BB 客栈

Aunty Paew has been serving intense southern Thai cuisine for over 20 years, using daily fresh ingredients to inform a changing menu. The chef makes her own curry paste, and signature dishes include Kaeng Tai Pla fish curry and stir-fried sataw beans with shrimp and aromatic shrimp paste. The deep-fried frog with turmeric is another standout. Chilled watermelon refreshes the palate after this fiery feast.

With high ceilings and an interior adorned with Sino-Portuguese-inspired colours, GOAT plays with design just as it gives the food a unique twist. Elements of Thai, Chinese and Western cuisines are cleverly brought together in a Thai seasonal concept. It's a showcase of the chef's latest inspirations, using herbs grown onsite and ingredients sourced from all over Thailand. The team also crafts and ferments soft drinks that pair perfectly with each course.

R-Haan celebrates the deep connection between Thailand's cuisine, its people and its culture. Begin with a delicious cocktail in the intimate lounge, then step into the dining room, where Thailand's diverse culinary heritage is showcased. The set menu opens with an elegant amuse-bouche. The main courses navigate between traditional family-style cooking and dishes with inventive modern twists. Iconic local desserts round off the experience.

Tokyo-born chef Shunsuke Shimomura takes diners on a journey through his past, weaving dishes from his experience working around the world with his Japanese roots. The seasonal set menu is full of delights, from delicious clam soup to grilled seasonal vegetables, succulent lamb chop to beef curry. The restaurant fills the ground floor of a contemporary two-storey house, with a minimalist décor that puts the focus firmly on the cooking. A large team provides welcoming and detailed service; the wine list is strong on Burgundy but consider the imaginatively compiled drinks pairing which could als

For home-style comfort food, this spot with an inviting terrace and air-conditioned interior delivers an authentic Thai experience. The menu features shareable dishes with bold, balanced flavours, making it an ideal option for a meal with friends or family. Highlights include the green curry with beautifully tender pork ribs. Reservations for dinner are recommended.

The logo, fashioned from an N and a W in the shape of a needle flower, stands for Nawa – Thai for innovation. Chefs Joe and Saki Hoshino embrace this concept using modern techniques to produce central Thai cuisine with authentic yet bold flavours, and a seasonal tasting menu of finger food, small bites and modified versions of main courses. The menu changes twice a year. The low-lit dining room has a modern and elegant design.

The two floors at Here Hai are packed with diners every day and it's easy to see why. Good-quality fresh seafood is shipped in directly from Surat Thani and cooked Thai style to showcase bold flavours. As dishes come in large portions designed for sharing, they are ideal for groups. The crab meat with fried rice is cooked using a traditional technique for a pleasantly smoky aroma. Diners can ask for the spiciness to be toned down.