Review

In a short time, Rern has generated a loyal following who enjoy their unique take on Southern Thai cuisine. Four glass-walled villas around a lake represent the Emerald Pool in Krabi, with each villa named after a district there. The dining experience begins with a trio of tasty bites: signature sea snail rolls, charcoal golae chicken, and Sangyod rice tartlet topped with cobia roe. Tapi river prawn combines a perfectly executed prawn with sabayon and a sauce made from the head, served with rice bread brioche to mop up the jus. Shellfish continues with chilled rock crab in creamy coconut sauce and spice-laden crab curry, accompanied by vermicelli noodles topped with crunchy dok jok croûton. The standout fish roe soup showcases chef Phuripat Wuttipattanon’s innovative culinary approach, a flavourful soup poured at the table to surround a crispy ring of roe. Samrub remains a highlight, featuring a well-balanced organic pork curry, classic fish gaeng som, tender beef salad with fern leaves, and vegetables with lemongrass nam prik and stir-fried yellow velvet leaf with egg. Desserts dazzle with a pre of dalah sherbet and a finale of coconut rice pudding. Petits fours of breadsticks with pandan and salak tart are perfect partners to local Robusta coffee or hot Thai tea. The wine list is concise, and the pairing is a solid match.