SEASONS Vegan Restaurant, Natai Beach Phang Nga, Phuket
Monica Tindall
Phuket’s dining scene has never been short on spice, but SEASONS vegan restaurant in Phang Nga, Phuket, brings something altogether fresher to the table. On a quieter, leafy corner towards the north of the island, this plant-based kitchen redefines what vegan dining can be. It’s less mung bean martyrdom, more modern elegance with global flair. With a focus on seasonal, locally sourced ingredients and inventive techniques, SEASONS invites diners to rethink their assumptions and sink their teeth into dishes where nothing is missing—except perhaps the clichés.
SEASONS Vegan Restaurant Phuket – The Chef
The vision for this plant-based symphony was originally composed by Chef Luca Mancini, whose nearly three decades of global experience—from Italy to India, London to Thailand—infused the menu with both precision and imagination. While Chef Luca has since moved on to new ventures, his culinary philosophy lives on in the capable hands of Chef Golf. Drawing inspiration from Phuket’s tropical rhythm of wet, cool and hot seasons, SEASONS continues to offer two tasting journeys: Savour the East and Savour the West. Each menu unfolds like a well-composed story—familiar flavours reimagined through locally grown produce, unexpected textures, and refined technique.
His commitment to community runs deep, with ingredients sourced from nearby artisans and farmers, ensuring each dish is not only nourishing and beautiful but grounded in place. Adding a final flourish, Phuket-based artist Patsachon Toyingpaiboon illustrates each season’s starring ingredients on the menu covers—a visual appetiser hinting at the artistry to come.
SEASONS Vegan Restaurant Phuket Menu
The eight-course degustation (THB 2,900++ per person) offers a choice between the two distinct menus, with optional wine pairing (THB 3,500++) showcasing organic and sustainable selections. For a lighter yet equally thoughtful experience, a four-course version is also available (THB 1,500++).
Amuse Bouche
The evening opens with a quartet of bites designed to whet the appetite and pique curiosity. First, a crisp filo tart cradles homemade cashew cheese, crowned with baby asparagus and spinach purée—herbaceous and airy with a delicate crunch. Then, a flight of flavours follows: rye bread, a velvety tom yum gazpacho (fragrant but mercifully mild), and a clever plant-based “butter” churned from coconut oil, canola, and pea milk. Experimentation is encouraged—mix, match, and discover what sings.
Har Gao
Pretty blue dumplings get their hue from spirulina, which also lends a nutrient boost. Inside the delicate parcels is handmade organic tofu sourced from a nearby village. Sea grapes recline languidly on top, and spirulina crackers double as both textural foil and serving platforms. Best enjoyed as a whole with a dip in the low-sodium soy-coconut vinegar sauce—this playful reinterpretation of Chinese tradition is a harmony of land and sea.
Old Town ‘Moo Hong’ Bao Bun
A vegan homage to southern Thailand’s iconic pork belly stew, this version swaps meat for jackfruit—locally grown, slow-cooked in soy sauce, and placed in a steamed bao flecked with sesame and almond crumble. Microgreens and a scatter of crushed seeds add texture, while pickled cauliflower, garlic, radish and carrot provide a zingy contrast. It’s familiar yet refreshingly new.
The Winter Garden
This edible landscape, spread across a sculpted white plate, mimics a garden bed, complete with charcoal breadcrumbs for soil. A sunchoke and cauliflower purée enriched with virgin coconut oil “fertilises” the terrain, while an assortment of roasted and steamed vegetables—eringi and shiitake mushrooms, leek, asparagus, red radish and artichoke—tumble across the scene. A drizzle of herb oil and petals of edible flowers complete the tableau. Inspired by Aleenta’s own organic garden, this dish honours nature and nurtures the palate.
Granita
Granita provides a cleansing palate pause of crushed ice flavoured with butterfly pea and lemongrass. Its cool, subtly citrusy flavour refreshes and rebalances, a perfect intermission before the heartier main to follow.
The ‘Mussaman’
Seared mushroom seitan mimics the satisfying texture of meat, simmered with shallots and lotus root and served alongside a mild southern-style mussaman curry (a playful twist on the usual massaman, with the “u” nodding to its mushroom base) in organic coconut milk. Charcoal cassava adds depth, while crispy lotus root brings crunch. Khao Rai rice, with its nuttier grain and slightly chewy texture, grounds the dish. It’s light in spice but rich in flavour—satisfying without overwhelming.
Tropical Essence
A long, colour-popped plate delivers chargrilled Phuket pineapple, house-made banana-lemon mousse, coconut milk, and an aquafaba-based pandan meringue. Organic sugarcane syrup lends a touch of nostalgia, but the mulberry sorbet—tart, cool, and dusted with pandan powder—is the star. A bit of a jumble visually, but the flavours sing of tropical childhoods and kitchen experiments done right.
Petit Four
To close is a tidy selection of treats served with your choice of coffee or herbal tea. Delicate mulberry and black sesame macarons dissolve on the tongue. A banana coconut raw cookie adds chewy charm, while a no-bake brownie delivers rich, dark intensity topped with slivered almonds. There’s also candied pumpkin, a bite of Simaya chocolate from Chiang Mai laced with Thai fleur de sel, and a single square of hill-grown pomelo-infused 70% dark chocolate. Tiny treasures, all.
SEASONS Vegan Restaurant Phuket Drinks Menu
SEASONS’ beverage menu includes a short, well-considered selection of healthy refreshers—think kombucha, cold-pressed juices and smoothies—as well as Thai craft cocktails and a concise wine list. For those wanting more, the full drinks menu from the neighbouring Edge restaurant is also available. While the food takes centre stage here, it’s worth noting the more functional offerings too—protein shakes and tea infusions (including a particularly intriguing tom yum blend) promise a bright start to the next morning.
SEASONS Vegan Restaurant Phuket Review
SEASONS delivers a meal that is wholly satisfying—leaving me nourished, not overindulged, and energised rather than heavy. It’s a rare feat: a tasting menu that gratifies through to the following morning. No regrets. Just quiet contentment, a clear conscience, and the happy thought that perhaps indulgence and integrity really can go hand in hand.
Reasons to visit SEASONS vegan restaurant Phuket: a thoughtful vegan menu in a beautiful setting; sounds of the shore a natural soundtrack; friendly Thai service.
SEASONS – Vegan Restaurant Phuket
33 Moo 5, Khok Kloi,
Takua Thung, Phang Nga
82140 Thailand
Link to SEASONS on Google Maps
+66 (0) 76 580 333
www.aleenta.com/phuket/dining/seasons
SEASONS Vegan Restaurant Phuket Opening Hours
Tuesday: Closed
Wednesday to Monday: 6 pm – 10 pm
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