With a blend of handpicked delicacies from the street food stalls to local restaurants, the festival will feature mouth-watering seafood dishes of Phuket.
 
From the kitchen of Chef Ram Kumar, the À la carte menu has been carefully crafted with the finest selection of Vegetarian and non-vegetarian Thai dishes. 

The Festival offers a wide range of appetizers like Tod mun goong pla (Deep fried prawn and fish patties served with chilli plum sauce), Pla tod grob  (Crispy fried anchovies served with sriracha chilli sauce), Pak bung tod prik pon (Crispy fried spinach tossed with garlic and crushed chillies), Hed hoo noo pahd tohu (Stir fried tofu cubes , wood ear mushroom and water chestnuts  served in rice tartlets).  

Forming the core of the festival spread are authentic main course dishes like Hormok poo (Steamed crab meat mousse with Thai sweet basil and kaffir lime leaves), Pahd tohu priew warn (Fried tofu, pineapple, cherry tomatoes, cucumbers tossed in sweet and sour sauce) , Pahd thai goong hor kai  (Thai rice sticks cooked in sweet and tangy tamarind sauce with prawns and beans sprouts, wrapped in egg omelette), Phad Hed Ruam Khao Pod Orn (Stir fried assorted mushrooms and baby corn with fresh red chillies, onions , coriander leaves and soya. 

To awaken the sweet tooth in everyone, the spread also offers an exotic array of desserts like Khanom kluay  (Steamed banana cupcake served with vanilla ice cream)  and Tender coconut panna cotta with chestnut rubies .