Dinner Review – March 5th
There’s just something about BLUU – Asian Kitchen & Bar that keeps pulling you back. This was my second visit, and this time, my friend Holly tagged along. We caught up with Jay, the F&B Director at RPM; his background working with Rohit Sachdev at Soho Hospitality in Bangkok really shows—he brings a level of polished expertise that makes the whole team shine.
THE DECOR
Walking into BLUU feels a bit like boarding a super-stylish yacht. The space is decked out in cool blues and crisp whites, with warm wood accents and subtle nautical touches throughout. It’s elegant but totally unpretentious—the kind of spot where you just want to linger over cocktails while the sun dips below the horizon, turning the water into liquid gold.
THE CHEFS
The kitchen at BLUU is a powerhouse duo. On one side, you have the Thai chef, who brings all the authentic local flavors and techniques to the table. On the other is Chef Manku, whose resume is basically a foodie’s dream: he’s worked atGaggan Anand’s eponymous restaurant, the Louis Vuitton pop-up in Bangkok and Mr Singh & Mrs Maria. Together, they’ve built a menu that bridges Thai traditions and coastal Indian cuisine with a modern twist that makes every bite exciting.
THE FOOD
Whether it’s your first visit to BLUU or you’re a regular, these are the signature dishes you simply can’t miss.
Start with the POR PIA LARB GAI ROLLS (260 THB). These aren’t your average spring rolls—the shells are golden and shatteringly crisp, filled with a mix of minced chicken, glass noodles, and a chili-shallot relish that hits with just the right amount of heat. Dip them into the sweet chili-peanut sauce for that perfect creamy, nutty finish. One bite and you’ll see why everyone at the table ends up fighting over the last one.
Next, you have to try the TOM YUM PANI PURIS (230 THB). It’s such a clever mashup of Indian street food and Thai Tom Yum. You get these light, airy puri shells filled with a tangy bean sprout salsa and a zesty Tom Yum infusion. Just a heads-up: eat them fast! You want to catch that perfect “burst” of citrusy herbs before the shells lose their crunch. It’s easily one of the most fun things on the menu.
For something fresh and vibrant, the ANDAMAN CITRUS SNAPPER CEVICHE (250 THB) is an absolute must. Rather than a traditional Peruvian ceviche, this dish is a creative Thai-inspired reinvention of Kung Chae Nampla. The snapper is delicately marinated in a mix of Andaman citrus, fresh herbs, and a hint of chili, resulting in a bright, clean taste that’s both refreshing and deeply satisfying. It’s the kind of dish that feels like a burst of sunshine on your plate—the perfect way to balance out the richer flavors still to come.
No visit to BLUU is complete without trying the GREEN CURRY CHICKEN (320 THB). It’s everything a Green Curry should be—creamy, fragrant, and packed with tender chunks of chicken. The spice level is just right, and the rich coconut milk base has layers of flavor that seem to get deeper with every spoonful.
If you’re a seafood fan, you’ll fall hard for the WOK-TOSSED PHUKET CLAMS (350 THB). The clams are plump and juicy, seared in a deeply umami XO sauce infused with fresh Thai basil. Honestly, the sauce is so good you’ll find yourself scraping the plate—it’s the kind of dish that practically begs for a side of bread to soak up every last drop!
For a true showstopper, go for the ROCK LOBSTER PULLISSERY WITH PODI IDLIS (950 THB). It features Phuket rock lobster simmered in a coconut-tomato curry that manages to be both creamy and tangy. The lobster itself is incredibly sweet and tender, and it’s served with delicate South Indian steamed rice cakes (idlis) dusted in a warm, earthy podi spice. It’s a total treat—perfect for a celebration or just because you feel like spoiling yourself.
The MOO HONG FIVE-SPICE BRAISED PORK BELLY (350 THB) is a savory, aromatic twist on a classic Southern Thai delicacy. This Phuket-style pork belly is slow-braised until it’s melt-in-your-mouth tender, infused with a fragrant five-spice blend that gives it a warm, almost festive flavor. To balance out the richness, it’s served with pickled cabbage and kale, adding a bright, tangy contrast to every bite. This version highlights strong Chinese influences, creating a fascinating blend of cultures right on your plate.
That’s a wrap on a pretty incredible meal! To finish things off on a high note, you have to try the THAI TEA KULFI & CANDIED GINGER (250 THB). It’s creamy, spiced, and honestly feels like a hug on a stick. They take slow-brewed Thai tea and freeze it into a rich, dense kulfi that is pure indulgence.
The best part? That little sprinkle of candied ginger and a pinch of sea salt on top. It adds this surprising depth that cuts right through the sweetness with a bit of warmth and a savory kick. It’s the perfect closer—one of those desserts that stays on your mind long after the last bite.
THE DRINKS
The cocktail list at BLUU is just as thoughtfully put together as the food. I’ve managed to work my way through most of the signatures, and the SMOKY ZEPHYR and VOLCANIC DUSK are my absolute favorites. They’re both mezcal-based and just perfect for sipping while the sun dips over the marina. If you’re into the classics, their ESPRESSO MARTINi is a total standout—super smooth, rich, and hits you with just the right amount of kick.
WHY YOU SHOULD GO AND RETURN
At the end of the day, BLUU is so much more than just a place to eat; it’s a full-on experience. The flavors are bold but perfectly balanced, the setting is gorgeous and the cocktails are easily some of the best you’ll find in Phuket. Whether you’re stopping by for a laid-back lunch or a big celebratory dinner, you’re pretty much guaranteed to leave with a mental list of all the dishes you want to try next time.
HOW TO GET THERE AND BOOK
BLUU – Asian Kitchen & Bar
Royal Phuket Marina
68 Moo 2 Thepkasattri Rd, Koh Kaew, Phuket
Google Maps & Directions (click here)
Daily 11am–10pm (Closed Mondays)
On-site parking
For bookings, click here
1,000 THB per person
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