Review

Heralded by blue neon signage in the heart of Phuket’s Old Town, Tusky reflects the enterprising vision of its young chef/proprietor Chatin Dienel who honed his culinary talents at the famed Gaultier, in London. Tusky is an urban cocktail bar and grill with a distinctive array of original libations and ever-changing, Thai-inspired small plates. Conceived as a modern take on Phuket’s traditionally popular simple bar eateries, the decor with its chic and dazzling interior lends a somewhat clubby feel. The notably flavoured dishes, a succession of appetizer-sized bites, include luscious scallop and prawn toast on roti with sweet chili sauce, creative cabbage cooked in condensed milk and drizzled with truffle oil, and charred pak miang leaves immersed in a highly aromatic sauce, accompanied by crispy succulent shrimps, and finished with a cured organic egg yolk. The chargrill is the culinary centerpiece, and signature flamegrilled Chiang Mai pork belly also delivers on expectations. Alternatively, Australian grain-fed oyster blade steak with ponzu sauce, wasabi, pickled daikon, and red onions is equally pleasing. An extensive range of original bespoke and classic cocktails, including the Phuketian pineapple express or a sophisticated Negroni, are perfectly appropriate partners. Tusky has established itself in the Patong dining scene, with a loyal following of devotees, and clearly has a bright future ahead.