Dibuk

SETTING

The understated French-colonial style of Dibuk – trompe l’oeil, antique-style fans and the like – is utterly charming. It fits in well with the converted Chinese shophouse where the restaurant moved to four years ago, with, interestingly, all of the staff who had been with the original restaurant in Patong.

FOOD

The staff of this restaurant is intrinsic to its success, not least of whom is Soontaree Thiprat, the owner and head chef who has created a superb menu – not bad for someone who first cooked French cuisine a scant eight years ago. Choose home-made duck pate – sublime and superior to any other on Phuket – which is trumped only by home-made mousse de foie de veau. Specials feature on the menu every day, with the wealth of Phuket’s seafood taking pride of place. Other pearls include brace of Provencale-style roasted quail stuffed with garlic and bay leaves. If fowl is not your thing then indulge in beef bourguignon, lamb shank osso buco or, for a real treat, heavenly veal kidneys with pink pepper sauce. Creme brulee is a benchmark dessert, and just one of the standout items on the menu here.

WINES

There is a small but traditional list that relies heavily on French and Italian wines.

SERVICE

Charming. The staff has the knack of pre-empting requests.

PRICE

For a couple dining here without wine, expect to pay about 1,000 baht.

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