Review

Local chefs Rotkaew and Sangchan Suttitummanon, who have been creating classic Thai dishes for three decades, moved their operation seven years ago to the opulent beachside surroundings of the Rosewood hotel in Patong. Ta Khai means “fishing net”, reflecting a culinary dedication to local seafood, while watchwords “Partners in Provenance” stresses dedication to sustainably sourced ingredients from trusted local farmers and Ta Khai’s own kitchen gardens. Dine alfresco at the sea’s edge in a homely atmosphere. A wide-ranging exploration of southern Thai cuisine, the menu is a creative take on classic Andaman dishes, with two set meals, traditional salads with an emphasis on sea foods, six chef “favourites”, and classic soups and curries. A recommended starter is khao tang natang, a tasty confection of blue crab, minced chicken and prawns with crispy rice, while tom nuea tang, grilled beef salad, stands out - succulent and spicy. “The Pond“ offers steamed, grilled or wok-fried fish supplied daily, such as wok-fried snapper served with fragrant basil, chilli and garlic sauce. Gaeng pu, dressed crab with yellow curry paste and rice vermicelli, allies sea scents to the pervasive tang of astringent betel. Desserts are headlined by mango with sticky rice and coconut milk, and feature locally grown jackfruit and water chestnut. A Lehmann red wine may complement a memorable gastronomic experience.