Serene Boutique Garden Resorts

Krua Praya showcases Southern Thai, especially Phuket, cuisine. The menu features skilfully prepared dishes with bold flavours and enticing aromas. The standout pork belly dishes include the signature fried pork belly with curry paste and young coconut shoots, delivering a crispy, spicy delight. Alternatively, the Phuket-style stew offers a rich non-spicy option, served in a satisfying gravy. The food is cooked to order, so please expect to wait.

In the depths of the forest at the entrance to Bang Pae waterfall, two wooden pavilions stand connected by a terrace walkway. Here, a family-run restaurant faces a lagoon and a verdant wall of forest, while diners are accompanied by the welcoming calls of birds and gibbons. The tranquil ambiance is joined by traditional Thai and Southern Thai cooking, with local Phuket dishes standing out. Seasonal local clams are delicious and can be cooked many ways, including stir-fried with chilli paste.

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.

Grandma Chian opened this Hokkien restaurant in 1952. Her great-great grandchildren have stayed loyal to her recipes and proudly exhibit her cooking utensils. Serving Phuket favourites, the Mee Sapam, stir-fried Hokkien noodles with seafood, is great. The stir-fried oysters with crispy egg roll are beautifully crafted with beansprouts, kale and a tasty chilli sauce.

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.

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.

Jampa continues its dialogue with nature through ingredients grown and gathered close to home. À la carte is available throughout the day, but the exquisitely prepared Jampa Experience at lunchtime is highly recommended, featuring complex natural flavours that evolve with the seasons. For a unique lakeside experience on Saturdays, Hideaway’s four-course lunch, cooked over a wood fire, both tantalises the taste buds and educates diners on mindful practices. A plant-forward menu is also offered as a thoughtful vegetarian option.