Review

Phuket’s grand dame of cuisine, Baan Rim Pa, has been serving classic recipes from the Thai Royal Household for over 30 years. With 180-degree views of Patong Bay to the Andaman Ocean, sublime sunsets are on the visual menu, blended with rich teak interiors. Waves crash on the rocks below, whilst Louise, the in-house pianist, entertains above. Service is always attentive, but never obtrusive. Culinary highlights are many, beginning with chormuang of striking blue hue, dyed from butterfly pea flowers. These intricate dumplings are carefully filled with delicate crab and chicken stuffing. Continue with goong lai sarong, succulent tiger prawns wrapped tightly in crunchy noodles, and pla kapong thod naam pla, fresh sea bass surrounded by a uniquely subtle fish sauce. Andaman lobster is the dame’s specialty, locally caught and fried with punchy black pepper, a dish which will be etched in one’s memory. A final request for the traditional Thai dessert thaptim krob, this red ruby offering consists of crisp pearls of water chestnuts coated in tapioca bathed in a sweet and salty coconut milk. Check out the superb wine cellar, exhibiting some of the finest wines from across the globe. Do not overlook the cocktail list; the nightliner hails from the Ritz, London, combining a splash each of apricot brandy, calvados, orange and lime juice, finished with sparkling wine.