Dinner Review – April 11th, 2026
Seasun is the latest venture from Chef Phanuphon “Black” Bulsuwan, a chef who has become a leading voice for innovation in Thai cuisine. While his Chiang Mai flagship, Blackitch Artisan Kitchen, is a Michelin-rated destination celebrated for its complexity, Seasun offers a more relaxed perspective on his culinary philosophy, one that prioritizes community and sustainability as much as flavor.
Chef Black’s work has always been rooted in local sourcing, even authoring a book on Thai fish to champion marine diversity and educate diners about Thailand’s coastal ecosystems. After expanding to Phang Nga with Catch & Co. a few years ago, he recently brought his coastal focus to Phuket with Seasun, which opened just a month ago. Here, intricate tasting menus give way to a simpler, more accessible approach: seasonal comfort food inspired by Phuket’s natural rhythms and sourced from local fishermen and farmers. The restaurant’s open-kitchen design invites diners to connect not just with the food but also with the people and stories behind it.
A standout example is the Whole Grilled Fish (THB 650), a grouper paired with smoked chimichurri and a rich, coconut-based kolae curry. The dish perfectly balances rustic charm with the chef’s signature technique and reflects his commitment to supporting small-scale fishermen who practice sustainable harvesting.
THE DECOR
Tucked inside Day & Night Cherngtalay, Seasun is situated just across from the bustling and lively Boat Avenue, greeting guests with an inviting palette of sun-drenched yellows and coastal blues, a visual nod to its name. The space is balanced with wooden accents and woven chairs, grounding the modern space in local craftsmanship. On the shelves, jars of fermentation line the walls, the open-kitchen offers a front-row seat to the chef’s focus on locally sourced ingredients and an intoxicating aroma of grilled seafood fills the dining room.
Whether you’re sinking into a plush, cane-backed chair under the soft spill of ambient light or lounging lakeside with the water shimmering just steps away, the vibe at Seasun is a kind of unforced elegance. The soundtrack – curated Thai beats – lingers in the background, just loud enough to set the scene but never to drown out conversation. Every detail here feels intentional, from the choice of dishware to the photographs adorning the dining room walls.
THE CHEF
Chef Phanuphon “Black” Bulsuwan navigates between tradition and innovation. By blending Thailand’s deep gastronomic heritage with global influences, he has become a defining voice in the country’s modern food scene.
After building a cult following at Blackitch in Chiang Mai, Chef Black has brought his fermentation jars and izakaya-style sensibilities to Cherngtalay. He has a knack for catching you off guard with flavors that feel both new and nostalgic. Take his razor clams, for instance: he seasons them like a classic oyster, a clever swap that feels slightly unexpected but immediately makes sense once you taste it.
That same logic runs through the whole menu. You’ll find the smoky depth of northern khao soi reimagined as a fettuccine, or raw white fish tucked into crispy panipuri shells. It’s a nod to Phuket’s history as a trading hub with a bold and spice-heavy cooking that respects southern roots without being stuck in the past.
THE FOOD
The meal starts with a Brioche (THB 250) is a soft, Japanese-inspired, the pillowy texture soaks up the earthy truffle jus and pairs perfectly with the northern puffed mushrooms. Then comes the Bamboo Clam (THB 280), which is where things get interesting. Chef Black treats the clam like a classic oyster, dressing it in a sharp Thai rice wine ponzu and a frozen ka-tin (leucaena) granita. The herbal chill of the granita hitting the briny sweetness of the clam is, frankly, addictive.
Phuket’s history as a trading hub is most obvious in the Raw White Fish & Panipuri (THB 280). Tucking delicate raw fish and buttery Iwate sea urchin into a crunchy Indian street-snack shell is a playful, umami-heavy nod to the island’s melting-pot roots. For those who crave heat, the Thai Wagyu Tartare (THB 250) delivers an aggressive Isaan-style spice, cut with tangy mustard seeds and a surprising, opulent finish of caviar. It is a must for laab lovers.
The larger plates are built for sharing and balance. The Phang Nga Fish Ceviche (THB 420) feels like a bright, tropical take on kung chae nam pla, drenched in a zesty kaffir lime chimichurri that suits the Phuket heat.
If it’s available, the Whole Grilled Grouper (THB 650) is where Chef Black’s Japanese training really shows. The fish is clearly aged, a process that concentrates the flavor and firms up the flesh, allowing it to be served just shy of raw in the center. It’s a high-stakes technique that demands incredibly fresh sourcing, resulting in a texture that’s buttery and substantial. It comes with a duo of sauces: a bright, herbal smoked chimichurri and a rich, coconut-based kolae curry that let you toggle between zest and depth.
While a Pork Chop (THB 650) might not sound very appealing. The premium pork meat marinated until succulent and grilled to keep every bit of its moisture. It’s served with a smoky, toasted rice nam jim jaew that cuts through the fat, proving that even a “classic” dish can be a standout when the quality of the product is this high.
But the real standout is the Fettuccine Khao Soi (THB 380). It’s a far cry from the thin, watery broths often found elsewhere; this is deep, smoky and luxuriously thick, clinging to the pasta in a way that makes it easily the best version of the dish in recent memory.
Finish with the Chiang Mai Chocolate Brûlée (THB 360). The addition of Southern cashews and a savory-sweet Chiang Rai vanilla soba ice cream anchors the decadence. For a lighter finish, the Passionfruit Mousse (THB 260) serves as the ultimate tropical palate cleanser. It’s sharp, tangy and softened by a pineapple and coconut sorbet. This is exactly what you want after a heavy meal. While the chocolate is tempting, this mousse is the smarter play if you’re looking to end on a bright, refreshing note that doesn’t leave you feeling weighed down.
THE DRINKS
To wash it all down, skip the standard wine list and look toward the Sato (Thai rice wine). Fermented by Chef Black himself, this local sake is naturally sweeter than its Japanese cousin and serves as the perfect counterpoint to the salt and spice of the menu. It’s a drink currently making waves across the Pacific, particularly on the U.S. West Coast, but here, you’re getting it straight from the source. For those who prefer something shaken, the bar also leans heavily into local spirits, crafting cocktails that feel as rooted in the landscape as the food.
WHY YOU SHOULD GO AND RETURN
Chef Black has masterfully bridged the gap between tradition and innovation, offering a menu that feels both nostalgic and fresh. If you’re serious about Thai cuisine and looking for a dining experience that celebrates local flavors with creativity and heart, Seasun deserves your attention.
From the Whole Grilled Grouper with its buttery texture and duo of sauces to the Fettuccine Khao Soi, a dish so rich and smoky it redefines expectations, every bite tells a story. And don’t miss the Namesake, Chef Black’s own fermented rice wine to pair with your meal.
If you want a place that truly deserves the praise, this is it. You’ll likely find yourself checking your calendar for a return visit even before you finish paying the bill.
HOW TO GET THERE AND BOOK
SEASUN Phuket
Night & Day Cherngtalay
90, 5 Soi Cherngtalay 16, Choeng Thale, Thalang District, Phuket 83110
Opens daily from 5pm to 12am – Closed Monday
Parking available
For bookings: +6676609348
For more info: check their Instagram
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