Review

An island mansion overlooking an illuminated lagoon, reached by hand-powered raft, Black Ginger boasts a fairytale setting. The cuisine, a blend of traditional dishes and modern revisions lovingly created by chef Piak, pays homage to the restaurant’s unique ambience. To appreciate the range of southern Thai fragrances and flavours, set menus are recommended. “Phuket Authentic”, featuring Andaman seafood and beef and pork belly mains, includes lobster salad and signature starters, crispy prawns garnished with aralia leaves, and poh pia sod, spring rolls with crabmeat and pork strips. Pad khai, egg served with melinjo leaves, is unique to southern Thailand. “Black Ginger Experience” highlights locally sourced ingredients, with an emphasis on sea food – zesty stir-fried squid with garlic, and exquisite creamy coconut soup with mud crab and galangal. Choo chee goong, king prawns immersed in luscious red curry, is delightful. The meat-free menu is extensive: two spicy salads, massamam peanut curry, stir-fried tofu, and gian thod (crunchy sausage). Choose from the culinary opulence and sample “a la carte” offerings: Andaman fish, including herby steamed barracuda and pomfret, stir-fried wagyu beef, and eight curries. Classic goong makham features succulent prawns marinated in tamarind sauce. Coconut, dominates an impressive dessert list. There are cocktails for every taste, and the wine list is discriminating, with Marlborough pinot noir a perfect accompaniment for spicy food.