Review

Laad Phuket burst onto the local dining scene last year, becoming a go-to for authentic Southern Thai dishes with a contemporary twist. With chef Tan Kosiyabong and chef Steve Doucakis behind this venture, success was inevitable. A modern interior, open kitchen, and classy bar create a welcoming atmosphere. The menu is littered with tempting dishes. Scallops with coconut foam, chili and coconut sheets is an elegant appetiser. Sour cabbage soup with pork belly, kafir leaf, and toasted garlic in a flavour-packed broth is more substantial. For mains, spicy crab yellow curry with bai chaplu leaves drizzled with chili oil and braised oxtail massaman curry with roti are exceptional. Sauces are excellent, rich multilayers of flavour that coat each mouthful of perfectly executed protein. Pomelo jungle salad with crispy shallots, lemongrass, and sour and bitter leaves positively dances on the palate. Mussels in a vibrant green basil sauce equally stands out. Charred from the grill, river prawns arrive with an accompanying complex and tasty dip of prawn roe sauce, with chicken skin and veggies. Desserts include a chef specialty of black sticky rice cake, topped with whipped coconut cream and dusted with burnt sesame, or a lighter watermelon granita with dried galangal and candied lime. Thai-themed cocktails fit the ambiance well and there is a concise wine list.