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The multi-awards winning Thai restaurant serving up classic Thai and Phuket's favorite dishes, each dish at Takieng is crafted to tribute the authenticity of Thai flavors. The freshest and finest local ingredients are highlighted in the extensive menu.
- Thai, Told in Flavors - Takieng Set Menus
Looking for something beyond the usual? Takieng invites you to discover Thai set menus with a Southern Thai accent, crafted from hand-picked local ingredients and rare island specialties. Choose Jasmine, Orchid, or Mai Khao Signature, and let us tailor the spice to your taste. Prices start at THB 1,850++
- Crimson Kiss - Special of the Month
A story written in shadows and soft light.
Bold yet elegant, Crimson Kiss blends Olmeca Tequila, Triple Sec, lime juice, and simple syrup, crowned with a float of red wine. It's a cocktail that lingers like a whispered secret—smooth, sultry, and unforgettable. Priced at THB 390++
- 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++
- Bu-Nga Cocktail
A Southern Thai-inspired creation, crafted with sustainability in mind.
Named after the Thai word "Bu-Nga," meaning flower, this cocktail blooms with inspiration drawn from Khao Yum—the vibrant Southern Thai rice salad. This colorful dish features blue pea flower-infused rice, fresh herbs, shredded vegetables, toasted coconut, and dried shrimp, all brought together with a tangy-sweet fermented fish sauce dressing (Nam Budu).
Priced at THB 390++ per glass
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.