Review

Takola, taken from the original name of Takua-Pa town, and located at the Devasom Khao Lak, with serene views over manicured gardens, is simply furnished and bathed in natural light. Chef Polkrit Innurak and his team produce classic Thai cuisine of home-comfort dishes, executed with care, attention, and authenticity. Begin with traditional goong sarong, succulent prawns, wrapped in yellow noodles and deep-fried to a golden crisp. Or try grilled mixed satay skewers, of prawn and chicken, accompanied by peanut sauce. A southern staple of gaeng pu bai cha-phlu with crabmeat in a creamy well-balanced yellow curry, moderately punchy, with wild betel leaves, and served with fine rice vermicelli, is a firm favourite. Heirloom dishes include, rich chicken massaman with Southern-style flat bread roti or gaeng khiew waan, Thai green curry with chicken or prawn, or a must-try fried sea bass fillets in spicy sweet and sour sauce. For a more adventurous option, choose the house specialty, nam prik Takola, featuring goong sieb, smoked dried shrimp in a spicy chili dip. Desserts continue with five colour bua loy, rice flour balls of taro, pumpkin, carrot, butterfly pea and pandanus, bathed in coconut milk or banana fritters with chocolate sauce and vanilla ice cream.