Reimagining luxury: A sustainable stay at InterContinental Phuket Resort

Stepping off the plane into the warm embrace of Phuket’s climate, I was immediately captivated by the island’s enchanting beauty. I was excited about our Asia Sustainable Travel Forum and the Phuket Hotels Association’s PHIST 2024 event, but I was equally looking forward to a luxurious escape.  

With travelers increasingly conscious of their environmental impact, the concept of luxury travel is evolving. Thankfully, InterContinental Phuket Resort offers indulgence with a sustainable twist.

Nestled in Kamala’s lush hills and bordered by the serene Andaman Sea, this resort is more than just a luxury getaway. It beautifully integrates sustainability into its operations, inviting us to rethink what it means to travel well.

Upon arrival, the thoughtful fusion of modern design with natural elements impressed me. The Sawan Building, home to hom fine dining and Sati Spa, stands out with its exquisite architecture set against lush greenery visible from the main lobby on the resort’s mountainside.

The resort has earned LEED® Gold Certification, the globally recognized standard for green building that evaluates carbon, energy, water, waste, transportation, materials, health, and indoor environmental quality. InterContinental Phuket Resort’s initiatives include energy-efficient systems and rainwater harvesting, highlighting a holistic dedication to sustainability. Low-emission materials and a no-smoking policy further ensure high air quality, creating a refreshing environment for guests and staff alike.

Ocean view bliss

The team’s warm smiles set the tone as they offered my colleague and me a refreshing welcome drink during check-in. The friendly service continued as I was escorted to my room on the beachside of the resort. Along the way, I was fascinated by the unique tunnel decorated with “The Mural Art” by Dr. Khan Payungphan, a renowned Fine Arts Professor and talented local artist from Phuket. This “art passage” connects the mountain and beach sides of the resort, providing visitors with a surprising way to travel between the two areas. Guests can choose to enjoy a leisurely walk or take a cart ride to the serene beachside sanctuary.

>> View the art passage here.

Experience two sides of paradise at the InterContinental Phuket Resort: jungle serenity and beachfront bliss. Photos by InterContinental Phuket Resort.

My room, the Premium Club Lounge Access Ocean View Room, felt like a true haven with its breathtaking views of Kamala Beach. The spacious balcony provided a front-row seat to mesmerizing sunsets, perfect for quietly celebrating life’s simple pleasures.

The room embraces eco-conscious living with energy-efficient air-conditioning and lighting, plus low-flow water fixtures that reduce usage by 50%.

I loved the BYREDO cruelty-free amenities in sustainable packaging, and the refillable glass water bottles filled from the resort’s water plant are excellent ways to ditch single-use plastics without sacrificing comfort.

These thoughtful, eco-friendly touches are just a glimpse of the resort’s broader sustainability efforts.

A flavorful adventure at Jaras

Dining at Jaras was an enlightening experience. Our evening began with a tour of the restaurant’s Sustainability Corner, which looked almost like an art installation. Shelves brimming with pickling jars, potted herbs and edible plants, unhusked rice, eggs, and local wine painted a picture of sustainable gastronomy.

In the background, a big map of Thailand shows where the ingredients come from, reinforcing the connection between the land and our plates. Jaras sources ingredients from 19 local farms and fisheries, ensuring everything is fresh and seasonal while supporting the local economy.

Explore the art of sustainability at the restaurant’s sustainability corner, where pickling jars, potted herbs, and local produce paint a picture of sustainable gastronomy. Photos by Rhea Vitto Tabora.

At Jaras, fermentation and upcycling are not just techniques; they are a way of breathing new life into leftover ingredients. Imagine fish bones turned into savory powders or homemade prawn oil made from surplus prawn heads and shells. Among the creative experiments are Phuket Pineapple Kombucha, Mushroom Umami, and Fish Garum.

Culinary adventure

As a Thai cuisine enthusiast, I find the 9-course Sustainability Menu at Jaras an extraordinary culinary adventure. Every dish is a creative masterpiece, utilizing every part of an ingredient and incorporating invasive species to help restore balance to local ecosystems.

We started with amuse-bouches—little appetizer bites that were as surprising as they were delicious. The crispy spring roll cone with moo hong (pork stew) and pennywort was a delightful introduction. Meanwhile, the apple snail larb wrapped in an edible leaf and the cucumber flower filled with Southern mango salad and horseshoe crab roe were impressively creative.

Sustainability meets flavor

As each course unfolded, the story of sustainability and flavor came alive. The Tri O Meuk Nam Dum, a squid tart filled with squid tentacles in squid ink, was paired with invasive water mimosa salad.

Then came Mieang Pla, featuring broadhead catfish with pak krasang (a type of herb), both considered invasive, and homemade mieang sauce. Again, it showed how Jaras transforms ecological threats into delicious treasures.

Next up was the Giant Blue Crab Curry, a dish that beautifully combines the flavors of blue crab with the unique texture of invasive mangrove fan palm shoots. The dual presentation included crab ceviche served in the claw shell and a crispy coconut Thai-style pancake topped with crab meat and roe mousse on the main shell, plus extra crab curry on the side. It was simply a delight!

The dishes continued to impress. Jor Rang featured the Phattalung river prawn in a southern coconut milk-based turmeric curry, accented by crispy shrimp chin and pomelo salad. Invasive beehive ginger added unexpected depth with its fermented flavors.

Next, the Giean Phuket arrived—a lovely creation of organic farm zucchini flowers stuffed with crabmeat and minced chicken, elevated by invasive greenwood sorrel and a spicy-sweet Phuket chili sauce. 

The exploration continued with Gaeng Liang Southern, flaunting an Andaman prawn roll sprinkled with shrimp umami powder, served with wild mushrooms, crispy pumpkin, Pak Mae Nam (an invasive aquatic plant), and the daring addition of red ant egg. The spicy clear soup, presented in a small ceramic pitcher, was poured into the bowl to enrich the flavors.   

The Kanom Jean, a zero-waste noodle dish made from invasive blackchin tilapia, burst with flavors from rich Southern roast curry and bonefish powder. Foraged mixed veggies added freshness, while crispy fish skin and scales brought a satisfying crunch.

We refreshed our palate with Phattalung lotus flower tea and Southern pink guava granita before diving into the grand finale: the Phuket Lobster Bitter Bean Sauce. This dish featured charcoaled Phuket lobster with a luxurious bitter bean sauce. Even the lobster’s shell was turned into a cracker for a fun twist. Three types of Hom Dok hang rice were expertly prepared right at the table.

Our culinary indulgence wrapped up with Roti Bang Tao, featuring Phuket cacao ice cream and garnished with crispy malabar melastome flowers. Accompanied by the creative Banana Fizzy cocktail, it was the perfect ending to a meal that celebrated not just culinary art but planet-friendly practices too.

Each course was thoughtfully paired with locally sourced wines and spirits that brought out the flavors and celebrated Thai craftsmanship.

An immersive dining experience

Throughout this culinary journey, the team at Jaras delivered exceptional service. Khun Jessica, our gracious host, shared the sustainability stories behind each dish, making it a truly immersive dining experience.

Jaras’s collaboration with WWF Thailand (World Wide Fund for Nature) highlights how dining can support environmental conservation by incorporating invasive plants and wildlife into its menu.

“Jaras is the first fine dining restaurant in Thailand to partner with WWF Thailand to explore the potential of invasive flora and fauna. We’re the only hotel in Thailand serving these as fine dining ingredients, helping maintain a balanced food chain,” says Bjorn Courage, InterContinental Phuket Resort General Manager and President of the Phuket Hotels Association.

Embracing sustainability at every turn

The resort’s ethos of sustainability is woven into every aspect of its operation. The RFID-enabled wooden keycards signify a commitment to reducing plastic waste. Smart air-conditioning systems and motion sensor lights minimize energy consumption in each room. Guests are encouraged to participate in linen and towel reuse programs, furthering water and energy conservation efforts.

For those arriving in electric vehicles, the resort provides charging stations, demonstrating a commitment to green transportation. 

The Oklin Food Waste Composter is another standout initiative. “This technology converts food waste into nutrient-rich fertilizer in just 24 hours, significantly reducing waste and our environmental footprint. The fertilizer goes back to our partner farms and even local schools and communities. We use it in our gardens too,” says Nampetch Tipaxsorn, Director of Marketing Communications.

Landfill waste is also minimized with a centralized area to sort recyclable waste before the scheduled collection.

The resort shares its commitment to sustainability with its younger guests through the Kid’s Educational Program. This 60-minute eco-adventure invites children aged 4 to 12 to explore environmental stewardship through interactive activities, including a visit to the “License to Clean 001” catamaran and leave with a recycled keychain. These enriching programs plant the seeds of eco-consciousness in a fun and engaging way for the next generation.

Commitment to the local community and environment

InterContinental Phuket’s environmental efforts extend far beyond the confines of the resort.

Their partnership with Scholars of Sustenance Thailand to provide meals on World Food Day highlights their dedication to social responsibility. They handed out 500 meal boxes to local villagers, showing dedication to tackling food insecurity and promoting community care.

The innovative License to Clean 101 project features a unique catamaran made entirely from recycled plastic, patrolling the ocean in front of the resort daily to pick up trash and recycle it. This collaboration with the Oceans For All Foundation exemplifies a forward-thinking approach to marine conservation, keeping waters pristine while championing global standards for ocean cleanliness.

Their Proud Kamala project employs dedicated individuals to keep Kamala Beach clean. All collected waste is fully recycled, showcasing the resort’s dedication to preserving the local environment.

Discover innovation in action with the resort’s License to Clean 101 project—see a unique recycled catamaran cleaning the ocean daily! Explore the pristine Kamala Beach, thanks to the Proud Kamala initiative. Photos by InterContinental Phuket Resort.

A call to conscious exploration

During my stay at the InterContinental Phuket Resort, I realized that this place is not just about comfort and luxury. It offers an inspiring stay, with its leaders passionately committed to sharing their sustainability journey with guests and fellow hospitality professionals.

It’s a wake-up call, urging us to enjoy luxury responsibly and leave a lighter footprint on the world we love.

For those into purposeful travel, the InterContinental Phuket is not just a place to stay. It is a source of inspiration.