Travel Reference
In-Depth Information
( 08 1693 2423, 0 7622 3800; 99oldtown@hotmail.co.th; 99 Th Thalang; s/d from 650/790B; )
Anoth-
er shophouse-turned-B&B that's unpretentious at first glance but has surprisingly sumptu-
ous rooms with four-poster beds and large polished-cement bathrooms. It's run by a lovely
family, and a fountain gurgles in the communal back courtyard.
Eating
There's good food in Phuket Town and meals here cost a lot less than those at the beach.
Kopitiam by Wilai
THAI
$
( 08 3606 9776;
www.facebook.com/kopitiambywilai
; 18 Th Thalang; mains 70-120B; 11am-10pm Mon-Sat;
)
Wilai serves Phuket soul food. It does Phuketian
pàt tai
with some kick to it, and a
fantastic
mèe sua
: think noodles sautéed with egg, greens, prawns, chunks of sea bass and
squid. Wash it all down with fresh chrysanthemum juice.
Cook
( 0 7625 8375; 101 Th Phang-Nga; pasta dishes 90-160B, pizzas 160-240B)
The Thai owner-chef used to
cook Italian at a megaresort, so when he opened this ludicrously inexpensive Old Town
cafe he fused the two cultures. Order the sensational pizzas - green curry with chicken or
pork curry with coconut milk - and fall in love.
INTERNATIONAL-THAI
$
Suay
( 08 1797 4135;
www.suayrestaurant.com
; 50/2 Th Takuapa; most dishes 90-350B; 5-11pm)
Fusion at this
converted house just south of old town proper means salmon carpaccio piled with a tart
and bright pomelo salad, an innovative take on
sôm·đam
featuring mangosteen that pops
with flavour, a yellowfin tuna
larb
, smoked eggplant served with roast chilli paste and
crab meat, and a massaman curry with lamb chops.
But do not skip on the mango with sticky rice. The rice is wrapped in a spring roll, fried
and stuffed with mango. Plated with more mango, it's paired with black sesame ice cream
that may have you hugging the chef with gratitude. We sure did. Tables are sprinkled in-
side the house and on the wrap around porch. The wine list is proper, and the chef/owner
also offers cooking classes.
INTERNATIONAL-THAI
$$
