Travel Reference
In-Depth Information
( 08 9723 3355;
www.komooksivalai.com
; Hat Sivalai; bungalows incl breakfast 4000-8000B; )
Straddling an arrow-shaped peninsula of white sand and surrounded by views of karst is-
lands and the mainland, this location is sublime. Elegant thatched-roof cottages are al-
most encircled with glass doors, to maximise that view. The vibe is a little stiff, the pool
is disappointing and the electronics could use an update, but the beach is special.
Hat Farang
You'll be part of a blend of travellers and package tourists more liable to relish the calm
than to party. More and more places are opening inland from the beach, so shopping
around is worthwhile. Most boats will pick up and drop you off here, but if not you'll
have to take a 10-minute motorbike taxi to or from the main pier (50B).
Hadfarang
( 08 7884 4785, 08 1584 4648;
www.kohmookhadfarang.com
; Hat Farang; r with fan/air-con 500/1200B; )
A short walk inland, these tiled air-con rooms are set in wood-panelled duplexes. The fan
rooms are tiny white- washed plywood constructs with tin roofs. Nothing special, but
well priced.
GUESTHOUSE
$
Sawasdee Resort
( 08 0127 4717;
www.kohmook-sawadeeresort.com
; Hat Farang; bungalows 800B)
Unremarkable, some-
what scruffy wooden bungalows with terraces right on the quiet, shady north end of Hat
Farang. You're paying for the location - which is beautiful.
GUESTHOUSE
$
Charlie Beach Resort
( 0 7520 3283, 0 7520 3281;
www.kohmook.com
; Hat Farang; bungalows 1300-3850B; )
Bungalow
options range from basic beach shacks to three-star, air-con cottages at this sprawling re-
sort, which dominates the beach and is laced with sandy footpaths. Staff, although not al-
ways helpful, can organise snorkelling tours to Tham Morakot and other islands for
around 1000B. Skip the restaurant. It's open year-round.
HOTEL
$$
Ko Yao Viewpoint
(Hat Farang; meals 100-200B; 8am-9pm)
This family-owned patio restaurant is perched on the
cliffs, with wooden tables scattered beneath a string of lights - views are astounding. The
beer is cold, and the fish is fresh and steamed in a smouldering broth of chilli and lime.
SEAFOOD
$
