After nearly a decade refining his culinary expertise in Melbourne, Nattaphon Othanawathakij—widely known as Chef Oat—developed his skills in a range of settings, from cosy casual to esteemed fine dining establishments, before co-owning his restaurant HEH in Phuket.
Following this enriching chapter in Australia, Chef Oat returned to his roots in Bangkok, dedicating several years to a restaurant that garnered acclaim as the No. 5 venue in The World's 50 Best Restaurants and was ranked No. 1 in Asia's 50 Best Restaurants in 2018. This experience not only fine-tuned his culinary techniques but also broadened his understanding of international cuisine and fine dining standards before he eventually made his home in charming Phuket.
In 2019, inspired by the endless possibilities that the vast Andaman Sea offered—particularly the fresh local seafood and unique regional ingredients—he and his partners launched HEH, a venture designed to highlight the best of Thai-Austrailian culinary artistry.
Chef Oat further showcased his talent in 2021 when he led his team to victory as the Winning Challenger Chef at The Iron Chef Thailand. Building on this triumph, he played a pivotal role in the winning team on Top Chef Thailand 2023, cementing his status as a prominent figure in the Thai culinary landscape.
At HEH Restaurant, the team collaborates with local fishermen to bring guests the finest catches while still maintaining a connection to Australia through its dishes and imported ingredients. HEH team dry-ages and processes fish in-house, enhancing flavour profiles and tenderising the meat, which adds depth and deliciousness to every bite.
The ever-evolving à la carte menu at the restaurant showcases these exceptional ingredients and draws inspiration from Melbourne, a city renowned for its vibrant, diverse, and mouthwatering food scene.
Kaki Takagi Hyogo Oyster is a dish of high-quality poached Japanese oyster served in its shell, swimming in crème fraiche with chilli oil and olive oil drizzled on top. The poached oyster's freshness, briny taste, and rich buttery flavour are complemented by tanginess, creaminess, and richness, with a hint of the nuttiness of crème fraiche. The drizzles of two oils add the kick and enhance the oyster's natural flavours.
Fish & Ship is Chef Oat's take on the classic dish. This dish showcases aged cobia, expertly coated with a rich and creamy tartare sauce that enhances its flavour. The fish is elegantly presented on a bed of crispy potato pavé, which adds a delightful texture and warmth. To elevate the dish, a vibrant topping of ikura—salmon roe—adds a burst of briny flavour and a pop of colour.
Crab Salad is an elegantly simple dish that highlights the delicate flavours of tender, shredded crab meat. Generously garnished with vibrant spring onions, this dish offers a refreshing crunch that perfectly complements the sweetness of the crab. It is beautifully presented in a rich, savoury pool of crab reduction, enhancing the overall experience with its deep flavour profile. This combination not only showcases the quality of the crab but also elevates the dish to a refined culinary delight.
Another simple-looking dish, Charred Broccoli, is another dish that surprises many diners. This flavourful vegetable-led dish showcases perfectly char-grilled broccoli, artfully enhanced by a rich anchovy sauce that adds depth and umami. To elevate the experience further, the broccoli is topped with crispy fish scales, offering a delightful crunch and a touch of oceanic flavour.
The Iceberg Salad features crisp, refreshing iceberg lettuce, generously drenched in a rich crème fraîche dressing that adds a creamy, tangy flavour. Each serving is beautifully garnished with vibrant red onion pickles, which bring a delightful acidity and complexity, alongside a sprinkle of aromatic black sesame seeds and crunchy sunflower seeds for added texture and nuttiness.
Although butternut squash may seem like a straightforward grilled vegetable at first glance, its flavour profile is surprisingly rich and complex. The dish is elevated by a sumptuous burnt onion butter that adds depth, while the garlic-whipped accompaniment brings a creamy texture and aromatic punch. Together, these elements transform a humble squash into an extraordinary culinary experience.
Aged Sashimi is a standout speciality at HEH, showcasing the culinary artistry and expertise of the chefs. This dish primarily features cobia, a fish celebrated for its rich, nutty flavour and umami qualities, complemented by a luxuriously silky texture that melts in the mouth. When the stars align, and the restaurant receives bigeye trevally in exceptional condition—an unusual occurrence since this fish often carries a pronounced fishiness—diners have the unique opportunity to savour its remarkable sweet and tangy flavours. The dish is served with shoyu gel and pickled wasabi, enhancing the taste and adding some kick.
Fish Crudo boasts the delicate flavours of bigeye trevally, expertly marinated in a vibrant smoked pineapple vinaigrette. This refreshing dish is accompanied by a zesty salsa sauce that adds a burst of flavour, while crispy leeks provide a delightful crunch. Finished with a sprinkle of luscious ikura, or salmon roe, this dish offers a perfect balance of textures and tastes, making it a truly memorable culinary experience.
Pan-fried Fish includes three generous pieces of expertly aged catch-of-the-day—barramundi—pan-fried to achieve perfectly crispy skin and tender, golden meat. Each fillet is meticulously cooked to ensure a delightful contrast of textures. The dish is complemented by a delicate yuzu beurre blanc sauce, which adds a bright, citrusy note, enhancing the overall flavour profile. To finish, a sprinkle of fresh dill lends a fragrant touch, making this dish a harmonious blend of rich taste and aromatic freshness.
Matcha Crumble Cheesecake is an indulgent dessert that no one should miss. This delightful treat combines a rich and creamy cheesecake filling infused with vibrant, earthy matcha green tea, which adds a unique flavour and beautiful colour. What makes it truly special is its crumbly base, made from a blend of buttery cookies and nuts, providing a satisfying crunch that contrasts perfectly with the smoothness of the cheesecake.
This restaurant in Phuket is celebrated not only for its exquisite cuisine but also for its exceptional wine selection. Each wine is thoughtfully curated to highlight its distinctive flavours and aromas, ensuring that it is good on its own and pairs beautifully with the dishes on the menu.
HEH is a unique dining destination that invites guests to embark on a culinary journey, showcasing an exquisite blend of flavors of the Andaman Sea and Port Phillip.
HEH Phuket
Hours: Daily, 17:00 - 23:00 Hours
Tel: +666 3592 4242
Website: https://hehphuket.com/about-us/
Facebook: https://www.facebook.com/hehphuket
Instagram: https://www.instagram.com/hehphuket/
E-mail: goodday@penboygroup.com
Location: 158 Yaowarad Rd, Tambon Talat Yai, Mueang Phuket District, Phuket 83000
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