InterContinental Phuket Resort stands out as one of the most visually captivating hotels in the region, drawing its design inspiration from the rich tapestry of Thai literature, particularly the Tribhumikatha. This ancient text narrates the tale of the three planes of existence: Heaven, Earth, and the Underwater Realms, and this thematic influence is vividly reflected throughout the hotel's architecture and layout.
The hotel is thoughtfully divided into three distinct sections, each corresponding to one of these realms. The first section, located near the pristine beach, represents the Underwater Realm. This area is home to several essential amenities, including the elegant Jaras Restaurant, which offers exquisite dining options, and the sophisticated Club InterContinental, designed for a luxurious experience. Guests can also enjoy refreshments at the Pine Beach Bar or relax by the Beach Pool, both of which provide stunning ocean views. The Event Pavilion is situated nearby, making it an ideal venue for gatherings and celebrations, while the 333 at the Beach offers an inviting ambience for guests looking to unwind.
The central section of the hotel embodies the Earth Realm. It features the welcoming lobby, which serves as the heart of the hotel, along with the charming Pinto Restaurant, which provides a diverse culinary experience. This section also includes several accommodation buildings featuring well-appointed rooms and suites that offer comfort and luxury for guests.
Finally, the part of the hotel closest to the mountain symbolises the Heaven Realm, featuring Hom Restaurant and exclusive villas, all designed to immerse guests in the Thai vision of paradise. Each aspect of InterContinental Phuket Resort has been carefully curated to enhance the guest experience while paying homage to the stories of Thai culture.
InterContinental Phuket Resort boasts well-trained staff and impeccable services that guests can expect from a five-star hotel. What sets this hotel apart is its strong commitment to sustainability, which reflects a deep concern for the environment and local community. Under the expert leadership of Executive Chef Marco Turatti, the hotel's culinary team is instrumental in driving this sustainability initiative. They focus on using locally sourced ingredients, minimising waste, and creating dishes that celebrate the rich flavours of local ingredients while maintaining ecological balance. This dedication not only enhances the dining experience for guests but also supports the local economy and promotes sustainable practices in the hospitality industry.
Since Chef Marco arrived at the InterContinental Phuket Resort, he eliminated items that did not align with his new vision. Dishes and ingredients associated with animal cruelty, such as shark fin soup and foie gras, are no longer offered. "I have removed shark fins, foie gras, and several items from over 12 years ago in the name of sustainability," Chef Marco stated. "We have also discontinued seasonal and festive buffets, so the only buffet we serve now is the breakfast buffet in the morning."
The decision to eliminate unnecessary buffets is part of the hotel's strategy to effectively manage and reduce the amount of food waste generated on a daily basis. By simplifying dining options and offering more targeted menu selections, the hotel aims to minimise the excess food that often goes uneaten. In addition to this initiative, the hotel minimises its investment in a composter, which converts food scraps and other organic waste into nutrient-rich compost. This approach not only addresses food waste but also aligns with a closed-loop system—a sustainable model that emphasises the reuse and recycling of waste materials and by-products.
"The compost we produce is used to nourish our plants and goes to our partner farms to grow their produce." Chef Marco added, "We have built our relationship with local farmers. Right now, we have 19 partner producers. One is Katian Farm, which grows vegetables and produces chicken and duck eggs exclusively for us. Our partner farms grow our vegetables, so we give some of our compost to help them."
Managing and connecting a network of 19 partners is no simple task. It required considerable time and diligent scouting to build these relationships and bring InterContinental Phuket Resort to where it is today. To get the partner producers this many in a short period of time, Chef Marco and the team got help from the World Wildlife Fund for Nature Thailand (WWF Thailand).
"We want to make authentic connections with real farmers and producers, not the middleman," explained Chef Marco. "To achieve this, we sought the expertise of WWF Thailand, an organisation with a proven track record of working directly with numerous producers. Their established relationships and knowledge of local producers have helped us identify and engage with the individuals genuinely cultivating the food we value."
Jaras Restaurant spearheads the hotel's sustainability, with 100% using only local ingredients. This Thai restaurant is run by Chef de Cuisine Chalermwut Srivorakul or Chef Nui, who shares the same vision and works closely with Chef Marco. Compared to many sustainable restaurants, Jaras Restaurant also works with government sectors to help deal with invasive species. Many of Chef Nui's menus use alien species.
One noteworthy dish highlighting local culinary innovation is Blackchin Tilapia Khanom Jeen, which prominently features Black Chin Tilapia as its star ingredient. According to the Thai Department of Fisheries, this invasive species began its spread in 2012 in the waters of Samut Songkram. By July 2024, this fish had infiltrated the waterways of Bangkok, leading to significant ecological concerns as local aquatic species faced the threat of extinction due to competition for resources.
In response to this environmental challenge, Chef Nui has created the Blackchin Khanom Jeen as an innovative and sustainable culinary solution. This dish not only showcases the versatility of Black Chin Tilapia but also emphasises the importance of using local and sustainable ingredients. Chef Nui incorporates the fish meat into the noodles, resulting in a unique texture and flavour profile. Additionally, he ingeniously utilises the fish's bones by frying them until they are crispy and perfectly edible, adding an extra layer of taste and reducing waste. Through this dish, Chef Nui highlights the issues surrounding invasive species and promotes a mindful approach to cooking that honours sustainability and local biodiversity.
The restaurant proudly partners with a variety of local distilleries and wineries to showcase and promote their unique spirits and wines. This collaboration not only supports local artisans but also allows guests to enjoy a diverse selection of high-quality beverages that reflect the region's rich agricultural heritage alongside their meals.
Hom Restaurant is another outlet committed to sustainability principles. Most ingredients used are sourced locally, although the wines are imported. Chef de Cuisine Ricardo Nunes leads the team at Hom in collaborating closely with local producers. This partnership facilitates knowledge sharing and helps protect local resources while preventing overproduction.
The team has identified viable ingredients that grow or live on the island of Phuket and is exploring ways to use fermentation techniques to enhance these products. In-house Fermentation Expert Mateo Polanco works alongside Chef Ricardo to refine the fermentation methods applied across all dishes and beverages at Hom. Both Chef Ricardo and Mateo are dedicated to continuous improvement; their curiosity and passion for discovery drive the creation of continually innovative menus.
Regarding hotels, accommodations are a primary reason why guests choose to stay. At InterContinental Phuket Resort, it focuses on delivering an exceptional accommodation experience. Each type of lodging is thoughtfully designed to offer guests plenty of personal space, ensuring they can relax and unwind in a comfortable environment.
The layout and design of these spaces are carefully considered to maximize the influx of natural light. Large windows, strategically placed to catch the sun's rays, flood the rooms with brightness, creating an inviting and uplifting atmosphere. This focus on natural light enhances the aesthetic appeal of the accommodations and reduces energy consumption by minimising the need for artificial lighting during the day.
Moreover, this thoughtful design promotes a sustainable lifestyle, encouraging guests to adopt eco-friendly habits during their stay. By prioritizing comfort and well-being while being mindful of the environment, these accommodations make it easier for guests to enjoy their experience while actively participating in practices that reduce their ecological footprint. This holistic approach to sustainability enriches the overall guest experience and fosters a deeper connection to the surrounding natural environment.
For travellers seeking a luxurious experience in Phuket while also making a positive impact on the local community and environment, the InterContinental Phuket Resort is an excellent choice. This exquisite resort not only offers upscale accommodations and world-class amenities but also actively engages in sustainable practices and community initiatives. Guests can indulge in fine dining, relaxing spa treatments, and beautiful beachfront views, all while supporting efforts that benefit both the local residents and the surrounding natural ecosystem. The InterContinental Phuket Resort combines luxury with a commitment to responsible tourism, making it an ideal destination for conscious travellers.
InterContinental Phuket Resort
Hours: TUE-SUN, 12:00 - 14:00 & 17:30 - 22:00 Hours
Tel: +668 8452 4743
Website: https://phuket.intercontinental.com/
Email: icphuket.rsvn@ihg.com
Location: 333, 333/3 Moo 3, Kamala Beach, Kamala, Kathu, Phuket 83150, Thailand
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