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Although this is my maiden voyage at The Boathouse, the beachfront boutique hotel is far from unfamiliar to me. Its stellar reputation for fine dining and unbeatable hospitality precedes it. News of my staycation is met with excitable envy from friends and colleagues who too have heard that The Boathouse is the place to be.

Tracing the history of the hotel, I discover that it wasn’t initially a hotel at all. It was both a dwelling for fishing boats and a popular restaurant. Rooms were added in answer to diners’ demands to stay the night, and it became affectionately known as “The restaurant with rooms.” Celebrated architect and artist Mom Tri Devakul later designed The Boathouse you see today, putting the hotel firmly on the map since 1989.

The Boathouse has held onto its roots, despite restorations, modernisation of its décor, and the rapid development of the neighbourhood surrounding it. Nods to its nautical past can be found at every corner, and the hotel retains a calm, noble presence on a busy road of souvenir shops, massage parlours and bars.

The restless neighbourhood is forgotten the moment the sliding glass doors close behind me and I’m greeted by Siriluk Watthaisong, one of the hotel’s affable reception staff. As she diligently checks me in, my attention is drawn down the corridor behind her where I spy the sea – a sight that doesn’t get any less thrilling with age – and the excitement for my stay truly sets in.

Pair leads me up to the top floor and into the luxe environs of the Hideaway Suite. And hide away I very well might, as my spacious lodgings have everything I could ask for. A plush king size bed takes centre stage, sprinkled with violet orchids and a handwritten welcome note from General Manager Eric Weber. The warm greetings extend to the 49-inch flat screen TV which lights up with a personalised message across a tropical screensaver.

Separating the bedroom and bathroom is a relaxation lounge complete with a cushion-clad chaise longue, floor-to-ceiling mirrors, flattering lighting and a wardrobe with towelling robes and slippers. Needless to say, I immediately commandeer the space and it becomes the walk-in wardrobe/dressing room I’ve always dreamed of.

The Boathouse team have left no stone unturned when it comes to the bathroom space. Indoors are twin washbasins, a deep rectangular tub complete with a colourful bath bomb and salts, and a lavish rain shower. Amenities, including mosquito repellent, are dispensed from refillable ceramic containers to the benefit of the environment and the aesthetics of the bathroom too.

Remarkably, this en suite has an en suite of its own. Outside stands another rain shower nestled behind carved wooden panels and next to pruned flowers and foliage. It boasts a spectacular, although worryingly expansive, sea view. Pair senses my mix of fascination and fear for my modesty and assures me that the terrace has been carefully designed so that any al fresco bathing will be totally private. I take her word for it.

Phuket’s culinary landscape has indeed evolved over the past ten years and noticeably more acutely in the recent past twelve months. Visitors to Phuket from across the globe, and those who are fortunate to call it home, have become markedly more demanding in what they seek to consume whilst on the island. The increased presence of social media across all age groups has amplified our hunger for unique gastronomic experiences. Both first timers to Phuket and even our resident population, non-Thai and Thai alike, have been quietly cultivating a high level of inquisitiveness in the multitude of food trends and pioneering chefs practicing them. This curiosity has peaked even higher with the arrival of the Guide Michelin. A growing number of vegetarians and vegans, defined not only by belief but also many purely by lifestyle choice, and the emergence of dietary restrictions and allergies have tested chefs’ creativity to deliver on a daily basis. Food trends of sustainability, experimental molecular gastronomy, fusion, modern Thai and hyperlocal farm-to-fork are eagerly followed, liked and commented on through Instagram and Facebook. But sometimes all we yearn for is a traditional fish and chips or a tender steak! Yes, perhaps today, it must be a line-caught fish for us to feel that we are doing our bit towards avoiding the sad depletion of fish in the ocean, while our steak must, of course, be wagyu to satiate our clamour for the best. And chips? Mandatory twice- or even triple-cooked with duck fat an essential ingredient in the process.

But let’s perhaps take a step back, diners and chefs; are we not unnecessarily over-complicating this? Surely memorable dishes can be created by letting the products speak for themselves?

So how do Executive Chefs meet and truly exceed today’s diner expectations? In this first feature on food trends in Phuket, I have invited Jonathan Bruell, Executive Chef of The Boathouse and Alberto Zaniboni, Executive Chef of The Surin – two leading chefs of landmark upscale resorts – to share their approaches to delighting diners.

There are almost as many answers as there are boutique places to rest your head. But as this is one of the fastest growing sectors in the hotel industry, the question really does deserve an answer.

First base for a boutique hotel should be taking special care with even the smallest of details, from location to design to outstanding personalised service to the best ingredients in its restaurants. The ‘boutique objective’ should be to become a one-of-a-kind host.

Some boutiques are based around concept (such as our very own The Boathouse Phuket), while some may offer individually themed rooms or suites (like the Mustang Nero Hotel featured in our Jan-Feb issue). But what really should make a boutique hotel special is its unique personality – as defined by the personality of its creator or manager. Just as you won’t find two people exactly alike, you should not find two boutique hotels exactly alike.