Trisara

PRU stands for Plant Raise Understand, and the restaurant is built on where its food comes from: every ingredient is Thai, down to the forest peppercorns, most of it off the group's own Pru Jampa farm inland or from fishermen and growers the kitchen deals with directly, and the menu tells you which and why. There is no à la carte; there is a seasonal tasting and a shorter carte blanche at lunch.

JAMPA is not on the headland — it is at Tri Vananda, the group's sister property in Thalang, about 15 minutes away, and Trisara arranges the car. It is worth the drive. The kitchen cooks almost entirely over open flame off a closed-loop organic farm on the same land, the menu changes with what was cut that morning, and the waste target is zero. Chef Rungthiwa "Fai" Chummongkhon built it and it holds a Michelin Green Star. There is a 4-course experience menu and an à la carte, both at lunch and dinner, and a lake to look at while you eat.

The brief is the Silk Road — where European technique and Asian spice met and stayed met — and the kitchen takes it as licence rather than as theme: tagines and curries alongside grilled meats and a seafood platter, a good deal of table-side work, and a wine list to match. The terrace looks over the lily pond to the sea, which makes it the resort's default lunch. The 3-course set lunch runs daily, about THB 1,800 before tax and service.

Trisara's Thai room, and the one to book if the point of coming to Thailand was the food. The kitchen works from Southern heritage recipes passed down rather than from a national greatest-hits list, which means turmeric, southern curries, sator beans, and a level of heat that is not adjusted downward without being asked. Chef Oat cooks it; the room is small and intimate and the artistry is deliberate rather than folkloric. A limited-run green-season menu, The Symphony of Southern Monsoon, follows what the monsoon brings up in the forests and orchards. Dinner only.

The newest room on the headland: the Andaman and the Côte d'Azur read as two versions of the same coastline here — turquoise water, palms against cypresses, villages that keep their own time. Chef Notty cooks French with the Riviera's lightness and Phuket's fish: crudo, whole grilled catch, herbs, plenty of rosé. The 3-course set lunch runs daily, about THB 2,000 before tax and service.

Set into the rocky cove at the end of the bay: proper restaurant seating, sun loungers and private cabanas, arranged so that eating and swimming are the same afternoon rather than two different ones. The food is the light half of La Crique's repertoire — crudo, whole fish, salads, chilled wine — and it is meant to be eaten slowly between dips. From 11 until 7, so it takes the day's arc from late breakfast to the hour the sun goes down behind Koh Waeo.

Phuket sits at 7.8804° north and the bar is named for it. The room is nautical without being a theme — rattan, timber, brass, an Italian-coastal looseness — and it faces the water, which settles what it is for: the hour before dinner. Classic cocktails made properly, a short list of the bar's own, and small plates to go with them. It opens at 2 and closes at half past 11, and it is the one room here where everybody in the resort ends up on the same evening.

A small room built around the racks: premium Thai labels alongside the international collection, 20 by the glass, and a sommelier who runs a masterclass through them daily. There is a cheese masterclass too — French and Thai artisan — and the room takes a private dinner. It seats few enough that it has to be booked, and it is the right answer for an evening when the point is the bottle rather than the view.

Available in the residences only, and the reason a residence is a different holiday from a villa. A chef from Cielo & Spice, La Crique or Thai Library comes to your villa with a fire and cooks the evening in front of you — live-fire Silk Road, coastal Mediterranean, or Southern Thai heritage. Lunch or dinner, though the answer is dinner: the deck faces west.