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Ta Khai

Located on right side at bottom of hill to Paradise Beach

  • Food type:
  • Thai
  • Seafood & BBQ

Discover weathered timber pavilions beside the ocean, a live fish pond and kitchen-to-table herb gardens, for authentic Thai seafood planned around the local fisherman’s daily catch

0 7635 6888

www.takhaiphuket.com

Daily 6pm until midnight  

800 - 1,200 Baht
800 - 1,200 Baht
Best to book a table Major credit cards OK Car park on site Has smoking area No entertainment

Ta Khai nestles alongside renowned Tri Trang beach. We descend from the road above to set foot in what feels like an enchanting film-set: wooden decking walkways lit by traditional lanterns, that lead past lily ponds and airy, rustic pavilions ready to welcome diners. Beyond, ancient trees, a verdant screen of sea-lettuce, and the lights of Kamala winking across the deep sweep of Patong Bay. We dine, literally, at the ocean’s edge.

The menu features traditional south Thai cuisine – both chefs, Uncle Nun and Aunt Yai, honed their considerable culinary skills for thirty years. Unsurprisingly, their menu – a roll-call of authentic Thai classics – features an extraordinary range of dishes, all prepared from superfine ingredients. Home-grown herbs complement “catch of the day” seafood harvested by local fishermen. Little wonder that the Thai name means “fishing net”.

Warned by our attentive waiter that the portions are uber-generous, we begin with a shared gaeng poo, Nun’s “favourite” yellow curry with a creamy, tangy sauce and huge chunks of succulent crab. Unbeatable. For our main course, we order from the “The Pond”: steamed grouper served with a delectable chili and lime dressing. The flesh is firm and redolent of the sea, a reminder that such authentic fish is becoming more difficult to source. We conclude with a classic mango and coconut milk rice, surmounted by mango ice cream.

Everything is perfect, but the menu is vast and we have only scratched the ‘à la carte’ surface. The attention to detail at Ta Khai is breathtaking: for example, “bite-sized dishes” range from miang kham with no fewer than six herbs, to buea tod with native water grass and prawns. “Wok-fried” fish offers a choice of seven different sauces. Lavish set menus are keenly priced.

Inventive cocktails and other beverages feature local produce – including galangal, basil, papaya – re-emphasising the Thai experience.

And a second visit to Ta Khai ? You bet…

Ta Khai
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