Pullman Phuket Arcadia Naithon Beach - Luxury hotel - Pullman x Nat Thaipun

A new era of Pullman dining is here – and it’s delicious.

Award-winning Chef Nat Thaipun, Pullman’s Food & Beverage Ambassador across Asia and the Pacific, has created a debut signature menu that’s now live.

Born in Australia, shaped by Thailand, and refined in some of the world’s best kitchens – Nat’s cooking is bold, playful and full of story. Her collection of bar-led snacks, sides & sweets is designed to surprise and delight — and these are just a few highlights. A Watermelon Larb, bright and boldly seasoned. A Scallop & Ginger crudo that’s ice-cold, bright and bracingly clean. Lamb Ribs slowbraised to tender, charcoal-finished and served with a creamy Panang sauce and pickled cucumber. And a Deconstructed Thai Lamington — pandan sponge, coconut sorbet and Illawarra plum jam — that might just be the most unexpected dessert you’ll love this year.

At Pullman Phuket Arcadia Naithon Beach we are showcasing Satay & Bread, Lamb Ribs with Panang Curry Sauce, Larb Tartare of Tuna at C Bar, and Mango Sticky Rice at ECHO.

Her menu is now live across Pullman hotels from Sydney to Phuket. Pull up a seat.

Introducing Chef Nat Thaipun

Australian-born Thai chef, Nat Thaipun, grew up on the outskirts of Naarm/Melbourne, inspired by the vibrant street food of Thailand and the culinary traditions passed down by her mother and late grandmother. She has trained in acclaimed kitchens such as St. John and Core in London, undertaken pop-ups at Baba’s Place in Sydney and EVETT in Seoul, and is part of the award-winning Vue de monde team in Melbourne. Her best-selling cookbook Thai: Anywhere and Everywhere is out now.

“For me, cooking has always been inspired by my curiosity. Every ingredient and every dish can tell a new story. It’s about evoking feelings. Partnering with Pullman gives me the perfect canvas to create something exciting in a space that reflects authentic hospitality. There’s nothing I love more than immersing myself in the food and hospitality of a region, and I can’t wait to share that joy with guests.”

— Nat Thaipun