Experience the Fine Dining of Southern Thailand.
Where local ingredients inspire exquisite 8-course fine dining.
With a quintessential Southern Thai flair in every bite
Takola is Devasom Khao Lak’s signature Thai restaurant in Phang Nga province, awarded Bib Gourmand in the MICHELIN Guide Thailand2021 and 2022.
It is our pleasure to present you with an alluring journey into the culinary culture of Takua-Pa, or Takola as it was known centuries ago, a thriving port town in the glorious past. Through an exclusive set dinner, we will embark on the Takola Journey, discovering the sweet and savory dishes of a delicious tradition, inspired by the Roots of Food concept that connects ancient food cultures from the Silk Road era with the diverse ethnic background of the land.
Executive Chef Polkrit Innirut uses prime quality ingredients sourced from local fishermen as well as local delicacies from Phang Nga and the Southern region that have close links to the ancient Takola kingdom to reconstruct delectable truly Southern cuisine dishes. Creativity, modern cooking techniques and the culinary finesse of the Takua-Pa community shed new light on the uniqueness of the “local” recipes that at the same time help support the local communities.
8 Must-Try Southern Thai Dishes in the Takola Journey
Appetizers
A rare recipe that offers ancient culinary heritage with a contemporary flair. Herbs and spices from Thai, Chinese and Indian cultures are used to marinate carefully selected and chunky “pork cheek”, which is then grilled on a charcoal stove the traditional way to capture the sensational smokey aroma. Then we top the pork with marinated sauce and served with la tieng – with shrimps, Phuket pineapple and black truffle.
Flamed King Prawn Topped with Fish Gravy and Trout Roe
The second appetizer uses fresh saltwater prawns or sizeable banana prawns from local fishermen, which have been marinated with traditional Takua-Pa style herb mix then lightly grilled to juiciness and suppleness over low heat. The seafood is served bite-sized alongside banana blossom stir-fried with shrimp paste, tai pla sied sauce, where the chef uses tai pla from Ranong or Phang Nga’s Phra Thong Island as the main ingredient, and tops it with natural trout roe. This is our signature dish, available exclusively at Takola at Devasom Khao Lak.
Fisherman’s Grilled Threadfin Bream Fillet with Turmeric Rub and Grape Seaweed
This exquisite local recipe is created from fresh threadfin bream sourced from the Khuk Khak community in Takua-Pa. The fresh fish is seasoned Morgan-style with several rare herbs, including the aromatic kaempferia root, then grilled over charcoal in the traditional way. The dish is served with fishermen’s dipping sauce, ngien tua tad, and the crunchy and briny grape seaweeds from Tai Muang District of Phang Nga Province.
Southern Thai Main Dishes & Curry
Crab Curry with Wild Betel Leaves
The first entrée uses finely selected “black crab” of the southern sea that is notable for its firm and succulent meat, sourced directly from villagers on Nok Island, a small community in Tai Muang District in Phang Nga. Combined with tasty authentic Southern-style curry made with Devasom’s secret recipe homemade paste, the dish also comes with organic betel leaves and freshly squeezed coconut milk from our very own backyard organic farm.
Takua-Pa Caramelized Braised Pork Belly
Following the 100-year-old recipe that originated from one great-grandmother in Takua-Pa and was passed down to her descendants, the thick and tantalizing braised pork belly is served with steamed dok kha brown rice, which is a famous indigenous rice variety from Phang Nga that is known for its sweet pandan aroma when cooked. The rice is a perfect match for the succulent, sweet-and-salty pork that is also rich and highly aromatic with subtle bouquet of spices — a symphony of flavors like no other.
Southern Salacca and Shrimp Chili Paste served with Local Vegetables
Nam choop yum, a chili dip recipe that is also known colloquially as nam choop jone, is one of the most common and well-loved local dishes. Legend has it that the recipe originated with a gang of bandits in the woods that had to mix the dip by hand instead of using mortar and pestle for fear of making too much noise.
Perfectly ripe salacca is prepared with bird’s eye chilies and premium shrimp paste from Baan Pak Jok, a product from the local fishermen’s group in Kuraburi District of Phang Nga. The savory and aromatic shrimp paste is carefully mixed with other ingredients by hand to yield rustic, chewy texture. It is then served with assorted greens, rai dok kha rice from Phang Nga and sang yod rice, a renowned local rice variety from Patthalung that has been around for more than 100 years.
Poached Andaman Lobster with Seasoned Shrimp Paste
The last of the entrée highlights stellar ingredient from the ocean, Andaman lobster, served with kuey paste that resembles shrimp paste. We source our salty kuey paste from the villagers in Phra Thong Island in Kuraburi District in Phang Nag. Kuey, which are tiny, almost transparent shrimps, are harvested in the peak season when they are of the best quality to be processed with traditional method to yield the savory, slightly sour and salty condiment. The dish also incorporates lobster fat that has been carefully seasoned and torched with Thai brandy, and then served with the chewy and aromatic cho king rice from Tha Muang village in Tapa District of Songkla to guarantee every delightful bite.
THAI DESSERT
Trio Coconut Dumpling and Southern Sago Pudding
End the meal with a sensational note with typical Southern sweet dishes. One is coconut dumplings, which are usually filled with palm sugar. Here the chef creates a set of three chewy, rich and aromatic dumplings in three colors: green pandan dumpling with traditional palm sugar filling, blue butterfly pea dumpling with taro filling and natural dumpling with black sesame seed filling.
Another dish is southern-style sago from Patthalung. The dough, made from pure sago seeds that has its naturally nutty and chewiness, is served with rich cold pressed coconut milk and young coconut flesh to cap off the impressive meal.
The Takola Journey 8-course dinner set also comes with a wine pairing option that includes New Latitude Wines from renowned Thai vineyard, Monsoon Valley. Make the evening complete with excellent pairings such as Monsoon Valley, Colombard, Sparkling Brut Prestige and pork cheek; or Monsoon Valley, Colombard with grilled prawn and so on.
Indulge in a magnificent Southern-style fine dining experience with ‘Takola Journey’ at Takola, Devasom Khao Lak.
The Takola Journey is the one to take next at Devasom Khao Lak.
Served exclusively on Saturday, Sunday and Monday, during 19:00–23:00 hrs.
Takola Journey at our special opening price
8-course Dinner THB 3,200++/person
Dinner with wine pairing THB 5,000++/person
Please book at least 1 day in advance (Limited to only 12 seats per day)
For reservations or more information, please contact us:
Phone : 076-592-277
Line OA @devasomexperience
Email : experience.khaolak@devasom.com
