Review

Nitan opened in 2019, however the vibe remains fresh and alluring. The interior is minimal, comfortable and stylish and the cuisine maintains a contemporary theme. Chef Pom’s menus showcase his culinary talent, blending traditional techniques with a modern flair to create an unforgettable dining experience. His love for cooking began at a young age, learning the secrets of Thai cuisine from his grandmother. He honed these skills in numerous renowned restaurants and a determination to succeed is visible on each and every plate. He steers towards seasonal changing menus with many ingredients from his local farm in Surat Thani. The multiple courses can flow effortlessly from blue crab tart filled with somtum mousse layered with slivers of compressed papaya to delightful pouches of giant trevally, sompoi leaves sprinkled with horseshoe crab eggs and on to chargrilled octopus, chinese kale, and homemade oyster sauce with octopus garum. An exquisite dish of local caviar with coconut custard, drizzled with lemongrass oil and served with sublime sourdough, will almost certainly ensure you return. Chef Pom’s innovative approach carries through to desserts with chakram leaves transformed into a delectable ice-cream and crumble, partnered with an ethereal coconut mousse and similarly fluffy coconut cake. The wine list features both organic and sustainable good value options. Cocktails are inventive and ideal pre and post dinner.