Review

Bucha Gallery & Restaurant is the brainchild of Earl Dechsakda and his mother Wina Sriyaphong, who leads the kitchen. The interior of this two-storey house is striking, packed with ancient artifacts, statues of monks and Buddha images, stylish paintings, and amulets accumulated from generations before. The menu is composed of Southern Thai traditional home-comfort dishes, specifically from Pak Phanang. Chef Wina’s mother, Kae Ying, taught her how to cook, passing on heirloom recipes and valued maxims, such as never cheat on ingredients. Begin with yum Bucha, a house specialty of lotus petals, which are filled to overflowing with prawns. Next, loon salted crab, with sweetness from the coconut, piquant lemongrass, and a perfectly balanced hint of salt. Follow with an unforgettable khao yum, bathed in a unique Southern bodu sauce of mixed herbs and spices. Grandmother’s super tasty red sauce chicken, gai golae, barbecue chicken bathed in coconut milk, is a must-try. Favourites of moo hong, rich and satisfyingly familiar, and lamb massaman curry with roti are both standouts. Complete your trip to Pak Phanang with delicious desserts of either assorted dumplings in coconut syrup or Bucha coconut clay pudding. Along with a decent wine list, cocktails and mocktails are presented with panache.