Kathu, located in South Africa's Northern Cape province, is known as the 'town under the trees' due to its distinctive camel thorn forest and status as the iron ore capital. Founded in the late 1960s or early 1970s, it sits strategically between Upington and Vryburg, with Kuruman just a 20-minute drive away. For business travelers, particularly those in the mining sector, Kathu offers a quiet, nature-immersed base for exploring the region.
🕐 Asia/Bangkok · 💱 THB
Given Kathu's small size, accommodations are primarily concentrated in the town center. Staying downtown provides convenient access to mining operations and local dining, while offering the unique tranquility of the surrounding camel thorn forests.
Kathu lacks a major international airport. The nearest hubs are Upington or Kimberley. It takes approximately 2 hours by car to reach Upington or Vryburg, 3 hours to Kimberley, and just 20 minutes to Kuruman. Arrange rental cars or transfers in advance.
The Northern Cape has a dry climate with hot summers. Spring and autumn offer mild temperatures, ideal for exploring the camel thorn forests and outdoor activities. Winter nights can be cold, so pack warm clothing.
stadium
Southern recipes, affordable prices and down-to-earth hospitality – this is why locals pack out this family-run business at lunch and dinner. Their family recipes pack great intensity. The Phuketian stir-fried pork rump with salt is lovely, with tender meat and lip-smacking pork skin.
After a decade as a musician with a side gig of cooking for bandmates, these days Somphop finds himself enjoying daily walks through the market for fresh catches of the day and hand-cutting them for various southern Thai dishes served at his small, casual restaurant. Braised fish in salted soybean sauce; prawns with salted eggs and acacia; and wok-fried pork featuring the tender, succulent ‘armpit cut’ between the picnic shoulder and belly are not to be missed.
🕐 Mo-Su 11:00-20:30
Customers with a sweet tooth and fans of deep-fried goodness line up here from 6am to get their daily fix. The deep-fried Patongko (dough sticks) and salapao are freshly prepared; the crunchy fries are golden-brown. It’s all very tasty; even without the dipping sauces.
This unassuming gem serves around 30-40 juicy, tender charcoal-roasted ducks every day. Order a half or whole bird and savour the wholesome flavour and crispy skin fresh off the stove with either spicy-sour or tamarind sauce for dipping. Grilled chicken is sometimes an option, too.
This outlet with a red-brown zinc roof offers a menu of both individual and sharing dishes, with nicely balanced flavours. Despite its humble guise, Sang Ka Sri attracts a crowd, so be prepared to wait for a table before enjoying the fresh squid with herbs and tangy dressing.
Set in a charming white house with a leafy façade, Chom Chan blends modern Sino-Portuguese design with antique touches. The traditional Phuket-style Southern Thai cuisine drawn from family recipes is perfect for sharing. Standout dishes, such as orange curry soup with barramundi belly and green taro stems, deliver tangy, tamarind-led sourness balanced by gentle sweetness. Bold, playful flavours shine in this cosy setting, where a meal is easy on the wallet.
This shop serving loba, a traditional snack of pork offal fritters, is testament to Hokkien influence on Phuket's cuisine. The menu also includes non-greasy bites such as bean sprout pancakes, fried spring rolls, fried tofu cubes and pork satay. Or try the comforting herbal pork rib soup.
Café
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