Though most of my time was spent in the master bedroom enjoying the serene energy of its spacious bathroom or indulging in the overlooking views of Emerald Bay, I found myself wanting to spend as much time as possible in each of The Coral House’s thoughtfully curated spaces. There were vibrant sculptures and paintings that enriched every room; the kitchen came fully stocked with dinner ware, condiments and healthy snacks; and the pool echoed the sounds of the nearby ocean within the house’s private walls. Speaking of the ocean, The Coral House’s most covetable feature, perhaps, is its own private access to the beach—a gateway to the tropical wonders of Phuket. 

Just a stone’s throw away from the new houses are three of the hotel’s dining destinations. Mai is a stylish poolside bar lounge offering a wide variety of cocktails, wine, and non-alcoholic drinks, while The Shack is a casual all-day eatery that specialises in easy, yet delicious seafood dishes like a soft shell crab burger and tuna tacos—though traditional Thai favourites are also on offer. Hovering above The Shack is Red Sauce, the hotel’s main dining concept. It is merely described as an Italian bistro, but is truly so much more than that. Whilst lunch and dinner spotlights authentic pastas, pizzas, and various meat and seafood entrées, breakfast at Red Sauce follows a unique concept. Here, breakfast is not just a meal, but a practice of mindful eating.

Executive chef Luca De Negri places health and wellness at the centre of Red Sauce’s breakfast experience, dividing the menu into unconventional categories like “Booster” for dishes to kickstart your healthy bodily systems, “Elixir Shots” for small concoctions packed with mighty antioxidants, vitamins and minerals, and “Energizer” for quick snacks that will help to fuel your day. There’s even a range of organic mushroom teas to try, and the option to add an adaptogenic herb to any juice or smoothie.

The mains are categorised into “Plant Based”, “Thai” and interestingly a whole section for “Eggs & Savory”. My favourites were a crab white omelette with choron sauce, and a hearty bowl of egg noodle soup with sliced pork and chicken dumplings that truly felt like a reason to get up in the morning. 

On the westernmost side of Rosewood Phuket, is an authentic Thai restaurant called Ta Khai. Here, the hotel’s commitment to sustainability and support of local communities is most evident. The restaurant is rustic and intimate to reflect the ambiance of a fishing village, featuring open pavilions crafted from recycled corrugated iron and timber posts; an in-house vegetable and herb garden uses food compost made with the hotel’s food waste and kitchen scraps; and dishes boast fresh quality ingredients from local farmers and artisanal food suppliers as part of Rosewood Phuket’s “Partners in Provenance” program. Diners can trace the chicken in their tom kha gai to Klong Phai Farm and the shrimp in their pad thai to Eco Aquaculture, a sustainable fish farm. Having this level of insight into the dishes brings an added layer of meaning to the Ta Khai dining experience. 

Every aspect of the Rosewood Phuket showcases a sacred commitment to the health and wellbeing of all, not just to the guests that stay here but to the environment and the local communities that help support it. Here, luxury is more than mere indulgence; it is about elevating the guest experience while uplifting the surrounding ecosystems to create something of true value.