Market Place Buffet @ Krua Talad Yai

Being on the island for 20 years I’ve noticed that dining out in Phuket Town (now City) has gone from traditional small Thai hole in the wall, mum and pop places, to a whole new level. What once was only the financial centre of the island, offering day time eats, is now a thriving food lover’s paradise, day and night.

A relatively new kid on the block, or on the circle as it happens, is the Courtyard by Marriott Phuket Town. Opened towards the end of 2021, this international branded property has lifted the bar when it comes to not just accommodation, but food in Phuket Town, with the added benefit of lots of parking.

Their flagship restaurant Krua Talad Yai, located on the 2nd floor, has floor to ceiling windows that look out over the clock tower roundabout, smack bang in the middle of town. Bright and clean lines, with well-spaced tables, this all day dining outlet is the perfect spot to escape the hustle of the world outside.

Already known for their outstanding value and quality buffets, their new Market Place Buffet, has pushed the bar even further upwards. Priced at THB 1,250 net/ person including free flow soft drinks, every Friday & Saturday from 18.00 – 21.30, you would be hard pressed to find better value anywhere on the island.

Headed by Executive Sous Chef Kritsada Kittirattanapaiboon, the service and kitchen teams run like a well-oiled machine. An open kitchen is surrounded by an array of international and local seafood and other delectable offerings; for the month of June the highlight is lamb, with most dishes being cooked to order and delivered to your table before you have time to load up on side dishes.

We attempted to try every dish, but had to settle on just a few as we needed to keep room for deserts. Starting with a selection of sushi, made in front of our eyes, we dove straight in to the lamb sliders and lamb kebabs, both with tantalising sauces that were wonderfully tangy and added to the richness of the other ingredients.

Moving over to the seafood and meat station, you are greeted by a large blackboard with cooking options – choose your meat, choose your cooking method, choose your vegetables and finally choose your sauce. A nice simple, step by step process, we went for rock lobster and prawns, all grilled, with a traditional Thai spicy sauce.  We should not have gone back for more, but we did. But not before a quick stop at the Korean oysters, almost as big as a lemon, with rich flavour, perfect just with lemon.

Last stop was the dessert section, only for research purposes of course, with a variety of two bite sized treats that are whipped up in the glassed-in pastry shop. The raspberry cheesecake was so good I had to have three, just to make sure. Why do pastry chefs always look so happy I wonder? 

To add to a great evening, go for a walk over to the Surin circle clock tower and grab a selfie, because you are going to need the exercise after the wonderful meal.