Palm Garden Resort

The cuisine of the local Baba (Chinese-Thai) people lives on here. Named in honour of the owner’s grandfather, a 'Juumpo' or chef on a Chinese boat more than 80 years ago and the source of many unique recipes, the open-air restaurant is fitted out with décor that reflects Chino-Portuguese design and culture. Baba-style coconut milk soup with shrimps and Thai herbs, chilli dip with shrimp, and fried fish with sweet and sour sauce are all recommended.

Offering a relaxing setting with indoor and outdoor seating perfect for enjoying cocktails and a delightful mix of Mediterranean dishes, against the backdrop of the evening sunset. Specialising in fresh seafood grilled over a wood-burning stove, the restaurant's standout dish is a seafood pizza with shrimp, squid, mussels, and mozzarella. Complete your dining experience with a delicious dessert like crispy fried bananas served with coconut milk ice cream.

Basic furnishings and modest dish presentations belie the skill behind their precisely cooked recipes, which are made to order. Specialising in authentic Southern Thai seafood, they source the day's catch for dishes such as red grouper with bitter melon, and simple stir-fried melinjo leaves with fresh prawns. Their home-made curries use local Phang-nga ingredients. The wall of celebrity photos attests to its popularity.

Established for over 35 years, the restaurant has fostered a close connection with local fishermen, ensuring the delivery of a diverse selection of fresh seafood. The open-air main dining area exudes the charm of an old Thai-Chinese eatery. Popular among divers returning from Mu Ko Similan, the intense flavours authentically represent local cuisine, with generously sized dishes. Standouts include the stir-fried crab with lime and the southern curry featuring river snails and wild betel leaves.