Three wooden houses on Lamai Beach offer the likes of yellow gaeng som (spicy sour soup, B135), stir-fried shrimp with sataw beans and hormok talay (crab eggs in steamed curry, B150).

 

Expect a bill that comes to less than B1,000 for two as you feast on wai kua (squid simmered in coconut milk), and gang som pla grabog yod mapraw (sour curry with fish and young

coconut).

 

The menu changes depending on the day’s catch, which can then be steamed, stir-fried or dished up in a distinctive southern-style tom yam.

 

Khun Moo, who has over 20 years experience working as a chef in high-end hotels, offers classic local seafood dishes like like khai jiew hor mok (omelet with spicy curry seafood, B120),and waii kua (octopus in dried curry, B100).

 

Escape the beach to try their moo kua kapi (stir-fried pork with shrimp paste, B150), gaeng som with shrimp (B150) and pak liang (stir-fried local leaves with eggs, B100).

 

Test your tongue with Janhom’s fiery nam prik goong sod (vegetables with shrimp relish, B120).

 

Local favorites like kanomjeen (rice noodle) with nam ya tai (southern- style curry, B30), nam prik (sweet soup), and gaeng tai pla (southern spicy soup with fish, B25).

 

Various soups from nam ya (coconut soups) to green curry, or gaeng tai pla (a spicy Southern soup) to eat with rice noodles. Prices start from just B30.

 

 

New but popular thanks to the jumbo noodles (B60) topped with boiled and steamed pork with fresh seafood.