ROYD

𝙊-𝘼𝙚𝙬, red beans, shaved ice, and jelly.
A dessert shaped by the island’s Chinese-Peranakan roots, often enjoyed in the middle of the afternoon heat, and long considered one of Phuket’s most familiar local desserts.

Galangal has always been part of Southern cooking. Sharp, citrusy, earthy, and full of depth, it’s the kind of ingredient that quietly shapes a dish over time. Unlike ginger, its flavour is more peppery, with a pine-like aroma that lingers gently.

In our Phatthalung rice dish, we use both the leaves and the root, adding fragrance and a distinct character.