The Ozone Residences Bangtao

This striking, solar-panelled restaurant by the sea embodies its 'Plant, Raise, Understand' ethos with a culinary journey showcasing seasonal, local foods. Chef Jimmy introduces diners to Thailand's unique produce, using rare ingredients in a menu that focuses on seafood, plants, and home-made preserves and fermented foods. The Japanese Kappo-style counter lends views into the open kitchen, against the backdrop of the ocean.

With its shaded garden, recently renovated Kin-Kub-Ei retains its inviting charm, while debuting a casual yet warm new dining area. Chef Tipsuda 'Tubtim' Khanchaijatuwit and Ei prepare southern Thai specialties passed down through the generations, nicely balancing flavours and prioritising quality. The menu ensures affordability without sacrificing taste. The crispy golden-brown local fish with tangy curry paste epitomises their commitment to flavour and tradition.

Guests are greeted with a glass of champagne or an alcohol-free alternative, before embarking on a nine- or 18-course journey marked by precision and flair. The signature Smokaccia with tomato reduction and mortadella foam is a standout, as is a clever reimagining of lasagna Bolognese. A thoughtful reuse of trimmings adds depth without waste, and local sourcing highlights the region's bounty. Vegan options available. Flavours linger long after the final bite.

Buabok is set in a tranquil resort that features reflective pools and swaying palms, creating the perfect backdrop for dining. Enjoy aromatic Thai cuisine beneath the pitched roof of an elegant wooden villa. From Thai salads to smooth curries, the menu is crafted from fresh local produce. Arrive before sunset to embrace the gentle pace of nature and stunning views of the Andaman Sea. Don't miss their rich, flavourful Panaeng Nuea, an Angus beef red curry.

The acronym of ‘sassy, unique, authentic and yummy’ may sound kitsch, but the airy and bright interior with its Portuguese-tiled floor is anything but. Outdoor seating with garden and live music is equally pleasant. Owner-chef Tammasak skilfully updates Thai food with modern techniques and artsy presentation. Dishes, including the signature grilled lemongrass lamb chops with papaya salsa, are seasoned with bold but well-judged spicing. Also try the crab cakes with Sriracha chili aioli and mango chutney.

Nitan, or ’determination’ in Thai, may refer to the chef’s aim of creating a real gastronomic experience. This is most evident in the tasting menu and wine pairing, where quality seasonal and local ingredients inform the cooking. Contemporary techniques are used to prepare classic Southern Thai dishes, with well-balanced flavours and a dash of creativity. The restaurant has a warm vibe and is minimally decorated, with wooden furniture and a window into the kitchen.

Spanning two floors of the Twinpalms hotel, this restaurant’s elegant yet earthy interior and dimmed lighting make it the perfect setting for steak and wine lovers. Everything is on display: from the chefs in the open kitchen and the nice beef showcase with a small oyster bar, to the choice cuts of top-quality imported meats. Guests can choose their steak from the fridge before it is expertly grilled by the chefs. A choice of five high-end brands of knives is also on offer.