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Phuket’s first and only One MICHELIN Star and MICHELIN Green Star restaurant, showcasing a “community-to-fork” gastronomy experience boasting an open theater kitchen, panoramic ocean views and innovative culinary creations that celebrate the best ingredients from across Thailand.
Jimmy Ophorst, Executive Chef and Co-Owner of PRU
Chef Jimmy and his team are ready to welcome you to experience PRU.
Our kitchen is your dining table.
The PRU Experience
PRU offers a thoughtfully curated set of tasting journeys, designed as a complete culinary experience rather than a traditional restaurant meal.
Our menus are guided by seasonality and ingredient-driven cooking, with a strong focus on responsibly sourced seafood and ovo-lacto vegetarian creations.
PRU does not offer à la carte dining. Guests are invited to place their trust in the kitchen and service team and enjoy the experience as it unfolds with intention.
Jimmy Ophorst, Executive Chef & Co-Owner of PRU
At PRU, every ingredient has a story — from the fragrant Makwaen peppercorns harvested in the forests of southern Thailand to the unexpected joy of The King of the Fruits transformed into an elegant mousse. Through close relationships with farmers, fishermen, and artisanal producers across the country, we bring forward exceptional produce that even many locals may not know.
Temporary Closure Notice
As part of PRU’s 10th Anniversary celebrations, the restaurant will be temporarily closed from 30 August to 30 September 2026.
We look forward to welcoming guests back from 1 October 2026, with our new private dining experience opening on 15 October 2026.
The PRU Experience Update
Effective 1 October 2026, the PRU tasting menu will be priced at THB 7,500++ per person.
Guests may further enhance their dining experience with optional wine pairings or a curated à la carte beverage selection.
Jimmy Ophorst, Executive Chef and Co-Owner of PRU
At PRU, the traditional boundary between the kitchen and the dining room is intentionally dissolved. The experience is built around a close exchange between the team and our guests, where transparency, craft, and precision are at the forefront.
Guests are invited to see, hear, smell, and feel how each dish comes together, gaining an intimate understanding of the culinary process. As Chef Jimmy describes it, this style of dining is similar to kappo in Japanese culture — where the chef is present, focused, and cooking directly in front of you.
“The chef is right there with you.”
Guided by our community-to-fork philosophy, the tasting menu unfolds with intention, bringing together innovative interpretations of Thai ingredients, thoughtful service, and sweeping views — all designed as a complete culinary journey rather than a traditional restaurant meal.
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