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Takieng means 'lantern' in Thai, referring to the local fishermen's daily routine of taking the long tail boat with their fishing nets and lanterns to catch fish at night to avoid the heat from the day's sun. The restaurant serves authentic Southern Thai cuisine and rare local dishes made with ingredients like mole crabs and Lin Harn leaves, which can be found exclusively on Mai Khao beach.
- A Taste of Tradition
This month, Takieng brings you a taste of Phang Nga with Jor Rhang Goong, a beloved local dish passed down through generations of Thai-Chinese ancestry. Once prepared in family kitchens without written recipes—shared only through memory and tradition—this savory delight captures the essence of Takua Pa's rich culinary heritage. Complete your journey with Panna Cotta Thai Tea Luk Chok, featuring the rare Luk Chok fruit, harvested just once a year in Phang Nga. Let the flavors of Southern Thailand tell their story on your plate.
- Sustainable Cocktail
Bu-Nga, a Southern Thai-inspired cocktail, is crafted with sustainability in mind. Drawing inspiration from Khao Yum, the colorful rice salad, it blends fresh herbs, toasted coconut, dried shrimp, and a hint of fermented fish sauce (Nam Budu). Using local ingredients and herbs from our garden, Bu-Nga blooms with a fragrant, floral twist—bringing a true taste of nature to your glass.
- Taste Our SignatureOne of Takieng's signature dishes that you must not miss! PLA KAPONG MIENG KHAM -- Deep fried whole Sea Bass with classic tamarine sauce, shallot, chili, dried shrimp, searved with betal leaves - perfect dish to eat with a bowl of jasmine steamed rice.
- Takieng Sea Grilled
Experience our Takieng Sea Grill, where a bounty of Andaman's finest seafood awaits—Sea Bass, Tiger Prawns, Squid, Rock Lobsters, and Mussels, each grilled to perfection. Enjoy this feast with our signature Takieng dipping sauce, only at Takieng Restaurant.
Priced at THB 2,000++
- Sip the Spirit of ThailandExperience Thai Craftails at Takieng Restaurant—a unique collection of locally crafted spirits and ingredients, blended to create exceptional cocktails with a distinctive local touch.
Kitja Muakin, known as Chef Ja, brings over 12 years of culinary experience to his role as Chef de Cuisine at Takieng. A graduate of Dusit Thani College in Bangkok, his career has taken him from Phuket to Bangkok, then abroad to Macau, before returning to Thailand to further refine his skills across several renowned Thai restaurants. Inspired by his mother's love for cooking, Chef Ja now presents bold, authentic Thai flavors using locally sourced ingredients—showcased in his signature dish, Kuo Kling Pla Mong, and a rotating menu that changes every two months. "I want guests at Takieng to feel like they're enjoying a Thai-style home-cooked meal," he shares.