Quality through time.


How we came of age.

Every journey is a transition. From childhood to adulthood, from innocence to knowledge. Every life stage equally important. Every step forward a new experience. Age recognises that every journey is a search for authenticity. That every age has its own milestones – in what you eat, where you meet and what you expect. But no matter what your age, quality is the red line that unites one generation to the next.

Every age has its own unique tastes. The unpredictability of youth, the patience of age. The importance of craftsmanship and the independence to explore the unknown. Age brings all these qualities
together. An epiphany of the senses for every life stage. A culinary sanctuary unencumbered by time.

Age. Quality through time

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A grill
for all seasons

Timeless classics packed with depth of flavour and the seared, savoury taste of the grill. Our chefs cook succulent cuts of the finest meat and the freshest seafood in our world-renowned Josper charcoal oven, creating tender aromatic delights. 

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A wine
for all occasions

More than 350 celebrated labels lie in store in our glass wine cellar. From terroirs of Old to New World vines. A voyage of discovery expertly curated by our professional sommelier. Embracing vintage favourites and exploratory palates, our diverse grapes await.

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A spirit
for all senses

Skilfully crafted to ignite taste buds and invigorate the mind. Twisted classics, infused spirits and elegantly aged cocktails. Blending flavour with time, experience the quality of our signature drinks adeptly designed by our in-house mixologist. 

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A time
for maturity

A climate-controlled dry ageing process gives texture and aroma to our select cuts of meat. Delicately cured seafood, condiments and gastronomic accoutrements, from cheese to truffles, pair with delectable cold cuts hung in the charcuterie room. age is the endgame.

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Age Restaurant

168 Moo 6 Layan Beach Soi 4 Cherngtalay Thalang

A team set up to succeed



Executive Chef

With over 20 years’ experience under his belt, 10 of those as executive chef, Wade James brings flare and culinary edge to the kitchen. Chef Wade believes cooking to be his creative outlet. Working for more than 20 years as a chef, he has sautéed his way around a multitude of kitchens in as many continents, producing gastronomic dishes using the latest techniques. Passionate about the quality and provenance of his ingredients, and a master of the refined aging process, he brings epicurean luxury to Phuket in an unrivalled setting.

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Restaurant Manager

A worldly gastronomist, Rémy believes good company, fine wine and great food nourishes the body and soul.
Hailing from La Reunion Island in the Indian Ocean, Rémy has worked in high-end restaurants throughout Asia and the Middle East sampling an array of culinary delights en route. He studied hospitality and food service at France’s elite Institut Paul Bocuse, before a passion for cultural diversity brought him to Thailand’s shores. He finds Thai hospitality to be one of the most genuine services in the world.

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Thailand’s Best Sommelier since 2009, Peetiwat Manapim delivers an expert opinion on the most delectable wine pairings to complement both plate and palate. Peetiwat Manapim (Peter) is a passionate and award-winning sommelier who brings an aptitude for nosing out the finest of wines to the shores of Phuket. A valued Anantara employee since 2004, his expertise in the world of wines spans the globe, from New World estates to Old World châteaux, and everything else in between.

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