60/1 Moo 6, Srisoonthorn Road, Cherngtalay, Thalang, on Phuket’s north-western coast, established in 2004 and held by the Montara Hospitality Group, a family-run Thai company. Thirty-nine private pool villas and twenty-five residences step down a hillside across a site the MICHELIN Guide measures at seventeen acres, above a beach the house reserves for guests in residence. It is this Library’s case of a resort whose public standing was built by its restaurant.
The house
Trisara belongs to the Montara Hospitality Group, which the South China Morning Post describes as a family-run Thai company; its stablemates are Praya Palazzo, a riverside hotel in Bangkok, and Tri Vananda, a neighbouring Phuket property. The resort dates its establishment to 2004 and has never carried an international operator’s flag. Its 39 villas and 25 residences are set on different levels above the Andaman Sea, twenty minutes by car from Phuket International Airport, with a beach the house says is “reserved exclusively for in-residence guests” running along its boundary. The MICHELIN Guide gives the site as seventeen acres.
The restaurant made the name. PRU — which the MICHELIN Guide glosses as “plant, raise, understand” — is run by the Dutch chef Jimmy Ophorst, who had arrived in Phuket six years earlier on a consulting project with the hotel when, in November 2018, the guide introduced him as Phuket’s newest star. Inspectors recorded that many of its ingredients came from a 96-hectare organic farm of the restaurant’s own, now named Pru Jampa: a holding more than ten times the size of the resort it feeds. PRU calls itself Phuket’s first MICHELIN-starred restaurant and holds one star in the 2026 MICHELIN Guide Thailand.
What distinguishes it
The farm is more than ten times the resort MICHELIN inspectors recorded that many of PRU’s ingredients come from “their own 96-hectare organic farm”, which the restaurant names Pru Jampa and runs on permaculture principles. The MICHELIN Guide measures the resort itself at seventeen acres, about seven hectares. At Trisara the land that feeds the kitchen is by far the larger property.
The star came before the hotel keys In November 2018 the MICHELIN Guide introduced Jimmy Ophorst as Phuket’s newest star, noting he had come to the island six years earlier on a consulting project with the Trisara Hotel. The restaurant’s own page calls PRU “Phuket’s First MICHELIN Starred Restaurant”. The resort’s two MICHELIN Keys, awarded under the hotel guide, followed later.
Thai-owned, family-run and unbranded since 2004 Trisara is part of the Montara Hospitality Group, a family-run Thai company with Praya Palazzo in Bangkok and Tri Vananda nearby. The resort has run under that ownership since its establishment in 2004. In a market where the comparable houses on Phuket carry international marques, this one does not.
Twenty minutes from an international airport The South China Morning Post puts the drive from Phuket International Airport at twenty minutes. Trisara offsets the proximity with a hillside: its 39 villas and 25 residences occupy different levels of the slope, and the beach along the boundary is reserved for guests in residence. Seclusion here is a matter of arrangement rather than distance.
A guest looking for a remote island will not find one: the house is twenty minutes from a major airport on Thailand’s most visited island. A guest who wants to walk to a town, a market or a bar will be driving. And a house whose standing rests on a one-star restaurant and a pair of Green Stars has little to offer a traveller indifferent to what is on the plate.
Signature rooms and dates
Competitive landscape
Sources
What the entry rests on, read 13 October 2026. Each reference records the facts it supports, so a disputed line can be traced to the account it came from.