B.O 精品公寓

Serving satay, and only satay, since 1975 – it’s now Phang-Nga’s iconic food. The 2-day marinated sauce smothers charcoal-grilled chicken, pork, pork intestine or shrimp. Our favourite is the tender pork satay with coconut aroma, rich peanut flavour and fresh cucumber relish.

Since opening its doors in 1995, the chef-owner has consistently cooked flavoursome, well presented southern fare with an emphasis on locally sourced ingredients and authentic recipes. Daily deliveries of fresh seafood and organic produce come from nearby farms. Savour dishes like stir-fried pork with shrimp paste and bitter bean or curry with crab legs and betel leaves. While the menu may be concise, each dish reflects the chef's passion. Indoor and outdoor seating is available.

Popular with locals and domestic tourists, this simple, time-honoured restaurant serves bold Southern Thai dishes with unwavering authenticity. Recipes handed down the generations are brought to life using fresh ingredients from Phang-Nga, and each dish is made to order and perfected with spice, herbs and house-made pastes. Highlights include vibrant yellow curry with grouper and pineapple, and punchy stir-fried pork with bitter beans.

A no-frills canteen-style eatery that draws in locals for its khanom chin (fermented rice noodles) with fragrant, freshly made curries – pair with vegetables or steamed fish cakes in banana leaves. Seating is limited and it gets busy at lunchtime.