Thai's rare traditional uniqueness where heritage, authenticity and creativity converge.
Originally born and raised in Phuket, Chef Mond has become familiar with Southern Thai cuisine since he was young, as his family business has run Kaab Gluay restaurant in Patong city for more than 20 years.
After graduating from culinary school in School of The Oriental Hotel Apprenticeship Program (OHAP), he has proved himself to be the executive chef in foto hotel just only the age at 24.
Winning an episode of the popular Iron Chef Thailand 2020 competition gave Chef Mond even more of a following, well beyond Phuket, and the drive to share “how Southern people eat,” in a fine dining setting. He lights up when he talks about revolves his support around Southern Thai's local ingredients along with local farmers and local fishermen. He personally makes it his mission to reintroduce Southern-Thai culinary culture to well-known to mass public palate.
Curating the art of spirits, shaping the ongoing quest for innovation, and honoring a collection of Southern Thai's rare traditional uniqueness where heritage, authenticity and creativity converge.
Entering inside, Southern Thai dialect will be served in a dish, developed through a dialogue with a craftsman who cherishes ancestral cuisine and locally sourced ingredients.
Playing with juxtaposition—from contrasting textures to modern-twisted takes on Southern Thai savour.
PLACE
The place that shaped Royd.
Long before Royd opened its doors, Dibuk Road was part of the story of Phuket Old Town. During the island's tin-mining era, while nearby Thalang Road flourished as the commercial centre, Dibuk Road became home to many Chinese families who helped shape the neighbourhood's character.
Named after the Thai word for tin, Dibuk reflects an important chapter in Phuket's history. Today, its
Sino-colonial architecture, colourful façades, slower pace continue to preserve the charm and identity
of the Old Town. For Royd, this street is more than
a location. It is where the restaurant's story begins.
DIBUK ROAD
Founder
People that bring Royd to life.
Royd is shaped by the people behind it. We work closely with artisans, makers, and producers across Southern Thailand, whose knowledge and craftsmanship influence everything from our ceramics to the ingredients we cook with.
Our signature scent, created with SAN Original Scent Store in Songkhla, is inspired by the world of Nora and the cultural landscape of the South. More than 80% of our ceramics are handcrafted by Southern artisans, celebrating generations of tradition, skill, and quiet craftsmanship.
Community & Artisan
Sales Manager
Chef Mond's personal connection.
Royd is housed within a restored 1970s Sino-colonial building that has become part of the restaurant's identity. Once painted pastel pink, the building is now finished in a deep red inspired by the torch ginger flower, a quiet tribute to Southern Thailand and the region's natural landscape.
For Chef Mond, this neighbourhood is deeply personal. Growing up just around the corner, childhood memories of nearby school days, favourite sweet shops, and familiar local eateries remain woven into his story. Opening Royd here was a natural choice, allowing him to share Southern cuisine in a place that has always felt like home.
ROYD’s BUILDING
Marketing Director