Phaeng-Tai Phuket Kitchen

Phuket-style braised pork belly stew using three-layer pork. It is slowly simmered in soy sauce, star anise, pepper, and coriander roots until tender. The flavor is a rich balance of savory, sweet, and salty.

Pork rib soup simmered with Chinese herbs and spices. The broth is aromatic and savory. Typically eaten with steamed rice or Chinese donuts (Pa Tong Go).

Rice noodles served with a rich, yellow crab curry featuring betel leaves (Bai Chaploo). The curry is creamy from coconut milk with a spicy kick. Served in a pot for sharing.

Phuket-style Hokkien stir-fried noodles using thick yellow egg noodles. Stir-fried with pork, shrimp, squid, fish balls, and a bit of gravy. Often served with a soft-boiled egg mixed in for creaminess.

A mixed version of the Phuket-style Hokkien noodles, likely containing a combination of all available meats and seafood. Savory thick yellow noodles with gravy.

A local Phuket dish similar to an oyster omelet but with a stickier, softer starch batter. Made with small oysters, steamed taro, and egg, seasoned with spicy flavors. Topped with crispy pork cracklings and fried shallots.

Stink beans (Sato) stir-fried with spicy red curry paste. Pungent, spicy, and savory. A classic Southern Thai dish with a strong aroma and flavor.

Stink beans (Sato) stir-fried with shrimp paste (Kapi). The shrimp paste adds a deep umami and salty flavor that pairs perfectly with the crunchy beans.

A spicy chili dip made with smoked dried shrimp (Kung Siap), shrimp paste, lime, and chilies. Served with a basket of fresh seasonal vegetables for dipping.

A Southern Thai spicy dip made by hand-mixing fresh shrimp, shallots, and bird's eye chilies with seasoning. It has a fresh, spicy, and savory taste. Served with fresh vegetables.

Southern-style chicken soup with turmeric. The broth is clear and yellow, offering a sour and savory taste similar to Tom Yum but with the distinct aroma of fresh turmeric.

A dry, spicy Southern curry with pork belly and stink beans (Sato), made without coconut milk. It is very spicy and aromatic from black pepper and curry paste. Recommended for spice lovers.

Pork rib soup simmered with Chinese herbs and spices. Savory and aromatic broth.

A coconut milk soup with Melinjo leaves (Bai Liang) and fresh shrimp. Sweet, creamy, and savory with a gentle flavor profile.

Spicy and sour shrimp soup with lemongrass, galangal, and kaffir lime leaves. A world-famous Thai dish known for its bold flavors.

Spicy and sour soup with mixed seafood and meats. Flavored with aromatic Thai herbs.

Tom Yum soup featuring large river prawns. The river prawns add a rich sweetness to the spicy and sour broth.

Southern Thai sour yellow curry (Gaeng Som) with fish and coconut shoots. Intense sour and spicy taste from turmeric and tamarind.

Southern Thai sour yellow curry with shrimp and crunchy coconut shoots. Spicy, sour, and vibrant yellow in color.

Southern sour curry with fish and giant elephant ear stalks (Khun). The vegetable absorbs the spicy and sour curry well.

Dry spicy curry without coconut milk. Intensely flavored with black pepper and turmeric. Choice of meat.

Spicy dry curry with pork belly and stink beans. A signature Southern dish with high heat and strong flavors.

Crab meat curry with betel leaves. Creamy coconut base with a distinct aroma from the leaves and sweetness from the crab.

Red curry with river snails and betel leaves. Rich coconut milk broth with earthy flavors from the snails.

Southern Thai fish entrails curry. Dark, intensely spicy, and salty with fermented fish innards, fish meat, and bamboo shoots.

Chicken turmeric soup with a clear yellow broth. Sour and savory with aromatic herbs.

Clear mild soup with napa cabbage, tofu, and minced pork. A soothing, non-spicy dish suitable for all ages.

Clear soup with Thai-style omelet chunks and minced pork. Savory and comforting.

Spicy salad with fresh shrimp. Dressed with lime juice, fish sauce, chilies, and herbs.

Spicy squid salad. Blanched squid tossed in a zesty, spicy Thai dressing with onions and celery.

Mixed spicy salad containing various meats and seafoods like shrimp, squid, and minced pork. Sweet, sour, and spicy.

Spicy salad with Chinese sausage. The sweetness of the sausage balances the sour and spicy dressing.

Spicy salad with fried eggs. Fried eggs are cut into pieces and tossed with a tangy salad dressing.

Spicy salad with Vietnamese pork sausage (Moo Yor). A popular appetizer with a chewy texture and zesty flavor.

Boiled pork slices topped with a spicy garlic and lime sauce. Served with fresh kale or cabbage.

Raw shrimp marinated in fish sauce. Served with spicy seafood dipping sauce, garlic, and bitter gourd slices.

Fresh mackerel fried with a Southern Thai curry paste. The coating is aromatic, spicy, and slightly sweet. A local Phuket favorite.

Deep-fried fresh mackerel glazed with premium fish sauce. Savory and crispy.

Fresh mackerel cooked in a thick red curry sauce (Choo Chee). Topped with coconut cream and kaffir lime leaves.

Southern Thai sour yellow curry with fresh mackerel and coconut shoots. Spicy, sour, and savory.

Threadfin bream fish marinated with turmeric and garlic, then deep-fried until golden. Crispy and aromatic.

Steamed sea bass in a spicy lime garlic broth. Tangy, spicy, and very refreshing.

Deep-fried whole sea bass served with a side of spicy mango salad. The fish is crispy on the outside and soft inside.

Steamed sea bass with soy sauce, ginger, and scallions. A mild, savory dish that highlights the freshness of the fish.

Thai-style omelet with crab meat. Crispy edges and fluffy inside, served with chili sauce.

Rich coconut curry with crab meat and wild betel leaves. Creamy, spicy, and aromatic.

Lump crab meat stir-fried with stink beans and shrimp paste. A premium version of the Southern classic dish.

Lump crab meat stir-fried with yellow chilies. Spicy and fragrant.

Lump crab meat stir-fried with yellow curry powder, egg, and vegetables. Creamy, mild, and aromatic.

Lump crab meat stir-fried with black pepper sauce. Peppery and savory.

Crab fried rice with egg and green onions. Served with cucumber slices and lime.

Grilled river prawns (half kilogram). Served with a spicy seafood dipping sauce.

Deep-fried river prawns topped with crispy garlic and pepper. Savory and aromatic.

Grilled squid served with a spicy seafood dipping sauce.

Blanched cockles (blood clams). Served with spicy dipping sauce.

Stir-fried clams with roasted chili paste and basil. Sweet, savory, and slightly spicy.

Stir-fried clams with oyster sauce and garlic. Savory and mild.