Floyd's Brasserie at Burasari Resort Patong, Phuket opened as a new culinary destination in Phuket. It is the first and only restaurant in Asia created by the menus of famous UK chef Keith Floyd, known for his 20 BBC TV cooking shows and 25 cookbooks. Floyd established the restaurant in 2007 following the release of his book on Thai food, serving both classical Thai dishes and Floyd's own global dishes gathered over 40 years of travel. The menu highlights include Phuket lobster thermidor, crispy duck leg salad, beef tournedos with foie gras, and fresh seafood.

1. The recent launch of Floyd’s Brasserie at Burasari Resort Patong, Phuket, marks a new culinary destination for Phuket. If you’ve seen world famous celebrity chef Keith Floyd cook on one of his beloved TV series, or read one of his best-selling cookbooks, you certainly won’t want to miss the real deal at Floyd’s Brasserie – the first and only Floyd’s restaurant in Asia, with a menu personally created by Floyd himself. UK native Keith Floyd is a worldwide name, known for his flamboyant style, colourful character and as the BBC’s most popular TV chef with 20 TV cooking series airing in over 40 countries worldwide and 25 cookbooks. Long before newbies like Jamie Oliver arrived on the scene, the boisterous Far Flung Floyd was swashbuckling his way around the world exploring and presenting his culinary adventures on TV to the delight of Britain’s food fans. Considered the pioneer of travel cookery shows, his programs and books combine cookery and travel, reflecting his life spent travelling the world in pursuit of his passion for food and entertaining. Following the recent release of his new book, Keith Floyd’s Thai Food in October 2006, the popular chef continued the Thai trend by establishing Floyd’s Brasserie at the Burasari Resort Phuket. The restaurant opened in March 2007 and is the first and only Floyd’s restaurant in Asia. Says Keith, “I shall of course be creating classical Thai dishes and my own special “Floyd” dishes gathered from roaming around the world over the last 40 years. It definitely won’t be fusion. You’ll come in and you won’t want to leave. You’ll want to sleep at your table.” Highlights from Floyd’s Brasserie menu include Fresh Phuket Lobster Thermidor, Aromatic Crispy Duck Leg on Herb Salad, Tournedos Rossini with Foie Gras, and of course, fresh seafood.