What to Eat in Phuket0
One reason many tourists choose to return to Phuket again and again is because they love the food available on the island. The variety of dishes is huge but one type of food that plays a big role in Phuket’s Thai-and-international culinary culture is seafood.
Living on an island, local people have, of course, enjoyed seafood almost since time began. They can easily live on seafood alone if they wanted to.Read More
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- Coral & Racha Islands Full-Day Tour
- Whitewater Rafting & 4-Wheel-Drive Adventure
- Sea Kayaking at Ang Thong Marine Park
- Flying Hanuman Ziplining Experience
- Canoeing Excursion in Phang Nga Bay with Thai Buffet Lunch
- Introduction to City Tour
- John Gray's Cave Canoeing Tour in Phang Nga Bay
A Simple Local Seafood Menu For a Day:
Kanom jeen (thin, spaghetti-like noodles made from rice) with carp or other fish, and dipping sauces.
Kuay tiew pla (noodle soup with fish) or khao phad poo (fried rice with crab).
Rice with tom yum koong (spicy-and-sour soup with shrimp) plus fried vegetables with squid.
The Thai seafood tradition is all-pervasive. You’ll find seafood made into every type of dish: appetizers, curries, fried dishes, soups and sauces, and with rice and noodles. Don’t worry, not all of them are spicy. In fact, the majority are not spicy – which is why you almost always get spicy dip or sauces when you order seafood here.
Wander along the beach road in Patong or any of Phuket’s other popular resort areas and you are bound to come across restaurants fronted by huge trays of crushed ice with fish, lobsters, prawns, crabs and shellfish laid out in colourful patterns, or huge glass tanks with seafood just waiting for dinner – your dinner.
Diners simply choose what they want to eat. In addition, most restaurants have picture menus, allowing customers to see what the cooked seafood will look like and making the whole what-you-see-is-what-you-eat approach both easy and entertaining.
Seafood prices are usually based on weight (the fish’s, not yours), and vary according to what’s most readily available at the time. But on average most seafood dishes cost between 100 and 200 baht. Here, Phuket.com selects some items that are common and one that is decidedly unusual.
What to Order?
• Pla Meuk Yang Gleua (Barbecued squid with salt and pepper)
• Hoi Maeng Poh Op Moh Din (Steamed mussels with lemongrass and herbs)
• Thord Mun koong (Deep-fried shrimp cake with plum sauce)
• Tom Yum Talay (Spicy and sour soup with mixed seafood such as shrimp, fish and squid)
• Poo Pad Pong Karee (Fried crab meat with yellow curry)
• Pla Meuk Pad Prik (Squid sautéed with onion, pepper and green onion)
• Pla Lard Prik (Crispy fish filet topped with three-flavor sauce – spicy, sweet and sour)
• Haw Mok Pla (Curried fish mousse served in individual cups made of banana leaf)
• Yum Kai Maengda (Spicy salad with horseshoe crab eggs)
It’s impossible to list all the seafood restaurants in Phuket. But here is a menu of places that have large selections of high quality, fresh, local seafood from the Andaman Sea:
Kan Eang Restaurant opened on the seafront at Chalong Bay in 1973. Apart from serving fresh seafood, it also specialises in local Phuket cuisine. It is open seven days a week, from 10:00 to midnight. Address: 9/3 Chaofa East Rd, Chalong Bay, Phuket 83130. Tel: +66 (0) 76 381 649
A delightfully novel way to dine is at one of the floating seafood restaurants (known in Thai as krachang) that can be found on the east coast of Phuket. The restaurants have adapted the technology of the fish-farming industry, keeping fish, crabs, prawns and other seafood in floating wood-and-net enclosures. All guests have to do is walk along planks between the enclosures and choose the seafood they want to eat.
There are several krachang open every day, including Bang Ied Restaurant (Tel: +66  8 9726 5435) and Kroo Suvit’s (Tel: + 66  8959 4016). To get to either of these, take a three-minute longtail boat ride from Laem Read More...Rate This Place: ( votes)