How to Stay Flat in Phuket: The Secret Strategy of a Chef Who Got Bankrupt by Eating a Hotel Room

❤Recommendation reason: 🌊The core competitiveness of the Westin Phuket staycation lies in "eating all the signature dishes of star chefs without leaving the hotel": ✅ Must-eat [Love][Love][Love] breakfast: Cooperating with Pru, a Michelin-recommended restaurant in Thailand, we offer a limited supply of "Phuket Blue Shrimp Benedict Eggs" every Wednesday/Saturday breakfast period, using local wild blue shrimp instead of traditional ham, at a cost price of ¥98/portion (the market price of a la carte is over ¥200). ✅ Dinner special: Chef Gianni of Italian restaurant [Prego] once helmed the three-star Odette in Singapore. His original "Andaman Seafood Black Truffle Risotto" is only available for reservation by guests (THB1,200/portion, including free wine pairing). ✅ Late-night privilege: "Massaman Curry Crab Pasta" is available for room service after 23:00 - using spaghetti instead of traditional rice, the curry sauce is made with organic kaffir limes grown in the hotel's own spice garden, and the delivery speed is measured to be 12 minutes. 🌟Highlights: [Tiptop][Tiptop][Tiptop] It is recommended to book the "Chef Pass" package (THB2,300/night) during the off-season, which includes breakfast for two + 1 customized dinner + free minibar replenishment, saving THB1,500 compared to a la carte. But the Marriott Platinum card is still a good deal! Aerial photography shows the spice planting dome on the roof of the hotel kitchen. The zero-kilometer ecological chain from farm to table makes every bite count as "Trip Coins" for foodies.